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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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe July 2017. Updated December 2019 and January 2024.
Lauren, I made this tonight and it was soooo good! My husband loved how savory it was and we both voted your recipe as a definite keeper. The next time I make it, though, I will tenderize my meat (with a meat pounder). The natural beef I used was a little tough. Thanks and keep the yummy recipes coming!
This is a fantastic recipe! My whole family loved it!
I made this for company and it was soo delicious. I followed the recipe exactly (quadrupled it for 3 adults and 5 hungry teenagers) and it turned out perfect with 2 servings left over. Next time I will completely prep this about an hour before company arrives and keep it warm in the oven. Will be in constant rotation of recipes in our house. Thanks!
Doubled the recipe for my family and it was a big hit! My husband loves Mongolian beef and I was pleased to see him take seconds and most of my 9 kids ate it (I count that as a win!) Thanks for sharing another great recipe with helpful tips.
Amazing recipe, thank you, cooked it twice already! I add a couple stocks of bokchoy after cooking the beef, works so well with this recipe. Second timr I cooked it with fresh egg noodles so good
Wonderful! I cooked half of the recipe and added 2 med bokchoy after cooking meat.. It ended up delicious! Without bokchoy it would be too salty.. I would also add couple teaspoons of water to sayce(half of the portion in mu case) ty for this recipe, saving it!
Verry good. is the rice included in the calorie (436) ?
Thank you
No, the calories do not include the rice. It’s based off of the 4 (generous) servings of mongolian beef.
I made this recipe as the first recipe from your page and I absolutely love it! I have a picky three year old and he approved of it along with the rest of my family, Thank you!
I’m so happy to hear you won over your three-year-old! I’m also glad you found me, and I hope you get to try more of my recipes soon :-).
I made this for the first time tonight. Yum! My whole family, including my two picky kids, loved it! Oh and on top of that, it was easy! This will go in my recipe rotation. Thanks!
Glad it was a winner! Thanks so much for sharing, Amanda.
This was delicious. My son and husband both want this again next week.