Mongolian Beef Recipe (Better Than Takeout!)
If you’ve ever ordered Mongolian beef from your favorite Chinese restaurant, you already know how addictive it is — thinly sliced beef coated in a glossy, savory-sweet sauce with the perfect balance of garlic, soy, and a hint of ginger. The good news? You can make this Mongolian beef recipe at home in just 30 minutes — and it tastes even better than takeout!
Whether you’re cooking for family dinner, meal prepping for the week, or craving something comforting and flavorful, this homemade Mongolian beef is about to become one of your go-to recipes.
What Is Mongolian Beef?
Despite its name, Mongolian beef isn’t actually from Mongolia. It’s a popular Chinese-American dish that originated in Taiwanese-style restaurants before becoming a staple in Western Chinese takeout menus. The key components are thinly sliced flank steak (or sirloin), stir-fried quickly and coated in a rich sauce made with soy sauce, brown sugar, garlic, and ginger.
The sauce is slightly sweet, a little salty, and full of umami flavor — the perfect coating for tender beef and crisp green onions. When served over steamed rice or noodles, this dish is pure comfort food.
Why You’ll Love This Mongolian Beef Recipe
- Quick and easy: Ready in about 30 minutes from start to finish.
- Better than takeout: Fresh, flavorful, and made with simple pantry ingredients.
- Perfect texture: Crispy edges on tender beef coated in a glossy, sticky sauce.
- Customizable: Adjust the sweetness, heat, or saltiness to your liking.
- Meal prep friendly: Stores and reheats beautifully for weekday meals.
Ingredients You’ll Need for Mongolian Beef Recipe
Here’s everything you need to make this easy Mongolian beef recipe at home:
For the Beef:
- 1 lb flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tbsp vegetable oil (or sesame oil for extra flavor)
For the Sauce:
- 3/4 cup low-sodium soy sauce
- 1/2 cup brown sugar, packed
- 1/4 cup water
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 tsp red pepper flakes (optional for spice)
For Garnish:
- 4 green onions, chopped
- 1 tsp sesame seeds (optional)
How to Make Mongolian Beef
Follow these simple steps to create your own restaurant-style Mongolian beef recipe right in your kitchen:
Step 1: Prepare the Beef
Start by slicing the flank steak into thin, bite-sized strips. Always cut against the grain — this ensures tender beef instead of chewy pieces. Toss the sliced beef in cornstarch until evenly coated. Let it rest for 10 minutes while you prepare the sauce.
Why cornstarch? It helps the beef crisp up when cooked and thickens the sauce later.
Step 2: Make the Sauce
In a small saucepan, combine soy sauce, brown sugar, water, minced garlic, ginger, and red pepper flakes. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves and the sauce thickens slightly (about 3–5 minutes). Remove from heat and set aside.
Step 3: Cook the Beef
Heat oil in a large skillet or wok over medium-high heat. Shake off any excess cornstarch from the beef, then cook the slices in batches to avoid overcrowding the pan. Stir-fry until browned and crisp on the edges — about 1–2 minutes per side. Transfer cooked beef to a plate.
Step 4: Combine and Coat
Once all the beef is cooked, pour the sauce into the same skillet. Bring it to a gentle simmer, then add the beef back in. Toss until every piece is coated in that glossy, irresistible sauce. Add chopped green onions and cook for another minute.
Step 5: Serve and Enjoy
Serve your Mongolian beef over warm jasmine rice, steamed white rice, or noodles. Sprinkle sesame seeds on top for a beautiful finishing touch.
Tips for the Best Mongolian Beef
- Slice the beef thinly. Partially freeze your steak for 20 minutes before slicing — it makes thin cuts much easier.
- Don’t overcrowd the pan. Cook the beef in batches so it sears properly instead of steaming.
- Use low-sodium soy sauce. Regular soy sauce can make the dish too salty.
- Balance the flavors. Taste the sauce before adding the beef. Adjust sweetness or spice if needed.
- Serve immediately. Mongolian beef is best eaten fresh while the sauce is still glossy.
What to Serve With Mongolian Beef
Pair this Mongolian beef recipe with simple sides for a complete meal:
- Steamed rice (white, brown, or jasmine)
- Fried rice
- Lo mein or rice noodles
- Stir-fried vegetables (broccoli, bell peppers, or snap peas)
- Asian cucumber salad for a refreshing crunch
You can also wrap the beef in lettuce leaves for a low-carb option.
Variations of Mongolian Beef
This dish is easy to customize! Try one of these variations:
- Spicy Mongolian Beef: Add extra red pepper flakes, sriracha, or chili oil for heat.
- Vegetable Mongolian Beef: Add sliced bell peppers, carrots, or broccoli for more texture.
- Mongolian Chicken: Swap the beef for thinly sliced chicken breast or thighs.
- Mongolian Tofu: For a vegetarian version, use crispy tofu instead of beef.
- Gluten-Free Mongolian Beef: Use tamari or coconut aminos instead of soy sauce.
How to Store and Reheat
If you have leftovers (lucky you!), here’s how to store them:
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheat: Warm in a skillet over medium heat with a splash of water to loosen the sauce.
Frequently Asked Questions
Can I use a different cut of beef?
Yes! While flank steak is traditional, you can use sirloin, ribeye, or skirt steak. Just slice thinly against the grain.
Is Mongolian beef spicy?
It’s typically mild, but you can easily add spice with red pepper flakes or chili paste.
Can I make Mongolian beef ahead of time?
Absolutely. Prepare the sauce and slice the beef in advance. When ready to eat, just stir-fry everything together in under 10 minutes.
What makes this recipe “better than takeout”?
Homemade Mongolian beef has no preservatives or excess oil, and you can adjust the sweetness or saltiness exactly to your taste. Plus, it’s fresh, fast, and delicious!
Nutrition Information (Per Serving)
(Approximate values — will vary by ingredients used)
- Calories: 420
- Protein: 30g
- Carbohydrates: 25g
- Fat: 18g
- Sodium: 950mg
- Sugar: 16g
Why This Mongolian Beef Recipe Works
This version delivers that classic restaurant-style flavor without complicated steps. The cornstarch creates the perfect crisp coating, while the soy-garlic-brown sugar combo gives that iconic sweet-and-savory glaze. The result? A dish that’s tender, saucy, and bursting with flavor — every single time.
Final Thoughts
When you’re craving takeout but want something fresher and more budget-friendly, this Mongolian beef recipe is the answer. It’s fast enough for busy weeknights yet impressive enough for guests. With just a few simple ingredients and one skillet, you’ll have a restaurant-quality meal that everyone will love.
So, grab that flank steak and get cooking — you’re about to make your new favorite dinner!
