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Mongolian Beef

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close up overhead shot of a plate of Mongolian Beef garnished with green onions and served over white rice with chopsticks
Tender meat and a sweet sauce -- made with ginger, garlic, brown sugar, hoisin and soy sauce -- make this easy Mongolian beef recipe a favorite.
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Table of Contents
  1. Mongolian Beef Ingredients
  2. How To Make This Mongolian Beef Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This delicious Mongolian beef is a popular dish for our family. It’s prepared with thin slices of flank steak cooked in a savory sauce that has a flavorful kick to it and served with rice or noodles of your choice.

If you want more Asian dishes, try these Thai noodles and beef and broccoli as well!

close up shot of a plate of Mongolian Beef garnished with green onions and served over white rice

Mongolian Beef Ingredients

Mongolian Beef raw ingredients that are labeled

You’ll need:

For the Beef

  • 1 cup of vegetable oil
  • 1½ pounds flank steak, sliced against the grain into 2-inch pieces
  • ⅓ cup cornstarch

For the Sauce

  • 1 tablespoon vegetable oil
  • 2 teaspoons fresh ginger, minced
  • 1 tablespoon fresh garlic, minced
  • ½ cup of soy sauce
  • ½ cup of water
  • ½ cup brown sugar, packed
  • 2 tablespoons hoisin sauce
  • 1 teaspoon sriracha hot chili sauce
  • ¼ teaspoon red pepper flakes

PRO TIP:

If you are watching your salt intake, you can choose low sodium soy sauce instead of regular soy sauce.

Optional Garnish

  • 1 teaspoon sesame oil
  • ⅛ teaspoon red pepper flakes
  • 4 to 5 green onions

SUBSTITUTIONS AND ADDITIONS

STEAK: You can substitute a different type of beef such as sirloin steak if you don’t want to use flank steak.

SOY SAUCE: You can use low-sodium soy sauce if you don’t like it salty.

ADD-INS: You could also add broccoli, bell peppers, or snap peas to this recipe.

How To Make This Mongolian Beef Recipe

PRO TIP:

The easiest way to slice the steak is if you freeze the flank steak for 30 to 50 minutes. Slice the meat against the grain into ¼-inch slices and then into 2-inch pieces. Be sure to slice your meat across the grain. 

STEP ONE: Place the cornstarch in a bowl and toss the meat pieces in the cornstarch. Let them sit for 15 minutes.

Mongolian Beef process shot of a bowl of steak coated with cornstarch

STEP TWO: Heat one cup of vegetable oil in a large skillet over medium-high heat. Add the cornstarch-coated beef in a single layer to the hot oil. Be careful not to crowd the pan. If you have too much for the pan, cook in batches. Cook for 2 to 4 minutes per side. It will cook more in the sauce later. Remove the meat to a plate being careful of the hot oil!

PRO TIP:

Leave all those yummy bits of fry stuff left in the pan. They will add to the sauce flavor.

Mongolian Beef process shot of steak being cooked on a skillet

STEP THREE: Empty out all the oil from the pan except for about one tablespoon of oil. Reduce the heat to medium heat.

Mongolian Beef process shot of sauce ingredients being cooked in the skillet

STEP FOUR: Add the ginger and garlic and stir for about one minute.

Mongolian Beef process shot of steak pieces added back to the skillet of sauce

STEP FIVE: Add the brown sugar and stir. Then add the soy sauce, water, hoisin sauce, sriracha sauce, and red pepper flakes to the pan. Bring to a boil and simmer until it thickens. Stir occasionally scraping up the yummy bits at the bottom of the pan.

PRO TIP:

You can add a cornstarch/water mixture (cornstarch slurry) if it doesn’t get as thick as you like. I added one tablespoon cornstarch mixed with one tablespoon cold water to thicken up my sauce. Stir this mixture into the bubbling sauce and cook for an additional 2 to 3 minutes until the sauce thickens.

STEP SIX: Once the Mongolian beef sauce has thickened add the cooked beef back into the hot pan. Add the sesame oil, red pepper flakes, and fresh green onions. Stir to combine and heat through.

How To Serve

Serve these tender pieces of beef with stir fry noodles, white rice, Instant Pot brown rice, cauliflower fried rice , or even, Hawaiian macaroni salad. It’s also fantastic served over this fried rice recipe.

Add simple sauteed vegetables for a complete meal.

Storage

IN THE FRIDGE: Store leftovers in the fridge in an airtight container for up to three days.

IN THE FREEZER: Mongolian beef is a great option for a freezer meal. Be sure not to overcook your meat, or it won’t be as tender when reheated. Before freezing, be sure to let your Mongolian beef cool completely in the fridge, then put it into the freezer for up to three months in an airtight container. When you’re ready to eat, thaw it overnight in the fridge before heating it back up on the stove.

close up overhead shot of a plate of Mongolian Beef garnished with green onions and served over white rice with chopsticks

Tender beef and savory sauce make this Mongolian beef recipe a fast and easy option for weeknight dinners. This meal is full of rich, authentic, and bold flavors that you will enjoy.

FREQUENTLY ASKED QUESTIONS

Can I freeze this Mongolian beef?

This easy recipe can be kept in the freezer for up to 3 months in an airtight container. Thaw and reheat on the stove when you are ready to enjoy it.

What can I serve with Mongolian beef?

This delicious recipe would taste great served with rice or noodles on the side.

What is the best cut of meat for this recipe?

Flank steak is recommended for this recipe but you can also use sirloin steak.

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close up overhead shot of a plate of Mongolian Beef garnished with green onions and served over white rice with chopsticks

Mongolian Beef

5 from 1 vote
Tender meat and a sweet sauce — made with ginger, garlic, brown sugar, hoisin and soy sauce — make this easy Mongolian beef recipe a favorite.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4

Ingredients
  

Beef

  • 1 cup vegetable oil
  • pounds flank steak, sliced against the grain into 2-inch pieces
  • cup cornstarch

Sauce

  • 1 tablespoon vegetable oil, leftover from removing all the fry oil except this 1 tablespoon
  • 2 teaspoons fresh ginger, minced
  • 1 tablespoon garlic, minced
  • ½ cup soy sauce
  • ½ cup water
  • ½ cup brown sugar, packed
  • 2 tablespoons hoisin sauce
  • 1 teaspoon sriracha hot chili sauce
  • ¼ teaspoon red pepper flakes

Finishing

  • 1 teaspoon sesame oil
  • teaspoon red pepper flakes
  • 4 to 5 green onions, cut on the diagonal into 2-inch pieces

Instructions
 

  • Slice the meat against the grain into ¼-inch slices, then cut those slices down to 2-inch bite-size pieces. You can freeze the beef for about 30 to 50 minutes, in the package, prior to slicing. This will make slicing the beef easier.
  • Place the cornstarch in a bowl and toss the meat pieces in the cornstarch. Let sit for 15 minutes.
  • Heat the one cup of vegetable oil in a large pan over medium-high heat.
  • Add the cornstarch coated beef to the hot oil. Be careful to not crowd the pan and cook in batches. Cook 2 to 4 minutes per side (it will cook more in the sauce later). Remove meat to a plate. Be careful of hot oil! Leave all those yummy bits of fry stuff left in the pan. They will add to the sauce flavor.
  • Now to make the sauce. Empty out all the oil from the pan except about 1 tablespoon. Reduce the heat to medium.
  • Add the ginger and garlic and stir for about one minute.
  • Add the brown sugar first because you don’t want to add liquid to hot grease. Stir. Then add the soy sauce, water, hoisin sauce, sriracha and red pepper flakes to the pan. Bring to a boil and simmer until it thickens. Stir occasionally scraping up the yummy bits at the bottom of the pan.
  • You can add a cornstarch/water mixture if it doesn’t get as thick as you like. I added 1 tablespoon cornstarch mixed with 1 tablespoon cold water. Stir this mixture into the bubbling sauce and cook for an additional 2 to 3 minutes until the sauce thickens.
  • Once the sauce has thickened, add the meat back into the pan. Add the sesame oil, red pepper flakes, and green onions. Stir to combine and heat through.
  • Serve over rice and enjoy!

Video

Notes

  • If you are watching your salt intake, you can choose low sodium soy sauce instead of regular soy sauce.
  • The easiest way to slice the steak is if you freeze the flank steak for 30 to 50 minutes. Slice the meat against the grain into ¼-inch slices. Be sure to slice your meat across the grain.
  • Leave all those yummy bits of fry stuff left in the pan. They will add to the sauce flavor.
  • You can add a cornstarch/water mixture (cornstarch slurry) if it doesn’t get as thick as you like. I added one tablespoon cornstarch mixed with one tablespoon cold water to thicken up my sauce. Stir this mixture into the bubbling sauce and cook for an additional 2 to 3 minutes until the sauce thickens.

Nutrition

Calories: 524kcal | Carbohydrates: 48g | Protein: 40g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 102mg | Sodium: 1878mg | Potassium: 688mg | Fiber: 1g | Sugar: 29g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 4mg
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