Mongolian Beef Stir-Fry

Mongolian Beef Stir-Fry is the kind of dish that makes you wonder why you ever ordered takeout. Thinly sliced beef caramelized in a sweet and savory sauce, tossed with crisp green onions, and served over rice—this dish is pure comfort with bold flavors.

Save for Later!

It comes together in minutes, making it perfect for busy nights when you want something flavorful but don’t have hours to spend in the kitchen. The key to its rich taste? A perfectly balanced sauce made from soy sauce, brown sugar, garlic, and ginger that thickens into a glossy coating around each piece of beef.

Unlike restaurant versions that can be overly sweet, this homemade Mongolian beef lets you control the balance of flavors. Whether you like it a little spicier, extra saucy, or loaded with vegetables, it’s easy to customize.

What Makes This Stir-Fry So Good?

Every great Mongolian beef dish starts with the right ingredients. Here’s what makes this one stand out:

• Thinly Sliced Beef – Flank steak or sirloin works best. The thin slices cook quickly and soak up all the sauce.
• Garlic and Ginger – These add bold aromatics and depth to the sauce.
• Soy Sauce and Brown Sugar – The perfect mix of salty and sweet that caramelizes beautifully.
• Cornstarch – Helps create a crispy crust on the beef while also thickening the sauce.

How to Make Mongolian Beef Stir-Fry

Save for Later!

1. Slice and Coat the Beef – Thinly slice the beef against the grain and toss it with cornstarch. Let it sit for a few minutes—this helps create that crispy texture when cooked.
2. Prepare the Sauce – In a bowl, mix soy sauce, brown sugar, garlic, ginger, and a little water. Set aside.
3. Cook the Beef – Heat oil in a wok or skillet over high heat. Cook the beef in batches until browned and crispy on the edges. Remove and set aside.
4. Simmer the Sauce – Pour the sauce into the pan, letting it bubble and thicken. Add the cooked beef back in and toss everything together.
5. Finish with Green Onions – Stir in sliced green onions for a fresh contrast to the rich sauce. Serve hot over rice or noodles.

Easy Ways to Customize It

Mongolian beef is already packed with flavor, but you can tweak it to match your preferences:

• Make It Spicy – Add red pepper flakes or a drizzle of sriracha for some heat.
• Use Chicken Instead – Swap the beef for sliced chicken breast or thighs for a lighter version.
• Add Vegetables – Broccoli, bell peppers, or snap peas work great in this stir-fry.
• Go Low-Carb – Serve over cauliflower rice or zucchini noodles instead of white rice.

Why This Recipe Works Every Time

This dish comes together fast, but every step is designed to bring out maximum flavor:

• Perfectly Crispy Beef – The cornstarch coating helps the beef crisp up before it gets coated in the sauce.
• Balanced Sweet-Savory Sauce – Just the right mix of soy sauce, brown sugar, and aromatics keeps it from being too sweet.
• Quick and Easy – From start to finish, it takes less than 30 minutes.

Click here to preview your posts with PRO themes ››

What to Serve with Mongolian Beef Stir-Fry

This dish pairs well with simple sides that let its bold flavors shine. Here are a few great options:

• Steamed Jasmine Rice – A classic pairing that soaks up the sauce beautifully.
• Garlic Green Beans – A crisp, garlicky side that balances the richness of the beef.
• Egg Rolls or Spring Rolls – A crunchy appetizer to complete the meal.
• Sesame Cucumber Salad – Refreshing and light, this side cuts through the richness of the stir-fry.

Save for Later!

Mongolian Beef Stir-Fry

Mongolian Beef Stir-Fry is a quick and flavorful dish featuring crispy beef coated in a rich, sweet-savory sauce. This easy stir-fry is perfect for weeknights and can be served over rice or noodles.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Asian

Servings 4 serving

Equipment

• Wok or Skillet For cooking the beef and sauce
• Mixing Bowl For preparing the sauce

Ingredients

  

1x2x3x

• 1 pound flank steak sliced thinly against the grain
• 1/4 cup cornstarch for coating the beef
• 1/2 cup soy sauce low sodium preferred
• 1/4 cup brown sugar
• 3 cloves garlic minced
• 1 teaspoon ginger grated
• 1 cup green onions sliced

Instructions

 

• Toss sliced beef with cornstarch and let sit for 5 minutes.
• In a bowl, mix soy sauce, brown sugar, garlic, ginger, and water. Set aside.
• Heat oil in a wok over high heat. Cook beef in batches until browned and crispy. Remove and set aside.
• Pour sauce into the wok and let simmer for 2 minutes until thickened.
• Return the beef to the pan, toss to coat, and stir in green onions.
• Serve hot over rice or noodles.

Notes

• For extra crispiness, cook the beef in batches and don’t overcrowd the pan.
• Use fresh ginger and garlic for the best flavor.

Keyword beef stir-fry, mongolian beef, stir-fry

Tried this recipe?Let us know how it was!

Carrie Boyd

Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.

As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.

A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!