Best Mongolian Beef Recipe

Learn how to make the Best Mongolian Beef Recipe at home! Tender, juicy beef slices tossed in a sweet and savory garlic-ginger soy glaze that tastes better than takeout.

There’s nothing quite like a solid, comforting bowl of Mongolian beef when you’re craving takeout. But honestly? Making it at home is so much better. You get to control the ingredients, it comes together faster than delivery can arrive, and the flavor is absolutely incredible.

Here is how to make the ultimate sweet, savory, and glossy Mongolian beef.

Prep Time & Servings

• Prep time: 15 minutes

• Cook time: 10 minutes

• Servings: 4

Ingredients

For the Beef:

• 1.5 lbs Flank Steak (cut into thin, bite-sized strips against the grain)

• ¼ cup Cornstarch (this is the secret to getting those perfect, crispy edges)

• 2-3 tablespoons Vegetable Oil (for frying)

For the Sauce:

• ½ cup Soy Sauce (or tamari for a gluten-free option)

• ½ cup Water

• ½ cup Dark Brown Sugar (packed)

• 1 tablespoon Fresh Ginger (minced)

• 4 cloves Garlic (finely minced)

The Finishers:

• 1 bunch Green Onions (Scallions) (cut into 1-inch pieces)

• Toasted Sesame Seeds & Red Pepper Flakes (optional, for garnish)

• Cooked Jasmine Rice (for serving)

Step-by-Step Instructions

1. Prep and Coat the Beef

First things first, slice your flank steak thinly. Pro-tip: Toss the steak in the freezer for about 15–20 minutes before cutting; it firms the meat up and makes slicing it super thin a total breeze.

Once sliced, toss the beef strips in a large bowl with the cornstarch. Make sure every single piece gets a light, even coating. Let it sit for a few minutes while you prep the sauce so the cornstarch sticks well.

2. Mix the Sauce

In a small bowl, whisk together the soy sauce, water, dark brown sugar, minced ginger, and minced garlic. Set it aside so it's ready to go—stir-frying moves fast, so you want everything within arm's reach!

3. Sear the Beef

Heat your vegetable oil in a large skillet or wok over medium-high heat until it’s shimmering. Add the beef in a single, spaced-out layer. If your pan isn't big enough, do this in batches! Overcrowding the pan will steam the meat instead of searing it.

Cook for about 2 minutes until the edges get beautifully browned and crisp, then flip and cook for another minute. Remove the beef from the pan and set it aside on a plate.

4. Simmer and Thicken

Pour out any excess oil left in the pan, leaving just a tiny bit behind. Turn the heat down to medium and pour in your sauce mixture. Bring it to a simmer, stirring gently, for about 2–3 minutes. The sugar will dissolve, and the sauce will start to reduce and thicken up into a gorgeous, glossy glaze.

5. Toss it All Together

Add the crispy beef back into the skillet along with your large pieces of green onion. Toss everything together for about 1 minute until the beef is fully coated in that rich, dark brown sauce and the scallions just begin to soften.

How to Serve

Scoop a generous amount of fluffy, steaming jasmine rice into your bowls. Top it with a heavy hand of the glossy Mongolian beef, making sure to drizzle some of that extra savory sauce right over the rice. Garnish with a sprinkle of toasted sesame seeds and a pinch of red pepper flakes if you like a little kick. Dig in while it's hot!