Mongolian Beef

Mongolian Beef is a fast and flavorful stir-fry that combines tender, thinly sliced beef with a rich, sticky sauce made from soy, brown sugar, garlic, and ginger. It’s a restaurant-style dish you can make easily at home in under 30 minutes, perfect for busy weeknights or when you’re craving something savory and satisfying.

Why You’ll Love This Recipe

• Quick and easy: Ready in just 30 minutes from prep to plate.

• Full of flavor: Sweet, salty, and savory with a hint of spice.

• Tender beef: Skirt or flank steak becomes melt-in-your-mouth delicious.

• No fancy ingredients: Pantry staples create a restaurant-quality dish.

• Versatile: Great over rice, noodles, or veggies.

• One-pan meal: Minimal cleanup required.

• Customizable: Adjust spice and sweetness to your preference.

• Impressively delicious: Tastes like takeout, only better.

• Meal prep friendly: Stores and reheats well.

• Crowd-pleaser: Loved by both kids and adults.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 pounds skirt steak, sliced against the grain into thin bite-sized pieces

• 3 tablespoons cornstarch

• 3 tablespoons vegetable oil

• 4 cloves garlic, minced

• 1 teaspoon fresh ginger, grated

• 1/2 cup low sodium soy sauce

• 1/2 cup water

• 1/2 cup dark brown sugar

• 1 teaspoon crushed red pepper flakes (optional)

• 2 green onions, sliced

Directions

1. Make the sauce: In a small bowl, whisk together soy sauce, water, brown sugar, garlic, ginger, and red pepper flakes (if using). Set aside.

2. Prepare the beef: Slice the steak thinly against the grain into bite-sized strips. Place in a bowl and toss with cornstarch until evenly coated.

3. Cook the beef: Heat 2 tablespoons of oil in a cast iron skillet or wok over medium-high heat. Once hot, add about 1/4 of the beef in a single layer. Cook for 2–3 minutes until browned and slightly crispy. Remove and set aside. Repeat with remaining beef, adding more oil as needed.

4. Make the sauce: After all the beef is cooked, pour the sauce into the same pan. Simmer for 2–3 minutes until thickened.

5. Combine: Return the cooked beef to the skillet and toss to coat evenly in the sauce.

6. Serve: Top with sliced green onions and serve over steamed rice or your choice of sides.

Servings and timing

This recipe serves 6 people.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

• Spicy version: Add extra crushed red pepper or a splash of sriracha.

• Vegetable stir-fry: Add broccoli, bell peppers, or snow peas for a more balanced dish.

• Low-carb: Serve with cauliflower rice or steamed vegetables.

• Sweeter: Increase the brown sugar for a more caramelized flavor.

• Lighter: Use sirloin or filet for leaner cuts.

• Gluten-free: Use tamari instead of soy sauce and ensure your cornstarch is gluten-free.

• Ginger boost: Add extra fresh ginger for a stronger zing.

• Crunchy topping: Garnish with toasted sesame seeds or chopped peanuts.

Storage/Reheating

Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating:
Reheat gently in a skillet over medium heat or in the microwave until warmed through. Add a splash of water or soy sauce to loosen the sauce if needed.

Freezing:
Freeze cooked beef and sauce in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat before serving.

FAQs

What’s the best cut of beef for Mongolian Beef?

Skirt steak, flank steak, sirloin, or filet all work well. Just be sure to slice thinly against the grain for tenderness.

Can I use chicken instead of beef?

Yes, thinly sliced chicken breast or thigh meat is a great alternative.

Why coat the beef in cornstarch?

Cornstarch helps the beef get a crispy sear and also thickens the sauce slightly when returned to the pan.

Do I need a wok?

No, a large cast iron skillet or sauté pan works perfectly for this recipe.

How spicy is this dish?

It’s mild unless you add the optional red pepper flakes. You can increase or decrease to your taste.

Can I double the recipe?

Yes, just cook the beef in batches to avoid overcrowding the pan and ensure a good sear.

How do I slice the beef thinly?

Freeze the beef for about 15 minutes before slicing—it firms up and makes thin slicing easier.

Can I make this ahead?

Yes, cook the beef and sauce, then reheat before serving. It’s great for meal prep.

Is this recipe kid-friendly?

Yes, just leave out the red pepper flakes to keep it mild.

What can I serve with Mongolian Beef?

Steamed white rice, fried rice, noodles, or stir-fried vegetables are all great options.

Conclusion

Mongolian Beef is a fast, flavorful, and family-friendly stir-fry that brings the taste of your favorite takeout right into your kitchen. With tender strips of beef, a sweet and savory sauce, and a quick cooking time, this dish is sure to become a regular in your dinner rotation. Serve it over rice, customize it to your taste, and enjoy a comforting meal in under 30 minutes.