This homemade Mongolian Beef recipe delivers tender, crispy-coated beef in a sweet and savory ginger-garlic sauce – better than takeout and ready in just 30 minutes. It's a family favorite that turns an ordinary weeknight into a special occasion.
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The secret lies in the double-coating technique that gives the beef a crackling crust that holds up to the glossy sauce. Serve it over steamed rice with a sprinkle of green onions for the ultimate comfort meal.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) flank steak, thinly sliced against the grain
Flank steak is ideal for its beefy flavor and quick cooking. Substitute with sirloin or skirt steak; freeze for 15 minutes before slicing for easier thin cuts.
1/2 cup (60g) cornstarch
Cornstarch creates the crispy coating. For a gluten-free option, use arrowroot powder; it yields a similar crisp.
1/4 cup (60ml) vegetable oil, for frying
Use a neutral oil with a high smoke point like canola or grapeseed. Avoid olive oil – it burns at high heat.
1/2 cup (120ml) low-sodium soy sauce
Low-sodium lets you control saltiness. Use tamari or coconut aminos for gluten-free or soy-free alternatives.
1/2 cup (100g) brown sugar, packed
Brown sugar adds molasses depth. Substitute with coconut sugar for a less refined option; reduce to 1/3 cup if you prefer less sweet.
1/2 cup (120ml) water
Water thins the sauce to the right consistency. Use beef broth for extra flavor.
1/4 cup (60ml) low-sodium soy sauce
Yes, another soy sauce portion – this is for the sauce. Keep total soy sauce at 3/4 cup; adjust salt to taste.
2 tablespoons hoisin sauce
Hoisin adds a subtle sweetness and tang. Substitute with 1 tbsp oyster sauce + 1 tsp sugar.
3 cloves garlic, minced
Fresh garlic is key. Jarred minced garlic works in a pinch – use 1 teaspoon.
1 tablespoon fresh ginger, grated
Fresh ginger adds zing. Ground ginger can substitute – use 1/2 teaspoon.
2 green onions, sliced (for garnish)
Scallions add freshness. Chives work as a subtle alternative.
2 teaspoons sesame oil (optional, for finishing)
A drizzle of sesame oil at the end adds nuttiness. Omit if you don't have it.
Tips & Tricks
- Slice beef thinly against the grain for tenderness – freeze for 15 minutes to make slicing easier.
- Heat oil until shimmering (about 350°F/175°C) before adding beef to ensure a crispy crust, not soggy.
- Toss beef in cornstarch just before frying; let excess shake off to avoid clumping and oil debris.
Pro Tips
Step-by-Step Instructions
1. Prep the beef
Slice the flank steak thinly against the grain into 1/4-inch strips. In a bowl, toss with cornstarch until each piece is fully coated. Shake off excess.
2. Mix the sauce
In a small bowl, whisk together 1/2 cup soy sauce, brown sugar, water, hoisin sauce, garlic, and ginger until sugar dissolves. Set aside.
3. Heat the oil
Heat vegetable oil in a large skillet or wok over high heat until shimmering, about 350°F (175°C). A drop of water should sizzle immediately.
4. Fry the beef
Add beef in a single layer (cook in two batches if needed). Fry 2-3 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
5. Make the sauce
Carefully pour out excess oil, leaving 1 tablespoon. Reduce heat to medium, add the sauce mixture. Bring to a simmer, stirring, until thickened, about 2-3 minutes, until it coats a spoon.
6. Combine and coat
Return the crispy beef to the skillet. Toss to coat evenly in the sauce. Cook for 1 minute until beef is glazed and heated through.
7. Garnish and serve
Remove from heat, drizzle with sesame oil if using. Sprinkle with green onions. Serve hot over steamed rice.
Delicious Variations
Spicy
Add 1-2 teaspoons chili flakes or sriracha to the sauce for heat.
Vegetable-packed
Stir-fry broccoli, bell peppers, or snap peas in the skillet before adding beef.
Gluten-free
Use tamari or coconut aminos and ensure cornstarch is certified GF.
How to Store Mongolian Beef Recipes
Refrigerator
Store leftovers in an airtight container for up to 3 days. The beef will soften slightly but still taste great.
Freezer
Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat in a skillet over medium heat with a splash of water to revive the sauce. Avoid microwave to preserve texture.
Frequently Asked Questions
Q: What is Mongolian beef?
Mongolian beef is a Chinese-American dish of sliced beef, typically flank steak, coated in cornstarch and fried until crispy, then tossed in a sweet and savory sauce made with soy sauce, brown sugar, and garlic. Despite the name, it's not authentic Mongolian cuisine but a popular American takeout favorite.
Q: How do you make Mongolian beef crispy?
The key to crispiness is coating the beef in cornstarch and frying it in hot oil (350°F/175°C) in small batches. Ensure the beef is dry before coating and let excess cornstarch fall off. Frying quickly at high heat creates a crunchy crust that stays crisp when tossed in sauce.
Q: Can I use chicken instead of beef?
Yes, chicken breast or thighs work well. Cut into thin strips and adjust cooking time to ensure chicken is cooked through (internal temperature 165°F/74°C). The sauce pairs deliciously with chicken.
Q: Is Mongolian beef gluten-free?
Traditional Mongolian beef is not gluten-free due to soy sauce. However, you can make it gluten-free by using tamari or coconut aminos instead of soy sauce and ensuring your cornstarch is certified gluten-free.
Q: What is the best cut of beef for Mongolian beef?
Flank steak is the classic choice for its flavor and texture. Skirt steak or sirloin also work. Slice thinly against the grain for tenderness.
If you loved this quick and delicious Mongolian Beef, don't forget to share this recipe with friends and family! Leave a comment below to let me know how it turned out – and be sure to check out more of my 30-minute dinners for busy weeknights.
Mongolian Beef Recipes
Authentic Mongolian Beef with crispy edges and glossy sauce, ready in 30 minutes for a quick weeknight dinner.
🧂 Ingredients
- 1 lb (450g) flank steak, thinly sliced against the grain
- 1/2 cup (60g) cornstarch
- 1/4 cup (60ml) vegetable oil, for frying
- 1/2 cup (120ml) low-sodium soy sauce
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (120ml) water
- 1/4 cup (60ml) low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced (for garnish)
- 2 teaspoons sesame oil (optional, for finishing)
📋 Instructions
- 1Prep the beef — Slice the flank steak thinly against the grain into 1/4-inch strips. In a bowl, toss with cornstarch until each piece is fully coated. Shake off excess.
- 2Mix the sauce — In a small bowl, whisk together 1/2 cup soy sauce, brown sugar, water, hoisin sauce, garlic, and ginger until sugar dissolves. Set aside.
- 3Heat the oil — Heat vegetable oil in a large skillet or wok over high heat until shimmering, about 350°F (175°C). A drop of water should sizzle immediately.
- 4Fry the beef — Add beef in a single layer (cook in two batches if needed). Fry 2-3 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- 5Make the sauce — Carefully pour out excess oil, leaving 1 tablespoon. Reduce heat to medium, add the sauce mixture. Bring to a simmer, stirring, until thickened, about 2-3 minutes, until it coats a spoon.
- 6Combine and coat — Return the crispy beef to the skillet. Toss to coat evenly in the sauce. Cook for 1 minute until beef is glazed and heated through.
- 7Garnish and serve — Remove from heat, drizzle with sesame oil if using. Sprinkle with green onions. Serve hot over steamed rice.
