Mongolian Beef (Easy, 30-Minute Recipe) (2024)

This Homemade Mongolian Beef is a quick and easy 30-minute recipe the whole family will love. The crispy yet tender beef and saucy vegetables are delicious with the sweet and savory garlic and ginger sauce. All you need is a steamy bowl of cooked rice and dinner is made!

Mongolian Beef (Easy, 30-Minute Recipe) (1)

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The BEST Mongolian Beef Recipe

We love re-creating our favorite takeout recipes like Chow Meinand Chicken Fried Rice. This Chinese restaurant-inspired Mongolian Beef is so EASY to make and tastes just as amazing as P.F. Chang’s. Thinly sliced beef seared until crispy with carrots, bell pepper, and green onion in a sweet and spicy sauce that adds so much flavor to the beef.

Mongolian Beef (Easy, 30-Minute Recipe) (2)


Beef – Flank steak is best to achieve very thin slices without becoming tough and chewy. You can substitute top sirloin, skirt steak, flat iron steak, top round, or even rib eye steak with great results. Cut the beef against the grain.

VegetablesJulienne the carrot and bell pepper, and slice the green onions into longer pieces which is nice for a stir fry. Authentic Mongolian Beef is made with just the green onion so if you want to skip the veggies, you can but we love the flavor and texture they add.

Cornstarch adds a slightly crisp layer to the outside of the beef, tenderizes the beef and also helps to thicken up and stabilize the sauce.

Saucethe homemade stir fry sauce combines warm aromatic flavors of ginger and garlic with the sweetness of brown sugar and is balanced by savory soy sauce and a hint of spice from sriracha.

Mongolian Beef (Easy, 30-Minute Recipe) (3)

Pro Tip:

TIP: If you freeze the beef for 30 minutes, it’s easier to achieve even, thin slices.

How to Make Mongolian Beef

This recipe comes together quickly and is best when served fresh. Whenever you are making a stir fry over high heat, it cooks fast so make sure all of the ingredients are measured and prepped before starting the recipe.

  • Coat Beef – Add cornstarch to the beef slices and completely coat.
  • Make the Sauce – In a bowl, whisk together all of the ingredients for the sauce and set aside.
  • Sautee Vegetables – Add oil and butter to a large wok or skillet over medium/high heat. Once it’s hot, saute the vegetables to your desired doneness, stirring frequently. Remove from the skillet and cover to keep warm.
  • Cook Meat – Add more oil and cook the beef in a single layer until it’s crispy and has a good sear (don’t overcook the meat). TIP: Don’t overcrowd the pan, if needed, cook in batches. Add the vegetables back to the beef.
  • Add Sauce –Pour in the sauce and add the green onion, turn the heat down to medium. Cook until the sauce thickens. TIP: If you prefer a spicier sauce, add additional Sriracha to taste.
Mongolian Beef (Easy, 30-Minute Recipe) (4)

What to Serve with Mongolian Beef?

Since this dish is so flavorful and saucy, pair it with simple sides:

  • Ricefluffy white rice, brown rice or even fried rice
  • Steamed Vegetables such as broccoli, bok choy, snow peas, or mix of vegetables
  • Quinoa – a great alternative to rice
  • Spring Rolls or Egg Rolls
  • Noodles – such as lo mein, udon, or soba noodles


Storing – The Mongolian Beef is great for meal prep because it will keep well refrigerated for up to three days. This is also a great recipe to use as meal prep and keep in individual portions to take to work and reheat for lunch.

Reheating – It’s always best to reheat using the same method a recipe was cooked so reheat on the stovetop or use the microwave if you’re on the go.

Mongolian Beef (Easy, 30-Minute Recipe) (5)

Once you give this homemade version of the Classic P.F. Chang’s Mongolian Beef a try, it will be on repeat for dinner.

More Easy Asian Recipes

Mongolian Beef Recipe

5 from 241 votes

Author: Valentina Ablaev

Mongolian Beef (Easy, 30-Minute Recipe) (7)

EASY Mongolian Beef recipe with the BEST sauce! Thinly sliced beef with vegetables in flavor-packed sauce ready in under 30 minutes!


Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins


Servings: 4 people

Mongolian Beef Ingredients

  • 1 carrot, peeled and julienned
  • 1 red bell pepper, sliced into strips
  • 1 Tbsp unsalted butter
  • 2 Tbsp neutral oil, divided*
  • 1 lb flank steak, thinly sliced against the grain*
  • 1/4 cup cornstarch
  • 1/3 cup green onions, thickly sliced (from 4 stems)
  • 1 tsp sesame seeds, optional garnish

Sauce Ingredients

  • 1 tsp fresh ginger, peeled and grated
  • 4 garlic cloves, peeled and grated
  • 1/3 cup brown sugar, (packed)
  • 1/3 cup water
  • 1/3 cup low-sodium soy sauce, *
  • 1 tsp Sriracha, or added to taste


  • Place beef slices in a bowl, add cornstarch and stir to completely coat.

  • In a bowl, combine the ingredients for the sauce and stir until well combined, set aside.

  • In a large skillet or wok, heat 1 Tbsp oil with 1 Tbsp butter over medium/high heat. Once the skillet is hot, add the carrot and peppers and stir fry until crisp-tender or to your desired tenderness, stirring frequently. Remove the vegetables to a separate plate.

  • Increase to high heat and add 1 Tbsp oil. Once hot, add the beef and sear for about 2 minutes per side to create a crispy coating. Add more oil if the skillet seems dry. Do not crowd the pan and cook the beef in batches if needed.

  • Add the vegetables back into the skillet with the green onion. Add the sauce and stir to combine. Turn heat to medium/low and simmer until the sauce thickens, about 3 minutes. Garnish with sesame seeds if desired and serve.


Beef – You can also use top sirloin, skirt steak, flat iron steak, top round, or even rib eye steak. Cut the beef into thin slices across the grain. If you freeze the steak for 30 minutes, it will be easier to thinly slice.
Oil – use an oil with a high smoke point such as peanut oil, canola oil, vegetable oil, avocado oil, or extra light olive oil
Soy Sauce – Use Tamari Sauce for gluten-free Mongolian Beef. If using regular soy sauce, add it to taste since it has more salt.

Nutrition Per Serving

377kcal Calories32g Carbs26g Protein16g Fat5g Saturated Fat76mg Cholesterol816mg Sodium596mg Potassium2g Fiber20g Sugar3651IU Vitamin A42mg Vitamin C59mg Calcium3mg Iron

  • Full Nutrition Label
  • Nutrition Disclosure

Nutrition Facts

Mongolian Beef Recipe

Amount per Serving



% Daily Value*






Saturated Fat



































Vitamin A





Vitamin C















* Percent Daily Values are based on a 2000 calorie diet.

Course: Main Course

Cuisine: Asian, Chinese

Keyword: mongolian beef, PF Changs Mongolian Beef

Skill Level: Easy

Cost to Make: $$

Calories: 377

Valentina Ablaev

Mongolian Beef (Easy, 30-Minute Recipe) (8)

I am Valentina, the creator behind the food blog Valentina’s Corner where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and 5 children. We invite you to join us on our blogging journey!

Read more posts by Valentina

Mongolian Beef (Easy, 30-Minute Recipe) (2024)


What is Mongolian beef sauce made of? ›

Making the Mongolian Beef Sauce

Whisk the Mongolian Beef Sauce ingredients together consisting of soy sauce, water, brown sugar, Asian sweet chili sauce, rice wine, hoisin, pepper, sriracha and cornstarch.

What is the fastest way to prepare beef? ›

Stir-frying is another quick technique for cooking beef. Specifically, thin strips that are cooked in a hot skillet or wok using a small amount of oil. The great thing about stir-frying is that all the ingredients in the dish, including vegetables, like onions and bell peppers, are cooked together in the same pan.

Why is Mongolian beef so tender? ›

The science behind using baking soda to marinate Mongolian Beef: The alkalinity of baking soda raises the pH of the meat, causing the proteins to move further apart, and that makes it more tender and easier for us to chew or bite into.

What is the difference between Mongolian beef and Chinese beef? ›

Szechuan beef vs Mongolian beef, what's the difference? Szechuan beef has a sweet and spicy flavor, and Mongolian beef has a mild taste. Szechuan beef hails from the Sichuan Province in southwestern China. Its main ingredients are chili peppers, garlic, and Szechuan peppercorn.

What is PF Chang's Mongolian sauce? ›

Deep and flavorful, our Mongolian Style BBQ Sauce can attribute its flavor profile to smoked black pepper, sweet molasses, soy sauce and garlic making this sauce versatile for marinades and as a finishing sauce.

How to make beef tender like Chinese restaurants? ›

There are a few methods, but this is the easiest way:
  1. Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef cuts.
  2. Toss with fingers, leave for 30 minutes.
  3. Rinse, pat off excess water.
  4. Proceed with stir fry recipe. It can be marinated with wet or dry seasonings, or cooked plain.
Feb 23, 2019

How to cook beef quickly and tender? ›

8 simple tips to make meat softer
  1. Utilize the meat tenderizer. A quick and easy method is the use of the meat tenderizer. ...
  2. Cover the meat with coarse salt. ...
  3. Acid marinade. ...
  4. Marinade with fruit puree. ...
  5. Slow cooking in a pan. ...
  6. Grilling. ...
  7. Add the coarse salt halfway through cooking. ...
  8. Use baking soda.

What is the secret ingredient to tenderize meat? ›

Less than a teaspoon of baking soda ensures that your steak remains juicy and tender—even after a speedy marinade. While other recipes demand hours of marinating, this baking soda hack makes a flank steak or any other fibrous cut of beef ready to sear after just an hour.

How to cook beef fast and tender? ›

8 Simple Ways to Make Tough Meat Tender
  1. Physically tenderize the meat. ...
  2. Use a marinade. ...
  3. Don't forget the salt. ...
  4. Let it come up to room temperature. ...
  5. Cook it low-and-slow. ...
  6. Hit the right internal temperature. ...
  7. Rest your meat. ...
  8. Slice against the grain.
Jan 26, 2018

How do Asians get the beef so tender? ›

There are two popular velveting techniques in Chinese cooking: the baking soda method and the cornstarch method. Before making your favorite Chinese stir-fry, learn how to velvet thinly sliced beef with baking soda to ensure tender, juicy meat.

What ethnicity is Mongolian Beef? ›

Mongolian beef is a dish from Taiwan consisting of sliced beef, typically flank steak, usually made with onions. The beef is commonly paired with scallions or mixed vegetables and is often not spicy. The dish is often served over steamed rice, or in the US, over crispy fried cellophane noodles.

Is Mongolian beef healthy for you? ›

Mongolian beef is often stir-fried with a sweet and savory sauce, which can contribute to its calorie and sugar content. If you're focused on weight loss, it's important to consider portion sizes and choose a balanced meal with lean protein and vegetables.

Is Szechuan beef the same as Mongolian beef? ›

Mongolian Beef can be described as having a savory soy-based sauce with scallions as its main aromatic. Szechuan Beef has a similar soy sauce-based profile but with the addition of a spicy element, such as fresh or dried chilis and/or Sichuan peppercorns for a numbing sensation.

Is Hunan beef same as Mongolian beef? ›

Hunan beef also packs in some heat in the form of chili peppers, but it's not a numbing heat whatsoever and I like to think of it as the milder cousin to Szeuchuan beef. What's the difference between Hunan beef vs Mongolian beef? Another favorite beef recipe of mine, Mongolian beef is much sweeter than Hunan beef.

What's the difference between Mongolian and teriyaki? ›

True Teriyaki has Mirin and Sake in it and those two ingredients aren't in my Mongolian Beef recipe. That's like saying Ketchup is just co*cktail Sauce even though it needs horseradish to make it so.

Does Mongolian beef contain oyster sauce? ›

Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours. For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.

What is Mongolian beef supposed to taste like? ›

When done just right, it's perfectly sweet and savory, slightly spicy, and loaded with lots of delicious aromatics such as ginger, garlic, green onions and even a few dried red chilis, all combined to bring a nice pop of deep, fragrant flavor.

What does Mongolian beef taste like? ›

It had a slightly crusty exterior, and was served with peppers and onions, over a bed of crisp rice straws. Was my favorite. I'm out east now and at all Chinese restaurants Mongolian beef is a sickly sweet, watery brown sauce with generic mixed vegetables. It tastes like soy sauce and sugar.


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