Easy Mongolian Beef: A Takeout Classic You Can Master at Home

There’s something unforgettable about walking into your favorite takeout spot and smelling the sweet, savory aroma of sizzling beef with garlic and ginger. The first time I tried Mongolian beef, I remember thinking it was the perfect balance of comfort and excitement. The glossy sauce clings to every slice of tender steak, and with a scoop of steamed rice, it feels like restaurant magic on your dinner table. The best part? You can recreate that same experience at home in under 30 minutes.

What Is Mongolian Beef: Origins & Key Elements

Despite its name, Mongolian beef doesn’t come from Mongolia. The dish actually started in Taiwan before becoming a hit in American Chinese restaurants. What keeps it popular here is its approachable flavor profile—sweet, salty, garlicky, and just a little bit bold.

At its core, the dish is all about balance. Thin strips of beef are quickly seared until caramelized, then tossed with a sauce made of soy, brown sugar, ginger, and garlic. It’s not overly spicy, though you can add chilies if you like some heat. The glossy finish comes from cornstarch, which thickens the sauce and helps it cling to every piece of meat.

Ingredients & Equipment Needed

Making this dish doesn’t require specialty tools or hard-to-find ingredients. You’ll likely have most of these items in your pantry.

Beef

• 1 pound flank steak or sirloin, sliced thinly against the grain
• 2 tablespoons cornstarch (for coating)

Sauce

• ½ cup low-sodium soy sauce
• ½ cup water or beef broth
• ⅓ cup brown sugar
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Aromatics & Garnish

• 4–5 green onions, cut into 2-inch pieces
• 1–2 small dried red chilies (optional)
• 1 tablespoon sesame oil
• Neutral oil for stir-frying (canola or vegetable oil)

Equipment

• Wok or large heavy skillet
• Sharp knife for slicing beef thin
• Wooden spoon or spatula for stir-frying

Step-by-Step Preparation & Cooking Instructions

Preparing the Beef

Start by slicing your steak as thinly as possible. Cutting against the grain ensures tenderness. Toss the slices in cornstarch until lightly coated. This not only helps brown the beef quickly but also gives the sauce something to cling to.

Making the Sauce

In a small bowl, combine soy sauce, water, brown sugar, garlic, and ginger. Stir until the sugar dissolves. Set aside the cornstarch slurry for later—this will thicken your sauce at the end.

Cooking the Beef

Heat a wok or skillet over high heat. Add a splash of neutral oil, then spread the beef slices in a single layer. Cook in batches if needed to avoid steaming. Each piece should sear quickly, taking about 1–2 minutes per side. Remove the beef once browned and set aside.

Bringing It Together

In the same pan, drizzle sesame oil and toss in green onions and optional chilies. After 30 seconds, pour in the sauce mixture. Let it bubble, then whisk in the slurry. The sauce will thicken almost instantly. Add the beef back in, toss to coat, and serve piping hot.

Tips & Tricks for Best Results

• Slice the beef when it’s still slightly firm from the fridge; it’s much easier to cut thin strips.
• Don’t overcrowd the pan—small batches give you the caramelized edges that make the dish so addictive.
• If the sauce is too salty for your taste, add a splash of water or broth. If it feels too sweet, balance it with a dash of rice vinegar.
• For extra tenderness, marinate the sliced beef with a teaspoon of baking soda and a splash of water for 15 minutes before cooking, then rinse and pat dry.

Dietary Variations & Substitutions

This dish is flexible enough to adapt to different dietary needs without losing its appeal.

Gluten-Free

Swap the soy sauce for tamari or coconut aminos, and make sure your cornstarch is certified gluten-free.

Low-Calorie or Low-Sugar

Cut the sugar in half or use a sugar substitute like monk fruit. You can also bulk up the dish with extra vegetables like broccoli or snap peas to lower calorie density.

Vegan or Plant-Based

Replace beef with firm tofu, tempeh, or seitan. Press tofu well before cooking, then coat it in cornstarch and pan-fry it until golden before tossing it with the sauce.

Halal

Simply use halal-certified beef, and you’ll have a version that fits your dietary practice without other changes.

Serving Suggestions & Pairings

Mongolian beef is best with a neutral base that soaks up the sauce. Steamed jasmine or basmati rice makes the classic pairing. If you want something lighter, try brown rice or cauliflower rice.

For vegetables, broccoli, bok choy, and green beans all work beautifully alongside the dish. You can even toss them directly into the sauce for a one-pan meal. For a different texture, noodles or rice noodles make an excellent alternative to rice.

Sprinkle sesame seeds on top or add extra green onions right before serving for freshness and crunch.

Storage, Leftovers, & Reheating Tips

If you have leftovers, store them in an airtight container in the fridge for up to 4 days. You can also freeze portions for about a month. When reheating, use a skillet over medium heat rather than the microwave—this keeps the beef from becoming rubbery and helps the sauce stay glossy. If the sauce thickens too much, add a splash of water to loosen it back up.

Variations & Regional Styles

While many U.S. restaurants make Mongolian beef sweet and mild, you can adjust it to fit your taste. Add dried chilies or fresh red pepper flakes for a spicier version. If you want something closer to beef with broccoli, add florets to the pan along with the green onions.

You can even swap proteins. Chicken breast or thighs make a lighter option, shrimp adds a coastal twist, and pork brings a slightly richer flavor. Once you know the base technique, it’s easy to experiment.

FAQ

What cut of beef works best for Mongolian beef?

Flank steak is the top choice because it cooks quickly and stays tender when sliced thin against the grain. Sirloin is a good backup if you can’t find flank.

Why is my Mongolian beef sauce too thin?

The sauce thickens with cornstarch. If it’s runny, you may need a bit more slurry or higher heat to help it reduce and become glossy.

Can I make Mongolian beef ahead of time?

You can prep the beef and sauce in advance, but for the best texture, cook it fresh. Reheating is fine, but the beef won’t be as crisp.

Is Mongolian beef spicy?

Traditionally, it isn’t spicy. However, you can easily add dried chilies, red pepper flakes, or even a spoonful of chili paste if you want extra heat.

How is Mongolian beef different from beef with broccoli?

Mongolian beef is sweeter and more focused on the sauce, while beef with broccoli includes more vegetables and a lighter, less sugary flavor.

Easy Mongolian Beef

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• Author: Maha Al-Sayed
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

A quick and flavorful stir-fry dish made with tender slices of beef seared until caramelized, then coated in a glossy soy, garlic, and ginger sauce. Perfect with rice or noodles and ready in under 30 minutes.

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Ingredients

Scale 1x2x3x

• 1 pound flank steak or sirloin, sliced thinly against the grain

• 2 tablespoons cornstarch (for coating beef)

• ½ cup low-sodium soy sauce

• ½ cup water or beef broth

• ⅓ cup brown sugar

• 3 garlic cloves, minced

• 1 tablespoon fresh ginger, grated

• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

• 4–5 green onions, cut into 2-inch pieces

• 1–2 small dried red chilies (optional)

• 1 tablespoon sesame oil

• Neutral oil for stir-frying (canola or vegetable oil)

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Instructions

1. Slice beef thinly against the grain and toss with 2 tablespoons cornstarch.

2. Mix soy sauce, water, brown sugar, garlic, and ginger in a bowl to make the sauce.

3. Heat oil in a wok or skillet over high heat. Cook beef slices in batches for 1–2 minutes per side until browned; remove and set aside.

4. In the same wok, add sesame oil, green onions, and chilies. Stir-fry briefly.

5. Pour in the sauce and let it bubble. Add the cornstarch slurry and stir until thickened.

6. Return beef to the wok and toss until evenly coated.

7. Serve hot with rice or noodles, garnished with sesame seeds or extra green onions.

Notes

Slice beef while slightly chilled for easier, thinner cuts.

To make the beef extra tender, marinate briefly with a pinch of baking soda before cooking.

Adjust sweetness or saltiness by tweaking sugar or soy sauce to taste.

Add vegetables like broccoli or bok choy for a one-pan meal.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stir-Fry
• Cuisine: Asian-American / Chinese-American

Nutrition

• Serving Size: 1 serving (about ¼ of recipe)
• Calories: 420
• Sugar: 14 g
• Sodium: 980 mg
• Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 75 mg