Skip the takeout and make this easy Mongolian Beef Recipe at home with tender steak and a sweet, garlicky soy sauce that comes together quickly in one pan.
This is the Best Weeknight Stir Fry Because…
- Flavor: This crispy Mongolian beef is rich, savory, and slightly sweet with bold garlic and ginger flavor, balanced by a salty soy sauce finish.
- Budget: Mongolian beef is a budget-friendly option, especially served with rice or noodles.
- Tools: All you need for this recipe is a large skillet (cast iron or stainless steel works best), a pair of tongs for easy tossing, and a glass measuring cup or bowl to hold the sauce.
- Serving Suggestions: Serve over rice, ramen noodles, or zucchini noodles. A bright fennel salad or a cucumber salad adds the perfect tangy crunch to rich Mongolian beef.
Ingredients and Variations
- Beef: Choose a lean and tender cut made for quick cooking, like New York strip steaks, or sirloin. Always cut across the grain for a more tender slice.
- Sauce: Garlic and ginger gently cooked in oil, along with soy sauce, brown sugar, and water are all you need for this sticky, sweet, and glossy sauce.
- Variations: The light brown sugar can be replaced with honey, maple syrup, or even a sugar-free sweetener. Add a splash of sambal, gochujang, sriracha, or some red pepper flakes for a little kick of heat. Include colorful strips of bell pepper, baby corn, water chestnuts, peas, broccoli, cauliflower, or any leftover veggies from the fridge.
How to Make Mongolian Beef
- Slice the beef and toss in cornstarch.
- Sauté garlic and ginger in oil for 1 minute.
- Stir in soy sauce, water, and brown sugar (full recipe below) and bring to a boil.
- Transfer the sauce to a measuring cup.
- Brown the coated beef strips in oil and add the sauce.
- Cook until the sauce is thickened.
Pro Tips for Better-Than-Takeout Mongolian Beef
- Slice steak with a sharp knife while it’s slightly firm (10 to 15 minutes in the freezer) for super-thin, even strips.
- Keep the skillet hot and cook in batches. Crowding, and low heat, steams the meat instead of browning it, and will lead to a watery pan with less caramelized meat.
- Pull the sauce out after blooming garlic and ginger so the sugar does not scorch while the beef browns.
- If the sauce thickens too much, splash in 1 to 2 tablespoons of water and simmer for 15 seconds.
- If the sauce is too thin, boil 30 to 60 seconds longer, stirring constantly, until it coats the back of a spoon.
Leftovers That Stay Delicious
- Refrigerate leftovers for up to 4 days. I like to use a tightly sealed glass container so the sauce stays thick and glossy, making it perfect for next-day lunches.
- Freeze Mongolian beef, without rice, in airtight containers for up to 4 months.
- To reheat, warm in a skillet with a small splash of water to loosen the sauce, or microwave in short bursts, stirring to keep the beef tender.
- Leftover steamed rice or broccoli reheats especially well and soaks up even more of that sweet-savory sauce.
Build Your Own Takeout Night
Did you enjoy this Mongolian Beef Recipe? Leave a comment and rating below.
Mongolian Beef Recipe
Try this 20 minute skillet Mongolian beef stir fry, with thinly sliced steak coated in a glossy garlic-ginger soy sauce, that tastes like takeout.
Ingredients
- 2 New York strip steaks thinly sliced
- 1 teaspoon white pepper
- ½ teaspoon kosher salt
- 3 tablespoons cornstarch
- 4 tablespoons vegetable oil divided
- 2 cloves garlic minced
- 1 tablespoon minced fresh ginger
- ¼ cup low sodium soy sauce
- ¼ cup water
- ¼ cup light brown sugar
- 2 tablespoons chopped green onions for garnish
Instructions
- Season sliced meat with pepper and salt. Sprinkle with cornstarch and toss meat to fully coat. Set aside.
- In a skillet over medium high heat, add 2 Tablespoons oil.
- Once oil is heated and shimmering, add garlic and ginger. Sauté for 1 minute. Add soy sauce, water, and brown sugar.
- Bring to a boil then remove from heat. Carefully pour into a glass measuring cup or bowl.
- Add remaining 2 Tablespoons oil to the skillet. Once oil is heated and shimmering, add meat. Brown on all sides, stirring often, for about 5 minutes total.
- Once meat is browned, add sauce back and bring to a boil. Boil for 2-3 minutes, or until sauce is thick enough to coat the back of a spoon.
- Serve with steamed rice and vegetables of choice.
Notes
- Store leftovers in zip bags or an airtight container in the refrigerator for up to 4 days.
- Store, in airtight containers, in the freezer for up to 4 months.
Nutrition Information
Calories: 505 | Carbohydrates: 21g | Protein: 30g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 944mg | Potassium: 476mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 3mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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I made this recipe last night, used ground beef, and it was delicious! (OZL Employee)
Thank you Donnalea! I’m so glad you loved it!