Craving something bold and flavorful but still quick enough for a weeknight dinner? This Mongolian Beef recipe brings together thin, golden-seared beef slices coated in a luscious, sweet-savory sauce. It comes together fast using simple pantry ingredients and delivers that irresistible takeout-style taste without needing to leave your kitchen. It’s a reliable favorite for anyone who wants a fast, satisfying, and flavor-packed meal.
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Why You’ll Love This Recipe
This dish is the perfect combination of simplicity and bold flavor. The beef cooks up quickly, getting just the right amount of crispness, while the sauce becomes rich and glossy in minutes. It has that signature balance of sweet, savory, and a hint of spice. Plus, it’s highly adaptable — whether you want to keep it classic or add your favorite vegetables, it’s an easy win for any night.
Ingredients You’ll Need
Each ingredient in this recipe brings a unique texture or flavor to the dish. Here’s what you’ll need and why it matters:
Flank Steak (1½ pounds)
Flank steak is ideal for stir-fry dishes because it cooks quickly and becomes incredibly tender when sliced thinly across the grain.
Cornstarch (¼ cup)
Used to lightly coat the beef, cornstarch creates a crisp texture during cooking and also acts as a thickener for the sauce.
Vegetable Oil (3 tablespoons)
This neutral oil helps the beef develop a golden crust when cooked at high temperatures.
Low-Sodium Soy Sauce (½ cup)
A salty, umami-rich base that ties the entire sauce together. The low-sodium variety keeps the flavor balanced.
Brown Sugar (½ cup)
Provides sweetness that balances the saltiness of the soy sauce and helps the sauce caramelize beautifully.
Water (¼ cup)
Thins the sauce just enough to help it reduce and cling to the beef evenly.
Fresh Ginger (1 teaspoon, minced)
Adds a warm, peppery bite that lifts the richness of the dish.
Garlic (3 cloves, minced)
An aromatic essential that gives the sauce a savory foundation.
Red Pepper Flakes (a pinch)
Offers a gentle kick of heat. You can increase or omit it depending on your preference.
Green Onions (for garnish)
Bright and fresh, these add contrast to the deep, rich flavors and bring a pop of color to the plate.
How to Make Mongolian Beef
This recipe keeps things uncomplicated while delivering maximum flavor. You’ll start by lightly coating beef slices in cornstarch and quickly pan-searing them until golden and crispy on the edges. The sauce, made with soy, garlic, ginger, and brown sugar, simmers in the same pan until thickened. Everything comes together in one skillet, making cleanup easy.
The final result is a dish with melt-in-your-mouth beef and a sticky, glossy sauce that clings to every bite. Serve it with rice, noodles, or steamed veggies for a complete meal.
Step-by-Step Instructions
Step 1: Coat the Beef
Thinly slice the flank steak across the grain. Place it in a bowl or zip-top bag and toss with the cornstarch until every piece is evenly coated.
Step 2: Brown the Beef
Heat the vegetable oil in a large frying pan or wok over high heat. When hot, add the beef in a single layer, working in batches if needed. Cook for about 1 minute per side until the meat is browned and crisp on the edges. Set the cooked beef aside.
Step 3: Prepare the Sauce
In a small bowl, mix the soy sauce, brown sugar, water, minced garlic, and ginger. Stir until the sugar begins to dissolve.
Step 4: Cook the Sauce
Pour the sauce mixture into the pan and bring it to a boil over medium-high heat. Stir often to prevent burning.
Step 5: Combine and Finish
Add the seared beef back into the pan and stir to coat with the sauce. Let everything simmer for 2 to 3 minutes until the sauce thickens and becomes sticky.
Step 6: Garnish and Serve
Sprinkle in a pinch of red pepper flakes for subtle heat, then top with sliced green onions. Serve hot with your choice of rice or noodles.
Helpful Tips
- Slice thin and against the grain. This guarantees tender, easy-to-chew beef.
- Use high heat. It’s essential for achieving that quick sear and crispy texture.
- Don’t overcrowd the pan. Cooking in batches allows the beef to brown instead of steam.
- Prep everything first. Once the cooking starts, it moves quickly, so have your ingredients ready.
Flavor, Texture, and Time
- Flavor: Sweet, savory, with garlic and ginger notes, plus a mild spicy finish
- Texture: Crispy edges on tender beef, coated in a rich, sticky sauce
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Occasions: Great for busy weeknights or casual dinners with family and friends
Notes and Optional Variations
- Protein options: You can use boneless chicken thighs, tofu, or shrimp as alternatives to beef.
- Add vegetables: Broccoli, bell peppers, or snap peas can stretch the recipe and add color and nutrients.
- Make it lighter: Use less oil or air fry the beef for a healthier take.
- Flavor boosters: A splash of rice vinegar or a teaspoon of hoisin sauce adds more depth.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 479 kcal |
| Protein | 38 g |
| Carbohydrates | 38 g |
| Sugar | 27 g |
| Fat | 19 g |
| Saturated Fat | 12 g |
| Cholesterol | 102 mg |
| Sodium | 1162 mg |
| Fiber | 1 g |
| Potassium | 683 mg |
| Calcium | 68 mg |
| Vitamin C | 0.7 mg |
Nutrition may vary slightly based on brands and specific ingredients used.
Frequently Asked Questions
What type of beef should I use?
Flank steak is the top pick for its quick cooking time and tender results when sliced correctly. Sirloin and skirt steak also work well.
How do I make the sauce thick and shiny?
The cornstarch on the beef and the sugar in the sauce work together to create a naturally thick and glossy finish during simmering.
Is Mongolian beef meant to be spicy or sweet?
It usually leans sweet, thanks to the brown sugar, but a touch of spice from red pepper flakes gives it some balance.
Can I skip frying the beef?
Yes. You can lightly sauté the beef in a non-stick pan with minimal oil or use an air fryer for a healthier preparation without sacrificing texture.
Storage Instructions
Leftover Mongolian beef should be stored in an airtight container in the fridge for up to three days. To reheat, use a skillet with a small splash of water or microwave in 30-second intervals. You can also freeze it for up to two months. Allow it to thaw in the refrigerator before reheating for best texture.
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Mongolian Beef Recipe with the Best Sauce! | Super Easy Weeknight Favorite
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Sliced flank steak seared to perfection and coated in a rich, sweet-savory garlic soy sauce. This quick Mongolian Beef recipe is ready in just 25 minutes and tastes better than takeout.
Ingredients
1½ pounds flank steak, sliced thin
¼ cup cornstarch
3 tablespoons vegetable oil
½ cup low-sodium soy sauce
½ cup brown sugar
¼ cup water
1 teaspoon minced ginger
3 garlic cloves, minced
Pinch of red pepper flakes
Green onions, sliced for garnish
Instructions
1. Thinly slice the flank steak across the grain. Toss in a bowl with cornstarch to coat evenly.
2. Heat oil in a skillet over high heat. Add beef in a single layer and sear for 1 minute per side until browned and crispy. Remove and set aside.
3. In a bowl, whisk soy sauce, brown sugar, water, garlic, and ginger until sugar begins to dissolve.
4. Pour the sauce into the pan and bring to a boil.
5. Return beef to the pan and toss in the sauce. Simmer for 2–3 minutes until thickened.
6. Sprinkle in red pepper flakes and garnish with green onions. Serve hot over rice or noodles.
Notes
Try using chicken, shrimp, or tofu in place of beef.
Add bell peppers, broccoli, or snap peas to make it more of a stir fry.
Use chili oil for extra heat, or hoisin for more depth.
Pan-sear with less oil or air fry the beef for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 479
- Sugar: 27g
- Sodium: 1162mg
- Fat: 19g
- Saturated Fat: 12g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 102mg
Conclusion
This homemade Mongolian Beef is the perfect answer when you want a fast, flavorful dinner that feels like a treat. Crispy-edged beef, coated in a rich, sticky sauce, it’s incredibly satisfying and ready in less than half an hour. Whether you’re cooking for family or just need a quick dinner for yourself, this dish delivers every single time. Try it tonight and see just how easy and delicious it is to make your favorite takeout at home.