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This Mongolian Beef delivers the perfect balance of sweet and savory with tender, crispy beef strips coated in a glossy ginger-garlic sauce that rivals any Chinese restaurant. Skip the takeout menu and make this beloved classic at home in just 25 minutes with simple ingredients and restaurant-quality results.
Mongolian Beef
Tender beef strips in a sweet and savory ginger-garlic sauce that’s better than your favorite Chinese takeout. This restaurant favorite is surprisingly easy to make at home in just 25 minutes.
Ingredients
Beef
- 1 1/2 lbs flank steak sliced thin against the grain
- 1/4 cup cornstarch
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup vegetable oil
Mongolian Sauce
- 1/2 cup soy sauce low sodium
- 1/2 cup water
- 1/2 cup brown sugar packed
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp cornstarch
- 2 tbsp water for slurry
Aromatics
- 6 green onions cut into 2-inch pieces
- 1 tsp red pepper flakes optional
For Serving
- 4 cups cooked white rice or fried rice
- 1 tbsp sesame seeds toasted
Instructions
- Slice flank steak against the grain into 1/4-inch thick strips on cutting board using sharp knife. Pat dry with paper towels.
- In a mixing bowl, toss beef strips with 1/4 cup cornstarch, salt, and pepper until evenly coated.
- In another mixing bowl, whisk together soy sauce, 1/2 cup water, brown sugar, hoisin sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside.
- In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Set aside.
- Heat vegetable oil in grill or cast iron skillet over high heat until smoking. Working in batches, add beef in a single layer and cook for 2-3 minutes per side using tongs until crispy and browned. Transfer to a plate.
- Reduce heat to medium. Pour sauce mixture into the same skillet, scraping up any brown bits from the bottom with a wooden spoon.
- Bring sauce to a simmer and cook for 2-3 minutes, stirring with whisk. Add cornstarch slurry and stir constantly for 1 minute until sauce thickens and becomes glossy.
- Return beef to skillet along with green onions. Toss everything together for 1-2 minutes until beef is coated and green onions soften slightly.
- Remove from heat. Serve immediately over hot rice, garnished with sesame seeds and red pepper flakes if desired.
Notes
The key to crispy Mongolian beef is coating the meat with cornstarch and cooking in batches over high heat – don’t overcrowd the pan. Flank steak works best, but you can substitute sirloin or ribeye. Slice the beef as thin as possible for tender results. Freezing the beef for 30 minutes before slicing makes it easier to cut thin. The sauce is quite sweet – reduce brown sugar to 1/3 cup if you prefer less sweetness. Green onions add authentic flavor and freshness – don’t skip them. This dish cooks very quickly once you start, so have all ingredients prepped and ready. Serve over steamed rice or crispy fried rice for the full restaurant experience. Leftovers reheat well but beef may lose some crispiness.
ALLERGEN INFORMATION: Contains soy (soy sauce, hoisin sauce), sesame (sesame oil, seeds), and gluten (soy sauce, hoisin sauce). Use tamari and gluten-free hoisin for gluten-free option. Always check ingredient labels if you have food allergies.
Nutrition
Serving: 1.5gCalories: 620kcalCarbohydrates: 72gProtein: 38gFat: 18gSaturated Fat: 4gCholesterol: 85mgSodium: 1240mgFiber: 2gSugar: 28g
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