Mongolian Beef

If you’re craving a dish that’s quick, flavorful, and sure to impress, Mongolian Beef is the answer. With tender strips of beef coated in a glossy sweet-and-savory sauce, this stir-fry comes together in under 30 minutes—perfect for weeknight dinners or casual entertaining.

Fun fact: despite its name, Mongolian Beef isn’t an authentic Mongolian dish. It was created in the U.S. as part of American-Chinese cuisine but has since gained a loyal following worldwide. Its irresistible flavor and simplicity make it a true household favorite.

What is Mongolian Beef?

Mongolian Beef is all about balance—thinly sliced beef seared until golden, tossed in a sauce made with soy, garlic, ginger, and a touch of brown sugar. The result? Tender meat cloaked in a slightly sticky glaze that’s both comforting and exciting.

Though the dish isn’t traditional to Mongolia, it has become a star of Chinese takeout menus. Think of it as fusion comfort food that’s quick, budget-friendly, and endlessly satisfying.

Why You’ll Love This Dish

• Tender beef, bold flavor: Every bite is juicy, savory, and lightly sweet.

• Faster than takeout: Ready in less than 30 minutes with pantry-friendly ingredients.

• Family-friendly: Pairs easily with rice or noodles for a full meal.

• Customizable: Adjust the sweetness, spice, or garnish to suit your taste.

If you enjoy dishes like Sweet and Sour Chicken or Sticky Ginger Soy Chicken, this one will definitely join your rotation.

Ingredients

• 1 lb flank steak, thinly sliced against the grain

• 1/4 cup soy sauce

• 1/4 cup brown sugar

• 2 tbsp vegetable oil

• 2 green onions, sliced

• 1 tsp garlic, minced

• 1 tsp ginger, minced

• Salt and pepper, to taste

Step-by-Step Instructions

1. Slice the beef: Cut flank steak thinly against the grain for maximum tenderness.

2. Make the marinade: Mix soy sauce, brown sugar, garlic, and ginger in a bowl. Add beef and let marinate 10–15 minutes.

3. Sear the beef: Heat oil in a wok or skillet over medium-high. Add beef in batches (don’t overcrowd!) and cook 2–3 minutes until browned.

4. Add the sauce: Pour remaining marinade into the pan. Cook another 2–3 minutes until sauce thickens slightly.

5. Finish with onions: Toss in green onions for freshness and cook 1 more minute.

6. Serve: Plate over steamed rice or noodles and enjoy immediately.

What to Serve with Mongolian Beef

• Steamed jasmine rice: Classic and perfect for soaking up the sauce.

• Stir-fried veggies: Bok choy, broccoli, or snap peas add crunch and color.

• Fresh salad: A cucumber salad balances the richness beautifully.

• Appetizers: Egg rolls or spring rolls make it feel like a restaurant spread.

Tips for Success

• Slice against the grain for tender beef.

• Cook on high heat for a quick sear.

• Adjust sweetness by reducing or increasing the brown sugar.

• Always use fresh garlic and ginger—they make a big difference.

• Don’t overcrowd the pan; work in batches if needed.

Storing & Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the sauce.

• Freezer: Freeze for up to 2 months. Thaw overnight in the fridge, then reheat as above.

Final Thoughts

Mongolian Beef is proof that a few simple ingredients can create a dish that feels restaurant-worthy. Quick, flavorful, and comforting, it’s one recipe you’ll want to make again and again. Serve it with rice or noodles, add some veggies on the side, and you’ve got a meal the whole family will love.

Mongolian Beef

A delicious and savory dish featuring tender beef in a sweet and rich sauce, perfect for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 minutes mins

Total Time 21 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American-Chinese

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb flank steak, thinly sliced Ensure to slice against the grain for tenderness.
• 1/4 cup soy sauce
• 1/4 cup brown sugar Adjust sweetness to taste.
• 2 tablespoons vegetable oil For cooking.
• 2 pieces green onions, sliced For garnish.
• 1 teaspoon minced garlic Use fresh for best flavor.
• 1 teaspoon minced ginger Use fresh for best flavor.
• Salt and pepper to taste

Method

 

Preparation

1. Slice the flank steak thinly against the grain to ensure tenderness.
2. In a bowl, mix soy sauce, brown sugar, minced garlic, and minced ginger. Add the sliced beef and let it marinate for about 15 minutes.

Cooking

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated beef and sear for about 2-3 minutes until browned.
2. Add the marinade to the pan and cook for another 2-3 minutes until the sauce thickens slightly.
3. Toss in the sliced green onions and cook for an additional minute. Remove from heat.
4. Serve with steamed rice or noodles.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a splash of water to loosen the sauce. Freeze for up to 2 months.