This Homemade Mongolian Beef is a quick and easy 30-minute recipe the whole family will love. The crispy yet tender beef and saucy vegetables are delicious with the sweet and savory garlic and ginger sauce. All you need is a steamy bowl of cooked rice and dinner is made!

Mongolian Beef and vegetables over a bed of rice with a spoon and a napkin.

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The BEST Mongolian Beef Recipe

We love re-creating our favorite takeout recipes like 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. 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.

Mongolian beef and broccoli garnished with chives and sesame seeds

Ingredients

Beef – Flank steak is best to achieve very thin slices without becoming 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.

VegetablesJulienne the carrot and bell pepper, and slice the green onions 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.

Saucethe homemade 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.

Prepared ingredients with beef, vegetables and ramekins of sauce ingredients

Pro Tip:

TIP: If you freeze the beef for 30 minutes, it’s easier to achieve even, thin slices.

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 Beef – Add cornstarch to the beef slices and completely coat.
  • 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.
Step by step collage how to make Mongolian beef.

What to Serve with Mongolian Beef?

Since this dish is so flavorful and saucy, pair it with simple sides:

  • Ricefluffy 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

Leftovers

Storing – 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.

Leftover Mongolian Beef with vegetables smother in a sauce in a skillet with two spoons and a towel.

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

Natasha's Kitchen Cookbook

Mongolian Beef Recipe

5 from 254 votes
Author: Valentina Ablaev
Mongolian beef and vegetables over white rice
EASY Mongolian Beef recipe with the BEST sauce! Thinly sliced beef with vegetables in flavor-packed sauce ready in under 30 minutes!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients 

Servings: 4 people

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 cornstarch
  • 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

Substitutions: 
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

377kcal Calories32g Carbs26g Protein16g Fat5g Saturated Fat76mg Cholesterol816mg Sodium596mg Potassium2g Fiber20g Sugar3651IU Vitamin A42mg Vitamin C59mg Calcium3mg Iron
Nutrition Facts
Mongolian Beef Recipe
Amount per Serving
Calories
377
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
76
mg
25
%
Sodium
 
816
mg
35
%
Potassium
 
596
mg
17
%
Carbohydrates
 
32
g
11
%
Fiber
 
2
g
8
%
Sugar
 
20
g
22
%
Protein
 
26
g
52
%
Vitamin A
 
3651
IU
73
%
Vitamin C
 
42
mg
51
%
Calcium
 
59
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Asian, Chinese
Keyword: mongolian beef, PF Changs Mongolian Beef
Skill Level: Easy
Cost to Make: $$
Calories: 377

Valentina Ablaev

I am Valentina, the creator behind the food blog Valentina’s Corner where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and 5 children. We invite you to join us on our blogging journey!

Read more posts by Valentina

Leave a Comment

Recipe Rating




Comments

  • Munira
    February 21, 2024

    Followed your instructions perfectly. The Mongolian beef recipe was fantastic! Thank you!

    Reply

    • NatashasKitchen.com
      February 21, 2024

      Hi Munira! I’m so glad you enjoyed it.

      Reply

  • JUNIPER
    February 19, 2024

    HeyNat , love this recipe..much easier then my Mongolian Beef recipe . I do add fresh white sliced mushrooms and use green bell peppers instead of red and add a few water chestnuts. My sauce is the same though but I double it because we like some on our rice. I usually make shrimp tempera and spring rolls to have with it .Thankyou again..

    Reply

    • NatashasKitchen.com
      February 19, 2024

      You’re welcome, Juniper! I’m glad you enjoyed it.

      Reply

  • Susan P
    February 16, 2024

    Your recipes are wonderful! I have severe allergies to many foods but your recipes are easy to adjust.☺️

    Reply

    • NatashasKitchen.com
      February 16, 2024

      Thank you so much, Susan! I’m happy to hear that. It would be wonderful if you could leave a comment on the recipes with what substitutions you’ve tried. So many of my viewers ask for substitutions recommendations and the comment section is where I go to help answer questions when I haven’t personally tested a substitute.

      Reply

  • Angela Webb
    February 15, 2024

    I made this tonight and my husband who used to deliver for a Chinese restaurant in Atlanta said this took him right back!! It was so so good!! Definitely adding into the rotation!!

    Reply

    • Natasha's Kitchen
      February 15, 2024

      Thanks for this wonderful feedback, Angela!

      Reply

  • Angela
    January 14, 2024

    By far one of the best stirfry recipes that incorporate spice and vegetables and beef. It got a 10 out of 10 by all members of my family of 6!

    Reply

    • Natasha's Kitchen
      January 15, 2024

      Thank you for the perfect rating, I appreciate it!

      Reply

    • Wendy Koyounoglou
      February 6, 2024

      I should have added salt and pepper to meat before cooking it. My dish had zero flavour unfortunately

      Reply

  • Marisa
    January 7, 2024

    This is so good I’ve been craving Asian dishes lately and this was just perfect !!
    I’m going to add sliced onions next time!
    TRY THIS !!!!

    Reply

  • Charmaine Nymann
    November 7, 2023

    This was delicious! Definitely a big win for my hubby and me. I served it over rice ramen noodles with French green beans as a side, and we had enough left overs for another meal. I added 50% more to the sauce recipe, and swapped out the brown sugar for maple syrup as we are trying to stay away from processed sugars, and it was SO yummy. I will definitely be making this again soon!

    Reply

    • Natasha's Kitchen
      November 7, 2023

      Hi Charmaine, great to hear that you enjoyed it! Thank you for sharing it with us, we appreciate it.

      Reply

  • Debbie
    October 16, 2023

    This recipe was delicious! My 18 year old grandson and sister agreed! I had to use ground ginger as I had no fresh, and tapatío hot sauce instead of sriracha. Added a little bit of Swiss chard. Will definitely make this again.

    Reply

    • Natasha's Kitchen
      October 17, 2023

      Sounds great! Thanks for sharing, I’m glad that the substitutions that you used worked so well.

      Reply

  • Olivia
    October 4, 2023

    Love every recipe I try from you!! Mongolian beef is our favorite and so easy!

    Reply

  • Faye
    October 4, 2023

    Delicious and very easy to make. Enjoyed it for dinner tonight.

    Reply

    • Natashas Kitchen
      October 4, 2023

      I’m so glad you enjoyed it, Faye!

      Reply

  • Shannon
    October 1, 2023

    Could I substitute coconut aminos for the soy sauce? My son has a soy allergy.

    Reply

    • Natasha's Kitchen
      October 1, 2023

      Hi Shannon, I haven’t tested that substitution yet to advise. If you do an experiment, we’d love to know how it goes!

      Reply

  • Kelly
    August 21, 2023

    Delicious and so easy! We served with noodles. I’ll definitely be making again! Pinned!

    Reply

    • Natasha's Kitchen
      August 21, 2023

      Awesome! Thanks for the great feedback and review, Kelly.

      Reply

  • BC
    August 8, 2023

    This was very good. Next time, for me, I will use less brown sugar and add more vegetables. A very good , tasty recipe.

    Reply

    • Natasha's Kitchen
      August 8, 2023

      Sounds good, glad you liked it!

      Reply

  • Ursula
    May 14, 2023

    There is nothing not to love about this recipe, especially for my completely addicted to Asian food family! With the financial effect covid has had on our budget, we could no longer afford our monthly outings to P.F. Changs for our family dinner night. I prepared this for them for an early evening meal today, and if the looks of happiness and the very best kind of shock on their faces is any indication, they will be clamoring for this way more than once a month!!!! As a Mother and food lover, this ticked off every single box that I have for a healthy, tasty, quick, and minimal clean up recipe. I just found this site for recipes, and I can promise you that this great new resource is going to be utilized at length, most of all before I ever buy groceries so I can put some delicious and fun recipes on our meal plan for the week. I served this over some Basmati rice which was a definite home-run for us, and a green salad with some seasame & ginger dressing and a little sprinkle of fried wontons on top. Thank you so much for sharing these with us!!!!

    Reply

    • Natasha's Kitchen
      May 14, 2023

      I”m so happy to have read your message and review, that inspires me to make more recipes for you all. Thanks so much for sharing!

      Reply

  • Judy
    April 24, 2023

    Tried this for family guests and we all loved it. Can’t imagine finding a recipe any better. Delicious

    Reply

    • Natasha's Kitchen
      April 24, 2023

      Love it! Thanks for your good comments and review, Judy.

      Reply

  • Scott
    March 2, 2023

    There is only one problem with this recipe. When we print out recipes from this site the print is so small I have to use a magnifying glass to be able to read it. It’s really a pain. I wish we could have the option for larger print for those of us with poor eye sight. Natasha, please consider this suggestion. Thank you.

    Reply

    • Natasha
      March 3, 2023

      HI Scott, that is probably a setting on your printer. Make sure you have the scale set to 100.

      Reply

  • Carole
    February 9, 2023

    My stepson loves this dish, easy to make and terrific flavours. I didn’t have beef on hand this time so i substituted the beef for chicken thighs and it turned out just as good. I make this dish on a regular basis. Thanks Natasha!

    Reply

    • Natasha's Kitchen
      February 9, 2023

      Good to know that you enjoyed this using chicken too, thanks for the review!

      Reply

  • Maria
    February 6, 2023

    This is one of the best dishes I have ever cooked, and I cook a lot so that’s a big compliment! I cannot believe how easy this is to make and how much flavor this dish has. I used 1 sirloin steak. Thank you Natasha for sharing with us and for being such a blessing to all of us with these delicious recipes.

    Reply

    • Natasha's Kitchen
      February 6, 2023

      Thank you for the compliment, Maria. It means a lot to us!

      Reply

  • Danielle
    January 25, 2023

    Excellent and very easy!!! It took me about 30 min to prep and 30 min to cook.
    This will be my go to recipe for Mongolian beef. No more store bought sauce. Thank you!!!

    Reply

    • NatashasKitchen.com
      January 25, 2023

      So glad you loved it! Thank you for sharing.

      Reply

  • denise greb
    January 5, 2023

    This is by far the best reciepe for Mongolian Beef that I have ever made! I love your reciepes and clear instructions – and how you do your prep work first making cooking time a lot less – when I am making a recipe I always look you up first – you have a definate gift <3

    Reply

    • Natashas Kitchen
      January 5, 2023

      That’s so great! It sounds like you have a new favorite, Denise!

      Reply

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