This Homemade Mongolian Beef recipe is a quick and easy 30-minute recipe that the whole family will love. The caramelized tender beef and saucy vegetables are delicious with the sweet and savory garlic and ginger sauce. Serve this over rice, quinoa, or noodles, and dinner is made!
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Mongolian Beef
We love recreating our favorite takeout recipes, such as Chow Mein and Chicken Fried Rice. This Chinese restaurant-inspired Mongolian Beef is so EASY to make and tastes just as amazing as P.F. Chang’s Mongolian beef bowl. Thinly sliced beef seared until crispy with carrots, bell peppers, and green onions in a sweet and spicy sauce that adds so much flavor to the beef.
Ingredients for Mongolian Beef Stir Fry
- Beef – When sliced into thin strips, flank steak is ideal for a tender stir-fry that won’t become tough and chewy. You can substitute top sirloin, skirt steak, flat iron steak, top round, or even rib-eye steak with great results. Cut the beef against the grain.
- Vegetables – Julienne the carrot and red bell pepper, and slice the green onions or scallions into longer pieces which is nice for a stir fry. Authentic Mongolian Beef is made with just the green onion so if you want to skip the veggies, you can but we love the flavor and texture they add.
- Cornstarch – adds a slightly crisp layer to the outside of the beef, tenderizes the beef, and also helps to thicken up and stabilize the sauce.
- Sauce – the homemade savory-sweet stir fry sauce combines warm aromatic flavors of ginger and garlic with the sweetness of brown sugar and is balanced by savory soy sauce and a hint of spice from sriracha. If you like it spicier, you can also add red pepper flakes.
Natasha’s Tip for Thinly Slicing Beef
If you freeze the beef for 30 minutes, it’s easier to achieve even and thin slices. Also, slicing against the grain helps break down the muscle fibers, preventing the beef from becoming too chewy.
How to Make Mongolian Beef
This recipe comes together quickly and is best when served fresh. Whenever you are making a stir fry over high heat, it cooks fast so make sure all of the ingredients are measured and prepped before starting the recipe.
- Coat the Beef – Add cornstarch to the beef slices and toss to coat completely.
- Make the Sauce – In a bowl, whisk together all of the ingredients for the sauce and set aside.
- Sautee Vegetables – Add oil and butter to a large wok or skillet over medium-high heat. Once it’s hot, saute the vegetables to your desired doneness, stirring frequently. Remove from the skillet and cover to keep warm.
- Cook Meat – Add more oil and cook the beef in a single layer 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.
- Add Sauce – Pour in the sauce and add the green onion, turn the heat down to medium. Cook until the sauce thickens. TIP: If you prefer a spicier sauce, add additional Sriracha to taste. If the sauce is too salty or too thick, add a splash of water. If it’s too thin, simmer a bit longer or add a cornstarch slurry.
Wok vs. Skillet
Traditionally, a wok is used for stir-frying because it’s meant for high-heat cooking, and the shape makes it easy to toss ingredients for even cooking. I have found that a heavy-bottomed skillet can handle the recipe just fine, so use what you have on hand. The key is to use a pan that is suitable for high-heat cooking, retains heat well to give a good sear, and is large enough that you aren’t crowding the pan (overcrowding causes food to steam cook rather than sear).
What to Serve with Mongolian Beef?
Since this dish is so flavorful and saucy, pair it with simple sides:
- Rice – fluffy white rice, brown rice or even fried rice
- Steamed Vegetables such as broccoli, bok choy, snow peas, or mix of vegetables
- Quinoa – a great alternative to rice
- Spring Rolls or Egg Rolls
- Noodles – such as lo mein, udon, or soba noodles
Storing and Reheating Mongolian Beef
- Storing Leftovers – 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.
- Reheating – It’s always best to reheat using the same method a recipe was cooked so reheat on the stovetop or use the microwave if you’re on the go.
Once you give this homemade version of the Classic P.F. Chang’s Mongolian Beef a try, it will be on repeat for dinner.
Mongolian Beef
Ingredients
Mongolian Beef Ingredients
- 1 carrot, peeled and julienned
- 1 red bell pepper, sliced into strips
- 1 Tbsp unsalted butter
- 2 Tbsp neutral oil, divided*
- 1 lb flank steak, thinly sliced against the grain*
- 1/4 cup corn starch
- 1/3 cup green onions, thickly sliced (from 4 stems)
- 1 tsp sesame seeds, optional garnish
Sauce Ingredients
- 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
Instructions
- 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.
- In a large skillet or wok, heat 1 Tbsp oil with 1 Tbsp butter over medium/high heat. Once the skillet is hot, add the carrot and peppers and stir fry until crisp-tender or to your desired tenderness, stirring frequently. Remove the vegetables to a separate plate.
- Increase to high heat and add 1 Tbsp oil. Once hot, add the beef and sear for about 2 minutes per side to create a crispy coating. Add more oil if the skillet seems dry. Do not crowd the pan and cook the beef in batches if needed.
- Add the vegetables back into the skillet with the green onion. Add the sauce and stir to combine. Turn heat to medium/low and simmer until the sauce thickens, about 3 minutes. Garnish with sesame seeds if desired and serve.
Notes
Beef – You can also use top sirloin, skirt steak, flat iron steak, top round, or even rib eye steak. Cut the beef into thin slices across the grain. If you freeze the steak for 30 minutes, it will be easier to thinly slice.
Oil – use an oil with a high smoke point such as peanut oil, canola oil, vegetable oil, avocado oil, or extra light olive oil
Soy Sauce – Use Tamari Sauce for gluten-free Mongolian Beef. If using regular soy sauce, add it to taste since it has more salt.
Nutrition Per Serving
Filed Under
More Easy Asian Recipes
- Chicken Stir Fry
- Egg Roll in a Bowl
- Kung Pao Chicken
- Beef and Broccoli Stir Fry
- Ground Beef Stir Fry
- California Roll Bowls
- Chicken and Broccoli Stir Fry
Hi! I’m Natasha Kravchuk, a New York Times bestselling cookbook author, recipe developer, food photographer, and writer. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home. 
This is the best one I’ve made at home! I’ve been trying to match the Mama Fu’s one and this one isnt quite as good, but is still delicious! We used chicken and it still worked great. My main focus was the sauce anyways, and it was wonderfully flavorful without being overpowering. My 13 year old went back for THIRDS. I do usually eat rice, but I thought this was so good on it’s own that I didnt even need that. Definitely a win, and we will make this again for sure! (with beef next time!)
I’m glad you liked our recipe, Laura. Thanks for sharing that with us!
Made this last night and it was yum yum yummy! My husband was so excited there would be leftovers for lunch! I’m loving cooking again! Thank you!
Fantastic! I’m happy to know that you and your husband really enjoyed this recipe. Thanks for sharing, Lisa.
This was absolutely delicious and I’ll definitely be making this again! I wanted to lick my plate … thank you so much! My husband loved it as much as I did! Perfect over a mound of fluffy white rice.
That’s so great! It sounds like you have a new favorite!
It is delicious! Excellent recipe – all the family enjoyed it. The only thing I changed was to remove sugar, and added more Sriracha (my taste 😀 ) .
Thanks for the TIP to freeze the meat, is saving a lot of effort.
You’re welcome, Claudia. Great to hear that you loved this recipe! Adding more sriracha sounds like a good idea!
I’ve make a similar Mongolian beef that doesn’t have any vegetables so I usually add shredded carrots, crushed red pepper flakes and sweet onion slices.
I’ll be using your recipe going forward.
Thank you for a great recipe!
Thank you
Hi Lisa, thank you for trying out my recipe. I’m so glad you enjoyed it!
Not one little slurp left! ALL Gone… family was scraping the last little drops off the dish… thanks, that was amazing!
That’s so great! It sounds like you have a new favorite!
another amazing dish!!! thank you sooo much!!!
by the way, I added mushrooms… yummy!!!
I’m so glad you enjoyed it!
Definite winner! Adding it to the lineup for sure.
That’s so great! It sounds like you have a new favorite!
It looked delicious, I made it with rib eye steak and unfortunately I did not have low sodium soya so it was a bit salty . I am buying low sodium soya today. It was still a very good recipe and I will make it again .
Absolutely amazing recipe. This was the first time that I’ve tried mongolian beer recipe. It came just like restaurants one. I adjusted chilli sauce according to my taste. But over all great taste and easy recipe. 👍👍
Hello Rutaba, thanks for sharing your good comments with us. I appreciate it!
Love this! I went exactly by the recipe and it was wonderful! This is what my husband eats when we go out and he says he can’t tell the difference.
Thank you for the wonderful review!
Could you make this in the slow cooker?
Hi, I have not tried this in a slow cooker to advise. If you happen to experiment, I would love to know how you like that!
Made this last night for my family. My kids exact words were we feel like we are eating at a Chinese restaurant. It was easy to make and very tasty. I will be making this dish again !
That is the best when kids love what we moms make. That’s so great!
Made this tonight and omitted the peppers and sriracha to make it more kid friendly. My husband had seconds which NEVER happens! This was amazing and will make it again!!
That’s so great! It sounds like you have a new favorite!
A family favorite now. I’ve make it a lot because it is so requested. I do a whole pound of beef and double the sauce. Good with fresh or ground ginger. Yum!
Hi Heidi, I’m glad this is now a family favorite! Thank you for sharing.
Can I use an air fryer to cook beef? Thanks
Hi Jessica, I haven’t tested this in an Air Fryer to advise. If you happen to experiment, I would love to know how you like that.
Love how super easy and delicious this was! Another great recipe!! Thanks so much!
WOW! Made this last night. Only change was I added a cup of small broccoli florets. So simple and so yummy! Another Natasha recipe is a hit. I have done about 5 of her recipes and all AMAZING. 10 stars on this recipe!
Hi Lisa, You’re so nice! Thank you! I’m so glad you enjoyed this recipe!
Made this for my daughter’s family. Very easy to make. My son in law said it was the best Mongolian beef he ever had!!!
Wow! That’s so great! I’m so happy you all enjoyed that!
Natasha and Valentina!!! This is the first recipe blog that I would give 5 stars to every recipe I’ve tried. This recipe is no exception. I’ve never cooked this much for my family! Thank you for sharing your recipes and tips!!
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
Rich flavor meal! Delicious!!! Easy to make! Thank you SO much!
Hi Natalie, I’m so happy you enjoyed that. Thank you for sharing that with us!
This was absolutely delicious – the sauce is amazing and we’re going to use it with all our future stir-fries! I don’t like peppers but we followed the recipe and it was wonderful – didn’t even know the peppers were there. We also added a bit of steamed broccoli. Yum. Thank you!
You’re welcome! I’m so happy you enjoyed it Izabela!