Mongolian Beef Recipe

This Mongolian Beef Recipe is a weeknight hero: sweet, savory, and glossy-sauced beef with bright scallions and a bit of sesame crunch. It’s inspired by the Chinese-American classics you find in takeout boxes but streamlined for the home cook. The method is straightforward and forgiving, using simple pantry ingredients and quick cooking to keep the beef tender and flavorful. Serve it over steamed rice or noodles for a satisfying meal in under 30 minutes.

Why you’ll love this version

This take on a Mongolian Beef Recipe focuses on quick searing and a sticky sauce that clings to each slice of steak. A thinly sliced pound of flank steak cooks fast and stays tender because we cook it in small batches over high heat. Cornstarch gives the beef a silky coating that helps the sauce stick, and the combination of dark brown sugar and soy sauce creates that familiar sweet-savory balance.

Ingredients

• 1 pound flank steak, thinly sliced across the grain
• 1/4 cup cornstarch
• 1 cup vegetable oil
• 2 green onions, thinly sliced on diagonal into 1-inch pieces
• 1/2 cup soy sauce
• 1/2 cup dark brown sugar
• 1/2 cup water
• 1 tablespoon minced garlic
• 1 tablespoon fresh ginger, minced
• 2 teaspoons sesame oil or vegetable oil
• 1 teaspoon sesame seeds

Equipment

• Sharp knife and cutting board
• Large bowl for tossing the beef
• Large skillet or wok
• Slotted spoon or tongs
• Small bowl for the sauce
• Paper towels

Prep and tips before you start

• To slice the flank steak thinly, freeze it for 20–30 minutes until slightly firm; this makes thin, even slices easier. Cut across the grain into slices about 1/8–1/4 inch thick.
• Measure out the cornstarch and toss it with the beef just before frying to ensure an even, light coating.
• Have the sauce mixed and accessible because the finishing step moves quickly.

Step-by-step Instructions

1. Coat the beef: Place the 1 pound flank steak, thinly sliced across the grain, into a large bowl. Add 1/4 cup cornstarch and toss thoroughly so each slice is lightly coated. Set the coated beef aside on a plate while you heat the oil.
2. Heat the oil: Pour 1 cup vegetable oil into a large skillet or wok and heat over medium-high until hot but not smoking. The oil should shimmer when ready.
3. Fry the beef in batches: Working in batches to avoid overcrowding, carefully add a few slices of the cornstarch-coated beef to the hot oil and spread them out so they don’t stick together. Fry each batch until the exterior is crispy and browned, about 1–2 minutes per side depending on thickness. Use a slotted spoon or tongs to transfer the fried beef to a paper towel-lined plate to drain. Repeat until all beef is cooked, keeping the browned pieces warm.
4. Drain excess oil from the skillet: Once all beef is fried and removed, carefully pour off most of the oil from the skillet, leaving about 1–2 teaspoons of oil and any browned bits in the pan. Return the skillet to medium heat.
5. Make the sauce: In a small bowl, mix together 1/2 cup soy sauce, 1/2 cup dark brown sugar, and 1/2 cup water until the sugar begins to dissolve. This will be your glossy, flavorful sauce.
6. Sauté aromatics: Add 1 tablespoon minced garlic and 1 tablespoon fresh minced ginger to the reserved oil in the skillet. Sauté briefly—about 20–30 seconds—until fragrant, taking care not to burn the garlic.
7. Combine sauce and aromatics: Pour the soy sauce, brown sugar, and water mixture into the skillet with the garlic and ginger. Stir and bring the liquid to a gentle simmer over medium heat so the sugar fully dissolves and the sauce starts to thicken slightly.
8. Finish the sauce with oil: Stir in 2 teaspoons sesame oil or vegetable oil to add a nutty finish and to help the sauce develop a silky mouthfeel.
9. Return the beef to the skillet: Add the fried beef back into the skillet with the simmering sauce. Toss or stir to coat each piece evenly, allowing the sauce to cling to the beef. Cook for 1–2 minutes, stirring, until the sauce is glossy and reduced to the desired thickness.
10. Add green onions and sesame seeds: Stir in the 2 green onions (thinly sliced on the diagonal into 1-inch pieces) so they warm through but keep some crispness. Sprinkle 1 teaspoon sesame seeds over the top and stir once to distribute.
11. Serve immediately: Transfer the sauced beef to a serving platter or individual plates. Serve over steamed rice or your preferred noodles so the sauce can be soaked up and enjoyed.

Make-ahead and storage

You can prepare the beef and sauce up to one day in advance. Store them separately in airtight containers in the refrigerator. Reheat gently in a skillet over medium heat, adding a splash of water if needed to loosen the sauce. Consume within 3 days for best quality.

Serving suggestions

• Serve over jasmine rice, brown rice, or simple stir-fried noodles.
• Add quick vegetables like steamed broccoli, snow peas, or bell pepper strips for color and texture.
• Squeeze a wedge of lime over the top for a bright finish, or add a few red pepper flakes if you like heat.

Flavor notes and variations

The dark brown sugar gives the sauce a deep caramelized flavor; if you prefer a lighter touch, you can reduce the sugar slightly, though the balance changes. Sesame oil offers a toasty note—use the specified 2 teaspoons for best flavor. If you want a gluten-free version of this Mongolian Beef Recipe, substitute a gluten-free tamari for the soy sauce and check the cornstarch for cross-contamination labeling.

Common troubleshooting

• If the beef is chewy: Slice thinner across the grain and avoid overcooking. Frying in hot oil for short intervals yields a tender result.
• If the sauce is too thin: Simmer a minute longer to reduce, or mix a pinch of cornstarch with water and whisk into the simmering sauce to thicken slightly.
• If the sauce is too salty: Add a bit more dark brown sugar or a splash of water to balance the flavor.

Final thoughts

This Mongolian Beef Recipe hits the familiar notes of sweet, salty, and savory, with tender slices of beef coated in a glossy sauce. It’s uncomplicated, quick, and elegant enough for a midweek dinner or a simple weekend gathering. With a handful of pantry staples and one pound of thinly sliced flank steak, you’ll have a restaurant-worthy dish that comes together fast and disappears even faster from the plate.

Mongolian Beef Recipe

A quick, savory stir-fried Mongolian beef with a sticky brown sugar-soy glaze.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 5 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound flank steak thinly sliced across the grain
• 1/4 cup cornstarch
• 1 cup vegetable oil for frying
• 2 green onions green onions (scallions) thinly sliced on a diagonal into 1-inch pieces
• 1/2 cup soy sauce
• 1/2 cup dark brown sugar
• 1/2 cup water
• 1 tablespoon garlic minced
• 1 tablespoon fresh ginger minced
• 2 teaspoons sesame oil or vegetable oil
• 1 teaspoon sesame seeds

Equipment

• Large Bowl
• large saucepan or deep skillet
• Paper Towels
• Medium Saucepan
• Whisk
• Tongs or slotted spoon

Method

 

1. Place the thinly sliced flank steak in a large bowl and toss with the cornstarch until each piece is evenly coated; set aside.
2. Heat 1 cup vegetable oil in a large saucepan or deep skillet over medium-high heat until hot but not smoking.
3. Working in batches if needed, add the coated beef to the hot oil and fry, stirring, until browned and cooked through, about 1–2 minutes; transfer to a paper towel-lined plate and discard the frying oil (or carefully pour off and reserve if desired).
4. In a medium saucepan over low–medium heat, add 2 teaspoons sesame oil (or vegetable oil), then add the minced garlic and minced ginger and cook, stirring, for about 30 seconds until fragrant.
5. Whisk in the dark brown sugar, soy sauce, and water into the saucepan and cook, stirring occasionally, until the sauce is slightly thickened, about 5–10 minutes.
6. Add the fried beef back into the pan with the sauce and cook over medium heat, stirring, until the sauce coats the beef and thickens further, about 2–3 minutes.
7. Stir in the sliced green onions, then transfer to a serving dish and sprinkle with sesame seeds; serve immediately over rice if desired.

Notes

• Freeze the steak 15–20 minutes before slicing to make thin slicing easier.
• Do not substitute flour for cornstarch; it won’t tenderize the meat the same way.
• Serve immediately after tossing in the sauce to avoid sogginess.
• Add green onions and sesame seeds at the end so they stay crisp.
• Use fresh ginger and garlic for best flavor.
• The sauce can be made ahead and stored.