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)

Mongolian Beef Recipe: Quick And Easy In 20 Minutes

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

Ingredients

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Notes

🥩 Toss beef in cornstarch for tender, crispy texture and thickened sauce.
❄️ Freeze beef for 20 minutes to make thin slicing effortless.
🔥 Cook beef in batches to sear properly without steaming.

Author: Brandi Oshea
Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Dishes
Method: Stir-Fried
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 342 kcal
Sugar: 27g
Sodium: 1691mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 28g
Cholesterol: 68mg