Easy Mongolian beef is a Chinese-American takeout-style dish of thinly sliced beef coated in a sweet-savory soy sauce with garlic, ginger, and scallions. It is not a traditional Mongolian dish, but it is a quick stovetop dinner: sear the beef in batches, simmer the sauce until glossy, and serve everything over rice.
Ingredients
- 1 1/4 pounds flank steak (570 g), sliced thinly across the grain
- 1/4 cup cornstarch (32 g)
- 1/4 teaspoon freshly ground black pepper (about 0.5 g)
- 3 tablespoons neutral high-heat oil, such as canola or avocado oil (45 ml), divided
- 1/2 cup low-sodium soy sauce (120 ml)
- 1/3 cup packed light brown sugar (67 g)
- 1/4 cup water (60 ml)
- 2 tablespoons hoisin sauce (30 ml)
- 1 tablespoon unseasoned rice vinegar (15 ml)
- 4 garlic cloves (about 12 g), finely chopped
- 1 tablespoon finely grated fresh ginger (about 6 g)
- 4 scallions (about 40 g), cut into 1-inch (2.5 cm) pieces, with green and white parts separated
- 1 teaspoon toasted sesame oil (5 ml)
- 1 teaspoon sesame seeds (about 3 g), optional, for serving
Instructions
- Prepare the beef. Pat the steak dry with paper towels, then slice it across the grain into strips about 1/4 inch (6 mm) thick. Cutting across the visible muscle fibers shortens them, helping the beef feel tender rather than stringy. If the steak is wide, cut it into manageable sections first, then slice each section across its grain. Put the cornstarch and black pepper in a medium bowl, add the beef, and toss until the strips are lightly coated. Shake off loose excess; a thin, even coating is enough.
- Mix the sauce. In a small bowl, whisk together the soy sauce, brown sugar, water, hoisin, and rice vinegar until the sugar begins to dissolve. Set it beside the stove. Have the garlic, ginger, and scallions ready as well, because the aromatics cook quickly once they hit the hot pan. Keeping these components within reach makes it easier to avoid burning the garlic while you search for the next ingredient.
- Sear the beef in batches. Heat a large skillet or wok over medium-high to high heat until hot. Add about 1 tablespoon (15 ml) of the oil and arrange enough beef in the pan to make one uncrowded layer. Sear for roughly 1 to 2 minutes per side, turning once, until browned. Transfer the batch to a clean plate and repeat with the remaining oil and beef. Work in two or three batches if needed; crowded strips steam and release liquid instead of developing a good sear. The coating may look a little patchy at this stage, which is fine.
- Check the beef temperature. Use a thin-tip food thermometer to check the thickest pieces. The USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C), followed by a 3-minute rest. Transfer the cooked beef to the clean plate and let it rest for 3 minutes while you make the sauce. Do not put cooked beef back onto a plate that held raw meat unless the plate has been washed.
- Cook the aromatics and sauce. Reduce the heat to medium. If the skillet is very dry, add a small splash of water. Add the white parts of the scallions, garlic, and ginger, and stir for about 30 seconds, just until fragrant. Pour in the sauce mixture and bring it to a gentle simmer, stirring and scraping up browned bits from the pan. Simmer for 2 to 3 minutes, until the sugar dissolves and the sauce looks slightly thicker. It will thicken more when it coats the beef.
- Finish the dish. Add the beef and any juices from the plate to the skillet. Toss for about 1 minute, turning the strips so the sauce coats them evenly. Stir in the green scallion pieces and sesame oil, then take the pan off the heat. The sauce should cling in a shiny layer rather than pool like a thin broth. If it becomes too thick, stir in water 1 tablespoon (15 ml) at a time; if it is still loose, simmer for another 30 seconds before serving.
- Serve hot. Spoon the beef and sauce over rice or another accompaniment. Sprinkle with sesame seeds if using, and serve extra scallions at the table. The beef is best just after cooking, while its coating is glossy and the scallions still have a little freshness.
Tips
- Slice evenly and across the grain. Look for the long lines in the steak and cut across them, not parallel to them. Strips of similar thickness cook at roughly the same pace, which helps prevent thin pieces from drying out while thicker ones finish. If your knife struggles, use a sharp knife and make deliberate strokes rather than sawing back and forth.
- Keep the pan uncrowded. A broad skillet gives the beef room to brown. If your pan is small, cook more batches instead of piling the strips up. Let the pan heat again between batches, and add a little oil only when the surface looks dry. This extra batch takes less time than trying to rescue beef that has steamed and turned gray.
- Adjust salt and sweetness thoughtfully. Low-sodium soy sauce gives you more control; regular soy sauce can make the finished sauce quite salty, so use it only if that is what you have and consider adding a little extra water. For a less sweet sauce, reduce the brown sugar to 1/4 cup (about 50 g). Hoisin contributes sweetness and spice; if unavailable, use 1 tablespoon (15 ml) extra soy sauce plus 1 tablespoon (15 ml) brown sugar, though the sauce will have less of hoisin’s rounded, aromatic flavor.
- Use substitutions that fit the sauce. Tamari can replace soy sauce in the same amount and usually gives a similar savory result; check the label if gluten avoidance matters. Fresh ginger is brightest, but 1 teaspoon (2 g) ground ginger can stand in for the tablespoon of grated fresh ginger, with a warmer, less lively flavor. Avoid adding extra salt before tasting because the soy and hoisin already season the dish.
Serving Suggestions
Serve Mongolian beef over steamed jasmine rice, short-grain rice, or brown rice so the grains catch the sauce. Plain noodles also work: toss cooked wheat noodles with a spoonful of the sauce before adding the beef, and keep the noodles lightly dressed so the dish does not become overly sweet or heavy. For vegetables, add steamed broccoli, sautéed bok choy, snap peas, or quickly cooked green beans on the side. A crisp cucumber salad with rice vinegar can provide a cool contrast to the rich, glossy sauce.
For a family-style meal, set the beef in a serving dish with the rice and vegetables arranged separately. That makes it easy for each person to choose a portion and helps leftover rice stay separate from the sauce. A final sprinkle of scallion greens or sesame seeds adds color and texture, but neither is essential to the recipe.
Variations
Make it with another cut of beef. Sirloin or flat iron steak can replace flank steak. Choose a tender cut that can be sliced across the grain, trim away any tough connective tissue, and keep the strips similarly thin. Very lean cuts can dry out if cooked for too long, so check them promptly. A particularly thick strip may take longer to reach the safe temperature than the smaller pieces.
Add vegetables to the skillet. For a one-pan variation, sear the beef first and set it aside. Stir-fry about 3 cups (300 g) of broccoli florets, sliced bell pepper, or snap peas in the pan until nearly tender, adding a tablespoon or two of water if needed. Transfer the vegetables out temporarily if they crowd the pan, then cook the sauce and return both beef and vegetables to coat. The extra vegetables soften the sweet-savory flavor and make the meal more substantial.
Change the heat or richness. Add 1/4 teaspoon (about 0.5 g) red pepper flakes with the garlic for gentle heat, or serve sliced fresh chili on the side. A small pinch of chili is easier to adjust at the table than a large amount stirred into the whole pan. You can omit sesame oil if needed; the dish will lose its toasted aroma but the soy, ginger, and garlic will still give the sauce plenty of flavor.
Use a different protein. Thinly sliced chicken or pork can be used, but their safe temperatures differ from beef and the pieces may need more cooking time. For poultry, cook to 165°F (74°C); for whole cuts of pork, cook to 145°F (63°C) and rest for 3 minutes. Check the thickest pieces with a food thermometer rather than relying only on color. Keep raw-protein utensils separate from the cooked sauce and finished food.
Storage and Reheating
Let leftovers cool briefly, then refrigerate them in a covered, shallow container within 2 hours of cooking. Store the beef and rice separately when possible so the rice does not absorb all the sauce. The cooked beef keeps for 3 to 4 days in the refrigerator. If you will not use it within that time, freeze it in a freezer-safe container; for best texture, use within about 2 to 3 months and thaw overnight in the refrigerator.
Reheat only the portion you plan to eat. Warm the beef in a skillet over medium-low heat with a tablespoon or two of water, stirring until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. A microwave also works: cover loosely, heat in short intervals, and stir between intervals so the center warms evenly. Add a splash of water if the sauce has become sticky. Reheated beef may be less crisp than freshly seared beef, but gentle heating keeps it from becoming unnecessarily dry.
Frequently Asked Questions
Is Mongolian beef actually from Mongolia?
The name is associated with a Chinese-American restaurant-style dish, not a traditional Mongolian beef preparation. This version follows the familiar takeout approach: quickly seared beef with a sweet-savory soy-based sauce. Restaurant and household versions vary in sweetness, heat, and the vegetables they include, so there is no single fixed formula for the dish.
Can I make the sauce ahead?
Yes. Whisk together the soy sauce, brown sugar, water, hoisin, and rice vinegar up to 2 days ahead, then keep the mixture covered in the refrigerator. Stir it before using because sugar can settle at the bottom. Chop the garlic and ginger shortly before cooking for the freshest flavor, and do not combine the sauce with raw beef in advance; the recipe is designed for a quick sear, not a marinade.
Why did my beef turn out tough?
Common causes include cutting with the grain, slicing the pieces unevenly, overcrowding the pan, or leaving the beef in the skillet too long. Slice across the visible fibers, use high enough heat to brown the strips quickly, and cook in batches. A thermometer is useful for safety, but once the thickest pieces reach the safe minimum and have rested, avoid prolonged simmering after adding them back to the sauce.
Can I use regular soy sauce instead of low-sodium soy sauce?
Yes, but the finished sauce may taste saltier. You can use the same amount and add a little more water to soften the seasoning, or start with 6 tablespoons (90 ml) regular soy sauce and add more to taste after the sauce simmers. Since brands vary in saltiness, taste the sauce before returning the beef to the pan. Do not add salt automatically.
Can I make Mongolian beef gluten-free?
Use gluten-free tamari in place of soy sauce and check that the hoisin sauce and cornstarch are labeled gluten-free. Some hoisin products contain wheat, so a label check matters; if you cannot find a suitable one, use a little extra tamari and brown sugar instead, understanding that the sauce will taste less complex. Cornstarch is naturally gluten-free, but packaging and processing practices can vary.
Can I prepare the beef in advance for a weeknight meal?
You can slice the steak, store it covered in the refrigerator, and measure the sauce ingredients earlier in the day. Keep the beef separate from the sauce until cooking, and coat it with cornstarch just before it goes into the pan so the coating does not turn damp. The full dish is best cooked shortly before serving; reheating works for leftovers, but the freshly seared texture is most noticeable on the first serving.
Related
- Chef Jet Tila Mongolian Beef Recipe
- Jet Tila Mongolian Beef Recipe: A Home-Style Version
- Mongolian Beef Recipe Using Stew Meat, Made Tender
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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