Mongolian Beef - Fish Club

Mongolian Beef

This easy Mongolian Beef recipe is better than take-out and can be made in just 30 minutes! Tender beef and fresh green onions in an amazing garlic and ginger asian sauce, served over hot cooked rice. 

This homemade Mongolian beef is so incredibly flavorful, made with thinly sliced beef cooked with onions (or other vegetables) in a slightly thickened soy and brown sugar based sauce and served over rice.  It’s a popular dish in many Chinese restaurants., with the crispy beef and delicious sauce. I know you’re going to love it!


How to make Mongolian Beef in 5 steps:

1. Prep the flank steak. First slice it into 1/4” thin (or thinner) slices, across the grain of the meat. Then lay the slices across a large baking sheet or your cutting board, and toss them on all sides with the ⅓ cup cornstarch.


A sheet pan with slices of flank steak, and then the steak tossed in cornstarch.

2.  Cook the steak.  Place 1 tablespoon oil in a large pan or wok over medium-high heat. Cook the beef in small batches, just until browned on both sides, flipping once, about 30-seconds on each side. Remove the beef to a plate.

3. Make the sauce. In a small bowl whisk together the soy sauce, water, brown sugar, and cornstarch slurry. In the same large pan you used to cook the beef, add the ginger and garlic and sauté for 20 seconds. Add sauce and simmer, cooking until slightly thickened.

Strips if flank steak cooking in a pan, and Mongolian beef sauce cooking in a saucepan.

5. Combine and serve over rice.  Return beef to the pan with the sauce and toss to combine. Cook for 1-2 more minutes until warmed through.  Add green onions. Serve warm, over hot cooked rice


Mongolian beef stir-fried in a skillet with sauce and tongs.

A few tips for success:

  • Cut flank steak thinly, against the grain. Notice the directional lines in the meat grain and slice perpendicular to them. This will help ensure the beef is tender. If you cut along the grain then the meat will be tougher and chewier to eat. Also, the thinner the slices, the better.
  • Use low sodium soy sauce. This will keep the sauce from tasting overly salty.
  • Cook beef in smaller batches. You don’t want to crowd the pan because that prevents you from getting a nice brown sear on the meat.


Other Adaptations:

  • Add broccoli (I like to steam my broccoli with the rice as it finishes cooking).
  • Serve over brown rice or fried rice or in a lettuce cup.
  • Make it vegetarian/vegan.  Use the same recipe and directions, just substitute tofu!




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