Mongolian Beef

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This Mongolian beef is one of my all-time favorite dinners. Seared flank steak is tossed with a rich, sticky sweet sauce with sliced green onions, then paired with rice or noodles for the most delicious Chinese takeout at home.

Mongolian beef on rice on a plate.
Photo: Gayle McLeod

Why You’ll Love This Mongolian Beef

The first time I made this Mongolian beef recipe, I knew immediately it would rival any Chinese restaurant’s version (yes, even P.F. Chang’s). The steak is perfectly tender and the sauce is SO GOOD—like a savory-sweet Asian beef jerky with a rich umami flavor. I’ve definitely nibbled away two servings in one sitting! And while there are plenty of variations of this dish online, here’s why you’ll love my version:

  • It’s quick and easy. It only takes about 30 minutes from start to finish, with most of the time spent prepping the ingredients. But once it hits the wok, 15 minutes is all you need, just like my chicken stir-fry, Kung Pao chicken, or pepper steak stir-fry from my cookbook. That’s the beauty of stir-fry recipes!
  • No brining or velveting is needed. Sure, restaurants might get a bit fancy by brining the steak overnight or velveting the meat, but I don’t think it’s necessary for incredible Mongolian beef at home. Plus, skipping these steps saves you hours of prep time!
  • It’s a crowd-pleaser. I’ve made this recipe countless times for friends and family, and they’re always hopping for leftovers (spoiler: there aren’t any).
Ingredients for Mongolian beef.

Easy Mongolian Beef Ingredients

  • For the Mongolian beef: Flank steak is typically used for its lean and tender texture, and distinct beefy flavor. But you can also use sirloin steak or skirt steak—as long as it’s a tender, quick-cooking cut of beef.
  • For the Mongolian beef sauce: This is my favorite part—a rich and delicious blend of soy sauce (tamari soy sauce if you’re gluten-free), coconut sugar, water, sesame oil, blackstrap molasses, fresh ginger, and garlic. Check the recipe card for more notes on the sugar, sesame oil, and blackstrap molasses.

How To Make Mongolian Beef

Prep the sauce. In a medium bowl, stir together the soy sauce, sugar, water, sesame oil, molasses, ginger, and garlic. Set aside.

Mongolian beef sauce in a bowl.

Slice and coat the steak. Slice the steak in half lengthwise, then slice crosswise against the grain into thin strips. Then, toss the sliced flank steak with cornstarch in a mixing bowl, shake off any excess powder, and set aside.

Steak slices coated in cornstarch.

Cook the steak. Heat the oil in a large skillet or wok over medium-high heat by pouring it around the sides to evenly coat the insides of the wok. Then, cook the steak in small batches for 30 to 60 seconds on each side for a nicely browned crust. I show two different ways to do this on the video below! And if more oil is needed, feel free to add a splash more oil in between batches.

Cooking flank steak in a wok.

Simmer the sauce. Reduce the heat to medium, pour in the sauce, and let it simmer for 4 to 5 minutes while stirring occasionally. It should reduce and thicken slightly.

Cooking Mongolian beef sauce in a wok.

Toss everything together. Add the steak back to the wok and stir with the sauce until the meat is fully coated, and the sauce has reduced into a glaze, about 1 to 2 minutes more. Sprinkle the sliced green onions on top and give it one final stir before serving.

Cooked Mongolian beef in a wok.

Common Questions

Can I make this without a wok?

Traditionally, woks are the best for stir-frying ingredients at high heat. And I do love my carbon steel wok that’s linked in the recipe card below. But you can use any larger pan to make this Mongolian beef, whether that’s a cast iron skillet or a stainless steel pan. Just avoid using non-stick pans, given the high heat.

Can I add more vegetables to this?

Yes, absolutely! Another tasty variation I’ve made is stir-frying sliced red bell peppers with garlic and sesame oil, then tossing them with the sauce and beef.

Ways To Serve Mongolian Beef

My favorite way to round out this meal is to serve it with white rice (to absorb all that delicious sauce) and stir-fry garlic green beans. But here are a few other options for carbs and vegetables:

  • Noodles: While ramen noodles, stir-fried lo-mein or chow-mein noodles might be more traditional, rice noodles are great alternatives (or even fried rice) if you’re gluten-free like me.
  • Warm Vegetables: Besides the stir-fried green beans, I love making a quick side of this garlic ginger bok choy, roasted broccoli, or sautéed cabbage.
  • Salads: When I want a refreshing side, an Asian cucumber salad with a dash of chili oil or an Asian slaw with a sesame miso dressing is my go-to.
Picking up Mongolian beef with chopsticks.

More Asian Dinner Ideas

If you make this Mongolian beef recipe, I’d love to hear how this turned out in the comment box below. Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.

A plate of Mongolian beef with rice.

Easy Mongolian Beef

4.96 from 23 votes
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Servings: 4 servings
Author: Lisa Bryan

Description

This Mongolian beef is the most delicious stir-fry dinner at home! The steak is perfectly tender and tossed in the best sticky sweet sauce. Watch how I make this in my kitchen in the video below!

Video

Equipment

Ingredients 
 

For the Mongolian Beef

  • 2 tablespoons avocado oil, or another high-heat oil
  • 1 pound flank steak
  • ¼ cup cornstarch
  • 3 green onions, thinly sliced on a diagonal

For the sauce

Instructions 

  • Prep the sauce. In a medium bowl, stir together the soy sauce, sugar, water, sesame oil, molasses, ginger, and garlic. Set aside.
    Mongolian beef sauce in a glass bowl.
  • Slice the steak. Slice the steak in half lengthwise, then slice crosswise against the grain into thin strips.
    Sliced flank steak on a wooden board.
  • Prep the steak. In a mixing bowl, toss the sliced flank steak with the cornstarch, shake off any excess, and then set aside on a separate plate.
    Cornstarch coated steak in a bowl.
  • Cook the steak. Heat the oil in a large skillet or wok over medium-high heat. Add the steak to the wok and cook in small batches, for about 30 to 60 seconds on each side, until browned. Remove the cooked steak to a plate, and repeat this process until all of the steak is cooked. If needed, add a splash of more oil to the wok in between batches.
    Cooked steak in a wok.
  • Simmer the sauce. Reduce the heat to medium, add the sauce, and let it simmer for 4 to 5 minutes, stirring occasionally, until slightly thickened.
    Beef sauce in a wok.
  • Finish the Mongolian beef. Add the steak back to the wok, and stir with the sauce for 1 to 2 minutes, to reduce the sauce further and fully coat the meat. Sprinkle the sliced green onions on top, and give it one final stir before serving.
    Mongolian beef in a wok.

Lisa’s Tips

  • If you’d like a little extra heat, add a sprinkle of red pepper flakes at the end. 
  • You can substitute the coconut sugar and molasses for brown sugar (which is simply processed white sugar already mixed with molasses). 
  • Storing in the fridge: Let the beef cool completely before storing it in an airtight container in the fridge for 3 to 4 days. 
  • Freeze for later: If you have a large batch, divide it into smaller portions before freezing to make reheating more convenient. Store in a freezer-safe container for up to 3 months. 

Nutrition

Calories: 339kcal | Carbohydrates: 24g | Protein: 28g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 68mg | Sodium: 1710mg | Potassium: 513mg | Fiber: 1g | Sugar: 11g | Vitamin A: 90IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 3mg
Course: Dinner
Cuisine: Chinese
Keyword: Mongolian Beef, Mongolian beef recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!
Mongolian beef on a plate with rice.

Behind The Scenes

If you follow my Instagram stories you saw that I tested this recipe several times before sharing it. The first time I added extra cornstarch to the sauce, which wasn’t needed and actually made the sauce too thick, with a starchy mouthfeel. So I omitted that. And the second time I tested it I added sesame oil based on feedback from a friend of mine, who is Chinese. That little tweak made the glaze really pop with flavor and shine! The photo above isn’t the best (welcome to recipe testing late at night with overhead kitchen lights, lol), but just know that my recipes go through several rounds of testing before they ever make it to the website. And yes, I always eat the recipe testing leftovers. No food waste around here! 😉

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

4.96 from 23 votes

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Recipe Rating




64 Comments

  1. I used brown sugar for the sauce according to Lisa’s tip and the dish turned out great! The sauce was a good balance of sweet and salty and I was able to mix in broccoli as well. I especially love that this recipe came together very quickly – will definitely be making it again soon!5 stars

    1. Hi Taylor, happy to hear your Mongolian beef turned out perfectly! Can’t beat a quick and easy dinner like this with tons of flavor.

  2. This was amazing!!! We are also trying to eat more vegetables. It was great with carrots, green beans, broccoli and jalapeño’s. After cooking the beef I cooked them for just a few minutes, then set them to the side with the beef and finished the rest of the recipe. That sauce would be great with just vegetables!!5 stars

    1. Hi Lisabeth, what a delicious meal you whipped up with the rest of the sauce! You can never go wrong with adding more vegetables with this recipe.

  3. I made the Mongolian Beef with white rice for the family. First time I ever attempted to make anything with flank steak. Wow!!! This was Aammazzzing! Everyone loved it. So much flavor and the flank steak was very tender and melts in your mouth. The only disappointment was that there were no leftovers. Flavor bomb!5 stars

    1. Hi Jennifer, that’s amazing to hear! Sounds like this Mongolian beef will surely be on repeat for dinner.

    1. Hi Mary – I’m happy you loved this Mongolian beef! And yes, I personally use low-sodium soy sauce and do recommend it.

  4. Hey Lisa, excited to try this! Any suggestions on a sub for molasses (not brown sugar)? Do you think maple syrup would work?

    1. Hi Melissa – if you don’t have the molasses, I would just leave it off. I don’t think you need to swap in maple syrup or a different sweetener. Hope you enjoy it!

  5. I would like to try this recipe but I don’t eat beef. What meat could I substitute? If pork, what cut? Would chicken thighs work? Thanks!

  6. Hello Lisa,

    I wanted to let you know I made the Mongolian Beef and Fried Rice recipes. They were easy to make and both recipes are absolutely delicious. Better than any restaurant. My friends, my sister and my son and daughter-in law loved both dishes and now they want to make it. Thanks so much for being so generous with your recipes and with all your helpful tips. I love your site and tell everyone about it. Thanks again, Virginia 2/02/20255 stars

    1. Hi Virginia – Amazing! That’s great to hear the whole family enjoyed both the Mongolian beef and fried rice recipes. Now you all can enjoy classic Chinese takeout dishes right at home.

  7. Approved by picky Chinese hubby. Rivals his favorite dish in restaurant.
    Will be making it again and sharing recipe with our daughters.5 stars

    1. Glad to hear this recipe is up to par and husband-approved! I hope your daughters will enjoy this as well, Minda.

    1. Hi Annie – There’s nothing like enjoying restaurant-quality dishes at home! Happy to hear you enjoyed this recipe.

  8. Hello Lisa. Can I use coconut aminos instead of tamari sauce?
    Can’t wait to do this recipe! Tomorrow is Chinese new year and I already did the fried rice ;)
    Thanks!5 stars

    1. Hi Karina – yes, no problem! Coconut aminos are a great substitute. Hope you enjoy the Mongolian beef and that’s awesome you’ve already made the fried rice. Happy Chinese New Year!

  9. New family favorite! Loving the take out taste without the risk of cross contamination for our family’s allergies!5 stars

    1. That’s the beauty of home-cooked food! Happy to hear the whole family loved this Mongolian beef, Amber.

  10. Mongolian Beef–this recipe was so delicious. The smells and flavor are amazing. The sauce was beautiful and the meat was so tender. I think it is better than I have had in restaurants. I used brown sugar and it was a bit sweet. I imagine it may not be as sweet with coconut sugar. Lisa, I am so thankful for you–I can count on your recipes being excellent. Adding this recipe to my rotation.
    Also, looking forward to trying your fried rice and egg drop soup!5 stars

    1. Hi Janet – I’m so glad you enjoyed it! And if you feel it’s a bit too sweet, you can always reduce the amount of sugar. I feel like PF Chang’s veers towards a sweeter sauce, but I agree, I like it not quite so sweet, and a bit more balanced with the savory. Hope you enjoy the fried rice and egg drop soup as well!

  11. When I saw my favorite recipe developer had created a recipe for my favorite Asian restaurant dish, I jumped to attention and made it that night—and it did not disappoint! The new Mongolian beef recipe is absolutely amazing. It was so easy to make and had the perfect balance of sweet, salty, and umami flavors. I served it with cauliflower rice, and it made for a delicious, satisfying meal. This recipe is a total keeper—thank you for making it so simple and flavorful!5 stars

  12. Excellent recipe !!!! The only thing is for folks with Diverticulitis issues (from where I have as well as Celiac Disease), rather than having sesame seeds (which can be an issue), sprinkled here, add in extra sesame oil. For the Crunch factor I used walnuts which leave a satisfying Earthy taste as well.5 stars

  13. Omg! Are you EVER wrong???!!!😂😂
    This was fast and incredible!
    Thank you! Had the meat in the fridge and wah lah!!!
    Restaurant style!
    Thank Lisa! Hubby is recovering from surgery, I’m tired and needed something fast. You’re the best!5 stars

    1. Happy to hear it was a winner, Therese! You know I’m all about those easy and tasty recipes, haha. Enjoy!!

  14. We enjoyed having this for dinner. My sauce didn’t really thicken, not sure what I did wrong we also thought the sauce had a little bit too much soy sauce flavor for our liking, but overall another good recipe.4 stars

    1. Hi Aleisa – if your sauce didn’t thicken, it sounds like your pan might not have been hot enough for it to reduce. Make sure to watch my tutorial video as that can help you! But I’m glad you enjoyed it. :)

  15. Great recipe. I can’t use cornstarch. What do you recommend for a substitution? Could I use arrowroot powder??

    1. Hi Erica – yes, you can use arrowroot powder or tapioca powder. Just be aware that those can go a bit gloppy when heated at high temps. So I’d recommend removing the wok from the stove before the sauce fully reduces to the point I show in the video. Let us know how it turns out for you!

  16. I made it tonight and we all loved it.
    I was concerned because I have very low ceilings so the fire alarms go off at the slightest hint of smoke (disturbing the upstairs folk also.) So I had to use lower heat for longer, but the meat was still tender.😃 I found the sauce delicious but intense. Might decrease the soy sauce a little next time.5 stars

    1. I can totally relate to those fire alarms going off, that always happened in my previous apartment as well, haha! So happy you loved the Mongolian beef.

  17. Are you kidding me? ??? Best recipe ever!!!! My wife and a I are super busy but we are trying really hard to make sure we are eating right and using delicious healthy recipes at home. This recipe hit home!! Simple ingredients right in our pantry. Prep ton less than 5 minutes, and the flavors were like we were at an expensive restaurant on a Friday night. My wife’s tiny and barely eats 1 serving…. She had 2 nds tonight!!! Thank you for a quick easy nutritious recipe!

    1. Yay, happy to hear this recipe was such a hit at your house, Tim! I always go back for seconds on it as well, lol. ;)

  18. Made this tonight and the whole family loved it! The pan got crazy with built up stuck crunchy beef bits, so after the first batch of beef it didn’t really “sear”, but it all came off when I deglazed the pan with the sauce and I think it added a bit of thickness and even texture to the sauce. We served it on brown rice with broccoli. I will definitely make it again!5 stars

    1. Hi Debbie – Happy to hear the whole family loved this Mongolian beef! Great idea on deglazing the pan for the second batch of steak, I’m sure it made the sauce even better!

    1. Hi Libby – I think the strong Mongolian sauce flavors would work perfectly with tofu. If you try it, let us know how it turns out!

    2. As someone who eats tofu as well (I am an omnivore), I would suggest marinading the tofu for an hour or more to absorb the flavors! I started eating tofu back in 1982, and learned a few tricks of hte trade, I know you have some wonderful ideas as well!5 stars

  19. Hey, Thank You. It is FREEZING cold up here in Canada (even southern Ontario). I plan on making this this weekend. (Jan 24-26) I will let you knoew

  20. One of my faves! Thank you so much Lisa! ❤️❤️
    I would recommend using arrowroot starch instead of corn starch for a grain free version!5 stars

    1. Hi Cristina – So glad you loved this Mongolian beef! You can always use arrowroot powder instead, just be aware that it can have a gummy texture when cooked on high heat.

  21. I am sure it is very good but I do not like all that sugar. I would use lakanto organic monkfruit sweetener. I will try it.

      1. I’m so excited to make this tomorrow! I typically use coconut aminos. Would that work in this recipe in lieu of soy sauce or tamari?

      2. Hi Valerie – yes, no problem! Feel free to swap in the coconut aminos. Let us know how it turns out for you!