Savory Mongolian Beef

Savory, slightly sweet, and packed with bold garlic-ginger flavor, Mongolian beef is one of the most popular takeout-inspired dishes you can make at home. Thinly sliced beef is quickly seared until crispy, then tossed in a glossy soy-brown sugar sauce with green onions for a rich, restaurant-style meal in under 30 minutes.

Recipe Details

Prep Time	15 Minutes
Cook Time	15 Minutes
Total Time	30 Minutes
Servings	4

Ingredients

For the Beef

• 1 1/2 pounds flank steak or sirloin, thinly sliced against the grain
• 1/4 cup cornstarch
• 2 tablespoons vegetable oil

Mongolian Sauce

• 1/2 cup low-sodium soy sauce
• 1/3 cup brown sugar
• 1/2 cup water
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes (optional)

Vegetables & Garnish

• 4 green onions, sliced into 2-inch pieces
• Sesame seeds for garnish
• Cooked jasmine rice for serving

Instructions

1. Prepare the Beef

Slice the beef thinly against the grain for maximum tenderness.

Pat dry and toss with cornstarch until evenly coated. Let sit for 10 minutes while preparing the sauce.

2. Make the Sauce

In a bowl, whisk together:

• Soy sauce
• Brown sugar
• Water
• Garlic
• Ginger
• Hoisin sauce
• Sesame oil
• Red pepper flakes

Set aside.

3. Sear the Beef

Heat vegetable oil in a large skillet or wok over medium-high heat.

Cook beef in batches for 2–3 minutes per side until browned and slightly crispy.

Transfer cooked beef to a plate.

4. Build the Sauce

Reduce heat slightly and pour sauce mixture into the skillet.

Simmer 2–3 minutes until slightly thickened.

Add green onions and cook for 1 minute.

Return beef to the pan and toss until evenly coated in the glossy sauce.

5. Serve

Serve hot over jasmine rice and garnish with sesame seeds and additional green onions.

Serving Suggestions

This Mongolian beef pairs perfectly with:

• Steamed jasmine rice
• Fried rice
• Stir-fried vegetables
• Garlic noodles
• Asian cucumber salad
• Egg rolls

Pro Tips

• Freeze beef for 20 minutes before slicing for ultra-thin cuts.
• Avoid overcrowding the pan to achieve crispy edges.
• Flank steak delivers the most authentic texture and flavor.
• Add broccoli or bell peppers for extra vegetables.
• Use fresh ginger and garlic for the best flavor.

Storage & Reheating

Refrigerate

Store leftovers in an airtight container up to 4 days.

Reheat

Warm in a skillet over medium heat with a splash of water to loosen the sauce.

Freeze

Freeze cooked Mongolian beef up to 2 months.