Mongolian Beef Recipe

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

5 from 292 votes

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!

Prep Time5

Cook Time10

Total Time15

Course: dinner, main dish

Cuisine: asian, Chinese

Servings:

Calories: 456kcal

Author: Teri & Jenny

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

US Customary - Metric

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.

Video

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.

Nutrition