Name: Easy Mongolian Beef Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 pound flank or skirt steak, thinly sliced against the grain; 2 tablespoons Shaoxing wine or dry cooking sherry; 2 tablespoons low-sodium soy sauce; 2 tablespoons cornstarch; ¼ cup plus 2 tablespoons low-sodium soy sauce (remaining ¼ cup for sauce); 3 tablespoons cornstarch (1 tablespoon reserved for sauce slurry); 3 tablespoons vegetable or avocado oil; 3 tablespoons light brown sugar; 2 teaspoons minced peeled fresh ginger; 3 garlic cloves, minced; 5 green onions, white and green parts, cut into 2 inch pieces; 5 whole dried chili peppers; 2 tablespoons water (for cornstarch slurry); ¾ cup water (for sauce)

Print Recipe· 3.8 from 5 reviews

If you have a craving for something savory, sweet, and downright addictive, this Easy Mongolian Beef Recipe is exactly what you need in your weeknight dinner rotation. It’s a fantastic balance of tender, crispy beef slices coated in a luscious, sticky sauce that sings with soy, brown sugar, garlic, and ginger. The vibrant green onions and subtle heat from dried chili peppers bring that extra zing, making each bite irresistible and guaranteed to impress without any fuss. Believe me, this recipe turns a humble cut of steak into restaurant-quality magic right in your own kitchen.

Ingredients You’ll Need

In the image, there are nine ingredients placed on a white marbled surface. At the center, thin slices of red raw meat with white fat are laid on crumpled white paper. Around it, starting at the top left and moving clockwise, are small bowls and containers holding finely chopped garlic (off-white), finely chopped ginger (pale yellow), whole red dried chili peppers, white powder (likely flour or cornstarch) in a black bowl, a small glass of dark liquid (soy sauce), a bowl filled with green sliced scallions, a bowl of brown sugar, a small white cup with light brown liquid (probably vinegar), and a glass container with clear light yellow oil. The arrangement is clean and simple, showing all ingredients clearly. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key for this Easy Mongolian Beef Recipe. Each item plays a vital role, whether it’s building deep umami flavors, giving the beef a satisfying crunch, or adding a burst of freshness and aroma to the dish.

Flank or skirt steak (1 pound): Thin slices ensure the beef cooks quickly and stays tender.
Shaoxing wine or dry cooking sherry (2 tablespoons): Adds a subtle depth and complexity to the marinade.
Low-sodium soy sauce (¼ cup plus 2 tablespoons): Provides that classic savory backbone without overwhelming saltiness.
Cornstarch (3 tablespoons): Creates a crispy edge on the beef and thickens the sauce beautifully.
Vegetable or avocado oil (3 tablespoons): Best for high-heat cooking to get that perfect sear.
Light brown sugar (3 tablespoons): Adds a rich molasses sweetness that balances salty and spicy notes.
Fresh ginger, minced (2 teaspoons): Brings brightness and a gentle warmth to the flavor profile.
Garlic cloves, minced (3 cloves): Infuses the dish with an aromatic punch.
Green onions, cut into 2-inch pieces (5 total): Both white and green parts add texture and fresh, oniony layers.
Dried whole chili peppers (5): Just enough to give a hint of heat without overpowering the dish.

How to Make Easy Mongolian Beef Recipe

Step 1: Marinate the Steak

Start by tossing your thinly sliced steak in Shaoxing wine or dry sherry with 2 tablespoons of soy sauce. This quick marinade not only tenderizes the meat but also infuses it with that unmistakable savory flavor that’s the foundation of this dish. After that, sprinkle cornstarch over the beef and give it a good toss; this step is essential for creating that crispy coating when you cook it.

Step 2: Cook the Steak

Heat 2 tablespoons of oil in a large wok or skillet until it’s shimmering—hot enough to get a delicious sear. Lay the coated steak slices in a single layer and cook them quickly, about 1-2 minutes per side, until the edges turn crisp and golden. This fast cooking locks in the juices and adds a delightful texture. Once done, transfer the steak to a plate and set it aside while you make the sauce.

Step 3: Prepare the Sauce

Mix the remaining cornstarch with water to form a smooth slurry—this will thicken your sauce perfectly. In a separate bowl, stir together the slurry with brown sugar, the rest of the soy sauce, and water. This combination creates a sticky, glossy sauce with just the right balance of sweet and salty.

Step 4: Combine Garlic, Ginger, and Sauce

In the same skillet, add the last tablespoon of oil and heat it over medium. Toss in the minced ginger, garlic, white parts of the green onions, and those whole dried chili peppers. Cook just until fragrant, which usually takes about a minute, waking up all those wonderful spices. Pour in the prepared sauce and stir until it thickens, about 2-3 minutes, then add the green parts of the green onions back in along with the crisped steak and any juices collected on the plate. Toss everything until the beef is glossy and evenly coated, another 2-3 minutes, and you’re ready to serve.

How to Serve Easy Mongolian Beef Recipe

A black wok filled with a glossy, dark brown stir-fry consisting of thin strips of meat and bright green sliced scallions scattered throughout, along with a few red chili pieces adding contrast. A wooden spatula with a light wooden handle rests inside the wok, positioned on the right side. The wok has a wooden handle on the right and a metal handle on the left, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding just a few garnishes can elevate this Easy Mongolian Beef Recipe to something truly spectacular. Freshly chopped extra green onions sprinkled on top brighten the flavors, while a small drizzle of toasted sesame oil can add that nutty aroma that perfectly complements the sauce. For some crunch, sprinkle with toasted sesame seeds or thinly sliced red chilies if you want to amp up the heat.

Side Dishes

This dish pairs wonderfully with simple sides that soak up all that glorious sauce. Steamed jasmine rice or fluffy white rice is a classic choice and works to mellow out the sweet-savory intensity. For a lighter approach, serve it alongside stir-fried or steamed greens like bok choy or broccoli, which offer a fresh, crunchy texture and balance out the richness of the beef.

Creative Ways to Present

If you want to mix things up and impress dinner guests (or yourself), try serving this Easy Mongolian Beef Recipe in lettuce cups for a handheld treat or over a bed of noodles for a satisfying twist. You can also plate it with a side of crispy fried rice or scatter fresh herbs like cilantro over the top for an herbal contrast that works beautifully with the strong flavors.

Make Ahead and Storage

Storing Leftovers

Once cooled, place any leftover Mongolian beef in an airtight container and refrigerate. It will stay fresh for up to 3 days, and the flavors often deepen overnight, making the leftovers even tastier. Just be sure not to soak the beef in the sauce for too long before storing as the texture might soften more than desired.

Freezing

This recipe can be frozen if you want to prep ahead for busy nights. Portion the cooked beef and sauce into freezer-safe containers, leaving some room for expansion. It’s best consumed within 2 months when stored properly. Thaw overnight in the fridge before reheating to keep the texture intact.

Reheating

To reheat, warm the Mongolian beef gently in a skillet over medium-low heat, stirring occasionally to prevent sticking and to recoat the steak with the sauce. Avoid microwaving if possible since it can make the beef chewy and the sauce separate. If needed, add a splash of water to loosen the sauce while reheating.

FAQs

Can I use a different cut of beef for this recipe?

Yes, flank or skirt steak is recommended for tenderness and quick cooking, but you can also use sirloin or even ribeye if thinly sliced. Just ensure the slices are as thin as possible to mimic the original texture and cook time.

Is the dish really spicy because of the dried chili peppers?

The dried chili peppers add a mild heat and a subtle smoky warmth, but this recipe is not overwhelmingly spicy. You can remove the seeds from the peppers or reduce their number if you prefer less heat.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free soy sauce or tamari instead of regular soy sauce, and double-check your cooking sherry or Shaoxing wine to ensure they’re gluten-free. The rest of the ingredients are naturally gluten-free.

How do I prevent the beef from becoming tough?

Thinly slicing the beef against the grain and quickly cooking it at high heat keeps the meat tender. The cornstarch coating also helps retain moisture and adds a pleasant crispness that enhances the overall mouthfeel.

Can I prepare parts of this recipe in advance?

You can marinate the beef a few hours ahead and slice the vegetables early on to save time during cooking. The sauce can also be mixed ahead and kept refrigerated. Just cook everything fresh for the best results.

Final Thoughts

This Easy Mongolian Beef Recipe truly stands out as a deliciously simple way to enjoy a classic Chinese inspired meal at home. Its quick prep, balanced flavors, and satisfying textures make it a total winner whether you’re cooking for family, friends, or just treating yourself. Give it a try—you might just find your new favorite dish!

Easy Mongolian Beef Recipe

Ingredients You’ll Need