Mongolian Beef is a take-out favorite and even better made at home in about 20 minutes!

Thin slices of beef are flash fried and coated in a sweet soy sauce, ginger, and garlic sauce.

This copycat recipe for PF Chang’s rivals anything you could find in a restaurant. Serve this stir-fry recipe over rice with steamed broccoli or bok choy.

plated Easy Mongolian Beef

What is Mongolian Beef? It’s a simple stir fry with thin slices of beef simmered in a sauce of soy, brown sugar, garlic, and ginger. The brown sugar caramelizes in the soy to make a slightly sticky sauce that coats the beef.

Easy Take-Out at Home

I love Chinese food dishes, from chicken lettuce wraps to a simple cashew chicken, and love it even more made at home.

  • This recipe is the perfect balance of savory and sweet, the whole family will love it!
  • Making takeout at home is easy and best of all you know exactly what ingredients go into it.
  • Making Homemade Mongolian beef is budget-friendly compared to dining out.
  • It’s so versatile, add veggies like sliced red peppers and serve over rice, on a bed of noodles, or even tucked inside a lettuce wrap.
  • This recipe shares my favorite tips for extra tender beef and heaps of flavor!

How to Make Mongolian Beef (PF Chang’s style)

This is a really quick and easy Mongolian beef recipe; it’s on the table in about 20 minutes.

  1. Coat the slices of beef in cornstarch per the recipe below, flash fry, and set aside.
  2. Prepare the sauce. When the sauce has thickened, add the beef to the pan.
  3. Serve hot over rice.

Tips for Tender Beef

  • Add Cornstarch: Toss the beef with cornstarch before cooking. As cornstarch is a natural tenderizer, I use it in this recipe for tender meat with a nice crust and it helps to thicken the sauce.
  • Choose the Right Cut: Choose a kind of beef that is intended for quick cooking. I use flank steak or sirloin. More expensive cuts (such as filet) can also be used but avoid tougher cuts like stewing meat.
  • Cut Across the Grain: Always cut beef across the grain and slice thinly.
  • Cook in Small Batches: Don’t overcrowd the pan; cook in small batches as needed. Overcrowding the pan can cause the beef to steam rather than sear.

Tips for Cutting Beef

  • For easier cutting, place the beef in the freezer for about 20 minutes before slicing. Cut beef across the grain into 1/4″ inch slices.
  • You will see the long fibers in the meat, you want to cut across the fibers for tender meat. If you cut with the fibers the beef will be tough.

What to Serve with Mongolian Beef

Like most stir-fry recipes, rice is a perfect choice for soaking up that garlicky ginger sauce. Steamed or baked white rice will do the trick. Add in a fresh steamed veggie, some bok choy, or even some stir-fried veggies.

How to Store Leftovers

Store leftovers in the fridge for up to 4 days in a covered container in the freezer for up to 4 months.

Freeze in single portions for a quick packable lunch to bring to the office. They can be reheated straight from the freezer in the microwave or oven.

More Take-Out Favorites

Did your family love this Mongolian Beef recipe? Be sure to leave a rating and a comment below!

plated Easy Mongolian Beef
4.94 from 402 votes↑ Click stars to rate now!
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Easy Mongolian Beef

Thin pieces of beef are quickly fried & covered in a sweet and savory sauce made with soy, ginger, & garlic, then served over a bed of rice.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients  

  • 2 teaspoons + 2 tablespoons oil vegetable oil
  • ½ teaspoon ginger minced
  • 4 cloves garlic finely minced
  • ½ cup low sodium soy sauce
  • ¼ cup water
  • ½ cup packed brown sugar
  • 1 pound flank steak (or your favorite cut of beef thinly sliced)
  • cup cornstarch
  • 2 green onions sliced

Instructions 

  • Slice the flank steak into thin ¼" pieces. Toss with cornstarch, shaking off any excess and set aside.
  • In a 10-inch skillet, heat 2 teaspoons of oil over medium-low heat. Stir in minced ginger and garlic and cook until fragrant, about one minute.
  • Add soy sauce, water, and brown sugar to the skillet, then bring to a boil. Let it boil for 3-5 minutes until slightly thickened. Transfer to a small bowl and set aside.
  • Heat 1 tablespoon of oil in a separate pan or wok over medium-high heat. Cook the beef in small batches for about 2 minutes. It does not need to be cooked through.
  • Once all of the beef is browned, add the beef and sauce back to the skillet and heat over medium until hot and bubbly.
  • Remove from heat and stir in green onions. Serve over rice.

Video

Notes

  • Use low-sodium soy sauce for the best results.
  • For a little bit of heat,  add ¼ teaspoon of red pepper flakes.
  • Cook the beef in small batches to ensure even browning. Overcrowding the pan can cause it to steam.
  • Slice the beef against the grain for tenderness.
  • Adjust the sweetness or saltiness of the sauce by varying the amount of brown sugar and soy sauce to taste.
  • Serve with steamed broccoli or red bell pepper strips if desired.
4.94 from 402 votes

Nutrition Information

Serving: 4g | Calories: 342 | Carbohydrates: 40g | Protein: 28g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 1691mg | Potassium: 513mg | Fiber: 1g | Sugar: 27g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, Main Course
Cuisine American, Chinese
Easy Mongolian Beef on rice and a title
close up of beef cooking in sauce with writing to make Easy Mongolian Beef
plate of beef and plated Easy Mongolian Beef with a title
close up of Easy Mongolian Beef with writing

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. This was our first ever Mongolian Beef attempt. It was easy to make and tasted delicious! The beef was tender and the sauce was tasty. It is definitely moving into a regular rotation in our home! Thank you for sharing!5 stars

  2. I cleaned out my freezer and found a huge flank steak that I had forgotten about. I’ve never cooked flank steak before so went looking for an easy recipe and found this one. I used half of the steak to make it.
    How good was it? I’m using the rest of the steak to make it again tonight! This time I’m going to add julienned carrot and red pepper and serve it over basmati rice.
    All during dinner last night my husband couldn’t stop saying yum yum yum. This is the best thing that I’ve found on your site and I love to use your recipes, haven’t had a problem yet but this one is outstanding. If it was served to me in a restaurant I would be happy and would leave a large tip LOL.
    Thank you very much.5 stars

  3. The meat didn’t come out well after I poured the sauce over top. The meat cooked up nice and crisp, and tasted great, but once I poured the sauce over it created a mush on the meat.
    I thought it might break down, but the more I stirred it around, the looser the mush became. Was just a pot with meat and lumpy mush. I did not over coat it in cornstarch. I put the meat in a wire strainer and banged the side to get any excess off. Can you tell me where I may have gone wrong? Thank you.

    1. I am so sorry to hear that, Marsha! I have never had that happen to me so I am not sure what went wrong. Maybe another reader can offer some insight!

      1. This is the best Mongolian Beef I’ve had in a long time. I did add some red pepper flakes, extra garlic and extra ginger, and 6 green onions vertically cut into slivered 1-2″ pieces. You can’t go wrong with this recipe, it is excellent! I served this over steamed Jasmine rice and sautéed sliced red bell peppers with leeks on the side.5 stars

  4. Made this tonight. Very tasty but the recipe lacks spice. I substituted some chili oil in to give it that good sweet heat.4 stars

  5. This was so good! Fixed this recipe as written for our daughter and son-in-law for a Sunday dinner. We all loved it. Making it again tonight!
    All your recipes look delicious. Will be making more of them.5 stars

  6. My name is Anne Peetz. And that was the best home cooked meal I’ve ever had. My husband is the man. Our family likes to chant, “Dad’s the man, Dad’s the man”. Thank you so much.5 stars

  7. I would give this recipe 6 stars if I could. I usually add splash or 2 of orange juice and a splash or 2 of rice wine vinegar. my roommate loves the brown sugar in this recipe. A tip I found is if you take a boring jar of crushed red pepper flakes, and run them through a coffee grinder, it really brings out the flavor of the pepper. anyway, this is one of my go to recipes for a quick weeknight dinner.5 stars

    1. Mongolian Beef is my husband’s favorite Asian takeout so when I saw Holly’s recipe I had to try it. So glad I did! Honestly, I did not share my husband’s fondest for the dish. The sauce seemed heavy with soy sauce and thickener. Holly’s recipe calls for low sodium soy which makes it lighter.
      Love the beef browned with cornstarch! We did add extra red pepper flakes at the table. Very good and will make again.5 stars

    2. Mongolian Beef is my husband’s favorite Asian takeout so when I saw Holly’s recipe I had to try it. So glad I did! Honestly, I did not share my husband’s fondest for the dish from our local Asian takeout. Their sauce seemed heavy with soy sauce and thickener. Holly’s recipe calls for low sodium soy which makes it lighter.
      Love the beef browned with cornstarch! We did add extra red pepper flakes at the table. Very good and will make again.5 stars

  8. Excellent Dish! I added snow peas to pan with beef and increased ginger to one teaspoon.
    Can’t wait to add some mushrooms and an 1/8 tsp of hot pepper.5 stars

  9. I love your mongolian beef recipe which I fixed for the first time. My husband loves it too. Thank you Holly.

  10. i just made this with cilantro rice. i added julienned onion, rice vin. and hoisin. i only had powdered garlic/ginger but it srill turned out great. thanks Holly5 stars

  11. Tastes great. Restaurant quality. I modified the recipe to make it sugar-free by using no calorie granulated sweetener from Walmart and just added a bit more flour to thicken the sauce and it turned out great. I’ll definitely be using this recipe again.5 stars

  12. I followed the recipe, but I think it needs to clarify that the oil is divided and that a smaller amount is added to the sauce. I added all at the beginning, and that is clearly too much. And then later it says to sauté the beef in oil. Otherwise, very tasty.4 stars

  13. This is my first time making the easy Mongolian beef. I’m not the best with cooking but the only time consuming part of this recipe For me was cutting the meat. I have never done that before so it was difficult. I got it done measured my soy sauce and other ingredients. It was very good I would definitely be making this again <3 belly is full and happy!5 stars

  14. This was delicious! I had a pound of diced beef(labeled as taco beef) out and didn’t want those flavors. Even though the recipe calls for thinly sliced flank steak, I followed the recipe exactly only substituting the meat I had. After just the short flash cooking time it was tender and delicious. I added some thin sliced onions because I didn’t have scallions. I flash cooked them with each batch of meat. So yummy! Served it over rice. Will definitely make again. Thanks for sharing this.5 stars

  15. I have made this at least twice a month since being newly married for the past 9 months! My husband loves this simple & delicious meal & so do I! Thank you so much for sharing :)5 stars