Easy Mongolian Beef
This easy Mongolian beef is a quick, better-than-takeout dinner made with tender sliced beef tossed in a glossy garlic-ginger sauce. Ready in about 30 minutes, this homemade Mongolian beef recipe delivers bold sweet-and-savory flavor using simple pantry ingredients—perfect for busy weeknights and meal prep.
Ingredients
- Main Ingredients
- 1 lb flank steak or sirloin thinly sliced against the grain
- 4 green onions cut into 2-inch pieces
- Sauce & Flavor Base
- ½ cup low-sodium soy sauce
- ⅓ cup brown sugar
- ¾ cup water or beef broth
- 1 tbsp fresh ginger minced
- 3 cloves garlic minced
- Thickening & Cooking
- ¼ cup cornstarch for coating beef
- 2 tbsp neutral oil vegetable or avocado oil
- Optional
- Red pepper flakes to taste
- Freshly cracked black pepper
Instructions
- Prep the Beef
- Slice beef thinly against the grain.
- Toss beef with cornstarch until lightly coated.
- Make the Sauce
- In a bowl, whisk together soy sauce, brown sugar, water (or broth), and ginger. Set aside.
- Cook the Beef
- Heat oil in a large skillet or wok over medium-high heat.
- Add beef in a single layer and cook 2–3 minutes per side until browned.
- Work in batches if needed. Remove beef and set aside.
- Build the Sauce
- Reduce heat slightly.
- Add garlic to the skillet and cook 30 seconds until fragrant.
- Pour in the sauce mixture and bring to a gentle simmer.
- Thicken & Finish
- Simmer sauce 2–3 minutes until thickened.
- Return beef to the skillet and toss to coat.
- Stir in green onions and cook 1–2 minutes.
- Serve
- Remove from heat and rest 2 minutes before serving.
Notes
- Thin slicing is key for tender beef.
- Keep heat high when cooking beef, but don’t overcook.
- Sauce thickens more as it cools.