This Easy Mongolian Beef is a quick and easy dinner you can whip up at home in just 30 minutes. It’s loaded with tender, flavorful beef and is better than your favorite takeout, making it the perfect weeknight meal!
For more delicious beef recipes , try my Easy Beef and Broccoli , Beef and Vegetable Stir Fry , Crock Pot Teriyaki Steak Bites , or Asian-Style Ground Beef and Noodles .
If you’re tired of always wondering “what’s for dinner?” , this Easy Mongolian Beef is the obvious answer!
Tender strips of beef are coated in a rich, sweet-yet-savory sauce that’s totally crave-worthy. This meal comes together fast, tastes even better than your favorite takeout spot (yes, really), and gets a satisfying dinner on the table in 30 minutes or less. It’s a definite weeknight win if you ask me 🙌
For more easy at-home takeout recipes, try my Thai Lettuce Chicken Wraps , Copycat Panda Express Orange Chicken , Ground Pork Stir Fry , Healthy Orange Chicken , Spicy Sesame Noodles , or Honey Garlic Chicken Rice Bowls .
Table Talk with Tawnie
This Easy Mongolian Beef has long been one of my favorite go-to weeknight dinners, especially on those nights when I’m craving takeout! It’s always been a hit, but I recently gave the recipe a small update that I think makes it even better!
I started adding a tablespoon of shaoxing wine to the steak marinade, and the difference is incredible. After using it in a few other recipes (like my Honey Garlic Chicken Rice Bowls ), I knew it would work here too. It adds the perfect amount of umami and makes the sauce taste even more like the restaurant version. That said, if you love the original or don’t want to pick up an extra ingredient, you can absolutely leave it out. But if you do have it on hand, I highly recommend giving it a try!
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Flank steak: We typically opt for flank steak for this recipe, but sirloin can also be used. Both cuts are tender and will cook up quickly when thinly sliced. You can also use filet, but that is usually more expensive. Just be sure to avoid tougher cuts like stew meat.
- Cornstarch: An important ingredient! It helps lock in the juices in the flank steak acting as a natural tenderizer, and helps to thicken the amazing garlic ginger sauce. It also helps to create a crispier crust on the meat.
- Brown sugar and soy sauce : Two classic ingredients for making Mongolian beef. I recommend using dark brown sugar, and you can use low-sodium soy sauce if you prefer.
- Beef broth: I like using beef broth when making the sauce for a little more flavor, but you can also use water instead.
- Baking soda : This might sound odd since this isn’t a baking recipe, but using a pinch of baking soda helps to tenderize the flank steak even more! I swear this Mongolian beef just melts in your mouth because of it!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Prepare the beef
Lightly coat the thin sliced flank steak with the cornstarch, shaoxing wine, soy sauce and baking soda. Set aside and let sit for 10 min.
Cook beef
Heat the oil in your work. Once nice and hot, begin to sear the flank steak (working in batches) for about 1 minute on each side. Tip: Be careful not to overcook. The beef will continue to cook some when you add it back into the sauce!
Make the sauce
Coat beef in sauce
Add the beef back into the wok and toss to coat in the sauce. Add in the green onions and dried red chilies and cook until the sauce thickens and becomes glossy.
Serve & enjoy!
Garnish with sesame seeds and serve over rice and broccoli. ENJOY!!😋
Expert Tips
- Slice beef thinly against the grain: “The grain” that is often referred to when cutting meat is the direction that the muscle fibers are aligned. It’s easy to identify in flank steak, so find the direction of the grain and then slice across the grain rather than parallel with it. It’s advised to cut against the grain to make the meat easier to chew and more tender.
- Make sure your pan is hot: A hot pan is key. Heat the oil in your pan so when the thin slices of beef are added, the hot oil can quickly cook the edges of the flank steak, while leaving it nice and tender on the inside.
- Fry the beef in batches: Using a wok or frying pan , heat the oil and cook the flank steak in batches so you don’t crowd the pan. This helps to achieve perfectly crispy slices of beef. (I usually have to do 3-4 batches).
- Watch your heat: Medium-high heat gives the beef a nice sear without burning the sauce. Adjust the heat as needed to maintain control.
- Don’t over-cook: Sear the beef on each side, but don’t overcook. It’s OK if it’s not cooked all the way through yet, since it will cook more in the sauce.
- Adjust the sauce consistency: If the sauce is too thick, whisk in a little beef broth or water. If it’s too thin, let it simmer briefly to reduce and thicken.
- Serve immediately: The sauce thickens as it cools, so serve right away for the best glossy texture and flavor.
Storage / Freezing
- Storage: Allow leftovers to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days . The sauce will thicken slightly as it chills, so add a splash of water or beef broth when reheating to loosen it up.
- Freezing: Let cool completely then store in a freezer-safe bag or container for up to 3 months. Let thaw in the fridge overnight then reheat as instructed.
- Reheating: Warm in a skillet over medium heat until heated through, stirring occasionally. You can also reheat in the microwave in short bursts, stirring between intervals to avoid overcooking the beef.
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Wok (non-stick!)
Mixing Bowls
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More Beef Recipes You’ll Love
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Easy Beef and Broccoli
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📸 Photography by Creating Kaitlin
This recipe was originally posted in January 2021. It was updated with slightly modified instructions (adding in shaoxing wine), new photos, and additional tips and tricks in January 2026.
Easy Mongolian Beef
Ingredients
Beef and Marinade
- 1 ½ lb. flank steak cut in 1/4 inch strips against the grain
- 1/3 cup cornstarch
- 1 Tbsp. soy sauce
- 1 Tbsp. shaoxing wine
- 1/2 tsp. baking soda
Sauce and Stir Fry
- ~6 Tbsp. canola oil
- 2 tsp. garlic crushed
- 2 tsp. ginger finely minced
- 1/2 cup dark brown sugar packed
- 1/2 cup soy sauce
- 1/2 cup beef broth (or water)
- 2 tsp. sesame oil
- 1 tsp. dark soy sauce optional, adding more as desired
- 1/2 bunch green onions cut into 2 inch sections
- 1/4 cup dried red chili peppers optional
Instructions
- Prepare the steak: Combine the thinly sliced flank steak with the cornstarch, 1 Tbsp. soy sauce, shaoxing wine, and baking soda. Use your fingers to lightly coat the beef, shake off any excess cornstarch if necessary. Set aside and let sit for 10 minutes. Start Timer 1 ½ lb. flank steak, 1/3 cup cornstarch, 1 Tbsp. soy sauce, 1/2 tsp. baking soda, 1 Tbsp. shaoxing wine
- Cook steak: Heat 2 Tbsp. of oil in a wok over medium heat. Once nice and hot, begin to sear the flank steak in batches, about 1 minute each side or until crisp and golden. (Beef won’t cook all the way, that’s OK because it will cook further in the sauce later). Set aside on a plate and repeat with remaining beef, adding in more oil as needed. ~6 Tbsp. canola oil
- Add the sauce ingredients: Add garlic and ginger to the wok and cook ~45 seconds - 1 minute, stirring to ensure it doesn’t burn. Start Timer Then add in the brown sugar, soy sauce, beef broth and sesame oil. 2 tsp. garlic, 2 tsp. ginger
- Let simmer: Whisk to combine and bring to a simmer. 1/2 cup dark brown sugar, 1/2 cup soy sauce, 1/2 cup beef broth (or water), 2 tsp. sesame oil
- Add beef back: Add the beef back into the wok, toss to coat in the sauce. Add in the green onions and dried red chilies. Cook until sauce thickens and becomes glossy, about 3-4 minutes. Start Timer 1/2 bunch green onions, 1/4 cup dried red chili peppers
- Garnish and serve: Garnish with sesame seeds and serve over rice and broccoli.
Video
Notes
- Be sure to choose the right cut of meat: We like to use flank steak or sirloin. Filet can also be used, but is usually more expensive. (Avoid tougher cuts like stew meat).
- Slice beef thinly against the grain: “The grain” that is often referred to when cutting meat is the direction that the muscle fibers are aligned. It’s easy to identify in flank steak, so find the direction of the grain and then slice across the grain rather than parallel with it. It’s advised to cut against the grain to make the meat easier to chew and more tender.
- Make sure your pan is hot: A hot pan is key. Heat the oil in your pan so when the thin slices of beef are added, the hot oil can quickly cook the edges of the flank steak, but leaving it nice and tender on the inside.
- Don’t over-cook: Sear the beef on each side, it’s OK if it’s not cooked all the way through yet since it will cook more in the sauce.
- Storage: Allow leftovers to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days . The sauce will thicken slightly as it chills, so add a splash of water or beef broth when reheating to loosen it up.
- This recipe was updated in January 2026 with new photos and to add 1 Tbsp. of shaoxing wine to the beef marinade. Of course, if you love the original recipe, that work’s just as well too!
