Mongolian Beef: Sweet, Savory, and Better Than Takeout

This Mongolian Beef is one of my favorite quick stir-fry recipes—it’s packed with flavor, incredibly easy to make, and always tastes better than takeout. Tender slices of beef are coated in a sticky, garlicky soy sauce glaze with a hint of sweetness and served over rice or noodles for a meal that’s rich, comforting, and totally satisfying.

Why You’ll Love This Recipe

I love this dish because it comes together fast with ingredients I usually have on hand. The sauce is the real star—slightly sweet, salty, and loaded with garlic and ginger. It clings beautifully to the thin slices of beef, making every bite flavorful and tender. It’s perfect for a weeknight dinner when I want something restaurant-worthy without the delivery wait.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Flank steak or sirloin, thinly sliced against the grain

• Cornstarch

• Oil for frying (vegetable or canola)

• Fresh garlic, minced

• Fresh ginger, grated

• Low-sodium soy sauce

• Brown sugar

• Water

• Green onions, sliced

• Optional: red pepper flakes or sesame seeds for garnish

Directions

1. Toss the sliced beef in cornstarch until evenly coated. Let it sit for 10 minutes to help the coating adhere and tenderize the meat.

2. Heat oil in a large skillet or wok over medium-high heat. Sear the beef in batches until crispy on the edges, then transfer to a plate.

3. In the same skillet, remove excess oil, then sauté garlic and ginger for about 30 seconds until fragrant.

4. Add the soy sauce, brown sugar, and water to the pan. Stir and let the sauce simmer for 2–3 minutes until slightly thickened.

5. Return the cooked beef to the pan and toss to coat in the sauce.

6. Simmer for 1–2 more minutes until the sauce is glossy and clinging to the beef.

7. Stir in the green onions and cook for another 30 seconds.

8. Serve hot over steamed rice or noodles.

Servings and timing

This recipe makes about 4 servings. It takes around 15 minutes to prep and 15 minutes to cook, making it a quick 30-minute meal that feels like it took way more effort.

Variations

• I sometimes add broccoli, snow peas, or bell peppers to make it a full one-pan meal.

• For a spicy version, I mix in red pepper flakes or a spoonful of chili garlic sauce.

• Swapping brown sugar with honey or maple syrup works great if I want a natural sweetener.

• I’ve made this with chicken or tofu instead of beef, and it still turns out delicious.

• A sprinkle of sesame seeds or crushed peanuts on top adds crunch.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of water to loosen the sauce. It also reheats well in the microwave. I avoid freezing it, as the sauce texture can change, but it’s doable if needed.

FAQs

What cut of beef works best?

I usually use flank steak or sirloin. Both slice easily and stay tender with quick cooking. Just be sure to cut against the grain.

Can I make this ahead?

Yes. I prep the sauce and slice the beef ahead of time. When ready to eat, it takes less than 15 minutes to cook everything fresh.

Is Mongolian beef spicy?

Not usually, but I make it spicy by adding red pepper flakes or a splash of sriracha if I’m craving heat.

Can I use low-sodium soy sauce?

Yes, and I usually do. It keeps the dish from getting too salty, especially since the sauce reduces during cooking.

What’s the best side dish for this?

I serve it with steamed jasmine rice, fried rice, or lo mein noodles. A side of stir-fried veggies makes it a full meal.

Conclusion

This Mongolian Beef is one of those recipes I always turn to when I want a fast, flavorful, and family-pleasing dinner. The sweet-savory sauce, tender beef, and simple ingredients make it a regular on my weekly menu. Once I tried making it at home, I never looked back—it’s just that good.

Mongolian Beef: Sweet, Savory, and Better Than Takeout

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course, Dinner
• Method: Stir-Fry
• Cuisine: Asian-Inspired, Chinese-American
• Diet: Gluten Free

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Description

This Mongolian Beef is a quick and easy stir-fry that’s better than takeout—made with thin slices of tender beef in a sticky, sweet-savory garlic soy glaze. Ready in just 30 minutes, it’s the perfect weeknight dinner served over rice or noodles. A simple, restaurant-style beef stir-fry with bold Asian flavors and crowd-pleasing appeal.

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Ingredients

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 1/4 cup cornstarch
• 2–3 tablespoons vegetable or canola oil (for frying)
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/2 cup low-sodium soy sauce
• 1/2 cup brown sugar
• 1/4 cup water
• 3 green onions, sliced
• Optional Garnishes:
• Red pepper flakes
• Sesame seeds

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Instructions

1. Toss beef slices in cornstarch until evenly coated. Let sit for 10 minutes.

2. Heat oil in a large skillet or wok over medium-high heat.

3. Sear beef in batches for 2–3 minutes per side until browned and crispy on edges. Transfer to a plate.

4. Discard excess oil, then sauté garlic and ginger in the same skillet for 30 seconds.

5. Add soy sauce, brown sugar, and water. Stir and simmer for 2–3 minutes.

6. Return beef to pan and toss to coat in sauce. Simmer 1–2 more minutes until sauce is thick and glossy.

7. Stir in green onions and cook 30 seconds more.

8. Serve hot over steamed rice or noodles. Garnish as desired.

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Notes

• Cut beef against the grain for maximum tenderness.
• Use honey or maple syrup in place of brown sugar for a natural sweetener.
• Add broccoli, snow peas, or bell peppers for a veggie boost.
• To make it spicy, mix in chili garlic sauce or red pepper flakes.
• Great with jasmine rice, lo mein, or cauliflower rice for low-carb options.