Easy Mongolian Beef Recipe

This Quick & Easy Mongolian Beef Recipe delivers crispy, tender beef coated in a glossy, savory-sweet soy glaze in under 30 minutes! Perfect for busy weeknights. #MongolianBeef

If you’re looking for a restaurant-quality meal that comes together faster than a delivery truck can get to your house, you’ve found it. This Mongolian beef hits all the right notes—crispy edges, tender meat, and a rich, glossy sauce that perfectly balances savory soy sauce with a touch of sweet brown sugar.

Here is exactly how to make it at home.

Prep time: 15 minutes | Cook time: 10 minutes | Servings: 4

Ingredients

For the Beef:

• 1 lb flank steak, sliced thinly against the grain (about 1/4-inch thick)

• 1/4 cup cornstarch (the secret to getting those crispy edges)

• 2–3 tbsp vegetable oil (for frying)

For the Savory Glaze:

• 2 tsp vegetable oil

• 1 tbsp fresh ginger, minced

• 3 cloves garlic, minced

• 1/2 cup low-sodium soy sauce

• 1/2 cup water

• 1/2 cup dark brown sugar (packed)

For the Garnish:

• 1 bunch green scallions (green onions), cut into 1-inch pieces

• Toasted sesame seeds

• 1 red chili, sliced (optional, for a kick of heat)

Step-by-Step Instructions

1. Prep the Beef

Toss your sliced flank steak with the cornstarch in a large bowl or a zip-top bag. Make sure every piece is evenly coated. Let it sit for about 10 minutes while you get the sauce ready—this helps the cornstarch stick and form a great crust.

2. Make the Sauce

Heat 2 teaspoons of vegetable oil in a small saucepan over medium heat. Add the minced ginger and garlic, sautéing for about 1 minute until fragrant (don't let them burn!). Pour in the soy sauce, water, and brown sugar. Bring the mixture to a boil, then let it simmer for 3–5 minutes until it starts to slightly thicken. Remove from heat and set aside.

3. Sear the Beef

In a large skillet or wok, heat 2–3 tablespoons of oil over high heat. Working in batches so you don't crowd the pan, add the beef in a single layer. Sear for about 1–2 minutes per side until the edges are beautifully browned and crispy. Take the beef out and let it rest on a plate lined with paper towels to catch excess oil.

4. Toss It All Together

Drain any excess oil from your skillet, leaving just a thin coat. Turn the heat down to medium and pour in the prepared sauce. Bring it to a simmer, then toss the crispy beef and green onions right into the pan. Stir everything together for about 1–2 minutes until the sauce reduces into a thick, glossy glaze that clings to the beef.

5. Garnish and Serve

Plate your Mongolian beef on a large platter. Top heavily with toasted sesame seeds and a few fresh red chili slices for a pop of color and heat, just like in the photo! Serve immediately over a steaming bed of jasmine rice.

Chef's Tip: Slicing the flank steak while it's partially frozen makes it incredibly easy to get those perfect, restaurant-thin slices.