This easy Mongolian Beef recipe is inspired by my favorite takeout dish. Tender beef and fresh green onions in an amazing garlic and ginger sauce, served over hot cooked rice, and ready in 30 minutes.
Do you want more 30 minute meals? Try these Salmon Bowls, Chicken Street Tacos, Peanut Noodles, and Thai Chicken Lettuce Wraps!
What I LOVE about this recipe:
- More Affordable than a restaurant– I love making my own version of restaurant favorites at home, so I can save money and control the ingredients. This dish isn’t authentic, but it tastes amazing. Don’t miss my Chow Mein, Kung Pao Chicken or Shrimp, and General Tso’s Chicken.
- Simple Ingredients – Mongolian beef ingredients are simple. Pick up the steak, and you probably have every other ingredient in your pantry.
- 30 Minute Meal – It is still possible to make a homemade, delicious meal for your family in just 30 minutes! Perfect for a busy evening.
How to make Mongolian Beef:
Prep Flank Steak: Slice it into 1/4” thin (or thinner) slices, across the grain of the meat. Lay slices across a large baking sheet or your cutting board then toss them on all sides with the ⅓ cup cornstarch.
Cook Steak: Place 1 Tablespoon oil in a large pan or wok over medium-high heat. Cook beef in small batches, just until browned on both sides, flipping once, about 30-seconds on each side. Remove beef to a plate.
Make Mongolian Beef Sauce: Whisk together the soy sauce, water, brown sugar, and cornstarch slurry. In the same large pan you used to cook the beef, add the ginger and garlic then sauté for 20 seconds. Add sauce mixture then simmer, cooking until slightly thickened.
Combine and Serve: Return beef to the pan with the sauce then toss to combine. Cook for 1-2 more minutes until warmed through. Add green onions then serve homemade mongolian beef warm, over hot cooked rice.
Recipe Variations:
- Add Broccoli (I like to steam my broccoli with the rice as it finishes cooking).
- Serve over brown rice, fried rice or in a lettuce cup.
- Make it vegetarian or vegan by substituting tofu.
Make Ahead Instructions:
To Make Ahead: Make the sauce ahead by mixing all sauce ingredients and storing them in the refrigerator before using. You can also slice the meat ahead of time and store in the fridge until ready cook.
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Recipe
Mongolian Beef
Ingredients
- 1 pound flank steak , sliced very thinly, across the grain
- 1/3 cup cornstarch
- 2-4 Tablespoons oil (vegetable or canola oil)
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 1/2 cup light brown sugar , packed
- 2 tsp cornstarch + 2 tsp water mixed together to make a “slurry”
- 1 teaspoon freshly grated ginger
- 4 cloves garlic , minced
- 1 bunch green onion , chopped
- 2 or 3 cups hot cooked rice for serving
Instructions
- Prep steak: Slice the flank steak into 1/4” thin (or thinner) slices, across the grain of the meat. Lay the slices across a large baking sheet or your cutting board, and toss them on all sides with the ⅓ cup cornstarch.
- Cook steak: Heat a large pan or wok over medium-high heat. Once hot add 1 or 2 tablespoons oil. Cook the beef in small batches for about 30-seconds on each side, just until browned on both sides, flipping only once. Remove the beef to a plate and repeat with another batch, as needed.
- Make sauce: In a small bowl whisk together the soy sauce, water, brown sugar, and cornstarch slurry. In the same large pan you used to cook the beef, turn the heat to medium, add the ginger and garlic and sauté for 20 seconds. Add sauce mixture and bring to a simmer. Cook, stirring, until slightly thickened, about 2 minutes.
- Return beef to the pan with the sauce and toss to combine. Cook for 1-2 more minutes until warmed through. Add green onions.
- Serve immediately, with a side of hot cooked rice.
Notes
Nutrition
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I originally shared this recipe July 2017. Updated December 2019 and January 2024.
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Our 16 year old made this tonight with just a little help. Turned out great! We found skirt steak which I think is similar to flank and it was very good!
Can you cook this and then freeze it?
I didn’t get to eat this, but the family loved it. I used silver tip beef and they found it to be tender. I did lick the serving spoon and the flavor is wonderful. When I left the house the fragrance followed me out. I’m hoping there’s some left for me for tomorrow because boy did it smell wonderful!
I made this the other night after seeing the recipe a few weeks ago. It does NOT disappoint. I never have luck with Asian food and had resigned myself to takeout from now on. Not this recipe. OMG – YUM! And easy! My first time using real ginger, not the spice. It keeps in the fridge, too. I wouldn’t put it on the rice in the fridge next time; I would store it in 2 different containers. Also, don’t skip the green onions – they tie the meal together in a tasty little bow. I know, that statement makes no sense but this recipe does. Try it! I sliced up a london broil. We get a quarter cow so I can do this, but if I had a thick steak I would use that, too. Heck, you might even be able to use hamburger, which I will probably try now. Don’t think, just do. You won’t regret it.
This was always a childhood favorite of mine. This recipe tastes just like my favorite restaurant. My family loved it too.
This is another family favorite. We make it with chicken too. Pretty simple and very tasty.
This was great! Could not find flank steak at the grocery, so I used shaved beef. Turned out great. If you are going to toss some broccoli in, I would make more sauce. Loved this recipe! Easy and quick
Awesome recipe, used it maybe 10 times now, everyone loves it.
Everyone loved this recipe and asked me to add this to our rotation. And it was so easy! Costco had thin sliced NY steak, so I chopped that up and used that instead of the flank steak. It was delish! Thank you!