Mongolian Beef Recipe

Juicy flank steak, soy sauce, brown sugar, ginger, and garlic come together in this quick Mongolian Beef Recipe. Sweet, savory, and better than takeout.

this Recipe

Okay, so let me set the scene. It was a Tuesday (because, of course, chaos happens on a Tuesday).

Work ran late, the fridge was basically empty except for a sad head of lettuce and maybe a block of cheese. Takeout crossed my mind — doesn’t it always? But honestly, I was kinda tired of soggy, way-too-salty delivery that costs more than my first car payment.

So, I raided the pantry. Found soy sauce. Peeked in the freezer — flank steak! Then I spotted brown sugar and thought, Hmm, this could work.

Next thing I knew, my kitchen smelled like heaven. The sweet, sticky sauce. The crispy edges on the beef. The ginger and garlic doing their thing. It was better than takeout. No joke.

My family? They cleaned their plates. Even my picky kiddo, who usually acts personally offended by anything green or saucy, went in for seconds. That’s when I knew this Mongolian Beef Recipe was officially part of our weeknight rotation.

Why You’ll Love This Mongolian Beef Recipe?

Look, I get it. Recipes are everywhere. But this one? Total keeper. Here’s why:

• Fast. We’re talking 20 minutes, start to finish.

• Simple ingredients. Nothing weird or fancy.

• Tastes like restaurant food… but better. Seriously.

• Crowd-friendly. Picky eaters? No problem.

• Customizable. Like it spicy? You’re the boss.

Basically, this Mongolian Beef Recipe is that rare unicorn: super easy, ridiculously tasty, and makes you feel like you know what you’re doing in the kitchen (even if you’re winging it).

Ingredient Notes:

Here’s the lowdown on what makes this dish pop:

• Flank steak (1 ½ lbs): Slice it thin, against the grain. It stays tender and cooks fast.

• Cornstarch (¼ cup): Not just for coating. It crisps the beef and thickens the sauce.

• Low-sodium soy sauce (½ cup): Regular soy sauce is too salty. Trust me, I learned the hard way.

• Water (½ cup): Helps mellow out the sauce.

• Brown sugar (½ cup): Adds sweetness that caramelizes beautifully.

• Red pepper flakes (optional): Feeling spicy? Toss them in.

• Vegetable oil (3 tbsp): You need it for that golden sear.

• Fresh ginger (1 tbsp): Fresh is non-negotiable here.

• Garlic (4 cloves): Lots of it. Garlic is always a good idea.

• Green onions (4): Adds freshness and crunch.

• Sesame seeds (optional): For that extra fancy restaurant look.

How To Make Mongolian Beef?

Step 1: First up, slice the steak thin. If you’ve ever cut steak wrong and ended up chewing for hours, you know why against the grain is important. Toss it in cornstarch and set aside.

Step 2: Mix up the sauce. Soy sauce, water, brown sugar, and if you’re feeling spicy, red pepper flakes. Boom, done.

Step 3: Heat your oil until it’s shimmering. Add beef in batches — don’t crowd it! That’s how you get crispy edges, not sad steamed meat. Brown it on both sides, then pull it out.

Step 4: Toss ginger and garlic into the pan. Let them get fragrant — that’s your cue.

Step 5: Pour in the sauce. Let it bubble and thicken slightly. Smells insane, right?

Step 6: Add the beef back, along with green onions. Stir everything together until coated and glossy.

Step 7: Serve hot over rice. Sprinkle sesame seeds if you’re feeling extra.

Bonus tip? Taste straight from the pan. I always do. No regrets.

Storage Options:

• Fridge: Pop leftovers in an airtight container. They’ll stay good for up to 3 days.

• Freezer: Freeze for up to 2 months. Not quite as amazing reheated, but still solid.

• Reheat: Stove is best. Microwave works too, but add a splash of water.

Variations and Substitutions:

What’s fun about this Mongolian Beef Recipe? You can riff on it.

• Switch up the protein: Chicken, shrimp, tofu — anything goes.

• Less sweet: Use less brown sugar for a more savory vibe.

• Add veggies: Broccoli, bell peppers, or snow peas are perfect.

• Gluten-free: Swap soy sauce for tamari.

• Spicy version: Load up on red pepper flakes or add chili oil.

Cooking should be fun, right? Play around.

What to Serve with Mongolian Beef?

You really can’t go wrong here:

• White rice: The classic.

• Jasmine rice: Adds a little floral touch.

• Fried rice: For extra flavor.

• Stir-fried veggies: Balance, baby.

• Noodles: Mix things up!

Or hey… grab a fork and eat it straight from the skillet. I won’t judge.

Frequently Asked Questions:

Can I make Mongolian Beef ahead of time?
Yep. Prep everything, cook fresh. Best texture that way.

Can I make it spicier?
Of course. More red pepper flakes or chili oil does the trick.

What cut of beef works best?
Flank steak is king here, but skirt steak is a good backup.

And there you go. The Mongolian Beef Recipe that made me ditch takeout for good.

I’m curious… are you team extra sauce or team crispy beef? Tell me below — I read every comment!

Keep the Flavor Coming – Try These:

Garlic Steak and Potato Foil Packs

Crock Pot Great Northern Beans

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5 from 1 vote

Mongolian Beef Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Tender flank steak coated in a glossy, sweet-savory sauce enhanced with soy, ginger, and garlic. This Mongolian Beef Recipe delivers restaurant-quality results right at home.

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4 Servings

Ingredients

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• 1 ½ pounds flank steak
• ¼ cup cornstarch
• ½ cup low-sodium soy sauce
• ½ cup water
• ½ cup packed brown sugar
• ¼ teaspoon red pepper flakes optional
• 3 tablespoons vegetable oil divided
• 1 tablespoon minced fresh ginger
• 4 cloves garlic minced
• 4 green onions cut into 2-inch pieces
• 1 tablespoon sesame seeds optional, for garnish

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Instructions

 

Prepare the beef.

1. Begin by slicing the flank steak thinly against the grain into ¼-inch pieces. Place the slices in a large bowl and sprinkle with cornstarch. Toss until the beef is evenly coated. Set aside to allow the cornstarch to adhere.

Create the sauce.

1. In a separate small bowl, combine the soy sauce, water, brown sugar, and red pepper flakes (if using). Stir thoroughly and set aside.

Cook the beef.

1. Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat. Add the coated beef in a single layer, ensuring the pan is not overcrowded. Cook for approximately 1 minute per side until each piece is browned. Transfer the cooked beef to a plate. If necessary, cook in batches to achieve proper browning.

Prepare the aromatics.

1. In the same skillet, add the remaining tablespoon of oil. Introduce the minced ginger and garlic. Sauté briefly until aromatic, about 30 seconds to 1 minute, being cautious not to burn the garlic.

Combine the sauce and beef.

1. Pour the reserved soy sauce mixture into the skillet. Stir and allow the sauce to simmer gently for 2 to 3 minutes until slightly thickened.

Finish the dish.

1. Return the cooked beef to the skillet, followed by the green onions. Toss to ensure the beef is thoroughly coated with the sauce and heated through, approximately 1 to 2 minutes.

Garnish and serve.

1. If desired, sprinkle the finished dish with sesame seeds. Serve immediately over steamed rice or your preferred side.

Notes

To prepare this dish as gluten-free, substitute the soy sauce with tamari or a certified gluten-free soy sauce alternative. Verify all other ingredients, such as cornstarch and sesame seeds, to ensure they are free from gluten contamination.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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