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Overhead view of homemade Mongolian beef with rice on a white counter. Glossy sauce and crispy beef pieces give a takeout-style look at home.

Easy Mongolian Beef

4 from 1 vote
Sweet, saucy, and crispy Mongolian beef made in 20 minutes! This better than takeout dish uses pantry ingredients and tender beef for an easy weeknight favorite.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinate 10 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Asian Fusion, Chinese-American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Flank steak Thinly sliced across the grain
  • ¼ cup Cornstarch For coating beef
  • 2 tablespoon Vegetable oil For frying
  • 3 cloves Garlic Minced
  • 1 tablespoon Fresh ginger Minced
  • ½ cup Brown sugar Light or dark both work
  • ½ cup Soy sauce Regular or low-sodium
  • ¼ cup Water Or use beef broth for more flavor
  • ½ teaspoon Red pepper flakes Optional, adjust to heat preference
  • 1 teaspoon Sesame oil For finishing
  • 4 Green onions Sliced into 1-inch pieces

Equipment

  • 1 Wok or Skillet 12-inch or larger, for flash-frying
  • 1 Mixing bowl For sauce and beef coating
  • 1 Knife Sharp enough for thin beef slicing
  • 1 Cutting board Preferably with juice groove
  • 1 Tongs To flip and move beef pieces in hot oil

Method
 

  1. Slice beef thinly across the grain
  2. Toss beef with cornstarch and let rest 10 mins
  3. Mix soy sauce, brown sugar, water, garlic, ginger, and flakes
  4. Heat oil in wok; cook beef in small batches until crispy
  5. Drain beef and discard excess oil, keeping 1 tablespoon in pan
  6. Add sauce to pan and simmer until thickened
  7. Return beef to pan and toss to coat
  8. Stir in green onions and finish with sesame oil

Notes

Nutrition facts are estimated using automated tools and may vary based on ingredients and portion sizes. For the most accurate results, please calculate using your specific ingredients.