This post may contain affiliate links. Please see disclosure policy here.
This recipe for Mongolian Beef has become a family favorite. It’s better than take out and you can make it in 30 minutes at home!
Why You’ll Love This Recipe!
We love Chinese take out. And one of my favorite take out dishes is Mongolian Beef but it is so easy to make at home. There is no need to head out to your favorite Chinese restaurant or order Chinese takeout anymore!
Ingredients Needed
- Meat. I use top round steak or flank steak
- Cornstarch
- Oil. You can use vegetable oil or canola oil.
- Ginger. Use fresh grated ginger or if using dried ginger, use half the amount.
- Garlic
- Soy Sauce. I prefer to use low sodium soy sauce but you can use regular soy sauce too.
- Brown Sugar. I use light brown sugar but dark brown sugar will work too.
- Rice Wine Vinegar. You will find this in the Aisian aisle of the grocery store. You can substitute white vinegar or white wine vinegar if needed.
- Green Onions
How to Make Mongolian Beef
- Dry off meat with a paper towel and slice into 1/4″ thick slices against the grain.
- Place meat slices in a bowl with the cornstarch and coat thoroughly
- In a wok or large skillet, heat oil over medium-high heat.
- Add the garlic and ginger, stir until fragrant
- Add soy sauce, water, rice vinegar and brown sugar
- Cook for about 2 minutes and remove from pan
- Add remaining oil to pan over high heat and add meat. Cook until brown and slightly crisp. You may need to do it in two batches.
- Pour sauce back into pan over meat
- Garnish with green onions. For a little bit of heat sprinkle with some red pepper flakes.
Tips from Leigh Anne
- To make slicing your meat easier, slice it while it is still partially frozen because you will be able to slice it thinner. Be sure and slice meat going across the grain.
- If you are want to cut calories, you can skip the frying part. It won’t be just like the restaurant version but it will still be yummy.
- Make Ahead Tip: To make sauce ahead, cool sauce and pour into an airtight container and store in the refrigerator for up to 5 days. To make steak ahead, slice steak and store in an airtight container in the refrigerator for up to 1 day.
Mongolian Beef Variations
- Add Veggies. Add your vegetables in with the garlic and ginger and stir-fry until they are fork tender. Use broccoli, green beans, carrots or your favorite veggie.
- Add some heat. Sprinkle with some red pepper flakes or add some chili sauce in with the sauce.
- Use chicken. Just sub in chicken for the beef.
Frequently Asked Questions
Can I make Mongolian Beef in the Instant Pot?
I love to make it in the Instant Pot and here is a recipe for Instant Pot Mongolian Beef.
Can I make Mongolian Beef in the slow cooker?
It’s very easy to make in the slow cooker, the meat won’t have the same texture but it will still be delicious. Try this recipe.
Check out more of my easy family dinner recipes:
Be sure and follow me over on YouTube for weekly cooking demos.
Mongolian Beef
This easy Mongolian beef recipe is quick to make at home and just as tasty as your favorite take out Mongolian beef!
Prep:10 minutes
Cook:20 minutes
Total:30 minutes
Ingredients
- 1 lb top round steak or flank steak cut thinly on the cross grain
- 1/4 C cornstarch
- 3 tsp vegetable oil
- 1/2 tsp grated fresh ginger or minced ginger
- 1 Tbsp minced garlic
- 1/2 C water
- 1/2 C soy sauce I used low sodium
- 1/2 C brown sugar
- 2 Tbsp rice wine vinegar
- 3 green onions sliced into 2-3″ pieces
- oil for frying
Instructions
- Dry off meat with a paper towel and slice into 1/4″ thick slices against the grain
- Place meat in a bowl with the cornstarch and coat thoroughly
- In a wok or large frying pan, heat 1 1/2 tsp over medium heat
- Add the garlic and ginger, stir until fragrant
- Add soy sauce, water, rice vinegar and brown sugar
- Cook for about 2 minutes and remove from pan
- Add remaining 1 1/2 tsp oil to pan over high heat
- Next, Add the meat and cook until brown on all sides and slightly crispy
- Pour sauce back into pan over meat
- Add green onions, stir and remove from heat
- Serve with rice
Nutrition Facts:
Calories: 340kcal (17%) Carbohydrates: 38g (13%) Protein: 26g (52%) Fat: 8g (12%) Saturated Fat: 4g (25%) Cholesterol: 68mg (23%) Sodium: 1134mg (49%) Potassium: 505mg (14%) Sugar: 27g (30%) Vitamin A: 90IU (2%) Vitamin C: 2.3mg (3%) Calcium: 62mg (6%) Iron: 2.7mg (15%)
Vanessa from Portland says
Oh, so YUMMY!!!! That looks amazing! That’s one of my favorite dishes at PF Chang’s, too!
And thank you for your inspiring blog! I especially love that you are also from Portland! It’s so fun to see pictures of our beautiful city on your blog!
Congrats on your 500th post! I just started blogging, and your blog is DEFINITELY an inspiration!
Barbara Jean Smith says
great big congrats on your big 500 milestone! I wish you the best on the next 500! Big hugs!
Cara says
Congrats on 500 posts!! That is amazing!! PF Chang’s is one of my favorite restaurants, and Mongolian Beef is definitely one of my favorite dishes there.
Sarah says
I can’t wait to try this recipe! Mongolian Beef is my husband’s fave when we eat Chinese! This looks so yummy! I also plan my menu on Sunday. I got a weekly menu from Organized Junkies, and it includes a space for my grocery list, so I make that as I’m making my menu so I have everything I need. It has made my life much easier as far as cooking dinners. I love your site. Thanks for sharing with us moms!
Stephanie Fry says
Hooray! 500 is a fantastic number! I have so much enjoyed reading your blog these past few months. I look forward to every new posting. I have decided……I want to be like you when I grow up! 🙂 Congratulations and thanks for all the ways you inspire me.