Mongolian Beef Recipe (Sweet-Savory Stir-Fried Beef)

Last updated: March 08, 2026

Mongolian beef is one of the most beloved Chinese-American takeout dishes — tender strips of flank steak tossed in a glossy, sweet-savory sauce loaded with garlic, ginger, and green onions. The best part? Making it at home takes under 30 minutes, and the results are better than anything you’ll get from a delivery menu. This mongolian beef recipe delivers that signature restaurant-quality caramelized coating, melt-in-your-mouth texture, and the perfect balance of salty, sweet, and aromatic flavors that have made this dish a weeknight staple across America.

Despite its name, Mongolian beef has virtually nothing to do with Mongolia. The dish was invented in Taiwan in the mid-20th century, likely inspired by Mongolian barbecue restaurants that were popular on the island. It was then embraced and popularized by Chinese-American restaurants — most notably PF Chang’s — which helped turn it into one of the most recognizable Asian dishes in the United States. Today, ”mongolian beef recipe” is one of the top-searched Asian beef recipes in the US, and for good reason: it’s fast, it’s flavorful, and it satisfies that takeout craving without ever leaving your kitchen.

In this guide, we’ll walk you through everything you need to make the best mongolian beef at home — from selecting the right cut of beef and mastering the velveting technique, to nailing the sauce proportions and achieving that perfect wok sear. Whether you’re a beginner or seasoned home cook, you’ll find all the tips, variations, and answers to common questions right here.

What Is Mongolian Beef?

Mongolian beef is a stir-fried dish featuring thinly sliced beef — typically flank steak — that’s coated in cornstarch and seared at high heat, then tossed in a thick, glossy sauce made from soy sauce, brown sugar, garlic, and ginger. The dish is finished with a generous pile of sliced green onions (scallions), which add freshness and a mild onion bite that cuts through the richness of the sauce.

The hallmark of great Mongolian beef is contrast: the exterior of the beef should have a light crispiness from the cornstarch coating and high-heat sear, while the interior stays tender and juicy. The sauce clings to every piece in a shiny, caramelized glaze rather than pooling at the bottom of the plate. When done right, each bite delivers a hit of soy sauce depth, brown sugar sweetness, and the warming punch of fresh garlic and ginger.

Mongolian beef sits squarely in the Chinese-American culinary tradition — a style of cooking that adapted Cantonese and other regional Chinese techniques for American palates. It shares a family tree with dishes like beef stir fry, but distinguishes itself through that unmistakable thick, sweet-savory glaze and the prominence of green onions as a primary ingredient rather than a garnish.

Ingredients for Mongolian Beef

One of the reasons this mongolian beef recipe is so popular is its short, accessible ingredient list. You likely have most of these in your pantry already. Here’s everything you need:

For the Beef

• 1.5 pounds (680g) flank steak — the classic choice for Mongolian beef. It has great beefy flavor and a long grain structure that stays tender when sliced against the grain. Skirt steak or sirloin are good substitutes.
• ⅓ cup (40g) cornstarch — this creates the light, crispy coating that helps the sauce cling to every piece of beef. It also acts as a velveting agent for tenderness.
• 2 tablespoons vegetable oil — for searing the beef. Use any neutral, high-smoke-point oil like canola, peanut, or avocado oil.

For the Sauce

• ½ cup (120ml) soy sauce — the backbone of the sauce. Use regular (not low-sodium) for the most authentic flavor. For a gluten-free version, substitute tamari.
• ½ cup (100g) dark brown sugar — provides the signature sweetness and contributes to the glossy, caramelized coating. Light brown sugar works but has slightly less depth.
• ⅓ cup (80ml) water — thins the sauce to the right consistency before it reduces in the wok.
• 1 tablespoon hoisin sauce — adds complexity and a hint of five-spice warmth. Optional but recommended.
• 1 tablespoon sesame oil — a finishing drizzle that adds nutty aroma. Added at the end to preserve its flavor.

For the Aromatics and Garnish

• 6 cloves garlic, minced — Mongolian beef is a garlic-forward dish. Don’t skimp here.
• 1 tablespoon fresh ginger, minced — adds warmth and brightness that balances the sweetness of the sauce.
• 5-6 green onions (scallions), cut into 2-inch pieces — this is a primary ingredient, not a garnish. Use both white and green parts.
• 2-3 dried red chili peppers — optional, for a mild background heat. Remove seeds for less spice.

Complete Ingredient Table

Ingredient	Amount	Notes
Flank steak	1.5 lbs (680g)	Sliced thin against the grain
Cornstarch	⅓ cup (40g)	For coating the beef
Vegetable oil	2 tbsp + 1 tbsp	High smoke-point oil
Soy sauce	½ cup (120ml)	Regular or tamari for GF
Dark brown sugar	½ cup (100g)	Packed measurement
Water	⅓ cup (80ml)	For the sauce
Hoisin sauce	1 tbsp	Optional but recommended
Sesame oil	1 tbsp	Added at the end
Garlic	6 cloves, minced	Fresh only
Fresh ginger	1 tbsp, minced	About a 1-inch piece
Green onions	5-6 stalks	Cut into 2-inch lengths
Dried red chilies	2-3	Optional, for heat

Essential Equipment

You don’t need a professional kitchen to make restaurant-quality Mongolian beef, but having the right tools makes a big difference:

• Wok or large skillet (12-14 inches) — a carbon steel wok is ideal because it concentrates heat for the best sear. A large cast-iron or stainless steel skillet also works. Avoid non-stick pans — they can’t achieve the high temperatures needed for proper caramelization.
• Sharp knife and cutting board — for slicing the flank steak thin and against the grain. A partially frozen steak (about 30 minutes in the freezer) is much easier to slice thinly.
• Large mixing bowl — for tossing the beef strips with cornstarch.
• Small bowl or measuring cup — for pre-mixing the sauce ingredients so everything is ready to go when the wok is screaming hot.
• Wok spatula or wooden spoon — for tossing the beef during searing.

How to Make Mongolian Beef: Step-by-Step Instructions

This recipe moves fast once you start cooking. Read through all the steps first, then prep everything before you turn on the heat. Total time from start to plate: about 25 minutes.

Step 1: Prep the Beef

Place the flank steak in the freezer for 20-30 minutes. This firms up the meat and makes it much easier to slice thin. Once firmed, slice the steak against the grain into strips about ¼-inch thick and 2-3 inches long. Slicing against the grain is critical — it shortens the muscle fibers, which is what makes each bite tender rather than chewy.

Place the sliced beef in a large bowl and add the cornstarch. Toss thoroughly until every strip is evenly coated. The cornstarch serves a dual purpose: it creates a light crust when seared (for sauce adhesion and texture) and it acts as a tenderizer through a simplified version of the Chinese velveting technique. Let the coated beef sit for 5-10 minutes while you prep everything else.

Step 2: Mix the Sauce

In a small bowl, whisk together the soy sauce, dark brown sugar, water, and hoisin sauce (if using) until the sugar is mostly dissolved. Set this next to your stove — once the cooking starts, you’ll need it within arm’s reach. Having all your sauce ingredients pre-mixed is essential because stir-frying happens fast and there’s no time to measure once the wok is hot.

Step 3: Prep the Aromatics

Mince the garlic and ginger. Cut the green onions into 2-inch lengths, keeping the white and green parts separate (the white parts go in first since they need slightly more cooking time). If using dried red chilies, cut them in half and shake out most of the seeds. Line everything up near the stove in the order you’ll use them.

Step 4: Sear the Beef

Heat 2 tablespoons of vegetable oil in your wok or large skillet over high heat until the oil just begins to smoke. This is crucial — if the oil isn’t hot enough, the beef will steam instead of sear, and you’ll lose that crispy exterior.

Add the beef strips in a single layer, working in two batches to avoid crowding the pan. Overcrowding drops the temperature and causes steaming. Let the first side sear undisturbed for 1-2 minutes until golden brown, then flip and sear the other side for another 1-2 minutes. The beef should have a light crust but still be slightly pink inside — it will finish cooking in the sauce.

Transfer the seared beef to a clean plate. Repeat with the second batch if needed. Between batches, let the wok reheat until smoking again.

Step 5: Cook the Aromatics

Reduce heat to medium-high. Add 1 tablespoon of oil to the wok. Add the dried chilies (if using), garlic, ginger, and the white parts of the green onions. Stir-fry for 30-45 seconds until fragrant. The garlic should be golden but not brown — burnt garlic will make the entire dish bitter.

Step 6: Build the Sauce

Pour in the pre-mixed sauce. Bring it to a boil, then let it simmer for 2-3 minutes until it thickens slightly and becomes glossy. The residual cornstarch from the beef will help thicken the sauce naturally. You want the sauce to coat the back of a spoon — thick enough to cling to the beef, but not so thick it becomes paste-like.

Step 7: Combine and Finish

Return all the seared beef to the wok. Toss everything together for 1-2 minutes, ensuring each piece of beef gets coated in the sauce. Add the green parts of the scallions and toss for another 30 seconds — just enough to wilt them slightly while keeping their bright color and fresh bite.

Remove from heat. Drizzle the sesame oil over the top and give it one final toss. The sesame oil is added off-heat to preserve its delicate nutty aroma, which dissipates quickly at high temperatures.

Serve immediately over steamed white rice or alongside lo mein noodles.

Tips for the Best Mongolian Beef

The difference between good Mongolian beef and great Mongolian beef comes down to technique. These tips will help you achieve restaurant-quality results every time:

Slice Against the Grain — Always

Look at your flank steak closely and you’ll see long lines of muscle fibers running in one direction. That’s the grain. Slice perpendicular (across) those fibers. This is the single most important factor in tenderness. Slicing with the grain gives you chewy, stringy strips no matter how well you cook them.

Freeze the Steak Before Slicing

A 20-30 minute stint in the freezer firms up the steak just enough to make thin, even slicing effortless. You’re not trying to freeze it solid — just until the surface is firm but a knife still goes through easily.

Don’t Skip the Cornstarch

The cornstarch coating does three things: it creates a barrier that keeps the beef juicy during high-heat cooking, it gives each strip a light crispiness that provides textural contrast, and it thickens the sauce as it cooks so it clings to the beef. This is a simplified version of the Chinese velveting technique that’s the secret behind silky-smooth restaurant stir-fries.

Sear in Batches, on Screaming-Hot Heat

Crowding the wok is the most common mistake in any stir-fry. When too much cold meat hits the pan at once, the temperature drops dramatically and the meat steams instead of sears. This means no crust, no caramelization, and gray, rubbery beef. Work in two batches and let the wok reheat between them. You want to hear an aggressive sizzle the moment the beef hits the oil. That’s wok hei — the breath of the wok.

Use Dark Brown Sugar

Dark brown sugar contains more molasses than light brown sugar, which gives Mongolian beef its deeper color and more complex sweetness. It contributes notes of caramel and toffee that you simply can’t get from white or light brown sugar. If all you have is light brown sugar, add half a teaspoon of molasses to make up the difference.

Add Sesame Oil Off the Heat

Sesame oil is a finishing oil, not a cooking oil. Its flavor compounds are volatile and break down at high temperatures. Adding it as the very last step preserves its full nutty, toasty aroma. A tablespoon drizzled over the finished dish makes a noticeable difference.

Mongolian Beef Variations

Once you’ve mastered the basic recipe, try these popular variations to keep things interesting:

Crispy Mongolian Beef

For an extra-crispy version, increase the cornstarch to ½ cup and add 2 tablespoons of all-purpose flour. Instead of searing in a wok, deep-fry the coated beef strips in 350°F (175°C) oil for 2-3 minutes until golden and crunchy. Drain on paper towels, then toss with the sauce just before serving. The sauce should be slightly thicker so it coats rather than soaks the crispy strips. This version is closer to what many American-Chinese restaurants serve.

Spicy Mongolian Beef

Add 1-2 tablespoons of sambal oelek or sriracha to the sauce mixture, or increase the dried red chilies to 5-6 and leave the seeds in. You can also add a teaspoon of red pepper flakes or a tablespoon of gochujang for a Korean-fusion twist. The sweetness of the sauce balances heat beautifully, so don’t be afraid to push the spice level.

Slow Cooker Mongolian Beef

For a hands-off version, place the sliced beef (skip the cornstarch coating) directly into a slow cooker. Pour the sauce over the top, add the garlic and ginger, and cook on low for 4-5 hours or high for 2-3 hours. In the last 30 minutes, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker to thicken the sauce. Add the green onions in the final 10 minutes. The texture is different — more braised than stir-fried — but the flavors are deeply satisfying and it’s perfect for meal prep.

Mongolian Chicken or Tofu

Swap the flank steak for boneless, skinless chicken thighs (sliced thin) or extra-firm tofu (pressed and cubed). For chicken, follow the same cornstarch-coating-and-sear method — cook until golden on the outside and no longer pink inside, about 3-4 minutes per batch. For tofu, press it for at least 15 minutes, cube it, coat in cornstarch, and pan-fry until crispy on all sides before tossing with the sauce. Check out our tofu recipes collection for more plant-based inspiration.

Mongolian Beef with Broccoli

Add 2 cups of broccoli florets to the wok after searing the beef. Stir-fry the broccoli for 2-3 minutes with a splash of water to steam it slightly, then proceed with the sauce and beef. The broccoli adds color, nutrition, and a pleasant crunch. You can also use snap peas, bell peppers, or bok choy for a different vegetable profile.

What to Serve with Mongolian Beef

Mongolian beef is a bold, saucy dish that pairs best with something neutral to soak up the sauce:

• Steamed jasmine or long-grain white rice — the classic pairing. The fluffy, slightly sticky rice absorbs the sauce perfectly. Follow our guide on how to cook rice perfectly.
• Lo mein or chow mein noodles — toss the Mongolian beef right over a bed of lo mein or chow mein noodles for a heartier meal.
• Fried rice — if you have leftover rice, a quick egg fried rice makes an excellent base.
• Steamed broccoli or bok choy — for a lighter meal, serve alongside simply steamed vegetables with a drizzle of sesame oil.
• Wonton soup — a light soup alongside Mongolian beef makes a complete Chinese-American dinner spread.

Nutritional Information

The following nutritional values are approximate, per serving, based on this recipe yielding 4 servings. Values will vary based on the specific cut of beef used and exact ingredient measurements.

Nutrient	Per Serving (approx.)	% Daily Value*
Calories	420 kcal	21%
Total Fat	16g	21%
Saturated Fat	4.5g	23%
Trans Fat	0g	—
Cholesterol	95mg	32%
Sodium	1,280mg	56%
Total Carbohydrates	32g	12%
Dietary Fiber	1g	4%
Total Sugars	24g	—
Protein	38g	76%
Vitamin D	0mcg	0%
Calcium	55mg	4%
Iron	3.8mg	21%
Potassium	520mg	11%

*Percent Daily Values are based on a 2,000 calorie diet. Nutritional values do not include rice or noodle accompaniments.

How to Store and Reheat Mongolian Beef

Mongolian beef stores well and actually tastes great as leftovers since the sauce has more time to penetrate the beef. Here’s how to handle it:

Refrigerator Storage

Transfer cooled Mongolian beef to an airtight container and refrigerate for up to 3-4 days. Store the beef and sauce together — the sauce helps keep the beef moist. Store any rice or noodle accompaniments separately to prevent them from getting soggy.

Freezer Storage

Mongolian beef freezes well for up to 2-3 months. Portion it into freezer-safe containers or zip-lock bags, removing as much air as possible. Thaw overnight in the refrigerator before reheating. The texture of the green onions will soften after freezing, so consider adding fresh scallions when you reheat.

Reheating Methods

Wok or skillet (best method): Heat a tablespoon of oil over medium-high heat. Add the Mongolian beef and stir-fry for 3-4 minutes until heated through. Add a splash of water if the sauce has thickened too much. This method partially restores the seared texture.

Microwave (quickest): Transfer to a microwave-safe bowl, cover loosely, and heat in 60-second intervals, stirring between each, until hot. Add a tablespoon of water before microwaving to keep the sauce from becoming too thick.

Meal prep tip: Mongolian beef is excellent for weekly meal prep. Portion it with rice into individual containers for grab-and-go lunches. The sauce keeps the beef flavorful and moist even after several days.

Common Mistakes to Avoid

Even a simple recipe like Mongolian beef has pitfalls. Here are the most common mistakes and how to avoid them:

• Slicing with the grain: This produces chewy, stringy beef regardless of cooking technique. Always identify the grain direction and slice across it.
• Crowding the wok: Too much beef at once means steaming, not searing. Work in batches and give each piece room to make contact with the hot surface.
• Using low heat: Mongolian beef needs high heat for proper caramelization. If your oil isn’t shimmering and nearly smoking, it’s not hot enough.
• Cooking the beef all the way through before adding sauce: The beef finishes cooking when it goes back into the sauce. Pulling it from the wok while slightly underdone ensures it stays tender in the final dish.
• Adding too much sauce: The sauce should coat the beef, not drown it. If you have excess pooling, let it reduce longer before adding the beef back.
• Overcooking the green onions: They should be barely wilted — just 30 seconds in the hot sauce. Overcooked scallions turn slimy and lose their fresh, sharp flavor.
• Skipping the resting time after cornstarch coating: Letting the coated beef sit for a few minutes allows the cornstarch to hydrate and form a better crust when seared.

The History Behind Mongolian Beef

Despite its name, Mongolian beef has no historical or culinary connection to Mongolia. Traditional Mongolian cuisine centers on dairy products, mutton, and horse meat — stir-frying with soy sauce is not part of the Mongolian food tradition at all.

The dish traces its origins to Taiwan in the 1950s and 1960s, where Mongolian barbecue (烤肉, kǎo ròu) restaurants became popular. These restaurants featured a theatrical cooking style where diners selected raw ingredients and watched them cooked on a large, circular griddle. The ”Mongolian” label was marketing — an exotic name for a Chinese-Taiwanese cooking style. Mongolian beef as a sauced stir-fry likely evolved as a Chinese-American restaurant adaptation of these flavors, simplified for takeout menus.

The dish gained mainstream American recognition through PF Chang’s, the chain restaurant founded in 1993 by Paul Fleming and Philip Chiang. Their version of Mongolian beef — with its thick, sweet-savory glaze and prominent scallions — became one of the most ordered items on the menu and essentially defined the dish for a generation of American diners. Today, Mongolian beef appears on menus at Chinese restaurants across the US, from fast-casual chains to mom-and-pop takeout spots, each with their own spin on the sauce and preparation.

Frequently Asked Questions

What cut of beef is best for Mongolian beef?

Flank steak is the gold standard. It has a pronounced beefy flavor, a uniform thickness that slices evenly, and a visible grain that makes it easy to identify the correct slicing direction. Skirt steak is a close second — it has more marbling (fat) which adds richness but can be slightly chewier. Sirloin and flat iron steak also work well. Avoid lean cuts like eye of round or tenderloin, which tend to dry out during high-heat stir-frying.

Can I make Mongolian beef without a wok?

Absolutely. A large (12-inch) cast-iron skillet or heavy-bottomed stainless steel pan works well. The key is heat — you need a pan that can get very hot and maintain that heat when cold meat is added. Cast iron is excellent for this because of its thermal mass. The main disadvantage compared to a wok is the flat bottom, which means less surface area for searing and harder tossing, so you may need to work in smaller batches.

How do I make Mongolian beef less sweet?

The easiest approach is to reduce the brown sugar to ⅓ cup instead of ½ cup. You can also increase the soy sauce by 1-2 tablespoons to shift the ratio toward savory. Some cooks replace part of the brown sugar with honey, which tastes sweeter per unit, so you can use less total sweetener while maintaining the glossy coating. Another option is to add a tablespoon of rice vinegar or Chinese black vinegar to the sauce — the acidity counteracts the perception of sweetness without reducing it.

Is Mongolian beef gluten-free?

Traditional soy sauce contains wheat, so the standard recipe is not gluten-free. To make it GF, substitute tamari (which is typically wheat-free — check the label) for soy sauce, use a certified GF hoisin sauce or omit it, and ensure your cornstarch is labeled gluten-free. With these swaps, the dish is naturally gluten-free since all other ingredients (beef, sugar, oil, aromatics) contain no gluten.

Why is my Mongolian beef tough?

Three common causes: slicing with the grain instead of against it, overcooking the beef, or skipping the cornstarch coating. Flank steak becomes tough quickly when overcooked — it should be seared just until lightly browned (still slightly pink inside) and then briefly tossed with the sauce. The total cooking time for the beef should not exceed 5-6 minutes. The cornstarch coating also helps by sealing in moisture and creating a barrier against direct heat.

Can I prepare Mongolian beef ahead of time?

You can prep the components up to 24 hours in advance: slice and cornstarch-coat the beef (store in the fridge), mix the sauce, and chop the aromatics. Keep everything in separate containers. When ready to cook, the actual stir-frying takes only about 10 minutes. Avoid searing the beef ahead of time and reheating in sauce — it will overcook and turn tough.

What’s the difference between Mongolian beef and Szechuan beef?

Mongolian beef is a sweet-savory dish centered on soy sauce, brown sugar, and green onions. Szechuan (Sichuan) beef is a spicy, numbing dish that prominently features dried chili peppers, Sichuan peppercorns, and doubanjiang (fermented chili bean paste). Szechuan beef also typically includes vegetables like celery and carrots, and the sauce is thinner and more chili-oil-based. Mongolian beef is sweeter and milder; Szechuan beef is hotter and more complex in its spice profile.

How many calories are in Mongolian beef?

A serving of this Mongolian beef recipe (about one-quarter of the total, without rice) contains approximately 420 calories, 38g of protein, 16g of fat, and 32g of carbohydrates. The majority of the carbohydrates come from the brown sugar in the sauce. Adding a cup of steamed white rice adds approximately 200 calories and 45g of carbohydrates to the meal.

Can I use ribeye or New York strip instead of flank steak?

You can, but there are trade-offs. Ribeye is more marbled, which means richer flavor, but its loose texture doesn’t hold up as well to stir-frying and the extra fat can make the sauce greasy. New York strip works reasonably well — it’s more tender than flank but has less beefy flavor. For the best balance of flavor, texture, and stir-fry performance, flank steak remains the top choice. If budget is a concern, flat iron steak offers similar characteristics at a slightly lower price point.

What other Asian beef dishes should I try?

If you love Mongolian beef, you’ll enjoy these related recipes: beef stir fry for a lighter, more vegetable-forward preparation, bulgogi for sweet-savory Korean BBQ beef with sesame and pear, and Chinese recipes for a broader collection of authentic and Chinese-American dishes. For a fiery Sichuan alternative, explore our Kung Pao chicken recipe and substitute the chicken for beef strips using the same technique from this recipe.

Recipe Summary

Mongolian Beef Recipe (Sweet-Savory Stir-Fried Beef with Scallions)

Prep Time: 15 minutes (plus 20-30 minutes freezer time for the steak)
Cook Time: 10 minutes
Total Time: 25 minutes (active)
Servings: 4
Cuisine: Chinese-American
Course: Main dish
Difficulty: Easy

Tender strips of flank steak are coated in cornstarch and seared at high heat, then tossed in a thick, glossy sauce of soy sauce, brown sugar, garlic, and ginger, and finished with a generous pile of fresh green onions. This mongolian beef recipe delivers restaurant-quality results in under 30 minutes — sweet, savory, garlicky, and completely addictive. Serve over steamed rice or noodles for the ultimate weeknight dinner.