Authentic Mongolian Beef Recipe

This recipe was originally published in April 2014. The recipe itself has not changed; the photos and post text have been updated. Thanks for reading!

Restaurant-Style Mongolian Beef Recipe

If you love Asian-inspired flavors, this Mongolian Beef delivers that takeout taste at home. The recipe uses thinly sliced steak, quickly seared to develop color, then finished in a glossy, slightly sweet sauce that clings to each piece. Aromatics like garlic and ginger give the dish depth, while the brown sugar and soy sauce create the signature sweet-savory balance. Choose a tender cut such as flank, skirt, flat iron, or New York strip for best results.

The method is designed to be efficient: prepare the sauce first, season and lightly coat the beef in cornstarch for a silky exterior, sear the meat in a hot pan, then combine everything and simmer briefly until the sauce thickens. This keeps the beef tender and ensures a restaurant-style finish with minimal fuss.

Why you’ll love it!

• Quick and easy: Minimal prep and a short cook time make this ideal for busy evenings.
• Bold, balanced flavor: Sweet, salty, and aromatic with just a touch of heat if you like it.
• Flexible: Use several different cuts of steak depending on what’s available.
• Restaurant-quality: Achieves a glossy, takeout-style sauce at home.
• Great for sharing: A crowd-pleasing main that pairs well with simple sides.

Recipe Shopping List

You likely have many items on hand already. Below are the ingredients you’ll need; exact quantities are listed in the recipe card further down.

• Canola oil (or another high-heat oil)
• Minced garlic
• Ground ginger
• Light soy sauce
• Water
• Brown sugar
• Steak (flank, New York strip, flat iron, skirt, or similar)
• Salt
• Onion powder
• Garlic powder
• Cornstarch
• Green onions (scallions)
• Sweet onion

How To Make This Recipe

A clear sequence of steps keeps the cooking process quick and reliable. Read through the full instructions before starting so timing is smooth and nothing burns while you finish other components.

1. Prepare the sauce: In a small saucepan over medium heat, warm 1 tablespoon oil and sauté 1 tablespoon minced garlic for about 30 seconds until fragrant. Add ½ teaspoon ground ginger, ½ cup light soy sauce, ½ cup water, and ⅔ cup brown sugar. Bring to a gentle simmer and cook 3–5 minutes until the sugar dissolves and the sauce begins to thicken. Keep warm.
2. Slice and season the beef: Trim fat and slice the steak against the grain into ½-inch slices. Season with 1 teaspoon salt, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Toss the slices lightly in ¼ cup cornstarch to coat; this gives the beef a slightly crisp exterior and helps the sauce adhere.
3. Cook the onions: Heat a few teaspoons of oil in a nonstick or well-seasoned pan over medium-high heat. Add ½ large sweet onion, thinly sliced, and sauté until the onion softens and becomes translucent. Remove the onions and set aside.
4. Sear the beef: Add enough oil to coat the bottom of the pan and increase heat to high until the oil is shimmering but not smoking. Working in batches to avoid overcrowding, sear the beef slices 1–2 minutes per side until browned but still slightly undercooked in the center.
5. Drain excess oil: Remove seared beef to a plate and carefully drain excess oil from the pan into a heatproof container.
6. Combine and finish: Return the beef and the cooked onions to the pan. Pour in the prepared sauce and bring to a lively simmer. Cook for 1–3 minutes, stirring, until the sauce thickens and coats the meat. Stir in the chopped green parts of 1 bunch of green onions just before serving for a fresh finish.
7. Serve: Spoon the hot Mongolian Beef over steamed jasmine or long-grain rice. Garnish with extra green onion if desired and serve immediately.

Recipe FAQ

Serve this with…

• Steamed rice or fried rice
• Stir-fried vegetable yakisoba
• Spring rolls or egg rolls
• Miso soup or a light broth

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