Mongolian Beef

Skip the take-out! Mongolian beef is easy to make at home!

Chinese take-out always gets the best of us. You’re tired when you come home from work and you have kids & husbands whining (haha) that they’re hungry. What’s the easy thing to do? Pick up the phone and call take-out. I mean, I won’t lie, I’ve done it numerous times. Panda Express is literally 2 minutes from my house and some nights I’m like “screw it, let’s go get some.” It happens, but you can’t let it happen one too many times cause that stuff just isn’t good for you and it starts to show in numerous parts of your body ;)

So this past weekend I went to my first dress fitting. It went pretty well. The dress fits like a glove. The seamstress only has to hem it and put in a bustle. Which is great, except when it’s all zipped up, I have back cleavage. Haha, it’s such a funny term but it’s actually a real good description of back fat. All I gotta do is just lose probably 5 pounds and I should be good to go. If I lose any more weight, then I’m going to have to get the dress taken in and I don’t want to spend more money for that!

No more greasy take-out until after the wedding ;) until then, I can most definitely suffice with this take-out, fake-out mongolian beef. This thing is KILLER and tastes amazing. I swear Jason and I each had two bowls of it (oh yeah, portion control needs to kick in haha). It makes a lot so leftovers for lunch or dinner the next day is super awesome! I love having leftovers of delicious meals :) makes it feel like cooking the meal was well worth it!

Oh, so the best part of this? You can have this on your table in less than 30 minutes. I sound like Rachael Ray, don’t I? I didn’t mean to, but I had to get my point across, lol

Mongolian Beef
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

No need to call the takeout place for mongolian beef; you can make this right at home!

Course: Beef, Main Entree
Cuisine: Chinese
Servings: 4 -6
  • Vegetable oil
  • 1 tsp fresh ginger, minced
  • 2 tbsp garlic, minced
  • 1 cup low sodium soy sauce
  • 1 cup water
  • 1 1/3 cup dark brown sugar
  • 2 pounds flank steak, sliced
  • 1/2 cup cornstarch
  • Green onions, sliced
  1. In a small saucepot, over medium heat, add 2 tsp. of vegetable oil and sauté ginger and garlic until fragrant, about 2 minutes. Add the soy sauce, water, and brown sugar and stir to combine. Bring mixture to a boil and let boil for 3 minutes, then remove from heat and set aside.
  2. In a large bowl, toss sliced flank steak with cornstarch, shaking off the excess. Place in fridge for 10 minutes to allow coating to stick better on the beef.
  3. After 10 minutes, in a heavy bottom saucepan, over medium high heat, add 1/2 cup of vegetable oil and add the beef to the pan, in batches, to sear the outside on all sides, but barely cooked in the middle. Remove and let drain on paper towels as you finish up the rest of the beef. Pour out any excess oil in the saucepan.
  4. Place the saucepan back on the burner, but on medium heat, and pour in the sauce from earlier. It should come to a boil immediately. Add in the steak and coat with the sauce. Continue cooking beef and sauce at a boil for 2 minutes, stirring constantly. The sauce will thicken gradually. Add in the scallions.
  5. Serve hot over white or brown rice.
  6. Place leftovers in an airtight container in the refrigerator.
Recipe Notes

Source: inspired by via Just a Taste



Posted on January 07, 2013

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  1. Andrea pi
    02/22/2015 at 2:32 am

    I tried making this and it didn’t turn out so great. I may be too much of an amateur for even this! The meat didn’t turn out crispy and when I added in the sauce it didn’t thicken on its own like the recipe said it would. I ended up adding in more cornstarch… :-(

    • Julie
      02/22/2015 at 9:03 am

      Hi Andrea, it’s not really supposed to be crispy. The beef is just supposed to have a little bit of a sear on the outside so I think that’s fine. The sauce didn’t thicken might be due to the sauce not hot enough – cornstarch reacts and works with heat so maybe next time turn the heat up higher.

  2. Jamilah
    02/28/2015 at 10:36 pm

    My mom makes all of the kids cook once a week, and I chose to make this. (I’m 19) I had to double the recipe so it took quite some time, but the outcome was delicious! Best dinner ever! Thank you.

    • Julie
      03/01/2015 at 5:08 pm

      So happy to hear this!

  3. Emy
    03/07/2015 at 1:36 pm

    This was amazing! I used mushroom soy sauce, added a green onion and green bell pepper in the sauce with a pinch of cumin. For the beef 1/8 tsp of freshly ground black pepper.It was delicious thank you for posting this.

    • Julie
      03/08/2015 at 6:54 pm

      Glad you enjoyed this and adjusted to your taste!

  4. Kathryn
    04/15/2015 at 1:37 pm

    Just made this for dinner and it was delicious! Everybody ate every last bit (including an 11 year old and a 3 year old) – thank you!

  5. Sharon
    05/03/2015 at 11:09 pm

    I made this for dinner tonight and it was amazing! The hubby loved it! My only addition was fresh broccoli. Delicious and easy. Great recipe.

  6. Cathy
    06/20/2015 at 10:08 am

    Is the brown sugar packed ?

    • Julie
      06/20/2015 at 4:02 pm

      No, I didn’t pack mine

  7. 07/13/2015 at 6:00 am

    Hi what is flank steak ?

    • Julie
      07/13/2015 at 7:45 am

      The flank steak is a beef steak cut from the abdominal muscles or butt of the cow.

  8. 07/14/2015 at 3:12 am

    Thanks Julie

  9. Halimah
    08/13/2015 at 11:32 pm

    I just made this tonight and it turned out perfect thanks for this awesome dish!

  10. Priscilla
    11/12/2015 at 11:18 am

    Thanks for this amazing recipe! Its name suits it so very well!! I made this last night, with only one ingredient change– the flank steak at Wegman’s was a little pricy for me— I used Top round steak that I thinly sliced. Other than that, I followed the recipe precisely and what resulted was sheer deliciousness. I served this with Asian Stir-fry frozen vegies and white rice. It was so great, my boyfriend thought I ordered in! I will definitely be making this again very soon!

  11. Marie
    01/21/2016 at 12:42 am

    I made the mistake of using full salted soy sauce… wow – it was far too salty!!! But, going exactly by this recipe would be deeelish!

  12. AKAlicious
    03/10/2016 at 8:25 pm

    Omg is this recipe good. And it being quick and easy is a bonus! I’ll be making this often. Thank you so much for the deliciousness!

  13. 04/28/2016 at 9:51 pm

    Was sooo excited to make this. Just made it for dinner and the flavor was amazing but my sauce came out too thick, more in chunks than a actual sauce, too clumpy and sticky. I did not eat it =( What did I do wrong? How can I fix it?

    • Julie
      04/29/2016 at 7:26 am

      If this happens next time, add more water/liquid to the dish and it should unclump :) I’m thinking maybe your batter for the beef was too thick/too much so it then caused the actual sauce to thicken more.

  14. Ada
    05/19/2016 at 2:52 am

    For an African lady, I don’t feel the beef is cooked long enough and therefore health risks. Any suggestions please

    • Julie
      05/19/2016 at 8:04 am

      Hi, I would cook it longer to your desired doneness level.

  15. Amber
    06/12/2016 at 10:12 am

    This has become THE favorite in my house! Very seldom is everyone at my table pleased. Thank you for providing peace around the dinner table for once!

  16. Sharon
    09/11/2016 at 5:11 am

    What a BEAUTIFUL recipe thank you so much. ITS PERFECT

  17. Pauline
    01/05/2017 at 9:40 pm

    Made this and it was amazing! Definitely a keeper! Loved it!!

  18. Pauline
    01/27/2017 at 3:22 pm

    Fabulous! Easy, tasty and delicious1

  19. Nashwa
    06/02/2017 at 7:02 pm

    Hi, I want to make it 4 pounds of beef. Should I double the sauce or leave it the same?

    • Julie
      06/05/2017 at 6:44 pm

      Definitely double the sauce!

      • Nashwa
        06/05/2017 at 7:12 pm

        I doubled the sauce and I used dark soya sauce. The sauce went black.

      • Julie
        06/05/2017 at 7:19 pm

        Well, of course it did. You use dark soy sauce; which is obviously very different than low sodium soy sauce like I mentioned in the recipe.

      • Nashwa
        06/05/2017 at 7:45 pm

        I couldn’t find low-sodium in my country. Can I use light soy sauce ?

      • Julie
        06/07/2017 at 7:49 am


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