Mongolian Beef Recipe: Quick and Simple

Name: Mongolian Beef Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese

By:

Gabriella Brotherton

Published:

March 27, 2026

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Why You Will Love This Mongolian Beef Recipe

This Mongolian Beef Recipe is a fast, family-friendly dinner that brings takeout-style flavor to your own kitchen. It uses simple pantry ingredients, cooks in about 40 minutes, and gives you tender beef coated in a glossy sweet and savory sauce. If you need something that feels special but still works on a busy weeknight, this is a great one to keep on repeat.

It also fits the kind of food many home cooks look for at cookouts, potlucks, and casual get-togethers. Served over rice, it is filling, easy to serve, and popular with kids and adults alike. You can keep the recipe simple as written or add vegetables to stretch it into a full meal.

Quick, flavorful, and made with ingredients you may already have, this is the kind of dinner that saves the day when time is short.

Easy enough for any home cook

The steps are straightforward: coat the beef, make the sauce, brown the meat, then bring everything together. Even if you are new to stir-frying, this recipe is very manageable. You do not need special skills, just a skillet or wok and a little attention while the beef cooks.

Great for busy nights

With 20 minutes of prep and 20 minutes of cooking, this meal fits into a packed schedule. It is a smart option for working professionals, students, parents, and anyone who wants a warm dinner without a long cleanup. Since the sauce comes together in one pan, there are fewer dishes to wash too.

Bold flavor with simple ingredients

The mix of soy sauce, brown sugar, garlic, and ginger gives the sauce its classic sweet-savory taste. The cornstarch also helps the beef stay tender while thickening the sauce so it clings to every bite. If you like Chinese-American restaurant favorites, this dish will feel familiar in the best way.

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Why You Will Love This Mongolian Beef Recipe
Easy enough for any home cook
Great for busy nights
Bold flavor with simple ingredients
Ingredients for Mongolian Beef Recipe
Helpful ingredient notes
How to Make Mongolian Beef Recipe
Step 1: Prep the beef
Step 2: Start the sauce base
Step 3: Simmer the sauce
Step 4: Brown the beef
Step 5: Finish the dish
Table for Quick Reference
Tips for the Best Mongolian Beef Recipe
Choose the right cut
Use cornstarch the smart way
Keep the heat under control
Make slicing easier
Adjust the flavor to your taste
Add vegetables or heat
Nutrition Information
Serving Ideas for Mongolian Beef Recipe
Great pairings
Storage and Reheating
Common Questions About Mongolian Beef Recipe
What is Mongolian beef?
How do you make PF Chang’s style Mongolian beef at home?
How do you get tender beef in Mongolian beef recipe?
What can I serve with Mongolian beef?
How do you store and reheat Mongolian beef leftovers?
Mongolian Beef Recipe
Ingredients
Notes
Nutrition
Did you make this recipe?

Ingredients for Mongolian Beef Recipe

Here is the full ingredient list for this Mongolian Beef Recipe. For the best results, measure everything before you begin cooking.

2 teaspoons vegetable oil, plus 2 tablespoons, divided
1/2 teaspoon minced fresh ginger
4 cloves garlic, finely minced
1/2 cup low-sodium soy sauce
1/4 cup water
1/2 cup packed brown sugar
1 pound flank steak or preferred cut of beef, thinly sliced
1/3 cup cornstarch
2 green onions, sliced

Helpful ingredient notes

Flank steak is the classic choice because it cooks quickly and slices well against the grain. Sirloin also works if that is what you have on hand. Low-sodium soy sauce is the best pick here because the sauce reduces and concentrates as it simmers.

If you like a little heat, you can add 1/4 teaspoon red pepper flakes to the sauce. You can also serve the finished beef with broccoli, bell peppers, or lettuce wraps for a lighter meal. For more beef dinner ideas, you may also enjoy this easy steak and broccoli dinner or this Mongolian beef and broccoli recipe.

How to Make Mongolian Beef Recipe

Step 1: Prep the beef

Slice the flank steak into thin 1/4-inch pieces. Toss the beef with cornstarch, then shake off the excess and set it aside. This coating helps the beef brown nicely and gives the sauce a silky texture later.

Step 2: Start the sauce base

Heat 2 teaspoons of vegetable oil in a 10-inch skillet over medium-low heat. Add the ginger and garlic, then cook for about 1 minute until fragrant. Be careful not to let the garlic brown too much.

Step 3: Simmer the sauce

Add the soy sauce, water, and brown sugar to the skillet. Bring the mixture to a boil, then lower the heat and simmer for 3 to 5 minutes until slightly thickened. Transfer the sauce to a bowl and set it aside.

Step 4: Brown the beef

Heat 1 tablespoon of oil in a wok or large pan over medium-high heat. Cook the beef in small batches for about 2 minutes per batch until browned, but not fully cooked. Cooking in batches keeps the meat from steaming.

Step 5: Finish the dish

Return all of the beef and the sauce to the skillet. Heat over medium until the mixture is hot and bubbly. Remove from the heat, stir in the sliced green onions, and serve right away over rice.

Tip: If you want restaurant-style texture, do not overcrowd the pan. Small batches make a big difference.

Table for Quick Reference

Prep Time	Cook Time	Total Time	Servings
20 minutes	20 minutes	40 minutes	4 servings

Tips for the Best Mongolian Beef Recipe

Choose the right cut

Flank steak works well because it is lean and cooks fast, but sirloin is a solid backup. No matter which cut you use, slice it thinly against the grain. That shortens the muscle fibers and helps the beef feel more tender when cooked.

Use cornstarch the smart way

Cornstarch does more than coat the beef. It helps tenderize the meat, forms a light crust, and thickens the sauce as everything comes together. That is one reason this recipe has such a glossy finish.

Keep the heat under control

Cook the beef in batches so it sears instead of steaming. If your pan is crowded, the meat will release liquid and turn soft instead of browned. A hot wok or skillet gives you the best texture.

Make slicing easier

If the steak is hard to slice, place it in the freezer for about 20 minutes first. It firms up just enough to make thin, even slices easier to cut.

Adjust the flavor to your taste

Low-sodium soy sauce helps you keep control of the salt level. If you prefer a sweeter sauce, add a little more brown sugar. If you want more savory flavor, use a little extra soy sauce.

Add vegetables or heat

Broccoli, bell peppers, and lettuce wraps all pair well with this recipe. For a spicy version, stir in 1/4 teaspoon red pepper flakes while the sauce simmers. You can also serve it with rice, noodles, or a simple vegetable side.

Nutrition Information

Here is the nutrition breakdown per serving, based on 4 servings:

Nutrient	Amount
Calories	342
Carbohydrates	40g
Protein	28g
Fat	8g
Saturated Fat	3g
Cholesterol	68mg
Sodium	1691mg
Potassium	513mg
Fiber	1g
Sugar	27g
Vitamin A	60IU
Vitamin C	2mg
Calcium	62mg
Iron	3mg

If you are keeping an eye on sodium or sugar, serve smaller portions and pair the beef with plain rice or steamed vegetables. For more nutrition-focused dinner ideas, you can also check this guide to the nutrition of beef and this overview of ginger benefits.

Serving Ideas for Mongolian Beef Recipe

This dish is best served hot over steamed rice so the sauce can soak in. Jasmine rice, white rice, or even brown rice all work well. If you want a lighter plate, try it with cauliflower rice or lettuce wraps.

You can also turn this into a bigger meal by adding steamed broccoli, sliced bell peppers, or snap peas. That makes it a good choice for families, meal prep, or a shared dinner table where everyone wants a filling main dish with simple sides.

Great pairings

Steamed jasmine rice
White rice
Brown rice
Broccoli
Bell peppers
Lettuce wraps
Snap peas

Storage and Reheating

Leftovers keep well, which makes this recipe helpful for meal prep and next-day lunches. Store cooled Mongolian beef in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 4 months.

To reheat, warm it gently in a skillet over medium heat with a splash of water to loosen the sauce. You can also microwave it in short bursts until heated through. If the sauce thickens in the fridge, a little water helps bring it back to the right texture.

Leftovers tip: If you plan to freeze it, let the beef cool fully first and portion it into smaller containers so it reheats evenly.

Common Questions About Mongolian Beef Recipe

What is Mongolian beef?

Mongolian beef is a popular Chinese-American stir-fry dish featuring thin slices of flank steak or sirloin coated in a glossy, savory-sweet sauce. The sauce combines soy sauce, brown sugar, garlic, ginger, and sometimes hoisin for a sticky caramelized glaze that clings to the tender beef. Despite the name, it has no connection to actual Mongolian cuisine—it’s an American invention served at restaurants like PF Chang’s. It’s quick to make at home in under 30 minutes and pairs perfectly with rice to soak up the sauce. Key ingredients include 1 lb beef, 1/2 cup soy sauce, 1/2 cup brown sugar, 4 minced garlic cloves, and 1 tsp grated ginger. Fry the beef briefly, then simmer in the sauce for glossy results. (92 words)

How do you make PF Chang’s style Mongolian beef at home?

Start with 1 lb flank steak sliced thin against the grain. Toss slices in 1/4 cup cornstarch for tenderness, then fry in hot oil for 1-2 minutes per batch until crispy; set aside. In the same pan, sauté 4 minced garlic cloves and 1 tsp grated ginger for 30 seconds. Add 1/2 cup low-sodium soy sauce, 1/2 cup brown sugar, 1/4 cup water, and 2 tsp cornstarch slurry; simmer until thickened (3-5 minutes). Return beef to the pan, toss to coat for 1 minute, and garnish with green onions. Serve over jasmine rice. Total time: 25 minutes. Avoid overcrowding the pan to keep beef crispy. (112 words)

How do you get tender beef in Mongolian beef recipe?

For melt-in-your-mouth beef, select flank steak or sirloin—lean cuts that cook fast. Partially freeze the beef for 20-30 minutes to firm it up for easy thin slicing (1/4-inch thick) against the grain, which shortens muscle fibers. Coat slices in 1/4 cup cornstarch or baking soda (1 tsp per lb) for 15-30 minutes to tenderize via velveting. Fry in hot oil (375°F) in small batches for 1-2 minutes to sear without steaming. Don’t overcook—beef should be medium-rare before saucing. This method yields restaurant-quality tenderness in your home recipe. Pro tip: Marinate overnight for extra softness. (104 words)

What can I serve with Mongolian beef?

Mongolian beef shines with sides that balance its sweet-savory sauce. Steamed jasmine or white rice is essential to absorb the glossy glaze—1 cup cooked per serving. For veggies, add steamed broccoli, bok choy, or stir-fried bell peppers and snap peas for crunch and color. Fried rice with eggs and peas works too. Keep it simple with cucumber salad or pickled carrots to cut richness. A light cucumber sesame salad recipe on our site pairs perfectly—link in bio. Avoid heavy sides; aim for fresh contrasts. Full meal serves 4 in 30 minutes total. Nutrition note: One serving has about 450 calories with rice and veggies. (109 words)

How do you store and reheat Mongolian beef leftovers?

Cool Mongolian beef completely, then store in an airtight container in the fridge for up to 4 days—sauce may thicken. For freezing, portion into freezer bags for up to 3 months; label with date. Thaw overnight in fridge before reheating. Reheat on stovetop over medium heat with a splash of water or broth to loosen sauce (2-3 minutes), stirring until hot (165°F internal). Microwave in 1-minute bursts, covered, works for singles. Avoid repeated freezing/thawing to maintain texture. Sauce separates slightly when cold but recombines with heat. Pairs great with fresh rice. Check our beef stir-fry storage guide for more tips. (98 words)