This post may contain affiliate links. Please read our disclosure policy.
Fragrant, rich, and ready in just 15 minutes, this Mongolian beef recipe is an easy stir fry that’s simple to put together and even better tasting than its takeout version.
Served in a sticky ginger and garlic sauce, Mongolian beef sounds more complicated than it is. Strips of tender beef are stir-fried and drenched in a rich, aromatic sauce – it’s so delicious that you’ll never go back to the takeout version. Made with simple ingredients and minimal cookware (which means fewer dishes later on), Mongolian beef makes for an easy weekday dinner or an impressive fakeaway for the weekends.
Table of contents
Watch the Mongolian beef recipe video
Ingredients
- Flank steak: or your favorite cut
- Cornstarch
- Vegetable oil: to stir fry the meat.
- Ginger garlic sauce: soy sayce, ginger, garlic, rice vinegar, brown sugar, sesame oil, water
- Green onions
- Sesame seeds: Optional, to garnish.
How to make Mongolian beef
Prepare and Cook The Beef: Slice the beef into thin, slightly wide pieces – they should look like strips. Then, add them to a bowl and cover in the cornstarch, tossing to get them evenly coated.
In a wok or large frying pan, add the oil and bring to a medium-high heat. Stir fry the coated beef in batches, making sure they’re browned all over and no cornstarch remains. Set aside.
Make The Sauce: Mince the garlic and ginger together, then add to the pan with a little more oil, cooking until fragrant. Then, add the soy sauce, brown sugar and water and allow to simmer until the sauce has thickened a little.
Combine and Serve: Add the cooked beef back into the pan and stir fry, tossing with the sauce for a few minutes more until the Mongolian beef is heated through and sizzling. Add the sesame oil and chopped green onions and cook for 1-2 minutes more, then serve. Garnish with toasted sesame seeds.
What to serve with Mongolian beef
With the delicious ginger and garlic sauce homemade Mongolian beef comes in, it’s perfectly paired with rice – I especially like it with a fragrant jasmine or nutty brown rice. Alternatively, try with a delicious Lo Mein noodles or your favorite veggies; grilled broccoli and bok choy are especially good. Or, try it with a simple green salad or some sauteed snap peas for a super easy lunch.
Storing leftovers
Allow the stir fry Mongolian beef to cool before transferring into an airtight container. It’ll keep for about 2-4 days, though stir fries are generally best enjoyed on the day of cooking. You can reheat in a frying pan with a little oil or in the microwave for a few minutes.
Or, freeze in individual portions in Ziplock bags or containers. They’ll keep for up to 4 months.
More easy Asian recipes
If you try this Mongolian beef recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations—tag me on Instagram @Alphafoodie!
Easy Mongolian Beef
Ingredients
- 1.5 lb steak flank steak or your favorite cut
- 1/2 cup cornstarch
- 1/3 cup vegetable oil
- 1/2 cup water
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- 1 Tbsp sesame oil
- 3 green onions chopped
Instructions
- Slice the steak into thin strips and coat them with cornstarch.
- In a large wok or frying pan, heat the vegetable oil over medium-high heat. Once the oil is hot, add the coated steak and fry until it's browned and crispy, about 2-3 minutes.
- Remove the steak from the pan and set it aside on a paper towel-lined plate to drain any excess oil.
- In the same pan, add the minced garlic and ginger. Cook these for a minute or two until they're fragrant.
- Add the soy sauce, water, and brown sugar to the pan. Stir well and bring the mixture to a simmer.
- Once the sauce has thickened, add the fried steak back into the pan. Toss everything together so that the steak is well-coated in the sauce.
- Drizzle in the sesame oil and add the green onions and toss the steak again.
- Serve hot and enjoy with a side of steamed rice.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
