We’re so excited to share our Mongolian Beef Recipes with you all! It’s one of our favorite Chinese takeout dishes. Tender beef coated in a sweet and savory sauce is just flat out addicting! This dish also couldn’t be easier (and healthier) to make at home.
Our Mongolian beef is incredibly quick and easy to make. In fact, it can be made in under 30 minutes making it a perfect weeknight dinner! Serve it with a little steamed rice and broccoli and you have a quick and delicious complete meal! We love making a double batch so we have plenty of leftovers to enjoy the next day.
What is Mongolian Beef?
Mongolian beef is a popular stir-fry beef dish served in Chinese restaurants. Its most notable trait is the tenderized slices of beef simmered together in a sweet and savory sauce.
The name of the dish refers to Mongolian barbecue style of cooking, which is quick and over high heat. The dish itself isn’t actually associated with Mongolian cuisine.
How to Make Our Mongolian Beef Recipe
Process
- Season sliced steak with salt and pepper.
- Toss the steak in cornstarch until fully and evenly coated.
- Heat a skillet over medium-high heat and add some oil. Sauté the ginger and garlic until fragrant.
- Add soy sauce, water and sugar and bring to a boil until sugar dissolves.
- Pour sauce into a measuring cup and set aside.
- Place skillet back over heat and add more oil. Add steak and sear until evenly browned on both sides.
- Pour sauce back into skillet and stir together with meat. Allow sauce to thicken. Add green onion and continue to simmer until sauce is thick enough to coat the back of a wooden spoon.
- Pour Mongolian beef over steamed rice and serve. So easy!
Tools You Will Need
- cutting board
- knife
- mixing bowl
- liquid measuring cup
- dry measuring cups
- measuring spoons
- wooden spoons
- skillet
Make Ahead and Freezing Mongolian Beef
Make Ahead in Components
To make sauce ahead, cool sauce and pour into an airtight container and store in the refrigerator for up to 5 days. To make steak ahead, slice steak and store in an airtight container in the refrigerator for up to 1 day.
When ready to put together, toss beef in salt, pepper and cornstarch. Sear coated steak in skillet as written in recipe. Warm the sauce in a saucepan for a few minutes before adding it to the seared meat. This will help to avoid the temperature dropping in the skillet, not allowing for quick and even cooking.
Fully Make Ahead
Make recipe as written and cool completely. Transfer to an airtight container and store in the refrigerator for up to 3 days. When ready to serve, pour entire mixture into a large skillet and simmer over medium-low heat until warmed through, about 5 to 6 minutes.
Freezing
To freeze, cool Mongolian beef completely before transferring into a freezer friendly container. Store in freezer for up to 3 months. To reheat, transfer freezer bag to refrigerator and thaw overnight. Pour thawed mixture into a skillet and simmer over medium-low heat until sauce has thickened up and beef has just heated through.
Tips and Tricks for Mongolian Beef Success
- Coating the sliced beef in cornstarch is important because it helps to tenderize the beef. It also helps to thicken the sauce, allowing it to fully coat the beef.
- Flank steak (sliced against the grain) is most commonly used to make Mongolian beef, although any quick cooking beef works great. We use New York strip steaks in our version, as flank steak isn’t always found at all grocery stores and New York strip steaks generally are. Both flank steak and NY strip steaks work really well for this recipe and we recommending whichever you’re able to find and prefer.
- Sear the sliced beef in batches to avoid overcrowding in the pan. This will allow the beef to sear properly and prevent the slices from steaming.
What to Serve with Our Mongolian Beef Recipe
This dish is commonly served with a side steamed rice. We like to serve ours over a bed of steamed rice so the sauce runs into the rice. It’s so good!
In the U.S. Mongolian beef is also commonly served over a bed of fried cellophane noodles, which adds a light, crisp texture to the overall dish. We opted out of the noodle version since frying the noodles would add an extra step and more clean-up in the end, but it is a delicious alternative!
This recipe is so simple and requires such few ingredients, it’s one of our favorite weeknight dinners! We love serving it with some lightly roasted green beans to make it a complete meal.
Other Delicious Asian Inspired Recipes You Will Love
- Sesame Chicken
- Szechuan Beef
- Chicken Lettuce Wraps
- Garlic Noodles
- Chow Mein
- Korean Beef Bulgogi
- Shrimp Shumai
- Kimchi Fried Rice
Check out our Mongolian Beef Google Web Story.
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Mongolian Beef Recipe
INGREDIENTS
- 2 New York Strip Steaks, thinly sliced (about 1 1/2 pounds)
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- ⅓ cup low sodium soy sauce
- ⅓ cup water
- ½ cup dark brown sugar
- 2 green onions sliced into 1 inch pieces
- 1 teaspoon toasted sesame seeds optional
- salt and pepper to taste
- steamed rice for serving
INSTRUCTIONS
- Season sliced steak with salt and pepper. Toss steak in cornstarch until fully and evenly coated. Set aside.
- Place a large skillet over medium-high heat and add 1 tablespoons oil. Add garlic and ginger and saute for 1 minutes. Add soy sauce, water and sugar and bring to a boil until sugar dissolves, about 2 minutes.
- Pour sauce into a liquid measuring cup and set aside.
- Place skillet back over heat and add remaining oil. Add steak and sear until evenly browned on both sides, 1 to 2 minutes per side.
- Pour sauce back into skillet and toss together with meat. Allow sauce to thicken, 1 to 2 minutes.
- Toss in green onion and continue to cook for 1 more minute until sauce is thick enough to coat the back of a wooden spoon.
- Pour Mongolian beef over steamed rice and serve.
NOTES
Make Ahead and Freezing
Make Ahead in Components
To make sauce ahead, cool sauce and pour into an airtight container and store in the refrigerator for up to 5 days. To make steak ahead, slice steak and store in an airtight container in the refrigerator for up to 1 day. When ready to put together, toss beef in salt, pepper and cornstarch. Sear coated steak in skillet as written in recipe. Warm the sauce in a saucepan for a few minutes before adding it to the seared meat. This will help to avoid the temperature dropping in the skillet, not allowing for quick and even cooking.Fully Make Ahead
Make recipe as written and cool completely. Transfer to an airtight container and store in the refrigerator for up to 3 days. When ready to serve, pour entire mixture into a large skillet and simmer over medium-low heat until warmed through, about 5 to 6 minutes.Freezing
To freeze, cool Mongolian beef completely before transferring into a freezer friendly container. Store in freezer for up to 3 months. To reheat, transfer freezer bag to refrigerator and thaw overnight. Pour thawed mixture into a skillet and simmer over medium-low heat until sauce has thickened up and beef has just heated through.Tips and Tricks for Success
- Coating the sliced beef in cornstarch is important because it helps to tenderize the beef. It also helps to thicken the sauce, allowing it to fully coat the beef.
- Flank steak (sliced against the grain) is most commonly used to make Mongolian beef, although any quick cooking beef works great. We use New York strip steaks in our version, as flank steak isn’t always found at all grocery stores and New York strip steaks generally are. Both flank steak and NY strip steaks work really well for this recipe and we recommending whichever you’re able to find and prefer.
- Sear the sliced beef in batches to avoid overcrowding in the pan. This will allow the beef to sear properly and prevent the slices from steaming.
Did you make this recipe? We want to see!
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Excellent dish. Did make some additions. Added 1/2 cup sherry and 1/3 cup oyster sauce. Used low sodium soy sauce.
This recipe is absolutely fantastic! Even my extremely picky eaters (my son & hubby) both absolutely loved it! I’ve made it twice now, once with beef & once with chicken & there are zero leftovers! The sauce is delicious with any protein!
Partner commented, “This is hands down the best supper you have ever made!” Was super easy to make, didn’t take long at all, and was very tasty! Definitely going to be making this again!
Yay! So happy to read this!
I made this last night for dinner and it was everything you had mentioned – quick, easy, and delicious! Will definitely be making again! Thank you!
So delicious! This will be on our regular rotation!
Really good. Made it last night and my husband said it was better than any restaurant. I doubled the sauce (but only added a bit more brown sugar) and added extra garlic and ginger, and and would prob triple the green onion next time. One pro tip for easy slicing of meat is to freeze it for maybe an hour before slicing. Much easier to cut across the grain.
The dish turned out to be delicious ! And it’s easy and very quick too. Thank you ladies. Love your recipes!
So happy to read this! Glad you enjoyed this recipe!
So good!!! Think next time I’ll cut the sugar in half. We added green beans and onions that had been sautéed with garlic and ginger, and didn’t add the sesame (forgot) or green onions (didn’t have). Will definitely make again.
So glad you loved this recipe!
Made this for the fam last night and added in some broccoli. Winner!! Everyone loved! Thank you for the easy and delicious recipe :)
Super delicious, the fam loved it!
So glad to hear that!
Just made this, its bomb.com…
I made 3 times the amount of sauce so there was enough to use it on rice or the yakisoba noodles we used in place of the rice.
I’ll be making this again, it was delicious and took only about 15 min to make it..
Yes! So happy to hear you loved this. I love your idea of making more sauce to use on other things, so smart
Just made this and it was great! I would add a little less sugar and less ginger next time and I added broccoli and it turned out. I would definitely make again. Every recipe I try from you two is always so great and easy. Love the videos for the step by step visual learners.
This was so delicious and really easy to make! No need for me to order out anymore.
This is crazy good!! First time making Mongolian beef at home and holy crap, so good!
This is so good. My family loved it
OMG!!! Once you taste this you are gonna smack yourself for ever paying for this dish with Takeout because this ends up tasting better then any Takeout Mongolian beef! It’s absolutely to die for so thank you for sharing this with all of us! I made mine and family dinner was pushed back a bit because kids practice ran late, so ours sat for a bit and when I got home I was so excited because it looked exactly like it came from a Chinese restaurant! So now every time I make this I make it about a half hour before I plan to serve it because letting it sit for that short amount of time allows it to thicken and envelop each and every piece of meat and the sauce gets a thick Carmely almost like a bbq sauce On Ribs when it adheres and caramelizes on the meat surface. Ok enough said sorry but I’m so excited about this now lol! Family approved! Even by picky husband.
Thank you so much Kendall for your comment. We are so happy you enjoyed it!
Found your blog last weekend- made 3 things so far and all have turned out great! We had NY strip in the freezer from buying a portion of a cow, and it was nice to be able to use the steak creatively. My whole family loved this and we’ll be making it again. Thank you! :-)
Yay! Janis, thats so nice to hear! :)
My favorite. Love the flavors!
I never rate recipes online, but this was too good not to comment on! What a great way to get a takeout fix during quarantine. Thank you for such a simple to prepare, delicious recipe with easy to source ingredients.
Thank you Shawn!
I made this for dinner and it was a hit. Definitely will make this again.
This is my family’s favorite quick and easy dinner. The flavors are on point!
This was really yummy and easy too! Thanks for the super recipe!
Made this tonight to thunderous applause!! Will definitely go into regular rotation. One note though; the photo with the recipe shows sesame seeds (I think) but there was no mention of them.