Easy Mongolian Beef is ready in 30 minutes, making it a great weeknight meal. Tender beef coated in a sweet and savory sauce is easy to make at home.
I’ve been making some of our favorite takeout-style recipes at home lately, and it’s been fun trying different ones. Most recently, I made this Mongolian beef recipe, and I was surprised by how easy it was to make. It only takes about 30 minutes from start to finish.
I was inspired to try it after making orange chicken last month. Mr. K loved it, so I thought he might enjoy this dish, too. It doesn’t have a lot of prep work, and none of it is complicated – I love that kind of recipe.
What is Mongolian Beef?
Mongolian Beef is a Chinese beef stir-fry dish. It usually consists of sliced beef stir-fried with onions. Even though the word Mongolian is in the name, the dish is not related to Mongolian cuisine.
This version I’m sharing today is similar to the version served at PF Chang’s.
I like how tender the beef is, and I like the flavor of the sauce – it’s savory and a little sweet from some brown sugar. We like it over rice with some broccoli on the side.
- Flank steak thinly sliced against the grain
- Vegetable oil
- Chopped scallions or green onions
- Light soy sauce
- Brown sugar
- Minced garlic
- Grated fresh ginger
What other cut of beef can you use?
I think the best cut is flank steak because it cooks fast, but you can also use sirloin steak, which is very tender and cooks fast. Skirt steak, which is similar to flank steak, is also a good choice. Avoid tough cuts of beef with longer cook times.
How to Make Mongolian Beef
Combine the soy sauce, sugar, garlic, and ginger in a saucepan. Heat it to a low boil and let it thicken for a couple of minutes.
Place the sliced steak in a mixing bowl and add the cornstarch. Toss the meat to coat it evenly.
Heat the oil in a wok or large skillet over medium-high heat and cook the beef until browned. Drain the oil and then add the sauce. Cook the steak in the sauce until it’s thick.
Garnish with scallions for serving.
If you are sensitive to salt, I recommend reducing the amount of soy sauce in the sauce. You can replace it with the same amount of water.
This is a fast recipe, so it’s good to have all of your ingredients prepped before you start cooking.
Mongolian beef keeps well in the fridge for three to four days. I often make it ahead in several batches, so another version you might like is my Mongolian beef meal prep recipe.
More Easy Takeout Recipes
- 1 pound flank steak thinly sliced against the grain
- 2 tbsp cornstarch
- 1 cup vegetable oil
- 2 scallions finely chopped
- 1/2 cup light soy sauce
- 1/2 cup brown sugar packed
- 3 cloves garlic minced
- 2 tsp grated fresh ginger
- In a small saucepan, heat soy sauce, brown sugar, garlic and ginger. Bring to a low boil until sauce thickens slightly (about 1-2 minutes).
- Place meat in a bowl and add cornstarch. Toss meat until all pieces are coated in cornstarch.
- Heat oil in a large pan or wok. When oil is hot, add in beef slices until slices are brown and just cooked. Drain out oil. Add sauce to the beef and stir until sauce becomes thick. Sprinkle with chopped scallions and serve over rice.
- If you want it less salty, reduce the amount of soy sauce.
- Recipe adapted from Damn Delicious
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.