Best Mongolian Beef Recipe (2024)

Published: Apr 8, 2021 · Modified: Jun 9, 2021 by Megan Porta · This post may contain affiliate links.

This is the best Mongolian Beef recipe you will find! It takes less than 30 minutes to make and tastes even better than your favorite Chinese takeout. Fragrant garlic, soy sauce and crispy flank steak creates a delicious, quick and easy dinner that rivals P.F. Chang’s!

Original post: November 2018 | Updated: April 2021

Why This Recipe Works

Mongolian Beef is BY FAR my favorite dinner choice at any Chinese restaurant. I’ve had some dang good versions of this meal at various restaurants. I’ve always shied away from making it at home because I thought there would be noooo possible way I could replicate such a delicious meal.

I WAS SO WRONG!

This recipe has changed my life! It is FAR easier than I ever anticipated (25 minutes from start to eating!) and I cannot ever properly explain to you how delicious it tastes.

It is tastier than my favorite version from P.F. Chang’s and let me tell you, friends, that is saying A LOT because P.F. Chang’s makes good Chinese food and a dang good Mongolian Beef.

Recipe Ingredients

Steak – Most cuts of steak will work great for this recipe, as long as they are cut thinly and against the grain. The recommended cut of steak to use is flank steak, as it is most commonly used in Chinese dishes.

Soy sauce – Replace the soy sauce in the recipe with a gluten-free variety to make this a totally gluten-free compliant meal!

Canola oil – Replace canola with any type of oil. Olive oil, vegetable oil and sesame oil are all great replacements but will alter the flavor slightly.

Rice – Mongolian beef is best know for being served with white or brown rice, but feel free to serve alongside a heaping pile of cooked egg noodles or even mashed potatoes.

Toppings – Delicious toppings for Mongolian Beef include sliced green onions, red pepper flakes, sesame seeds or Sriracha sauce.

How to Make Mongolian Beef

I’m happy to tell you that there are very few steps and just a few ingredients required to make this tasty dish. When everything comes together, you will have one tasty little meal!

Step 1

Combine 1 pound flank steak (cut into 2-inch strips) and cornstarch in a large bowl. Mix until the beef pieces are coated and set aside.

In a medium bowl, combine brown sugar, soy sauce, water, garlic and vegetable or canola oil. Whisk the mixture until combined.

Step 2

Heat 3 tablespoons vegetable or canola oil in a large skillet over medium-high heat. Add the steak pieces in a single layer (do this in batches, if needed) and cook for 3 minutes per side. Transfer the steak to a separate bowl and cover.

Pour the soy sauce mixture into the skillet (do not clean out!) and bring to a boil. Reduce the heat to medium-low heat and simmer until the mixture is thick, between 5 and 7 minutes.

Step 3

Add the tender beef pieces back to the skillet and cook until heated through. Serve immediately over white rice and top with green onion slices!

Recipe Notes

• A few tablespoons of hoisin sauce would be a delicious addition to this great recipe!
• Garlic and ginger make such a delicious food duo in Chinese dishes, so feel free to add a bit of fresh or dried ginger to the recipe along with the soy sauce, water and brown sugar mixture.
• Serve this dish over a pile of white or brown rice for the best flavor!
• To make the recipe healthier, use low-sodium soy sauce.
• Make sure to use a hot pan when cooking the steak to avoid over-cooking the beef.
• Be careful not to overcrowd the pan! Cook the steak in batches, if needed.
• Add sauteed or steamed stir fry vegetables such as bell peppers, snow peas or broccoli for a great addition to your meal.

Rice Cooker vs Instant Pot for Making Rice

Both rice cookers and electric pressure cookers cook rice in the same way. Both use steam inside the pot to cook the rice. The main difference is that a pressure cooker has a sealing ring inside the lid that prevents any steam from escaping during the cooking process.

This allows the appliance to maintain pressure levels inside the pot with greater accuracy, therefore cooking it more quickly.

Shortened cook time is an advantage when using an Instant Pot and typically it requires a bit less liquid than when using a rice cooker. However, if you are planning to cook a variety of different types such as wild, black or basmati rice frequently, a rice cooker might be the better option for you.

Plus, rice cookers are more affordable and will take up less valuable counter space.

FAQ About Mongolian Beef

• Easy Orange Chicken
• Steak Bites
• Easy air fryer dumplings
• Cauliflower Fried Rice
• Hoisin Chicken Rice Bowl

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If you make this recipe and love it, stop back and give it a 5-star rating⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!