Authentic Mongolian Beef Recipe: Tender Beef with Savory Sauce

Copycat 30 Minute Mongolian Beef is inspired by PF Chang’s popular dish. Tender flank steak is lightly coated in cornstarch, shallow-fried until golden, then tossed in a thick, sweet-savory Asian-style sauce. It’s faster and tastier than takeout—serve over rice or stir-fry noodles to soak up every bit of sauce.

30 Minute Mongolian Beef

Making takeout favorites at home lets you control the ingredients, salt, and sweetness. This Mongolian Beef is a copycat of PF Chang’s version: thinly sliced flank steak in a glossy, sweet sauce. Brown sugar and low-sodium soy sauce combine for a balanced sweet-salty profile while cornstarch helps tenderize the meat and thicken the sauce. The beef is quickly fried in batches, then simmered briefly in the sauce until it clings to the meat. It’s simple, quick, and ready in about 30 minutes.

What is Mongolian Beef?

Mongolian Beef is a Chinese-American stir-fry featuring thinly sliced beef cooked quickly over high heat, then coated in a sweet, slightly sticky sauce. It’s typically not spicy and highlights a balance of savory and sweet flavors.

Ingredients

• Flank steak: A great cut for quick, high-heat cooking; slice thinly against the grain.
• Cornstarch: Velvets the meat and helps thicken the sauce.
• Sesame oil: Adds a nutty aroma used to sauté garlic and ginger.
• Neutral oil: Vegetable or canola oil for shallow frying the beef.
• Soy sauce: Low-sodium soy keeps the dish from becoming overly salty; coconut aminos can be a partial substitute.
• Brown sugar: Light brown sugar provides a caramel-like sweetness that balances soy sauce.
• For serving: Sliced green onions and sesame seeds; add 1–2 teaspoons Sriracha, chili garlic paste, or crushed red pepper for heat.

How to make Mongolian Beef

• Toss beef in cornstarch: Place thinly sliced steak in a large zip-top bag, add cornstarch, and shake to coat. Chill in the refrigerator for 10 minutes while preparing the sauce and heating oil.

2. Heat sesame oil and neutral oil in a large skillet. Sauté minced garlic and ginger for 1–2 minutes until fragrant. Add soy sauce, water, and brown sugar. Bring to a simmer and cook 2–3 minutes until slightly thickened; set aside.

3. Pour enough neutral oil into a wok or high-sided pan for shallow frying (about 1 cup). Heat until hot but not smoking. Fry the beef in batches without overcrowding, browning each piece 1–2 minutes per side until crisp. Transfer to paper towels using a slotted spoon.

4. Add the fried beef to the prepared sauce and toss to coat. Return to a simmer and cook 2–3 minutes until the sauce thickens and clings to the meat.

5. Serve immediately, garnished with sliced green onions and sesame seeds if desired.

How to make the Mongolian Sauce

The sauce is the star: sweet, glossy, and slightly tangy. It’s made with garlic, ginger, soy sauce, water, and brown sugar. Heat sesame oil, sauté garlic and ginger about 2 minutes, then add soy sauce, water, and brown sugar. Simmer until slightly thickened, about 2–3 minutes. Hold the sauce until the beef is cooked, then combine and simmer briefly to finish.

Tips for tender beef

• Don’t overcrowd the pan: Fry in batches so the meat browns instead of steaming.
• Let the beef release naturally: If it sticks, wait a bit longer so the exterior caramelizes and releases.
• Cut against the grain: Slicing against the grain yields a more tender bite.
• Slice thin: Thin slices cook quickly and stay tender—partially freezing the steak for 30–60 minutes makes slicing easier.
• Choose the right cut: Flank steak works well; skirt or sirloin are acceptable alternatives. Avoid roasts like chuck or brisket for this quick-cook method.

What to serve with Mongolian Beef

• White or brown rice, or cauliflower rice for a low-carb option
• Stir-fry noodles or lo mein
• Steamed vegetables or roasted vegetables
• Egg rolls, fried rice, or a crunchy slaw as sides

Freezer instructions

Cooked Mongolian Beef freezes well in an airtight container for up to 3 months. You can also freeze the uncooked, cornstarch-coated beef in a zip-top bag for up to 3 months—thaw before frying and finishing in the sauce.

Recipe snapshot

Prep time: ~15 mins. Cook time: ~10 mins. Total time: ~25–30 mins. Serves about 4.

Ingredients (concise)

• 1 pound flank steak, thinly sliced against the grain
• 1/8 cup cornstarch
• 1/2 tbsp sesame oil
• 1/2 tbsp vegetable or canola oil
• 3 cloves garlic, minced
• 1 tsp minced ginger
• 1/2 cup low-sodium soy sauce
• 1/2 cup water
• 3/4 cup light or dark brown sugar
• Oil for frying
• Sliced green onions and sesame seeds for garnish (optional)

Instructions (concise)

1. Toss sliced beef with cornstarch and chill 10 minutes.
2. Sauté garlic and ginger in sesame and neutral oil. Add soy sauce, water, and brown sugar; simmer 2–3 minutes and set aside.
3. Heat frying oil in a wok or deep pan. Fry beef in batches 1–2 minutes per side until golden; drain on paper towels.
4. Toss fried beef in the prepared sauce, return to a simmer, and cook 2–3 minutes until the sauce thickens.
5. Serve immediately over rice or noodles, garnished with green onions and sesame seeds if desired.

Nutrition (per serving, approximate)

• Calories: 379 kcal
• Carbohydrates: 48 g
• Protein: 26 g
• Fat: 9 g
• Sodium: 1136 mg

Enjoy this quick, restaurant-style Mongolian Beef at home—crispy pieces of beef coated in a glossy, caramelized sauce that’s perfect over rice or noodles.