Mongolian Beef
I first made Mongolian Beef on a rushed weeknight and was stunned by how a handful of pantry ingredients turned thin strips of sirloin into glossy, caramelized bites that felt restaurant-worthy. This version is fast, forgiving, and perfect when you want something savory-sweet over steaming rice or noodles without hours of prep. If you like the idea of a quick skillet meal but sometimes want a slow-cooker option, try this slow-cooker take for hands-off convenience: https://usa.mixmirth.com/slow-cooker-mongolian-beef/.
Why you’ll love this dish
Mongolian Beef is the kind of dinner that hits a lot of home-cooked sweet spots: it’s fast, comforting, and crowd-pleasing. With just one pound of sirloin, a simple soy-and-sugar sauce, and a few aromatics, you get a glossy, savory coating that clings to every bite of beef. It’s ideal for busy weeknights, feeding picky eaters, or when you want a high-impact Asian-inspired dish without complicated ingredients.
“One of our favorite go-to dinners — sticky, savory, and ready in under 20 minutes. Even picky kids ask for seconds.”
This recipe is economical (no expensive cuts needed), flexible (works with rice or noodles), and approachable for beginner cooks while offering little technique choices that will up your results.
Step-by-step overview
Before you cook, here’s what the process looks like so you can move through it confidently:
- Mix a simple sauce of soy sauce, brown sugar, and cornstarch; this sweet-salty slurry becomes the glossy sauce.
- Heat your skillet until very hot, sear the thinly sliced beef quickly for a good caramelized edge.
- Add aromatics (garlic and ginger) briefly so they don’t burn.
- Pour the sauce in; it will thicken and cling to the beef as it bubbles.
- Stir in sliced green onions at the end for freshness and color.
This short timeline helps you scan the recipe and know when to have rice or noodles ready.
What you’ll need
- 1 lb beef sirloin, thinly sliced (partially freeze for easier thin slicing)
- 2 tablespoons vegetable oil (can substitute neutral oil like canola)
- 1/2 cup soy sauce (use low-sodium if you prefer less salt)
- 1/4 cup brown sugar (packed; adjust to taste)
- 1 tablespoon cornstarch (thickens the sauce)
- 1/2 cup green onions, chopped (white and green parts)
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced (fresh preferred)
- Cooked rice or noodles for serving
Notes: For a gluten-free version use tamari instead of soy sauce and a gluten-free cornstarch. If you like a little heat, add 1/2 teaspoon crushed red pepper or a splash of chili oil.
Directions to follow
- Whisk the sauce: In a small bowl combine 1/2 cup soy sauce, 1/4 cup brown sugar, and 1 tablespoon cornstarch. Stir until smooth and set aside.
- Heat the pan: Warm a large skillet or wok over high heat. Add 2 tablespoons vegetable oil and swirl to coat.
- Sear the beef: Add the thinly sliced sirloin in a single layer (work in batches if needed) and cook, undisturbed, until the edges brown, about 2–3 minutes. Flip and cook the second side briefly. Remove any excess liquid if the pan gets crowded.
- Aromatics: Push the beef to the side, add garlic and ginger to the hot pan, and cook for about 30–60 seconds until fragrant — don’t let them burn.
- Combine: Pour the soy-brown sugar-cornstarch mixture into the pan and stir constantly. The cornstarch will thicken the sauce as it heats—this should take 1–2 minutes.
- Finish with scallions: Add the chopped green onions and toss everything to coat. Cook another 1–2 minutes until the sauce is glossy and clinging to the beef.
- Serve: Remove from heat and serve immediately over steamed rice or noodles.
Timing tip: Keep everything prepped and nearby — once you start, the recipe moves quickly.
Best ways to enjoy it
- Classic: Spoon over steamed jasmine or short-grain rice and let the rice soak up the sauce.
- Noodle bowl: Serve over wide egg noodles or lo mein for a restaurant-style treat.
- Veggie boost: Add quick-blanched broccoli or snap peas at step 5 for color and texture (see related stir-fry ideas: https://usa.mixmirth.com/beef-and-broccoli-stir-fry/).
- Family-style: Place the beef in a shallow serving bowl and garnish with extra chopped green onions and toasted sesame seeds.
Pair with a simple cucumber salad or quick pickled carrots to cut the richness.
Storage and reheating tips
- Refrigerating: Store cooled leftovers in an airtight container for up to 3–4 days. Refrigerate within two hours of cooking.
- Freezing: For longer storage, freeze in a shallow airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop over medium-low with a splash of water or a teaspoon of water per serving to loosen the sauce. Microwave reheating works too—cover and heat in 30-second bursts, stirring between intervals.
Food safety: Reheat until steaming hot (165°F / 74°C). Discard any leftovers kept at room temperature longer than two hours.
Helpful cooking tips
- Slice thin and against the grain: Partially freeze the sirloin for 15–20 minutes to make clean, thin slices; cutting against the grain keeps the beef tender.
- Don’t overcrowd the pan: Searing in batches produces better browning. Too much meat will steam instead of caramelize.
- Control sweetness: Start with the listed brown sugar amount, then taste the sauce once thickened. Add a little more soy or a squeeze of rice vinegar to balance if it’s too sweet.
- Use high heat: A very hot skillet gives you the quick sear that makes the edges slightly crisp.
- Cornstarch trick: Mix cornstarch into the sauce while cold to prevent lumps; it activates and thickens when heated.
For a slow-cooker twist (hands-off approach), check this crock-pot adaptation to change the timing and texture: https://usa.mixmirth.com/beef-and-broccoli-crock-pot-recipe/.
Creative twists
- Spicy Mongolian Beef: Add 1 teaspoon chili garlic sauce to the sauce mix and finish with dried chili flakes.
- Sticky orange-style: Stir in 1 tablespoon orange marmalade for a citrus lift.
- Vegetarian swap: Use thick slices of king oyster mushrooms or fried tofu in place of beef; increase searing time for mushrooms.
- Add vegetables: Broccoli florets, bell pepper strips, or snow peas tossed in at the saucing stage make it a one-pan meal.
- Low-sugar: Replace brown sugar with a sugar-free sweetener that measures like sugar (adjust to taste).
Common questions
Q: How long does this recipe take from start to finish?
A: About 15–20 minutes active time if your beef is pre-sliced and rice is cooking. Slicing the meat will add a few extra minutes, so partially freezing the sirloin speeds that step.
Q: Can I use flank steak or ribeye instead of sirloin?
A: Yes. Flank steak or skirt steak work well if sliced very thin across the grain. Ribeye will be more tender and fattier—delicious but pricier.
Q: How do I prevent the sauce from becoming grainy?
A: Make sure the cornstarch is fully dissolved in the cold soy and sugar mixture before adding it to the hot pan. Stir constantly once it hits the heat so it thickens evenly.
Q: Is this authentic Mongolian Beef?
A: Mongolian Beef as served in many Western restaurants is an Americanized dish inspired by Chinese flavors. It’s not a traditional Mongolian recipe, but it’s beloved for its sweet-savory profile.
Q: Can I make this ahead for meal prep?
A: Yes. Cook and cool completely, then portion with rice into airtight containers. Reheat in the microwave or on the stovetop with a splash of water.
Conclusion
If you want a quick, savory-sweet dinner that feels like takeout at home, this Mongolian Beef hits the mark: minimal ingredients, fast technique, and maximum flavor. For more inspiration and slightly different takes, compare this skillet method with the Woks of Life’s classic write-up and a restaurant-style interpretation here: Mongolian Beef: One of Our Most Popular Recipes! – The Woks of Life and Easy Mongolian Beef (PF Chang Style!). These resources show slight variations in technique and seasoning that can help you adapt the dish to your taste.
Mongolian Beef
Ingredients
Method
- In a small bowl, combine soy sauce, brown sugar, and cornstarch. Stir until smooth and set aside.
- Warm a large skillet or wok over high heat. Add vegetable oil and swirl to coat.
- Add the thinly sliced sirloin in a single layer and cook, undisturbed, until the edges brown, about 2–3 minutes. Flip and cook the second side briefly. Remove any excess liquid if the pan gets crowded.
- Push the beef to the side, add garlic and ginger to the hot pan, and cook for about 30–60 seconds until fragrant — don’t let them burn.
- Pour the soy-brown sugar-cornstarch mixture into the pan and stir constantly. The cornstarch will thicken the sauce as it heats, about 1–2 minutes.
- Add the chopped green onions and toss everything to coat, cooking another 1–2 minutes until the sauce is glossy and clinging to the beef.
- Remove from heat and serve immediately over steamed rice or noodles.
