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Flavorful Mongolian Beef Recipe Easy Better Than Takeout Dinner

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This flavorful Mongolian beef recipe delivers tender meat coated in a glossy, sweet-savory sauce. Ready in under 30 minutes, it’s perfect for busy weeknights and tastes better than takeout.

Ingredients

Scale
  • 1 lb (450 g) flank steak, thinly sliced against the grain
  • 2 tablespoons cornstarch
  • 1 tablespoon soy sauce
  • 1/2 teaspoon baking soda (optional)
  • 1/2 cup (120 ml) low-sodium soy sauce
  • 1/3 cup (65 g) dark brown sugar (packed)
  • 1/2 cup (120 ml) water
  • 2 teaspoons fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tablespoon hoisin sauce (optional)
  • 1 teaspoon toasted sesame oil
  • 4–5 green onions, sliced diagonally
  • Sesame seeds (optional)
  • Steamed jasmine rice or noodles (to serve)

Instructions

  1. Thinly slice the flank steak against the grain into 1/4-inch (6 mm) strips.
  2. In a bowl, toss the beef with 2 tablespoons cornstarch, 1 tablespoon soy sauce, and 1/2 teaspoon baking soda (if using). Mix well and let rest for 10 minutes.
  3. In a separate bowl, whisk together 1/2 cup soy sauce, 1/3 cup dark brown sugar, 1/2 cup water, grated ginger, minced garlic, hoisin sauce (if using), and sesame oil. Set aside.
  4. Heat wok or large skillet over medium-high heat until very hot. Add 1-2 tablespoons vegetable oil.
  5. Add beef in batches to avoid overcrowding. Cook 2-3 minutes per batch until browned and slightly crispy. Remove and set aside.
  6. Lower heat slightly, add more oil if needed. Add remaining garlic and ginger, stir quickly to prevent burning.
  7. Pour in prepared sauce and bring to a simmer. Cook for 2-3 minutes until sauce thickens and becomes glossy.
  8. Return beef to pan and toss to coat evenly. Heat through for about 2 minutes.
  9. Stir in most of the sliced green onions, reserving some for garnish. Remove from heat.
  10. Serve immediately over steamed jasmine rice or noodles, sprinkled with sesame seeds if desired.

Notes

If sauce is too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into simmering sauce to thicken. Avoid burning garlic and ginger by adding them after removing beef. Cook beef in batches to prevent steaming and ensure a good sear.

Nutrition

Keywords: Mongolian beef, easy dinner, quick recipe, beef stir-fry, homemade takeout, Asian cuisine, sweet and savory sauce

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