Mongolian Beef: Easy Homemade Sweet & Savory Stir-Fry

Craving that irresistible, deeply flavorful Mongolian Beef you love from your favorite Asian restaurant? Now you can recreate that magic right in your own kitchen with this incredible recipe! Featuring tender, crispy flank steak coated in a luscious sweet and savory sauce, infused with fresh ginger and garlic, it’s a quick, easy, and unbelievably satisfying dish that’s perfect for a weeknight dinner that feels truly special.

Why I Love This Recipe

Mongolian Beef is one of those dishes that just hits all the right notes: it’s sweet, it’s savory, and it has that irresistible glossy texture. What I love most about this recipe is how it achieves that coveted tender-crisp beef texture by coating the flank steak in cornstarch before a quick fry. The sauce is simply divine – a perfect balance of soy sauce and brown sugar, brightened by ginger and deepened by garlic. It cooks up incredibly fast, making it ideal for busy evenings, yet tastes like something you’d order from a high-end restaurant. It’s a guaranteed crowd-pleaser that brings a burst of authentic flavor to your table!

Ingredients

Here’s what you’ll need to create this incredibly flavorful Mongolian Beef:

2 teaspoons olive oil (for sauce)
½ teaspoon ginger, minced (freshly grated recommended)
1 tablespoon garlic, chopped (freshly minced recommended)
½ cup soy sauce
½ cup water
¾ cup dark brown sugar, packed
1 cup olive oil or avocado oil (for frying beef)
1.5 lb flank steak
⅓ cup cornstarch (more if needed)
Green onion, diagonally sliced (for garnish)

Swaps and Notes

Flank Steak: Flank steak is traditional and works beautifully when sliced against the grain. Sirloin steak or even skirt steak can be used as alternatives. Ensure it’s thinly sliced against the grain for tenderness.
Ginger: Freshly minced or grated ginger is highly recommended for the best aroma and flavor.
Garlic: Freshly minced garlic is crucial for the sauce’s depth.
Soy Sauce: Use regular or low-sodium soy sauce. For a gluten-free option, use tamari.
Dark Brown Sugar: Packed dark brown sugar provides a deeper molasses flavor which is characteristic of Mongolian Beef. Light brown sugar can be used, but the flavor will be milder.
Oil for Frying: Olive oil or avocado oil work well due to their higher smoke points. You need enough to create a shallow-fry effect, ensuring the beef gets crispy.
Cornstarch: This is essential for creating a light, crispy coating on the beef and for thickening the sauce. Ensure all slices are well-coated.
Green Onion: Adds freshness, a mild oniony bite, and beautiful color. Don’t skip it!
Optional Additions: A pinch of red pepper flakes for heat, or a dash of rice vinegar in the sauce for extra tang.

Instructions

Let’s get this delicious and easy Mongolian Beef cooking in your skillet!

Prepare the Sauce: In a small saucepan, combine 2 teaspoons of olive oil, ½ teaspoon of minced ginger, 1 tablespoon of chopped garlic, ½ cup of soy sauce, ½ cup of water, and ¾ cup of packed dark brown sugar. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar. Let it cook for about 2-3 minutes at a gentle boil. Remove the sauce from the heat and set it aside.
Prepare the Flank Steak: Slice the flank steak diagonally against the grain into ¼-inch thick slices. This thin slicing against the grain is crucial for tenderness. Lay the steak slices on a plate or in a shallow dish. Sprinkle and gently press ⅓ cup of cornstarch onto both sides of the steak slices, ensuring they are well coated. Let the coated steak sit for about 5-10 minutes. This allows the cornstarch to adhere to the meat, which will help create a crispy exterior when fried.
Cut & Fry Beef: After the cornstarch has adhered, cut the longer steak slices into 1-inch bite-sized pieces for easier eating. Using a clean pot or large skillet (a wok works great if you have one), heat 1 cup of olive oil or avocado oil over medium heat until it shimmers (around 350-375°F / 175-190°C). Carefully add the cornstarch-coated beef slices to the hot oil in batches if necessary, to avoid overcrowding. Cook for about 2 minutes, stirring the meat so it cooks evenly and becomes lightly browned and crispy.
Drain Beef: Using a slotted spoon, carefully remove the cooked beef onto a plate lined with paper towels to drain any excess oil.
Combine & Finish: Carefully drain most of the oil from the pot/skillet, leaving only about a tablespoon of residual oil/flavor. Alternatively, grab a new clean skillet for this step. Return the drained beef into the skillet. Cook on medium heat for 1 minute, stirring. Add the prepared sauce (from step 1) to the skillet with the beef. Bring the sauce to a boil and cook for 1 minute, stirring constantly to coat the beef evenly and allow the sauce to thicken further. Finally, add the diagonally sliced green onions and cook for 1 more minute, stirring to incorporate. Turn off the heat.

Tips for Success

Slice Against the Grain: This is crucial for tender flank steak! Look at the muscle fibers and slice perpendicular to them.
Cornstarch Coating: Ensure every piece of beef is well-coated in cornstarch. This is the secret to that crispy, tender texture. Allowing it to sit helps it adhere.
Hot Oil for Frying: The oil needs to be hot enough to get the beef crispy without making it tough. Don’t overcrowd the pan, fry in batches if necessary.
Don’t Overcook Beef: Flank steak cooks quickly. The initial 2 minutes of frying and the final minute in sauce are all it needs to be perfectly tender.
Whisk Sauce Well: Ensure the brown sugar is fully dissolved in the sauce before cooking.
Fresh Aromatics: Fresh ginger and garlic provide a much brighter and more authentic flavor than powdered versions.

Serving Suggestions and Pairings

Mongolian Beef is a complete and incredibly satisfying meal on its own when served with rice, but it pairs beautifully with simple sides:

Steamed White Rice: A must! Fluffy white rice is perfect for soaking up all that delicious sauce. Brown rice or quinoa can be alternatives.
Steamed Broccoli: Lightly steamed or stir-fried broccoli is a classic pairing, adding a healthy green vegetable.
Asian-Inspired Salad: A simple side salad with a ginger-sesame dressing.
Noodles: Serve over stir-fried noodles instead of rice for a different take.
For other incredibly flavorful and easy Asian-inspired meals, you might also love our Pineapple Chicken and Rice(https://chefmaniac.com/pineapple-chicken-and-rice/).

Storage and Leftover Tips

Mongolian Beef makes fantastic leftovers, often tasting even better the next day!

Refrigeration: Store any cooled leftover Mongolian Beef and cooked rice separately in airtight containers in the refrigerator for up to 3-4 days. Storing separately helps the beef retain its texture and prevents the rice from getting soggy.
Reheating: Reheat the beef mixture in a skillet over medium heat or in the microwave until warmed through. Heat the rice separately. You might add a tiny splash of water or broth to the beef if the sauce has thickened too much.
Freezing: The cooked Mongolian Beef can be frozen in an airtight, freezer-safe container for up to 2-3 months.Thaw overnight in the refrigerator before reheating. Cooked rice can also be frozen separately.

More Recipes You Will Love

If you loved the savory, sweet, and easy nature of this Mongolian Beef, you’ll definitely want to explore some of our other fantastic, fuss-free recipes:

For another classic Asian-inspired dish with a twist, check out our Adobong Sitaw (Long Bean Adobo)(https://chefmaniac.com/adobong-sitaw-long-bean-adobo/).
If you’re a fan of super easy one-pan meals, our This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor (https://chefmaniac.com/this-tomato-skillet-with-okra-and-sausage-is-my-favorite-quick-dinner-packed-with-southern-flavor/) is a must-try!
And for another fantastic one-pan meal with a Tex-Mex twist, our This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit (https://chefmaniac.com/this-mexican-chicken-and-rice-casserole-is-my-favorite-one-pan-dinner-thats-always-a-hit/) is a winner.
Finally, for a fun, interactive meal that’s perfect for feeding a crowd, don’t miss our Walking Taco Bar Is My Favorite No-Fuss Way to Feed a Crowd (https://chefmaniac.com/this-walking-taco-bar-is-my-favorite-no-fuss-way-to-feed-a-crowd/)!

Final Thoughts

This Mongolian Beef recipe is a brilliant solution for bringing the vibrant, sweet, and savory flavors of Asian cuisine into your home with incredible ease. It’s perfect for a quick weeknight dinner, satisfying those takeout cravings, or simply impressing your family and friends with a dish that feels gourmet but is surprisingly simple to execute.

Give this recipe a try and let the delicious flavors transport you! What’s your favorite Asian-inspired dish to make at home? Share your ideas in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy cooking!