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Mongolian beef served over rice on plate with fork on the side.
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Easy Mongolian Beef

This Easy Mongolian Beef is a quick and easy dinner you can whip up at home in just 30 minutes. It's loaded with tender, flavorful beef and is better than your favorite takeout, making it the perfect weeknight meal! 
Course Main Course
Cuisine American Chinese, Asian
Keyword mongolian beef
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 412kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

Beef and Marinade

  • 1 ½ lb. flank steak cut in 1/4 inch strips against the grain
  • 1/3 cup cornstarch
  • 1 Tbsp. soy sauce
  • 1 Tbsp. shaoxing wine
  • 1/2 tsp. baking soda

Sauce and Stir Fry

  • ~6 Tbsp. canola oil
  • 2 tsp. garlic crushed
  • 2 tsp. ginger finely minced
  • 1/2 cup dark brown sugar packed
  • 1/2 cup soy sauce
  • 1/2 cup beef broth (or water)
  • 2 tsp. sesame oil
  • 1 tsp. dark soy sauce optional, adding more as desired
  • 1/2 bunch green onions cut into 2 inch sections
  • 1/4 cup dried red chili peppers optional
US Customary - Metric

Instructions

  • Prepare the steak: Combine the thinly sliced flank steak with the cornstarch, 1 Tbsp. soy sauce, shaoxing wine, and baking soda. Use your fingers to lightly coat the beef, shake off any excess cornstarch if necessary. Set aside and let sit for 10 minutes. Start Timer
    1 ½ lb. flank steak, 1/3 cup cornstarch, 1 Tbsp. soy sauce, 1/2 tsp. baking soda, 1 Tbsp. shaoxing wine
    Side-by-side image of adding the cornstarch and beef marinade ingredients to the cut flank steak then mixing to coat.
  • Cook steak: Heat 2 Tbsp. of oil in a wok over medium heat. Once nice and hot, begin to sear the flank steak in batches, about 1 minute each side or until crisp and golden. (Beef won't cook all the way, that's OK because it will cook further in the sauce later). Set aside on a plate and repeat with remaining beef, adding in more oil as needed.
    ~6 Tbsp. canola oil
    Side-by-side image of cooking the flank steak in batches in the wok then setting on a plate to the side.
  • Add the sauce ingredients: Add garlic and ginger to the wok and cook ~45 seconds - 1 minute, stirring to ensure it doesn't burn. Start Timer Then add in the brown sugar, soy sauce, beef broth and sesame oil.
    2 tsp. garlic, 2 tsp. ginger
    Side-by-side image of sauteing the garlic and ginger in the wok then adding the rest of the sauce ingredients.
  • Let simmer: Whisk to combine and bring to a simmer.
    1/2 cup dark brown sugar, 1/2 cup soy sauce, 1/2 cup beef broth (or water), 2 tsp. sesame oil
    Side-by-side image of whisking sauce ingredients and letting them come to a simmer in a wok.
  • Add beef back: Add the beef back into the wok, toss to coat in the sauce. Add in the green onions and dried red chilies. Cook until sauce thickens and becomes glossy, about 3-4 minutes. Start Timer
    1/2 bunch green onions, 1/4 cup dried red chili peppers
    Cooked mongolian beef stirred in sauce in wok pan.
  • Garnish and serve: Garnish with sesame seeds and serve over rice and broccoli.
    Mongolian beef plated with rice on white plate with fork.

Video

Notes

  • Be sure to choose the right cut of meat: We like to use flank steak or sirloin. Filet can also be used, but is usually more expensive. (Avoid tougher cuts like stew meat).
  • Slice beef thinly against the grain: “The grain” that is often referred to when cutting meat is the direction that the muscle fibers are aligned. It’s easy to identify in flank steak, so find the direction of the grain and then slice across the grain rather than parallel with it. It’s advised to cut against the grain to make the meat easier to chew and more tender.
  • Make sure your pan is hot: A hot pan is key. Heat the oil in your pan so when the thin slices of beef are added, the hot oil can quickly cook the edges of the flank steak, but leaving it nice and tender on the inside.
  • Don't over-cook: Sear the beef on each side, it’s OK if it’s not cooked all the way through yet since it will cook more in the sauce.
  • Storage: Allow leftovers to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days. The sauce will thicken slightly as it chills, so add a splash of water or beef broth when reheating to loosen it up.
  • This recipe was updated in January 2026 with new photos and to add 1 Tbsp. of shaoxing wine to the beef marinade. Of course, if you love the original recipe, that work's just as well too! 

Nutrition

Serving: 1serving | Calories: 412kcal | Carbohydrates: 26g | Protein: 27g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 1583mg | Potassium: 463mg | Fiber: 1g | Sugar: 18g | Calcium: 43mg | Iron: 2mg