Mongolian Beef Recipe (2024)

This easyMongolian Beef Recipe is simple, quick, and downrightdelicious. The tender beef has a slight crust that goes perfectly with the thick salty-sweet sauce.

Are you a sucker for takeout fake-out? So am I! Here are a few other Asian-inspired takeout dishes you might enjoy: Grilled Teriyaki Chicken and Chicken Chow Mein.

Mongolian Beef Recipe Details

I love this Mongolian Beef recipe because it’s so flavorful and easy. It also makes a great next-day lunch – if there are any leftovers, that is!

• TASTE: This Mongolian Beef has a mild, sweet flavor. It gets lots of tastiness from the onion, soy sauce, and ginger.
• TEXTURE: This tender beef is juicy and delicious. The cornstarch gives it an amazing crust that adds a little crunch to every bite.
• TIME: This recipe takes just 45 minutes.
• EASE: This dish is so simple and easy to make. And it tastes even better than takeout!

What You’ll Need

Ingredient Notes

• Beef– Flank or top sirloin beef are best because they have a tender bite to them. Avoid using chuck or round since they are tougher cuts that only work well in beef stew.
• Cornstarch– This is a thickening agent that will give the Mongolian Beef a thick, sticky, and delicious sauce.
• Oil– You want to use a high smoke point oil like vegetable, canola, or avocado oil since the beef needs to be cooked at high heat for a crispy seared texture.
• Brown sugar– This will give the sauce a sweet sticky consistency that will coat the beef.

How to Make Mongolian Beef

• Make the sauce. Cook the minced garlic and ginger in a saucepan over medium-high heat for 1 minute. Then add the brown sugar, soy sauce, and water into the saucepan and cook over medium heat for 5 minutes.

• Coat the beef– Place the thinly sliced beef into a large bowl and coat the beef in the cornstarch.
• Cook beef in batches– Heat the vegetable oil in a wok and cook the beef in 2 batches. Once the beef is cooked, remove it and set it aside.

Pro Tip:Batch cooking the beef ensures that the meat comes into direct contact with the wok, giving it an all-over crust.

• Stir-fry onion and garlic– In the same wok, cook the garlic and yellow onion. Then add the cooked beef and sauce back in and cook for another 5 minutes.

• Mix beef, sauce, and green onion– Add the sliced green onion to the beef and cook for about 2-3 minutes. Serve this Mongolian beef recipe warm over hot rice.

Recipe Tips

• Slicing the meat– A great way to get thinly sliced beef is by having the meat partially frozen when you cut it. That way it doesn’t slide around and you achieve super thin slices.
• Cook in batches– In order to get nice and crispy pieces of cooked beef, don’t overcrowd the wok. Cook the beef in batches. Overcrowding will cause a lot of liquid to collect and result in mushy grey looking beef.
• Use dark brown sugar– This will give the beef sauce a deeper and bolder flavor.
• Make it ahead of time– You can chop up all the veggies and make the sauce in advance, that way when dinner time rolls around, all you need to do is cook the meat and vegetables and add in the sauce.

Add-ins and Substitutions

• Add broccoli- This vegetable tastes great with beef and this sweet, salty sauce.
• Make it gluten-free- Substitute the soy sauce with tamari sauce for a gluten-free dish. Both sauces have almost identical flavors.
• Use a slow cooker- Add the ingredients to the slow cooker and cook on high for 2-3 hours or on low for 4-5 hours. This is great if you want to come home to a delicious meal.
• Substitute honey- If you are avoiding processed sugar, you can use honey as the sweetener in the Mongolian Beef sauce.

FAQs

Serving Suggestions

This Mongolian Beef is versatile enough to be paired with any number of side dishes. Here are some delicious ways to enjoy this recipe.

• Rice: Serve this with some Hibachi Fried Rice, Wild Brown Rice, or Quinoa Fried Rice.
• Salad: Enjoy this hot dish with a crisp green salad, such as Spinach Salad, Cabbage Cucumber Salad, and Asian Chicken Salad. Or try this Kani Salad.
• Noodles: This Mongolian Beef pairs well with Chow Mein (VIDEO), Shrimp Tempura Udon Soup, and Gluten-Free Stir Fry with Rice Noodles.
• Vegetables: Serve this dish with a side of Roasted Air Fryer Vegetables, Crispy Air Fryer Broccoli, and Bacon Wrapped Asparagus.

Make This Mongolian Beef in Advance

Make ahead: You can make this recipe ahead of time and keep it in the fridge until you’re ready to serve. Microwave it for 30-60 seconds or warm it in a skillet on the cooktop for the best flavor.

Storing: Keep the Mongolian Beef in an airtight container and refrigerate for up to 5 days.

Freeze: Once you’re done making the beef, allow it to cool before placing it in a gallon-sized ziplock bag. Keep frozen for up to 1 month. Let it thaw overnight in the fridge or defrost it in the microwave before warming up to serve.

More Tasty Asian-inspired Dishes!

Full Recipe Instructions

Note: This recipe was originally posted in February 2016. We’ve updated it since.