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
This Mongolian beef recipe is not spicy, but if you are searching for a zingy version of the dish there are a few ways to spice it up! Add up to 1 teaspoon crushed red pepper flakes to the soy sauce mixture or up to 1/2 teaspoon of cayenne pepper. In addition or instead of the above suggestions, add a few splashes of Sriracha sauce to the soy sauce mixture or splash it over the top just before serving.
Mongolian beef is gluten free as long as corn starch is used in place of flour and gluten-free soy sauce in place of the regular variety.
Mongolian beef has a sweet and salty flavor combo, making it a delicious dinner option! The brown sugar provides the sweetness and the soy sauce offers a salty flavor. Both the sweet and savory pair well with steak!
Mongolian beef is a Chinese dish containing thinly sliced flank steak cooked in a sauce containing brown sugar, soy sauce, garlic and sometimes ginger. Typically this dish is served over a bed of cooked white rice.
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Best Mongolian Beef Recipe
Ingredients
- 1 lb flank steak cut into 2 inch strips
- 1/3 cup cornstarch
- 1/2 cup light brown sugar
- 1/2 cup soy sauce
- 1/4 cup water
- 3 cloves garlic minced
- 5 tbsp canola oil
- 2 cups white rice cooked
Instructions
- Combine steak strips and cornstarch in a large bowl. Mix until beef is coated and set aside. In a medium bowl, combine the brown sugar, soy sauce, water, garlic and 2 tablespoons oil; whisk until combined.
- Heat 3 tablespoons oil in a large skillet over medium-high heat. Add the steak 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 mixture to a boil. Reduce to medium-low heat and simmer until mixture is thick, 5-7 minutes.
- Add the steak back to the skillet and cook until heated through. Serve immediately over white rice and top with green onion slices!
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.
Janet
So delicious! My husband thought it was better the PF Chang’s.
Megan Porta
That’s high praise! So glad it was enjoyed!