This 30-Minute Mongolian Beef is savory and sweet and so delicious! With thinly cut steak, soy sauce, brown sugar, fresh garlic, and ginger – this Mongolian Beef recipe is all prepped and ready to eat in just 30 minutes! It's sure to be your new favorite beef dinner recipe!
❝This is an amazing recipe. Everyone in my family loves it! We will be making this again and again, thank you for the recipe!❞ ～Hollie
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Lately, I’ve really been craving Chinese food. I think it’s because I’ve been feasting on so much traditional American comfort food - you know, with the Holidays and all.
How about you - could you go for some Chinese food right about now? What’s your favorite dish?
A few of my favorite Asian meals would have to include Mango Chicken, Broccoli and Beef, a big ole bowl of Ramen, Sweet and Sour Shrimp, Mongolian Chicken, Kung Pao Chicken, or the classic General Tso Chicken.
... PLUS my latest obsession and today’s recipe – this super-easy, 30-Minute Mongolian Beef!
... PLUS my latest obsession and today’s recipe – this super easy, 30-Minute Mongolian Beef!
Why you’ll Love this Mongolian Beef Recipe
- Fast & Easy: Ready from prep to plate in just 30 minutes. This beef recipe is perfect for those busy weeknights when you need a quick dinner.
- Restaurant‑Quality Flavor: Balanced sweet, savory, and spicy notes rival your favorite takeout without any of the extra calories or MSG! Plus, it's gluten-free when you use tamari or gluten-free soy sauce instead of regular Soy Sauce.
- Crispy Tender Beef: The cornstarch coating creates a light crisp on the outside. It keeps the meat tender and juicy inside.
- Easy to Modify: Add broccoli, bell peppers, onions, or mushrooms for extra veggies. Turn up the heat with extra chili oil or chili pepper flakes.
- 🌟Popular Recipe🌟: This is the most popular recipe on the blog! Don't take my word for it - check out the comments below. This is a 5-star recipe from everyone that tries it!
You may have tried this tasty dish at P F Chang’s – I think it’s one of their most popular menu items.
And just in case you haven’t and you’re wondering “What is Mongolian Beef?” I’m here to break it down for you.
What is Mongolian Beef?
It’s typically flank steak thinly sliced and quickly seared, then added to a sweet and savory sauce. And paired with scallions or mixed veggies.
The dish has “Mongolian” in its name. However, it actually originated in Taiwan in the 1950s. It started at Mongolian barbecue restaurants. These restaurants blended Chinese stir‑fry techniques with Japanese teppanyaki influences.
It’s usually served over steamed rice or in lettuce wraps with those crispy cellophane noodles.
And personally, I can’t get enough of this savory sweet combination of fresh garlic and onions – yum! I also like to add some chili oil or red pepper flakes for a bit of spicy heat. It’s so good my friend!
Here's what you'll need to create this beef dinner recipe masterpiece...
Mongolian Beef Recipe: Main Ingredients
Sliced Steak for Mongolian Beef
- Sirloin steak (1-inch thick) - This is your star ingredient! Sirloin is tender and flavorful—perfect for quick stir-frying. Cut it into thin slices to cook fast and soak up all the sauce.
- Cornstarch - Helps create a crispy coating on the steak when it hits the hot oil. It also thickens the sauce just enough to give it a glossy, restaurant-style finish.
- Canola oil - Used for frying the beef. Canola oil is neutral in flavor and has a high smoke point, good for stir-frying.
- Salt - Just a touch to season the beef before cooking. The soy/tamari adds more salt later, so you don’t need much.
Mongolian Beef Sauce
- Fresh grated ginger - Adds a warm, spicy kick that pairs really well with the sweetness in the sauce.
- Garlic, minced - Loads of garlicky flavor—it’s bold with a punch and essential in Mongolian beef.
- Red pepper flakes or chili oil (to taste) - Brings the heat! Totally up to you how spicy you want it—start small and adjust to your tastes.
- Reduced sodium tamari (or soy sauce) - This gives a savory, umami flavor. Tamari keeps it gluten-free, while soy sauce is a great regular option.
- Water - Helps loosen the sauce so it's less intense and can simmer and coat the beef nicely.
- Brown sugar - Adds that signature sticky-sweet flavor that makes Mongolian beef so tasty.
- Scallions (green parts only), cut into 2-inch pieces
Tossed in at the end for a fresh, mild onion flavor and a pop of color. They add a nice contrast to the rich sauce and crispy beef.
Allow me to share all my best tips for making this delicious beef dinner recipe - Mongolian beef!
How to make Mongolian Beef?
I used sirloin steaks for my version. You can also use strip steak or filet for this dish. I mentioned this earlier in the post, flank steak is the cut of meat many recommend using for this dish. But it’s a tougher cut of meat and has never been my favorite.
And I have readers who have said they use flank steak as other recipes have suggested, and the meat was very tough.
Prepping the Beef
The steaks were about 1½ inches thick. I cut them into ¼ inch slices.
Then I laid the slices flat, covered them with plastic wrap and used a meat pounder to flatten them.
Next, I put the meat in a resealable plastic bag. I added cornstarch. This helps the meat crisp up nicely. It will also thicken the sauce.
I massaged the steak and cornstarch together to make sure each piece was fully coated. Then I let them sit for 15 minutes while I prepped my other ingredients.
Cooking the Thinly Sliced Mongolian Steak
Next, I added canola oil to a large frying pan and allowed the pan to heat up over medium-high heat.
Then I added the steak to the pan in a single layer and cooked for 30 seconds on each side (1 minute total).
Cook the steak in batches rather than over-crowding the pan. Crowding the pan results in a steamed steak instead of a seared steak! I removed the steak from the pan as soon as it finished cooking, set it aside on a plate, and sprinkled it with salt.
Making the Mongolian Beef Sauce
I added the fresh ginger and garlic to the pan and sautéed it for 10-15 seconds. Then I added chili oil but you can use chili pepper flakes or skip this step if you don’t care for any spice.
I stirred in the tamari/soy sauce, water and brown sugar, and brought the mixture to a boil.
I added the beef back into the sauteing sauce.
Finally, I turned off the heat, added the green onions, and stirred them to combine.
This Mongolian beef recipe is better than Chinese restaurant food, in the comfort of your own home, in just 30 minutes!
Amazing – right!??
Storage, Freezing & Reheating
Refrigerate: Store leftovers in an airtight container in fridge for 3–4 days.
Freeze: Cool completely, then freeze in an air-tight freezer bag or container for up to 2–3 months for the best quality.
Reheat: Thaw overnight if frozen. Rewarm in a skillet over medium heat, add some water or extra sauce as needed.
What to serve with Mongolian Beef?
I served my Mongolian beef over steamed jasmine rice. But you can also serve it with steamed brown rice, rice noodles, or in lettuce wraps with crispy cellophane noodles.
This quick and easy sweet and salty dish is hearty and delicious, and the perfect weeknight meal!
Frequently Asked Questions
Air Fryer cooking, Reheating, and Doubling the Recipe
Yes – you can air fry the beef during the first cooking step. Then make the sauce on the stove top as specified in the recipe card. And finally combine the meat back into the sauce and toss to coat. Add the green onions and serve.
You can make ahead and reheat this beef recipe. To keep a crispy texture, reheating in a skillet on the stove top is the best choice.
When reheating... I would recommend making extra sauce and heating it in a saute pan over medium to medium-high heat. When it starts to simmer add the beef and fold it into the sauce. Cook the meat for 3-4 minutes just to warm it. You will want to wait and add the green onions until after you reheat it.
You can double the sauce by doubling all the sauce ingredient measurements in the recipe. Add your grated ginger, garlic, red pepper flakes or chili oil, reduced sodium tamari sauce/soy sauce, water and brown sugar, times two.
Substitions and Variations for Mongolian Beef
You can add broccoli or whatever other veggies you'd like to this recipe. I would steam the broccoli on the side and then fold it into the steak and sauce at the end. You will want to double the sauce because the broccoli will soak it up quickly.
For Mongolian beef, you want an oil that has a high smoke point. Olive oil, ghee and avocado oil can be used as substitutes, but they offer slightly different flavor profiles. Ghee has a nutty, buttery flavor. And olive oil and avocado oil have a more neutral flavor that won't overpower the dish's taste.
I don't recommend this prep and cooking method for chicken. It just doesn't seem to come out very tender. I do have a Mongolian Chicken recipe on the blog - you should check out.
I’m gonna go out on a limb here and just predict that this Mongolian Beef recipe will become one of your new go-to dinner recipes!
More Tasty Beef Dinner Recipes
- Creamy Ground Beef and Shells
- Instant Pot Beef Thai Red Curry
- Thai Beef And Broccoli
- Low Carb Slow Cooker Italian Beef
- Beef Pot Pie Soup
- Indian Beef Curry with Potatoes
⭐️⭐️⭐️⭐️⭐️
If you’ve made this Mongolian Beef Recipe, tap the stars below to leave a rating and let us know how it turned out in the comments!
30-Minute Mongolian Beef Recipe
This 30-Minute Mongolian Beef is savory and sweet and so delicious!!
Ingredients
- 1½ pound 1-inch thick sirloin steak
- ⅓ cup cornstarch
- ¼ cup canola oil
- ¼ teaspoon salt
- 1 tablespoon fresh grated ginger
- 4 tablespoon garlic, minced
- Red pepper flakes or chili oil
- ⅓ cup reduced sodium tamari sauce (for gluten-free), or soy sauce if you prefer
- ½ cup water
- ⅓ cup brown sugar
- 8 stalks scallions, green parts only, cut into 2 inch pieces
Instructions
- Slice the steak in ¼-inch slices. Lay the slices flat, cover with plastic wrap and use a meat pounder to flatten the meat. Put the meat in a ziploc bag and add the cornstarch. Massage the steak and cornstarch together to make sure each piece is fully coated.
- Pour the canola oil into a large frying pan, and heat on medium high heat.
- Add the steak to the pan in a single layer and cook for 30 seconds per side (1 minute total). Cook the steak in batches rather than over-crowding the pan. Remove the steak from the pan as it finishes cooking, set it aside on a plate, then sprinkle with salt.
- Next, add the ginger, garlic, and chili oil or red pepper flakes (if desired for more spice) to the pan and sauté for 10-15 seconds.
- Stir in tamari (or soy sauce), water and brown sugar and bring the mixture to a boil.
- Fold the steak back in and let the sauce thicken for 20-30 seconds. (The cornstarch used on the steak should thicken the sauce.)
- Turn off the heat, add the green onions, and stir to combine.
- Serve over white rice, rice noodles or in lettuce wraps.
Nutrition Information
Yield
6Serving Size
4 ounces of beef with ½ cup riceAmount Per Serving Calories 478Total Fat 28gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 18gCholesterol 105mgSodium 908mgCarbohydrates 23gFiber 1gSugar 11gProtein 33g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
Dominique
I tried this and it turned out so good! Can you add broccoli to it?
holly
Hi Dominique, I'm thrilled to hear that! Thanks so much! Yes - you can add broccoli or whatever other veggies you'd like. I would probably steam the broccoli on the side and then fold it into the steak and sauce. You'll probably want two double the sauce becasue the broccoli will soak it up pretty quickly.
Crystal
Can this be air fried?
holly
I haven't tried that, Crystal. I think you should be able to air fry the beef during the first cooking step, but when making the sauce and add the meat back in, it should be on the stove top.
Scoop
So good. Felt like it was ready in less than 30 mins! So easy. It'll be on rotation.
holly
That's awesome to hear! I'm glad you enjoyed the recipe.
FoodDoz
It is a good blog. Thanks!
holly
Yes - for sure!
Claire Honerkamp
Hi, would olive oil or ghee work in place of canola oil? Thanks
holly
Hi Claire, I think pure olive oil or even avocado oil would be a good options for this recipe. They both have a high temp smoke points.
Lynn Ferguson
Mongolian beef recipe tender
holly
Thanks so much!
Karen
This recipe is so so good! Thank you!
holly
Thanks so much, Karen!
Nanajee Travels
This Mongolian Beef recipe sounds absolutely incredible—sweet, savory, and ready in just 30 minutes? That’s a win in my book! The combination of thinly sliced steak, soy sauce, brown sugar, garlic, and ginger is simply mouthwatering. I love quick and flavorful dinners like this, and I can already tell this one’s going to be a hit. I can’t wait to try it—it might just become my new go-to beef recipe!
holly
Hi Nanajee! Thank you for kind words about the recipe! I also love quick and flavorful dinners and this Mongolian Beef is winning on both fronts. Please let me know what you think when you try it. Take care!
Sarah
Can you prepare this dish the day before and does it reheat well?
holly
Hi Sarah, you can but it won't be as tender after reheating as it was the first day. But it should still be delicious. When reheating... I would recommend making extra sauce and heating it in a saute pan over medium to medium-high heat. When it starts to simmer add the beef and fold it into the sauce. Cook the meat for 3-4 minutes just to warm it. You may want to wait and add the green onions until after you reheat it. I hope that helps!
Cate Andrews
I couldn't believe how delicious this turned out. Just as good as my favorite Chinese restaurant's.
holly
Hi Cate, It's so great to hear that you enjoyed the recipe. Thanks for stopping by and letting me know!
Melissa
My sauce didn’t thicken up and my sauce was gritty. What did I do wrong.?
holly
Hi Melissa, I'm not sure. Did you do anything different than what the recipe instructs? Maybe it's your cornstarch, or possibly not cooking the sliced meat at a high enough temperature.
Kamille
Just made this and it was a huge hit! I’ll be keeping it in the rotation.
holly
That's great to hear, Kamille! Thanks for sharing your feedback.
Chanel
I love Mongolian beef and I’m so happy that’s on this recipe because now I can make it on my own
holly
Hi Chanel, welcome to Taste And See! The Mongolian Beef recipe is the number one recipe right now so you have good instincts. Let me know what you think of it after trying it. I think you're going to love it!
Ken
Can this be made with chicken breasts?
holly
Hi Ken, I don't recommend this cooking method for chicken. It just doesn't seem to come out very tender. I do have a Mongolian Chicken recipe on the blog - you should check that out.
Tes
Very good and easy to make!
holly
Yayy! Thank you!
Ericka
Thank you for the recipe! Very easy to make. This is the best tasting and very easy to make Mongolian beef that I tried (and I tried many). Great tip on cooking the beef separately! Other recipes instructs to cook the meat with the sauce but sauce has sugar so it comes out burnt when the right meat is not being use (eg flank steak). Thank you! I save this website.
holly
Hi Ericka, you're more than welcome! Thanks for stopping by and sharing your experience with the recipe. It's awesome to hear this is the "best tasting" Mongolian beef recipe you've tried. I Love that - thank you so much!