Mongolian Beef Recipe

The first time I nailed this Mongolian Beef recipe, it was on a weeknight when takeout felt tempting but honestly overpriced and disappointing. I wanted that glossy, sweet savory sauce and tender beef you crave from restaurants, without the wait or mystery ingredients. After a few real trial and error attempts in my own kitchen, this version finally clicked.

If you have ever struggled with tough beef, bland sauce, or recipes that promise 30 minutes but take way longer, this one is for you. It is fast, bold, and forgiving, and it tastes like something you would proudly serve, not just settle for.

Why You’ll Love This Recipe

• Fast but Flavor-Packed: Dinner hits the table in just 30 minutes without sacrificing any of that bold, takeout-style flavor.
• Crispy and Tender: Thanks to a simple cornstarch coating, the beef gets a light crisp outside while staying juicy inside.
• Customizable Heat: You control the spice. Add a dash of chili oil or flakes to turn up the heat or keep it mild for family dinners.
• Gluten-Free Friendly: Use tamari instead of soy sauce for a dish that’s safe for gluten-sensitive eaters without losing any taste.
• Better Than Takeout: No greasy aftertaste or soggy meat. Just clean, sweet-salty flavor that feels fresher and homemade.
• Perfect for Busy Nights: Everything cooks in one pan and uses common ingredients. It is ideal when you need a reliable weeknight win.

Ingredients You'll Need

• Sirloin steak (about 1½ pounds, 1-inch thick) – Thinly sliced against the grain for tenderness. You can also use strip steak or filet.
• Cornstarch (⅓ cup) – Helps crisp the beef and thickens the sauce just enough to make it clingy and glossy.
• Canola oil (¼ cup) – A neutral, high smoke point oil perfect for stir-frying.
• Salt (¼ teaspoon) – Just a pinch to season the beef before cooking. Soy or tamari will add more salt later.
• Fresh grated ginger (1 tablespoon) – Brings warmth and a little zing that balances the sweetness.
• Minced garlic (4 tablespoons) – Essential for depth and that punchy, mouthwatering base.
• Red pepper flakes or chili oil (to taste) – Optional, but great if you like a little fire in your sauce.
• Reduced sodium tamari or soy sauce (⅓ cup) – For that rich, umami core flavor. Tamari keeps it gluten-free.
• Water (½ cup) – Thins the sauce so it simmers evenly and coats the beef smoothly.
• Brown sugar (⅓ cup) – Gives the dish its signature sweet note and sticky glaze.
• Scallions (green parts only, about 8 stalks, cut into 2-inch pieces) – Stirred in at the end for fresh flavor and color.

How to Make Mongolian Beef

Step 1: Slice and Prep the Beef

Start by slicing your sirloin steak into thin ¼ inch strips. For even cooking and tenderness, cut against the grain. Lay the slices flat, cover them with plastic wrap, and gently pound them with a meat mallet to make them uniform in thickness.

Place the sliced beef into a zip-top bag, add the cornstarch, and massage it in so every piece is coated. Let it rest for 15 minutes while you prep the rest.

Step 2: Sear the Beef in Batches

Heat the canola oil in a large skillet over medium-high heat. Once hot, add the beef in a single layer. Cook for 30 seconds on each side. Do not crowd the pan or the beef will steam instead of sear. Work in batches and transfer cooked pieces to a plate. Sprinkle lightly with salt.

Step 3: Build the Sauce

In the same pan, add the minced garlic and grated ginger. Sauté for about 10 to 15 seconds until fragrant. Add the chili oil or red pepper flakes here if you like a spicy kick.

Pour in the soy sauce or tamari, water, and brown sugar. Stir to combine and bring to a boil. Let the sauce bubble for a minute to thicken slightly.

Step 4: Bring It All Together

Return the seared beef to the pan. Stir well so every piece gets coated in that glossy sauce. Let it simmer for about 30 seconds so the sauce clings to the meat.

Turn off the heat, add the scallions, and toss them through the dish. Their mild sharpness adds a pop of freshness that cuts through the richness.

Pro Tips from My Kitchen

✓ Chill Your Beef Before Slicing – If you struggle to cut your steak thinly, pop it in the freezer for 20 minutes before slicing. Slightly firm meat is much easier to work with and gives you cleaner, even cuts.

✓ Use a Large Pan and Do Not Crowd It – Searing works best when the beef has room. Cook in small batches. If the beef overlaps, it will steam instead of crisp and lose that takeout-style texture.

✓ Let the Cornstarch Sit on the Beef – After coating the beef, let it rest for at least 15 minutes. This helps the cornstarch stick better and form a nice crust when it hits the hot oil.

✓ Control the Sweetness – If you prefer a less sweet version, reduce the brown sugar slightly or add more soy sauce to balance. Taste as you go.

✓ Add Veggies Without Overcooking Them – If you are adding broccoli, bell peppers, or mushrooms, cook or steam them separately and toss them in at the end. This keeps everything crisp and colorful instead of soggy.

✓ Make Extra Sauce for Leftovers – If you are planning to reheat later, double the sauce ingredients. Sauces tend to get soaked up by the beef and can dry out if there is not enough.

Frequently Asked Questions about Mongolian Beef