Mongolian Beef (Easy, 30-Minute Recipe)
This Homemade Mongolian Beef is the perfect (under 30-minute) recipe the whole family will love. The crispy yet tender beef is amazing with the garlic and ginger sweet and savory sauce.
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The BEST Mongolian Beef Recipe
We love re-creating our favorite takeout recipes like Chow Mein and Fried Rice. This Chinese restaurant inspired Mongolian Beef is so EASY to make and tastes just as amazing as P.F. Chang’s. Thinly sliced beef seared until crispy with carrots, bell pepper, and green onion in a sweet and spicy sauce that adds so much flavor to the beef.
How to Make Mongolian Beef-
This recipe comes together quickly and is best when served fresh. This recipe cooks fast so make sure all of the ingredients are measured and prepped before starting the recipe.
- CUT MEAT – Slice the beef into thin slices across the grain. TIP: Freeze the meat for 30 minutes so it’s easier to achieve even, thin slices.
- VEGETABLES – Julienne the carrot and pepper, slice the green onions.
- COAT MEAT – Add cornstarch to the beef slices and completely coat (the cornstarch adds a crispiness to the meat as it’s cooked and at the same acts as a tenderizer for the meat).
- SAUCE – In a bowl, whisk together all of the ingredients for the sauce and set aside.
- SAUTE VEGGIES – Saute vegetables to your desired doneness. Remove from the skillet and cover to keep warm.
- COOK MEAT – Cook the beef until it’s crispy and has a good sear (don’t overcook the meat). TIP: Don’t overcrowd the pan, if needed, cook in batches. Add the vegetables back to the beef.
- SAUCE – Pour in the sauce and add the green onion, turn the heat down to medium. Cook until sauce thickens. TIP: Add additional Sriracha for more heat in the sauce.
Commonly Asked Questions for Mongolian Beef:
- What to serve with Mongolian Beef – This beef recipe is perfect to serve over a bed of our fluffy white rice.
- How long can you keep this recipe? The Mongolian Beef is great for meal prep because it will keep well refrigerated for up to three days. This is also a great recipe to use as meal prep and keep in individual portions to take to work and reheat for lunch.
- What is the best cut for a Mongolian Beef recipe? Flank steak is best for the recipe. However, you can easily use top sirloin or top round steak as a substitute with great results.
- Can I leave out the vegetables? Authentic Mongolian Beef is made with extra green onion. You can easily leave out the carrot and pepper, however, we love the extra flavor the veggies give the beef.
Once you give this homemade version of the Classic P.F. Chang’s Mongolian Beef a try, it will be on repeat for dinner.
More Easy Asian Recipes:
- Chicken Stir Fry – a reader favorite
- Chicken Fried Rice – a great way to use leftover rice
- Chicken Lo Mein- with an easy sauce
- Chicken Gyozas- savory dumplings
Mongolian Beef Recipe
EASY Mongolian Beef recipe with the BEST sauce! Thinly sliced beef with vegetables in flavor-packed sauce ready in under 30 minutes!
Mongolian Beef Ingredients-
- 1 carrot , peeled and julienned
- 1 red bell pepper , sliced into strips
- 1 Tbsp unsalted butter
- 2 Tbsp oil, divided
- 1 lb flank steak, thinly sliced
- 1/4 cup cornstarch
- 1 tsp fresh ginger , peeled and grated
- 4 garlic cloves , peeled and grated
- 1/3 cup brown sugar, (packed)
- 1/3 cup water
- 1/3 cup low-sodium soy sauce, *
- 1 tsp Sriracha, or added to taste
- 1/3 cup green onions, thickly sliced (from 4 stems)
Place beef slices in a bowl, add cornstarch and stir to completely coat.
In a bowl, combine the ingredients for the sauce and stir until well combined, set aside.
Julienne the carrot and pepper, slice the onions. Thinly slice the beef into bite-sized strips.
In a skillet, heat 1 Tbsp oil with 1 Tbsp butter over med/high heat. Add the carrot and peppers, saute to desired tenderness. Remove the vegetables from the skillet.
Add 1 Tbsp oil over high heat. Once hot, add the beef and cook about 2 minutes per side.
Add the vegetables back into the skillet with the green onion.
Pour the sauce and stir to combine. Turn heat to medium/low and cook until the sauce thickens, about 3 minutes.
*Use Tamari Sauce for gluten-free Mongolian Beef
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen