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    Home > Blog > Quick & Easy > Mongolian Beef Recipe

    Mongolian Beef Recipe

    by Jenny Park · Published: Apr 17, 2024

    Jump to Recipe
    The BEST Mongolian Beef Recipe you will ever taste! A quick, easy and ridiculously delicious stir fry dish of tender beef coated in a slightly sweet and savory sauce, Inspired by P.F. Changs Mongolian beef recipe. Serve it over steamed rice and a side of sautéed or steamed veggies for a complete meal everyone will love!
    Mongolian Beef recipe in a platter ready to be served.

    We’re so excited to share our Mongolian Beef Recipe with you all! The first time I had the dish was P.F. Changs Mongolian Beef and I immediately fell in love. The tender beef coated in a sweet and savory sauce was absolutely delicious! Our version is very similar in flavor and texture to their version in the best way! This Chinese takeout inspired dish also couldn’t be easier (and a bit healthier) to make at home and is one of our top, family loved recipes on our entire site!

    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, delicious and flavor packed 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, made in a wok, served in Chinese restaurants. It was created in Taiwan, during the 1950’s, when Chinese BBQ was becoming a trendy cuisine. 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

    Ingredients

    Ingredients for making our Mongolian Beef recipe laid out.

    Process

    1. Slice steak into 1/4″ thick piece, against the grain and season with salt and pepper.
    2. Toss steak pieces in cornstarch until fully and evenly coated. Set aside.
    Slicing strip steak on a cutting board for Mongolian Beef.
    Tossing seasoned strip steak in cornstarch to make Mongolian Beef.
    1. Heat a skillet over medium-high heat and add some oil. Sauté the ginger and garlic until fragrant.
    2. Add soy sauce, water and sugar and bring to a boil until sugar dissolves. Pour sauce into a measuring cup and set aside.
    Saute garlic and ginger in a skiller to start making the Mongolian Beef sauce.
    Cooking Mongolian beef sauce in a skillet.
    1. Place skillet back over heat and add more oil. Add steak and sear until evenly browned on both sides.
    2. 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. Serve Mongolian beef over steamed rice. So easy!
    Cooking strip steak in a skillet to make Mongolian Beef.
    Mongolian beef in a skillet with green onions.

    Best Cut of Beef to Use for Mongolian Beef

    Flank steak is the most traditional cut used for Mongolian beef and a cut we often used to use. It has great flavor, cooks quickly and can get incredibly tender. It’s still a great option to use today!

    The reason we use NY strip steaks for our recipe is because NY strip steaks have similar qualities in flavor and cooking speed, but it’s a naturally tender cut and with flank steak getting increasingly popular and pricey, the price per pound are comparable these days.

    Prep, Make Ahead and Freezing Instructions

    Prep Ahead

    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 cook, 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.

    Variations for Our Mongolian Beef Stir Fry

    • Incorporate some veggies into the dish! We love adding some bite sized broccoli florets into the mix. Mongolian beef and broccoli is SO good! We also love throwing in a handful of spinach to the dish for added fiber or sliced red peppers for crunch!
    • Add some heat with some dried thai chiles, crushed red pepper flakes or a spoonful of chile sauce ( like sriracha or sambal).
    • Use chicken instead of beef! Yes, this recipe is called Mongolian beef, but subbing in chicken is such an easy and equally delicious substitute!
    • Make it vegetarian friendly by swapping the beef out for cubes of firm tofu or strips of seitan. Gently press excess liquid from the tofu before cutting it into pieces and continue on with the recipe as written!
    Close up shot of Mongolian Beef over rice.

    Tips and Tricks for Mongolian Beef Success

    • Coating 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. New York strip steaks are our cut of beef of choice, as flank steak isn’t always found at all grocery stores and New York strip steak generally is readily available Flank steak has also gotten quite expensive in the last 5 years or so and prices are now similar between cuts. 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.

    Can This be Made in an Instant Pot or Slow Cooker?

    Yes, you can definitely make Instant Pot Mongolian Beef, but we really don’t think there’s a need to do so unless you don’t have access to a stovetop. Our recipe is so quick and easy that it will actually take longer setting up your instant pot, cooking it and waiting for the steam function to complete, then it will be just making on the stove in a pan!

    We do not recommend making this dish in a slow cooker. As we mentioned above, this recipe is too quick and easy to need extra equipment (that’s meant to make things easier). The texture of the beef can easily go from perfectly tender to mush or very dried out using an instant pot and we don’t think it’s worth the effort of using a slow cooker.

    What to Serve with Our Easy Mongolian Beef Recipe

    This dish is commonly served with a side steamed rice. We usually like to serve ours over a bed of steamed rice so some of the sauce absorbs into the rice. It’s so good! We also love serving this dish with garlic noodles, chow mein and a side of lightly roasted green beans.

    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 fried noodle version since frying the noodles would add an extra step and more clean-up in the end, but it is a delicious alternative!

    A platter of Mongolian BBQ beef on a bed of rice with sesame seeds and green onions.

    Other Delicious Asian Inspired Recipes You Will Love

    • Beef bulgogi recipe on a plate with rice.
      Korean Beef Bulgogi
    • Bowl of sesame chicken on white rice with a fork.
      Sesame Chicken Recipe
    • A platter of Szechuan Beef recipe with plates next to it and a ramekin of sesame seeds.
      Szechuan Beef
    • Chicken lettuce wraps with lettuce cups full of the chicken mixture.
      Chicken Lettuce Wraps Recipe

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    A close up of Mongolian beef on white rice with a spoon.

    Mongolian Beef Recipe

    4.99 from 300 votes
    PRINT RECIPE Pin Recipe
    The BEST Mongolian Beef Recipe you will ever taste! A quick, easy and ridiculously delicious stir fry dish of tender beef coated in a slightly sweet and savory sauce, Inspired by P.F. Changs Mongolian beef recipe. Serve it over steamed rice and a side of sautéed or steamed veggies for a complete meal everyone will love!
    RECIPE BY Teri & Jenny
    Prep Time: 5 minutes mins
    Cook Time: 10 minutes mins
    Total Time: 15 minutes mins
    Servings: 4

      INGREDIENTS  

    Mongolian beef

    • 2 thinly sliced New York Strip Steaks about 1 1/2 pounds
    • 3 tablespoons cornstarch
    • 2 tablespoons vegetable oil divided
    • 3 minced garlic cloves
    • 1 tablespoon minced ginger
    • 1/3 cup low sodium soy sauce
    • 1/4 cup water
    • 1/4 cup light brown sugar
    • 2 green onions sliced into 1 inch pieces
    • salt and pepper to taste

    Garnish

    • 1 teaspoon toasted sesame seeds optional

    Serving suggestion

    • 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 tablespoon oil. Add garlic and ginger and sauté for 1 minute. 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 stir together with beef. Simmer and 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  

    **Nutritional information does not include steamed rice**
    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.
    Calories: 456kcal Carbohydrates: 22g Protein: 35g Fat: 25g Saturated Fat: 8g Polyunsaturated Fat: 5g Monounsaturated Fat: 9g Trans Fat: 1g Cholesterol: 112mg Sodium: 2085mg Potassium: 620mg Fiber: 1g Sugar: 14g Vitamin A: 60IU Vitamin C: 2mg Calcium: 40mg Iron: 5mg
    CUISINE: asian, Chinese
    KEYWORD: beef recipe, beef stir fry, best mongolian beef, quick and easy
    COURSE: dinner, main dish

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    April 17, 2024 / 91 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    Reader Interactions

    April 17, 2024 / 91 Comments

    Comments

      4.99 from 300 votes (269 ratings without comment)

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    1. Katie

      January 06, 2023 at 9:39 am

      I’m confused on the part where it says to sear evenly on both sides, 1-2 min per side. I had major trouble with this step, I used the heat setting/oil amount that was instructed and my meat got really stuck to the pan. I transferred the second batch of meat to the instant pot and sautéed them and it stuck in there too. Can we just stir the strips around until they brown? It took way too long trying to sear each side individually, and the meat was a little tough. Can anyone help me with this?

      Reply
      • Katie

        January 08, 2023 at 5:58 am

        Never mind, I just watched the video and realized that I cooked it for too long on the first side. I thought they had to be more brown than what I saw in the video. I’m new to cooking steak so I didn’t know. Y’all can delete these comments if you want, the video answered my question. Wish I had watched it before I cooked it! 😛

        Reply
    2. Emma

      January 01, 2023 at 9:43 am

      5 stars
      I used a simple pack of diced beef with broccoli and this recipe was amazing! I was so bored of food and it was nice to try something new :)

      Reply
    3. Oscar

      December 20, 2022 at 6:42 pm

      It is a nice recipe. Thanks alot!

      Reply
    4. Oscar

      December 06, 2022 at 5:17 pm

      Thanks for the Mongolian beef recipe.

      Reply
    5. Tom

      November 13, 2022 at 4:17 pm

      5 stars
      Excellent Iadded fresh mushrooms with broccoli carrots

      Reply
    6. Eleanor

      October 20, 2022 at 6:09 am

      How many people does these measurements serve?

      Reply
      • Jenny Park

        October 20, 2022 at 7:43 pm

        Hi Eleanor! Our recipe card indicates it makes 4 servings (each serving is about 6 ounces)

        Reply
    7. Marie-Josee

      September 18, 2022 at 10:35 am

      4 stars
      Very delicious! I had a pinch of turmeric for the color. It’s a keeper!

      Reply
    8. Katherine

      September 02, 2022 at 10:54 pm

      absolutely love your Mongolian beef, mý partner loves it

      Reply
    9. Diane

      August 17, 2022 at 7:00 pm

      Recipes sound delicious, so I have sign up and learn more!!!

      Reply
    10. Karen

      August 08, 2022 at 5:36 pm

      5 stars
      Good recipe. Added a few drops of sesame oil and shredded carrot for colo. We like sambar so served it on side.

      Reply
    11. Lourdes

      July 30, 2022 at 5:58 pm

      5 stars
      Amazingly delicious and so easy to make.
      The NY strip steak is a great choice. My family loved it!

      Reply
    12. Kathy

      July 11, 2022 at 9:29 am

      5 stars
      Excellent recipe. I used a left over tri-tip and my husband raved.

      Reply
    13. Katherine

      June 27, 2022 at 1:39 am

      5 stars
      OMG this was so awesome, it was the first time I made it and my partner couldn’t stop raving about it

      Reply
    14. April

      June 16, 2022 at 6:18 pm

      5 stars
      Wow! This was really good. My husband doesn’t like mongolian beef, but he gobbled this one up and gave it lots of high praise! He has already asked me to make it again. The only change I made was to half the sugar (based off the reviews) and to use flap steak.

      Reply
    15. Linda

      June 08, 2022 at 5:33 pm

      5 stars
      Made this recipe and used top sirloin steak. I also omitted the sesame seeds. It was delicious. I will add this to my favorites.

      Reply
      • Elise

        September 28, 2022 at 10:32 am

        I did the exact same! And I agree. It was amazing! I am constantly tweaking recipes but this one was pretty darn perfect just as it was.

        Reply
    16. Briana

      May 10, 2022 at 5:33 pm

      5 stars
      It was my first time making Mongolian beef and it was soo good!! My husband loved it too. Can’t wait to make it again!

      Reply
    17. Hollie

      May 02, 2022 at 6:49 pm

      5 stars
      This was the best Mongolian Beef I’ve ever had. My 13 year old daughter would normally never eat something like this however she ate her entire plate and said she wants me to make it again. My fiance devoured 4 servings before I finished my plate. Thanks a lot for this recipe. 10/10 recommend

      Reply
      • Jenny Park

        May 02, 2022 at 7:40 pm

        SO happy to read this, Hollie!!

        Reply
    18. Monica

      April 27, 2022 at 6:51 pm

      5 stars
      5 star for sure! This was a great recipe; tasted like something we would get at our favorite Asian restaurant. We will be making this again and again! (My husband is on his second helping right now. A husband pleaser for sure!)

      Reply
    19. Marne

      January 19, 2022 at 9:04 am

      Never had it before but decided to give Mongolian beef a try and boy was I surprised by how tasty it is.

      Reply
    20. Dina

      November 16, 2021 at 1:50 pm

      5 stars
      I bought the meat pre-sliced at the butcher. This was absolutely delicious, and so easy!

      Reply
    21. Dustin

      September 19, 2021 at 6:17 pm

      I have 2 picky eaters in my house(wife and son) and this was an absolute hit! I am very picky about Mongolian Beef as it is my favorite and I truly cannot say enough about how delicious this is!!!

      Reply
      • Jenny Park

        September 20, 2021 at 7:37 am

        I’m so happy you all loved this one! It’s a favorite in my house too!

        Reply
    22. Shreya

      September 12, 2021 at 10:09 am

      5 stars
      Made this last night and it was so easy and came out amazing!!

      Reply
    23. Ann

      September 12, 2021 at 3:30 am

      5 stars
      My children told me this evening that this was the best meal I have ever cooked. That is saying something. Thanks for aiding this.

      Reply
    24. Nancy

      September 11, 2021 at 9:17 am

      5 stars
      This is absolutely delicious..
      First time making it and lm sold for life😀.
      Can you use chicken fillet strips aswel? If yes, any adjustments to the recipe?

      Reply
      • Jenny Park

        September 12, 2021 at 8:19 pm

        So glad you enjoyed this recipe! Chicken strips can definitely be used. The only difference would be the cook time, so i would just keep an eye on the chicken as you cook them.

        Reply
    25. Teresa

      September 02, 2021 at 8:49 pm

      5 stars
      I made this recipe for the 1st time and I can definitely say it will not be the last. Absolutely fabulous!!!

      Reply
      • Jenny Park

        September 05, 2021 at 1:29 pm

        So happy to hear that! We love this recipe so much!

        Reply
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    Mongolian Beef on a platter over rice with a spoon in it.
    Mongolian beef in a skillet with green onions.
    Mongolian Beef on a platter with bowls next to it.

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