Mongolian Beef (Easy to Make in 20 Minutes)

This easy Mongolian Beef recipe is rich and full of flavor with a sweet and savory sauce filled with garlic, ginger, soy sauce and brown sugar. The ultimate hassle-free dinner, taking only 20 minutes to make!


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This is the BEST Mongolian beef! It’s so full of flavor with the sweet and savory sauce. It’s the ultimate Asian dish to make in the comfort of your own kitchen. You can easily double or triple this recipe for more servings.

I love to make it ahead of time for meal prepping in individual container since it stores easily for up to three days.

What is Mongolian Beef & What’s in the Mongolian Beef Sauce?

It’s basically a no-fuss stir-fry with super thin beef strips bathed in a delicious sauce made from soy, brown sugar, garlic, and ginger. That brown sugar? It caramelizes in the soy, giving you this slightly sticky sauce that totally hugs the beef. Yum!”

Why bother with dining out when you can whip up your own version of P.F. Chang’s Mongolian beef at home?

Other variations of this recipe include slow cooker Mongolian beef, Mongolian beef noodles (Mongolian Beef Ramen) and instant pot mongolian beef.

Mongolian beef on a white plate with rice.

Why You’ll Love this Recipe

  • 20 minutes from start to finish
  • Great for meal-prepping for the week
  • Recipe can be doubled or tripled for additional servings
  • Perfect for entertaining guests and always a crowd-pleaser

Mongolian beef vs Szechuan beef – What’s the Difference?

The flavor profile is different in that Mongolian Beef has a sweet savory sauce, while the Szechuan Beef has bold and spicy flavor profile that comes from the Szechuan peppercorns.

Ingredients List & Substitutions

Labelled ingredients for Mongolian beef on a white board.
  • flank steak or beef bottom round steak
  • cornstarch
  • green onion stalks
  • avocado oil – a good subsitute would be peanut oil
  • beef stock
  • light sodium soy sauce – you could also subsitute tamari or teriyaki sauce in a pinch.
  • light brown sugar
  • fresh ginger, minced
  • fresh garlic
  • white rice, cooked
  • sesame seeds for garnish

How to Make this Mongolian Beef Stir Fry

You can find a full, printable recipe card at the bottom of this page. I’ve included step by step instructions with photos and tips to help you along the way as you’re making this recipe. Let’s make Mongolgian beef!

Frist two steps of how to make Mongolian beef.

STEP ONE – In a medium-sized bowl add the steak and cornstarch. Reserve 1 tablespoon of the cornstarch for cooking.

With clean hands mix until the steak is coated. Set aside.

You can also place the steak and cornstarch in a large Ziploc bag, which can be sealed and shaken until the meat is fully coated.

STEP TWO – Chop the green onions into 2-inch pieces. You will only use the green pieces. Set aside.

Next two steps of cooking the beef for this recipe.

STEP THREE – In a large saute pan add the oil over medium heat.

STEP FOUR – Once hot add the steak. Cook for 2-4 minutes on each side or until golden brown. Remove the steak from the pan and set aside.

Making the sauce in the frying.

STEP FIVE – Add the beef stock, soy sauce, brown sugar, ginger, and garlic to the saute pan. Mix until combined.

STEP SIX – Mix the water and 1 tablespoon of cornstarch in a small bowl to make a slurry. Add the slurry to the sauce. Mix for 2-3 minutes or until thick.

STEP SEVEN –Add the steak back to the pan until the meat is fully coated with the sauce.

STEP EIGHT – Add the green onions and mix.

Finished dish in white bowl.

STEP NINE – Serve over white rice & top with sesame seeds. Enjoy!

Variations

Turn up the heat – add 6 to 8 red chilies and 1 teaspoon of red chili flakes to add some heat to the sauce to make spicy mongolian beef.

Mongolian Ground Beef Noodles – if you prefer to make it without steak, ground beef is a great alternative.
Change up the protein – This marinade is delicious with chicken as a substitute for the beef.

Mongolian Ground Beef – Use ground beef instead of steak.

Mongolian beef on a white plate with chopsticks.

Sandra’s Top Tips

Make-Ahead Prep Tip – save time on busy days by pre-slicing the beef and green onions.

Don’t overcook the steak – The steak when sliced thinly will cook quickly and will only need a few minute on each side.

Is Mongolian Beef Chinese?

While Mongolian beef can be found in Chinese restaurants, it is not a traditional Chinese dish, and its creation and popularity are primarily associated with Chinese-American cuisine.

Mongolian beef served on top of a bed of rice.

Can I double this recipe?

You sure can. You can even triple it for additional servings.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in microwave on plate for 30 second intervals until heated through. You can also reheat this dish by warming over medium heat in a skillet on top of the stove.

Can I freeze Mongolian Beef?

Yes you can. Place in airtight container and freeze for up to three months. Thaw in refrigerator, then reheat in microwave or in a skillet on the stovetop.

What Should I Serve with Mongolian Beef?

Some greats sides and add-ons for this delicious dinner:

Potstickers, eggs rolls, air fryer green beans or air fryer broccoli would all pair perfectly with Mongolian beef.

Chow mein or stuffed peppers would also be a great addition.

More Easy Dinner Recipes to Enjoy

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Mongolian beef on a bed of rice sitting on a white plate.

Mongolian Beef


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  • Author: Sandra Flegg
  • Total Time: 20 minutes
  • Yield: 2 servings

Description

This Mongolian Beef recipe is rich and full of flavor with a sweet and savory sauce filled with garlic, ginger, soy sauce and brown sugar. The ultimate hassle-free dinner, taking only 20 minutes to make!


Ingredients

Units
  • 1/2 pound flank steak or beef bottom round steak, thinly sliced into 1/4 inch thick pieces sliced against the grain. Cut 3-4 inches in length.
  • 1/4 cup cornstarch, divided
  • 2 green onion stalks, cut into 2-inch pieces.
  • 2 tablespoons avocado oil
  • 1/2 cup beef stock
  • 1/4 cup light sodium soy sauce
  • 1/3 cup light brown sugar
  • 2 teaspoons ginger, minced
  • 4 cloves garlic, minced
  • 1/4 cup water
  • 3 cups white rice, cooked
  • 2 tablespoons sesame seeds

Instructions

  1. In a medium-sized bowl add the steak and cornstarch. Reserve 1 tablespoon of the cornstarch for cooking. With clean hands mix until the steak is coated. You can also place the steak and cornstarch in a large Ziploc bag, which can be sealed and shaken until the meat is fully coated. Set aside.
  2. Chop the green onions into 2-inch pieces. You will only use the green pieces. Set aside.
  3. In a large saute pan add the oil over medium heat. Once hot add the steak. Cook for 2-4 minutes on each side or until golden brown. Remove the steak from the pan and set aside.
  4. Add the beef stock, soy sauce, brown sugar, ginger, and garlic to the saute pan. Mix until combined.
  5. Mix the water and 1 tablespoon of cornstarch in a small bowl to make a slurry.
  6. Add the slurry to the sauce. Mix for 2-3 minutes or until thick.
  7. Add the steak back to the pan until the meat is fully coated with the sauce.
  8. Add the green onions and mix.
  9. Serve over white rice.
  10. Top with sesame seeds.

Notes

Storage & Freezing Instructions: 

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in microwave on plate for 30 second intervals until heated through. You can also reheat this dish by warming over medium heat in a skillet on top of the stove.

Freezing:  Place in airtight container and freeze for up to three months. Thaw in refrigerator, then reheat in microwave or in a skillet on the stovetop.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian-American

Nutrition

  • Serving Size: 1 helping
  • Calories: 1019
  • Sugar: 34.9 g
  • Sodium: 1024 mg
  • Fat: 28.1 g
  • Saturated Fat: 5.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 137.1 g
  • Fiber: 1.7 g
  • Protein: 51.4 g
  • Cholesterol: 106.8 mg

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