Mongolian Beef



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Easy and delicious Mongolian Beef made right at home. Tender beef with a sweet soy sauce glaze, and scallions come together for fabulous Chinese take-out at home.

Can you just imagine how delicious this Mongolian Beef tastes if I tell you that it arguably tastes just like P.F. Chang’s version with super tender beef, a sweet soy glaze/sauce infused with ginger and garlic, and topped with scallions? It is so easy to make, and one of our favorite fake-out take-out recipes that can be made right at home with minimal time and effort. This Mongolian Beef recipe is perfect and comes together in under 30 minutes. Easy and tasty, this Mongolian Beef with a sweet soy sauce glaze will become your new favorite stir fry.

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Tender strips of beef bathed in a glossy, flavorful sauce that’s sweet, savory, and just the right amount of sticky. Whether stir fry is in regular rotation or your house or this is your first attempt, this recipe will be a hit. Get ready to bring the magic of Mongolian Beef to your own kitchen – it’s easier and more mouthwatering than you ever imagined!

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Best Meat For Mongolian Beef

You have options with the cut of beef that you use when it comes to making Mongolian Beef at home. The best cut of meat for Mongolian Beef is something that is a good balance of tenderness and flavorful. I have used beef tenderloin, flank steak, and even top sirloin. The key is to slice the beef thinly (against the grain) to achieve the best, most tender result. Don’t hesitate to ask your butcher for their recommendation of the best steak for Mongolian beef. They can guide you to the best cuts available and may offer to slice it thinly for you.

Thin slices make for quick and even cooking, preventing the beef from becoming tough. Once your beef is thinly sliced, place it in a bowl with 4 tablespoons of cornstarch. Use tongs to toss the beef in the cornstarch, then gently shake the excess cornstarch off the beef (I like to tap the tongs on the side of the bowl to help the excess fall off) and transfer it to a bowl or plate. Cornstarch helps to tenderize the beef and thicken the sauce.

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How to Make Mongolian Beef

Here is a brief overview of how this easy Mongolian beef recipe comes together. For the full recipe including all measurements, see the recipe card at the bottom of the post.

  1. Cook the beef. Dip each strip of Mongolian beef cut in the cornstarch to coat. Add to a hot wok and cook for a few minutes on each side. This shouldn’t take long since the strips are cut thinly. Remove from the pan and set aside.
  2.  Make the sauce. Sauté the garlic and ginger, then add the soy sauce, water, Worcestershire sauce, rice wine vinegar, and brown sugar. Stir to combine.
  3. Combine the beef and sauce. Once the sauce starts to thicken, add the beef back in, along with half of the chopped scallions, and allow it to warm up for a few minutes.
  4. Serve and enjoy!

Don’t overcrowd the pan when cooking the beef. Since the meat cooks so quickly due to being thinly sliced, cooking it in batches goes pretty quickly.

Sauce for Mongolian Beef

To make the sauce for Mongolian Beef, which is more like a glaze, you will need fresh minced garlic and ginger, soy sauce, water, Worcestershire, rice wine vinegar, and brown sugar. The flavor is a delicious blend of savory, sweet, and tangy that perfectly compliments the beef. If you do not have rice wine vinegar, a good substitute would be apple cider vinegar. Worcestershire sauce adds a depth of flavor to the sauce/glaze, but it would still be delicious without it if you don’t have any on hand. I do not recommend substituting anything in place of the brown sugar. It is a key ingredient that adds the perfect amount of sweetness.

The cornstarch will allow the beef to crisp up beautifully and will also act as a thickening agent for the sauce.

Cooking With Ginger

The fresh garlic and ginger in this recipe really do make such a difference in the flavor. I like to use my Microplane grater to finely grate the ginger. If you haven’t cooked with fresh ginger before, don’t be intimidated. Use a knife to peel the hard outer edges off the ginger. I use about a two-inch piece, then finely grate it using a microplane grater. You can keep fresh ginger in your freezer to help it last longer and grate it while it is frozen.

Another option is to buy a tube of freshly grated ginger. It tends to be more expensive than fresh ginger, but is convenient to keep in the refrigerator to grab quickly and easily measure.

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Variations and Adaptations

  • Throw in some vibrant veggies like bell peppers or broccoli for added crunch and nutrition.
  • Adjust the spice level to your liking or experiment with different types of soy sauce for a unique twist.
  • Make it gluten free by using gluten free soy sauce or coconut aminos.

How to Serve

Serve this Mongolian Beef over rice with a side of steamed veggies and you have an incredibly delicious dinner. You could also serve it with noodles. Garnish with sliced green onions and a sprinkle of sesame seeds for an Instagram-worthy finish.

How to Make Perfect Rice

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Storing and Reheating Leftovers

Store any leftover beef in an airtight container, separate from the rice, in the refrigerator for up to three days. Reheat the portion you plan to eat in a skillet or in the microwave until heated through and serve with fresh or reheated rice. Always use your best discretion when reheating and eating leftovers.

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Other Stir Fry Recipes

Looking for more delicious Asian-inspired recipes? I’ve got you covered.

If you make this Mongolian beef recipe, let me know what you think by leaving a comment below!

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Mongolian Beef

Easy and delicious Mongolian Beef made right at home. Tender beef with a sweet soy sauce glaze, and scallions come together for fabulous Chinese take-out at home.
Prep Time: 12 minutes
Cook Time: 15 minutes
Servings: 2


  • 8-12 ounces beef (sliced thin) Sirloin, Flank, or Beef Tenderloin will all work
  • 4 tbsp cornstarch
  • 5 tbsp vegetable oil
  • 1/2 tsp fresh grated ginger
  • 4 garlic cloves minced
  • 1/3 cup soy sauce
  • 1/3 cup water
  • 1/2 tbsp Worcestershire sauce
  • 1 tsp rice wine vinegar
  • 1/2 cup brown sugar
  • 3 scallions diced, divided


  • Measure 4 tablespoons of cornstarch and place in a bowl. Dip each strip of beef tenderloin in the cornstarch to coat. Lightly shake off excess corn starch. Allow beef to sit for about 10 minutes before cooking.
  • Heat vegetable oil in a wok or large skillet on medium-high heat. Sauté the beef strips, cooking a few at a time, until they start to crisp. This should only take a few minutes because the beef is thinly sliced.
  • Remove beef from pan and set aside.
  • Lower heat to medium and sauté garlic and ginger for about 1 minute, making sure not to burn the garlic.
  • Add in soy sauce, water, Worcestershire sauce, rice wine vinegar, and brown sugar. Stir to combine all of the ingredients.
  • As the sauce begins to thicken, add the beef back to the pan along with half of the scallions. Cook for an additional 2-3 minutes to heat through.
  • Serve over rice and top with remaining diced scallions.
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Hi, I’m Ashley & I’m so happy you’re here!

Ashley is the founder of CenterCutCook and a former teacher that now spends her days in the kitchen so that she can share her favorite recipes with you!