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mongolian beef on a plate with rice
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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 Time12 minutes
Cook Time15 minutes
Course: dinner, Main Course, main dish
Cuisine: Asian, Chinese
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.