Easy Mongolian Beef

If you love bold takeout flavors but want a faster, lighter homemade version, this easy Mongolian beef is exactly what you need. Takeout can be expensive, overly sweet, and greasy—and sometimes you just want that savory-sweet comfort without waiting or guessing what’s in it.

This recipe delivers tender beef coated in a glossy Mongolian-style sauce with garlic, ginger, and just the right balance of sweet and salty. I’ve made this countless times on busy weeknights when cravings hit, and it never takes more than 30 minutes from start to finish.

In this post, you’ll learn how to keep the beef tender, how to thicken the sauce perfectly, easy substitutions, and make-ahead tips so your easy Mongolian beef turns out better than takeout every time.

Why You’ll Love This Recipe

• Better than takeout flavor at home

• Ready in about 30 minutes

• Simple ingredients you likely already have

• Perfect for weeknights and meal prep

Ingredients & Prep

This is a quick-cooking beef recipe, so slicing and prep are key.

Main Ingredients Prep

• Flank steak or sirloin – Slice thinly against the grain

• Green onions – Cut into 2-inch pieces

• Fresh garlic and ginger – Minced for bold flavor

Seasonings, Sauces, or Flavor Base

• Soy sauce – Low-sodium works best

• Brown sugar – Classic Mongolian sweetness

• Cornstarch – For coating beef and thickening sauce

• Water or beef broth – Creates the sauce base

Pantry Staples

• Neutral oil (vegetable or avocado oil)

• Black pepper

• Optional red pepper flakes

Step-by-Step Cooking Instructions

Pre-Cooking Prep

1. Slice beef thinly against the grain.

2. Toss beef with cornstarch until lightly coated.

3. Mix soy sauce, brown sugar, water (or broth), and ginger in a bowl.

Cooking Method

1. Heat oil in a large skillet over medium-high heat.

2. Add beef in a single layer and cook for 2–3 minutes per side until browned. Work in batches if needed.

3. Remove beef and set aside.

4. Lower heat slightly and add garlic to the skillet. Cook for 30 seconds until fragrant.

5. Pour in the sauce mixture and bring to a gentle simmer.

6. Let sauce thicken for 2–3 minutes.

7. Return beef to the skillet and toss to coat.

8. Stir in green onions and cook for 1–2 minutes.

Doneness or Texture Check

The beef should be tender, not chewy, and the sauce should cling nicely to each slice.

Resting or Final Touches

Remove from heat and let sit for 2 minutes to allow the sauce to finish thickening.

Pro Tips for Perfect Results

Common Mistakes to Avoid

• Cutting beef with the grain – This makes it tough

• Overcooking the beef – Thin slices cook very fast

• Too much sugar – Mongolian beef should be balanced, not candy-sweet

Recommended Tools

• Sharp chef’s knife

• Large skillet or wok

• Mixing bowl

Storage & Reheating Tips

• Store leftovers in the fridge up to 3 days

• Reheat gently in a skillet with a splash of water

• Avoid microwaving on high heat

Flavor Variations

Spicy Version

• Add red pepper flakes or chili garlic sauce

• Stir in sriracha for heat

Healthy / Special Diet Option

• Use low-sodium soy sauce

• Reduce sugar or swap for honey or coconut sugar

• Serve over cauliflower rice

Global Flavor Twist

• Add hoisin sauce for deeper flavor

• Stir in sesame oil at the end for aroma

Serving Suggestions

Easy Mongolian beef pairs perfectly with:

• Steamed white or brown rice

• Fried rice or lo mein

• Steamed broccoli or snap peas

• Sesame seeds on top for garnish

FAQs

Can I make this ahead of time?
Yes. Slice beef and mix sauce ahead of time. Cook fresh for best texture.

How do I fix common mistakes?
If sauce is too thick, add water. If beef is chewy, slice thinner next time and reduce cooking time.

Conclusion

This easy Mongolian beef proves you don’t need takeout to enjoy big, bold flavors at home. It’s quick, satisfying, and made with simple ingredients—perfect for busy nights and repeat cravings.

Once you try it, it’ll earn a permanent spot in your weeknight rotation. Save it, customize it, and enjoy a homemade favorite that’s faster and better than delivery.