There are some dishes that just make you feel good the moment you smell them cooking, and this Mongolian Beef recipe is absolutely one of them. It’s the kind of meal that fills the kitchen with an irresistible aroma of sizzling garlic, ginger, and caramelising sugar. We’re talking about incredibly tender slices of beef with a delicate, crispy coating, all drenched in a glossy, savoury, and slightly sweet sauce. It’s that perfect takeaway-style dish that you can confidently make at home, knowing it’s going to be so much better.

This has become my go-to recipe for a speedy but impressive weeknight dinner. It’s one of those meals that feels special, a bit like my Beef Birria Tacos Recipe Authentic Mexican, but comes together in a fraction of the time. The magic lies in the “velveting” technique, where we coat the beef in cornflour before frying. This simple step creates a protective barrier that locks in the juices, keeping the beef wonderfully tender while the outside gets a lovely crisp finish. It’s a game-changer for any beef stir fry.

This recipe is ideal when you want to put something spectacular on the table without spending hours in the kitchen. It’s for those evenings when you crave bold flavours and satisfying textures. Paired with some fluffy steamed rice and perhaps some greens, you have a complete, well-balanced meal that always gets compliments. I make this at least once a fortnight – it’s become a real family favourite.

Recipe Overview

This Mongolian Beef recipe features thin slices of flank steak, flash-fried to create a crisp exterior while remaining succulent inside. The star of the show is the rich, dark sauce—a balanced blend of soy sauce, brown sugar, fragrant ginger, and sharp garlic. The sauce thickens into a beautiful glaze that clings to every piece of beef. After testing this recipe countless times, I’ve found that frying the beef in two separate batches is the absolute key to achieving that perfect crispy texture.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Mongolian Beef Recipe

• Genuine Flavour: The sauce is the heart of this dish. It has a deep, savoury character from the dark soy sauce, balanced by the rich, caramel notes of soft brown sugar. The fresh ginger and garlic provide a warm, aromatic kick that brings it all to life.
• Ready in About 30 Minutes: From slicing the beef to serving, this entire meal comes together in half an hour. It’s genuinely faster, and tastier, than waiting for a takeaway to arrive on a busy evening.
• A Truly Flexible Recipe: You can easily adapt this dish to your taste. Add a handful of tenderstem broccoli florets or some sliced red peppers in the last few minutes of cooking for extra veg. If you enjoy a bit of heat, a pinch of dried chilli flakes works wonders.
• Works Beautifully for Weeknight Dinners: Because it’s so straightforward to make, it’s my go-to when I need a satisfying meal on the table without any fuss after a long day at work. It feels like a treat but is simple enough for a Tuesday night.
• Family Tested and Approved: This is one of those rare dishes that everyone in my house agrees on. My husband, who’s usually picky about stir-fries, asked for seconds the very first time I made this!

Mongolian Beef Recipe

⏱️ 20 min prep  •  🍳 15 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this Mongolian Beef recipe, using the right ingredients makes a significant difference. I recommend using flank or sirloin steak as they are tender and slice beautifully. When it comes to soy sauce, I always reach for Lee Kum Kee or Kikkoman for their consistent, high-quality flavour. The combination of light and dark soy sauce is crucial for getting the right balance of saltiness and colour.

• 500g flank or sirloin steak, thinly sliced against the grain
• 60g cornflour
• 120ml vegetable oil, for frying
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 spring onions, sliced into 2cm pieces (whites and greens separated)
• 1 tsp toasted sesame seeds, for garnish
• For the Sauce:
• 80ml light soy sauce
• 30ml dark soy sauce
• 100g soft dark brown sugar
• 120ml water
• 1 tsp sesame oil
• ½ tsp red chilli flakes (optional)

Marcus’s Tip: For the crispiest beef, it’s vital to pat the slices completely dry with a paper towel before coating them in cornflour. Any residual moisture will create steam in the pan and prevent that lovely, crunchy texture from forming.

How to Make Mongolian Beef

The process for this beef stir fry is wonderfully methodical. We’ll start by preparing and frying the beef to get it perfectly crisp, then we create that addictive sauce and bring it all together. Just make sure you have all your ingredients prepped and ready to go before you turn on the heat, as things move quickly!

1. Prepare the Beef: Place the thinly sliced beef in a medium bowl. Add the cornflour and toss thoroughly with your hands or tongs until every piece is evenly and generously coated. Shake off any excess.
2. Mix the Sauce: In a separate small bowl or jug, whisk together all the sauce ingredients: light soy sauce, dark soy sauce, brown sugar, water, sesame oil, and optional red chilli flakes. Set aside.
3. Heat the Oil: Pour the vegetable oil into a large wok or heavy-bottomed frying pan and place it over a medium-high heat. The oil is ready when a small piece of beef sizzles immediately.
4. Fry the Beef: Carefully add half of the coated beef to the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes, turning occasionally, until golden brown and crisp. Use a slotted spoon to remove the beef and place it on a plate lined with a paper towel. Repeat with the remaining half of the beef.
5. Start the Aromatics: Carefully pour out most of the oil from the pan, leaving about 1 tablespoon behind. Return the pan to a medium heat. Add the minced garlic, grated ginger, and the white parts of the spring onions. Stir-fry for about 30-45 seconds until fragrant, being careful not to let the garlic burn.
6. Create the Sauce: Give the sauce mixture a final stir and pour it into the pan. Bring it to a simmer, stirring continuously. Let it bubble away for 2-3 minutes. What works best for me is watching for the sauce to visibly thicken into a glossy glaze that can coat the back of a spoon.
7. Combine and Serve: Return the crispy beef to the pan with the sauce. Add the green parts of the spring onions. Gently toss everything together for about 1 minute, until the beef is thoroughly coated in the glorious, sticky sauce.
8. Garnish and Enjoy: Transfer the Mongolian Beef to a serving dish, sprinkle with toasted sesame seeds, and serve immediately with steamed rice.

Tips From My Kitchen

• Master Temperature Control: Keeping your pan properly hot is essential for a great beef stir fry. A high heat sears the beef quickly, creating that crisp crust without overcooking the inside and making it tough. If the pan isn’t hot enough, the beef will simply absorb oil and become greasy.
• The Secret Step for Crispy Beef: Don’t overcrowd the pan. Frying the beef in batches is the single most important step for getting it truly crispy. I learned that the hard way – if you add too much beef at once, the temperature of the oil drops, and the meat just steams and goes a bit grey instead of frying.
• Excellent for Making Ahead: You can do most of the prep in advance. Slice the beef, mince the garlic, grate the ginger, and mix the sauce ingredients up to 24 hours beforehand. Store them in separate airtight containers in the fridge. This makes the final cooking process take just 15 minutes.
• How to Store Leftovers: Leftovers will keep well in an airtight container in the fridge for up to 3 days. The beef won’t be quite as crispy when reheated, but the flavour is still absolutely fantastic. Reheat it gently in a frying pan over a low heat or in the microwave until warmed through.

Equipment You’ll Need

You don’t need any highly specialised equipment for this recipe, but a few key items will make the process smoother.

• Wok or a large, heavy-bottomed frying pan
• Sharp chef’s knife and a sturdy cutting board
• A few mixing bowls for the beef and the sauce
• A slotted spoon for removing the beef from the oil
• Whisk and a wooden spoon or spatula

Delicious Variations to Try

One of the best things about this recipe is how easily you can customise it. Once you have the basic technique down, feel free to experiment.

• Spicy Mongolian Beef: If you love heat, add one or two finely sliced fresh red chillies along with the garlic and ginger. You could also add a teaspoon of sriracha or chilli-garlic sauce to the sauce mixture for an extra fiery kick.
• Vegetarian/Vegan Option: This sauce works beautifully with other ingredients. For a vegetarian version, use firm tofu that has been pressed to remove excess water, then cubed and coated in cornflour. Fry it just like the beef. Large portobello mushrooms, sliced thickly, are another fantastic alternative. If you enjoy this kind of one-pan meal, you might also like my Creamy Chicken And Rice Recipe One Pot Meal.
• Try a Different Protein: While beef is classic, this recipe is also excellent with thinly sliced chicken thighs or pork fillet. Adjust the cooking time slightly to ensure the protein is cooked through.

What to Serve With Mongolian Beef

This dish is so rich and flavourful that it doesn’t need much alongside it. Here are a few of my favourite pairings:

• Steamed Jasmine Rice: This is the classic and, in my opinion, the best choice. The fluffy, fragrant grains are perfect for soaking up every last drop of that incredible sauce.
• Steamed Greens: A side of simple steamed tenderstem broccoli, bok choy, or even green beans adds a lovely freshness and a bit of crunch that contrasts nicely with the rich beef. I often just drizzle them with a tiny bit of sesame oil.
• Drink Pairing: A crisp, cold lager provides a refreshing counterpoint to the savoury-sweet sauce. If you prefer wine, an off-dry Riesling has the right balance of acidity and slight sweetness to complement the dish beautifully.

Frequently Asked Questions

Mongolian Beef Recipe

A classic takeaway dish featuring wonderfully crispy, tender beef slices coated in a glossy, sweet and savory sauce. A quick and impressive main course that's easy to make at home.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Chinese-American

Calories: 625

Ingredients Method Notes

Ingredients

  

• 500 g flank or sirloin steak thinly sliced against the grain
• 60 g cornflour
• 120 ml vegetable oil for frying
• 4 cloves garlic minced
• 1 tbsp fresh ginger grated
• 4 spring onions sliced into 2cm pieces (whites and greens separated)
• 1 tsp toasted sesame seeds for garnish

For the Sauce

• 80 ml light soy sauce
• 30 ml dark soy sauce
• 100 g soft dark brown sugar
• 120 ml water
• 1 tsp sesame oil
• ½ tsp red chilli flakes optional

Method

 

1. Prepare the Beef: Place the thinly sliced beef in a medium bowl. Add the cornflour and toss thoroughly with your hands or tongs until every piece is evenly and generously coated. Shake off any excess.
2. Mix the Sauce: In a separate small bowl or jug, whisk together all the sauce ingredients: light soy sauce, dark soy sauce, brown sugar, water, sesame oil, and optional red chilli flakes. Set aside.
3. Heat the Oil: Pour the vegetable oil into a large wok or heavy-bottomed frying pan and place it over a medium-high heat. The oil is ready when a small piece of beef sizzles immediately.
4. Fry the Beef: Carefully add half of the coated beef to the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes, turning occasionally, until golden brown and crisp. Use a slotted spoon to remove the beef and place it on a plate lined with a paper towel. Repeat with the remaining half of the beef.
5. Start the Aromatics: Carefully pour out most of the oil from the pan, leaving about 1 tablespoon behind. Return the pan to a medium heat. Add the minced garlic, grated ginger, and the white parts of the spring onions. Stir-fry for about 30-45 seconds until fragrant, being careful not to let the garlic burn.
6. Create the Sauce: Give the sauce mixture a final stir and pour it into the pan. Bring it to a simmer, stirring continuously. Let it bubble away for 2-3 minutes. What works best for me is watching for the sauce to visibly thicken into a glossy glaze that can coat the back of a spoon.
7. Combine and Serve: Return the crispy beef to the pan with the sauce. Add the green parts of the spring onions. Gently toss everything together for about 1 minute, until the beef is thoroughly coated in the glorious, sticky sauce.
8. Garnish and Enjoy: Transfer the Mongolian Beef to a serving dish, sprinkle with toasted sesame seeds, and serve immediately with steamed rice.

Notes

Serve immediately with steamed rice for the best texture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though the beef will soften upon reheating.

I really hope this Mongolian Beef recipe becomes a staple in your kitchen, just as it has in mine. It delivers on every level—flavour, texture, and speed—making it a reliable and delicious option for any night of the week. Give it a try and let me know how you get on in the comments below. I always love hearing about your cooking adventures! Happy cooking, Marcus.