Mongolian Beef Recipe

If you love rich, savory takeout-style dinners, this Mongolian Beef Recipe is one you’ll want to make again and again. Tender slices of beef are coated in a glossy garlic and ginger sauce with the perfect balance of sweetness and soy flavor. The texture is wonderfully sticky and silky, while the beef stays juicy and flavorful in every bite. This recipe is beginner-friendly, comes together quickly, and is perfect for busy weeknights with a total time of around 30 minutes.

Ingredients

For the Beef

• 500g flank steak or sirloin steak, thinly sliced against the grain
• 3 tablespoons cornflour
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil

For the Mongolian Sauce

• 120ml low-sodium soy sauce
• 80ml water
• 100g soft brown sugar
• 4 garlic cloves, finely minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon hoisin sauce
• 1 teaspoon chilli flakes (optional)

For Garnish and Serving

• 4 spring onions, sliced
• 1 teaspoon sesame seeds
• Steamed jasmine rice
• Steamed broccoli or pak choi

How to Make Mongolian Beef Recipe

• Prepare the beef: Slice the beef thinly against the grain and place it into a bowl. Sprinkle over the cornflour and toss until every piece is lightly coated. Leave for 10 minutes while preparing the sauce ingredients.
• Make the sauce: In a small bowl, whisk together the soy sauce, water, brown sugar, garlic, ginger, hoisin sauce, and chilli flakes until smooth and fully combined.
• Heat the pan: Place a large frying pan or wok over medium-high heat. Add the vegetable oil and sesame oil and allow them to heat until shimmering.
• Cook the beef: Add the coated beef in batches so the pan does not overcrowd. Fry for 2 to 3 minutes until browned and crisp around the edges. Remove the beef and set aside on a plate.
• Simmer the sauce: Pour the prepared sauce into the same pan and cook for 2 to 3 minutes, stirring often, until the sugar dissolves and the sauce thickens slightly.
• Combine everything: Return the cooked beef to the pan and toss well so every piece is coated in the glossy sauce. Cook for another 1 to 2 minutes until hot and sticky.
• Finish and serve: Stir in most of the sliced spring onions and remove from the heat. Spoon the Mongolian beef over steamed rice and garnish with the remaining spring onions and sesame seeds before serving.

Tips for the Best Mongolian Beef

How do I keep the beef tender?

Always slice the beef thinly against the grain. This shortens the muscle fibres and keeps the meat tender after cooking.

Why is my sauce too thin?

Allow the sauce to simmer for a few minutes before adding the beef back into the pan. The sugar and cornflour coating will help it thicken naturally.

Can I make this recipe less sweet?

Yes, reduce the brown sugar slightly if you prefer a more savoury sauce. Start by removing 1 to 2 tablespoons.

What vegetables work well with Mongolian beef?

Broccoli, peppers, pak choi, sugar snap peas, and onions all pair beautifully with the rich sauce.

Can I use chicken instead of beef?

Absolutely. Thinly sliced chicken breast or thigh meat works very well with the same sauce and cooking method.

Serving Suggestions

• Serve with steamed jasmine rice or egg fried rice
• Pair with stir-fried vegetables
• Add crispy noodles for extra texture
• Serve with spring rolls or dumplings
• Top with extra chilli flakes for added heat

Storage

Room Temperature

Do not leave Mongolian beef at room temperature for more than 2 hours after cooking.

Refrigerator

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a frying pan or microwave until piping hot.

Freezing

Freeze cooled Mongolian beef in a freezer-safe container for up to 2 months. Defrost overnight in the refrigerator before reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 24g
• Protein: 31g
• Fat: 22g
• Saturated Fat: 5g
• Sodium: 980mg

Nutrition values are approximate and may vary depending on ingredients used.

FAQs

Mongolian Beef Recipe

Recipe by Milli RoseCourse: DinnerCuisine: AsianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Tender beef cooked in a rich sweet and savoury garlic soy sauce with spring onions. A quick and easy takeout-style dinner perfect for busy weeknights.

Ingredients

• 500g flank steak or sirloin steak, thinly sliced

• 3 tablespoons cornflour

• 2 tablespoons vegetable oil

• 1 tablespoon sesame oil

• 120ml low-sodium soy sauce

• 80ml water

• 100g soft brown sugar

• 4 garlic cloves, minced

• 1 tablespoon fresh ginger, grated

• 1 tablespoon hoisin sauce

• 1 teaspoon chilli flakes

• 4 spring onions, sliced

• 1 teaspoon sesame seeds

• Steamed jasmine rice, for serving

Directions

• Slice the beef thinly against the grain and coat with cornflour.
• Whisk together soy sauce, water, brown sugar, garlic, ginger, hoisin sauce and chilli flakes.
• Heat vegetable oil and sesame oil in a wok or frying pan over medium-high heat.
• Cook the beef in batches until browned and crisp around the edges.
• Remove beef and pour the sauce into the pan. Simmer until slightly thickened.
• Return the beef to the pan and toss well to coat in the sauce.
• Stir in spring onions and cook briefly until everything is glossy and hot.
• Serve over steamed rice and garnish with sesame seeds.

Notes

• Slice beef thinly against the grain for tenderness.
• Cook the beef in batches so it crisps properly.
• Leftovers can be refrigerated for up to 3 days.