Easy Mongolian Beef Recipe

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!

This post may contain affiliate links. Read my disclosure policy.

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.

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.

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.

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