Mongolian Beef Recipe

If you think Mongolian beef is just another Chinese takeout dish, you’re wrong. When it’s cooked right, it’s one of the best sweet–savory meat dishes you can make at home. Tender beef, a glossy caramel-style sauce, and a bold garlic–ginger punch—this dish delivers flavor fast without complicated steps.

This breakdown gives you everything you need: ingredients, steps, pro tips, mistakes to avoid, variations, storage, serving ideas, and full flavor science behind the dish.

Let’s get right into the best Mongolian beef recipe you can make in your kitchen.

What Makes This Mongolian Beef Recipe Stand Out

Most homemade attempts go wrong because of two things:

Overcooking the beef until it becomes chewy
Making a watery sauce with no glossy finish

This recipe fixes both:

The beef is coated lightly in cornstarch to stay tender and crisp on the outside.
The sauce is reduced properly until shiny, sticky, and full of depth.
The aromatics (ginger + garlic) build the exact restaurant-style flavor you expect.

The entire dish comes together in 20–25 minutes, which makes it perfect for weekday dinners or quick meal prep.

Ingredients You Need

Nothing fancy. Everything is available in any supermarket.

For the Beef:

500g flank steak or sirloin
3 tbsp cornstarch
2 tbsp oil (neutral oil works best)
Salt & black pepper

For the Sauce:

½ cup soy sauce
½ cup water
½ cup brown sugar (or jaggery powder)
1 tbsp minced garlic
1 tbsp minced ginger
1–2 tsp chili flakes (optional)
1 tbsp cornstarch mixed with 2 tbsp water (slurry)

For Garnish:

Spring onions
Sesame seeds

How to Make Mongolian Beef (Step-by-Step)

1. Slice the Beef Correctly

Cut thin slices against the grain. This step alone determines tenderness.

Thicker slices = tough.
Wrong direction = chewy.

Aim for pieces roughly ¼ inch thick.

2. Coat with Cornstarch

Add cornstarch to the beef, toss well, and let it rest for 10 minutes.
This creates:

A light crispy edge
Protection from overcooking
A better sauce adherence

3. Sear the Beef

Heat oil in a pan. Add beef in batches. Do NOT crowd the pan.

You want:

High heat
Quick browning
Crisp edges

Each batch takes about 2–3 minutes.

Remove the beef and set aside.

4. Make the Sauce

In the same pan:

Add a bit of oil
Add ginger and garlic
Fry for 30–40 seconds

When fragrant, add:

Soy sauce
Water
Brown sugar

Simmer until the sugar melts completely and sauce thickens slightly.

5. Add Cornstarch Slurry

This thickens the sauce to glossy restaurant quality.

Stir continuously to avoid lumps.

6. Add the Beef Back In

Toss beef in the sauce until fully coated.
The sauce should stick to the beef—not run off.

Cook another 1–2 minutes, then turn off heat.

7. Garnish & Serve

Add sliced green onions and sesame seeds.
Serve hot.

Why the Sauce Tastes So Good

Mongolian beef’s flavor comes from a perfect balance:

Sweetness from brown sugar
Saltiness from soy sauce
Heat from ginger and garlic
Slick texture from cornstarch

The final taste is bold but not overpowering.

This is why it’s one of the most popular Asian takeout dishes worldwide.

Best Side Dishes to Serve With Mongolian Beef

You can pair it with almost anything.

Classic Options

Steamed jasmine rice
Fried rice
Noodles

Healthy Options

Cauliflower rice
Stir-fried vegetables
Steamed broccoli

Fancy Restaurant-Style Presentation

Black sesame rice
Garlic noodles
Veggie stir fry with colorful bell peppers

Expert Tips to Level Up Your Mongolian Beef

1. Use high heat for the beef

If the heat is low, beef becomes soggy instead of crisp.

2. Don’t overcook

Once beef turns brown, remove it.
Overcooking makes it rubbery.

3. Balance the sauce sweetness

If it’s too sweet, add:

1 tsp soy sauce
A splash of vinegar
Extra ginger

4. Slice the beef thin

This ensures faster cooking and better texture.

5. Let the sauce thicken properly

A watery sauce ruins the entire dish.
Simmer until glossy.

Variations You Can Try

1. Spicy Mongolian Beef

Add:

More chili flakes
1 chopped red chili
A spoon of Szechuan pepper

2. Mongolian Chicken

Use thin chicken breast strips instead of beef. Same method.

3. Mongolian Tofu

Crispy tofu coated in the same sauce. Perfect vegetarian version.

4. Mongolian Mushrooms

Oyster mushrooms or button mushrooms give an amazing umami bite.

5. Low-Sugar Version

Use:

Coconut sugar
Monk fruit sweetener

Keeps it flavorful without the calories.

How to Store Mongolian Beef

Refrigerator:

Store up to 3–4 days
Use airtight container

Reheating:

Pan on low heat
Add a splash of water if it thickens too much

Freezing:

It freezes well for up to 2 months.
Reheat on the stove for best texture.

Common Mistakes to Avoid

1. Cutting the beef wrong

Cutting with the grain makes beef chewy.

2. Using too much water

It dilutes the sauce and kills flavor.

3. Adding beef too early

Let sauce thicken first.

4. Crowding the pan

This causes steaming, not searing.

5. Using low-quality soy sauce

Good soy sauce = better flavor.

Nutritional Highlights

Mongolian beef provides:

Protein
Iron
Zinc
Healthy fats

You can make it high-protein, low-carb, or even sugar-free depending on your diet.

Frequently Asked Questions

✔ Can I use chicken instead of beef?
Yes, chicken breast works perfectly.

✔ Can I make it gluten-free?
Use gluten-free soy sauce or tamari.

✔ Why is my beef chewy?
You sliced it wrong or overcooked it.

✔ Can I add vegetables?
Absolutely—bell peppers, broccoli, and onions taste great.

Final Thoughts

This Mongolian beef recipe gives you everything you want: tenderness, flavor, sauce, and that signature sweetness–saltiness balance. It beats takeout not just on taste but on cost and freshness.

Once you master the slicing and sauce technique, this becomes a reliable weeknight favorite.