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Mongolian Beef

Mongolian Beef is a combination of juicy beef steak, seared peppers, onions, and green scallions all brought together with a sweet & savory Mongolian beef sauce. Serve it over steamed rice for a meal that your whole family will enjoy. Who needs takeout when you can make it yourself in 30 minutes or less?

Looking for more quick dinner recipes? You’ll love this easy shrimp scampi, this sausage and pepper fettucini, and my grilled chicken kabobs.

Close up image of Mongolian beef with meat, peppers and onions in sauce.

Mongolian Beef Recipe 

If you asked me what I like about this Mongolian beef recipe, I would have a hard time deciding. First of all, it’s Chinese food—I mean who doesn’t like Chinese?

Secondly, the meat is super tender, then there’s the sauce that goes with this Mongolian beef recipe. It is sweet from the brown sugar, with hints of ginger and garlic, then rounded off with soy sauce. This Mongolian beef sauce is like a warm hug on a chilly evening—it’s that good!

The Best Meat for this Mongolian Beef Recipe

Flank steak is the typical choice of meat for stir-fried Asian-inspired recipes like this one. But, anything from New York strip steak, to even beef chuck can be used with good results.

Tips for Success for this Easy Mongolian Beef Recipe:

  • Keep it tender – cut the meat into thin strips, against the grain, to keep the beef tender.
  • Make slices even – cutting the meat into as even slices is the best way to get an even cook. About 1/4 inch wide is a perfect size.
  • Do not overcook – make this easy Mongolian beef recipe even faster by quickly searing the meat in batches will give you crispy, but tender beef.
  • Control the heat – add as much or as little of Sriracha sauce to make it desired spiciness.
  • Use fresh garlic – don’t substitute for dry or pre-peeled garlic, to keep the flavor extra fresh.

Easy Mongolian beef recipe served on top of a bowl of white rice.

How to Make Mongolian Beef

  1. Pat dry the beef, then cut against the grain into thin strips.
  2. Add to a ziplock bag together with the cornstarch and shake to coat evenly.
  3. Preheat a heavy-bottomed skillet with oil, then sear the pepper quickly, remove to a plate.
  4. In the same manner, quickly saute the onion, remove to a plate.
  5. In batches, quickly sear pieces of beef, remove to a plate.
  6. Add all ingredients for the sauce into the skillet and cook until slightly thickened.
  7. Add beef, onion, pepper and toss to coat, then cook to heat through.
  8. Lastly, add the chopped scallions and toss to combine.
  9. Serve with hot rice.

Step by step visual instructions showing how to make Mongolian beef.

Other Beef Dinner Ideas:

Mongolian Beef Recipe

4.82 from 11 votes

Delicious Mongolian Beef Recipe is made with juicy beef strips, sauteed bell peppers and onion all coated in a delicious savory sauce. It's best served over hot steamed rice.

Author: Marina | Let the Baking Begin
Course: Entree, Main Entree
Cuisine: Mongolian
Keyword: Mongolian Beef, Pepper Steak
Calories: 444 kcal
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 8

Ingredients

Mongolian Beef Ingredients

  • 2 lb beef stew tips, flank steak, New York strip steak (extra fat trimmed), cut against the grain into thin strips
  • 1/2 cup cornstarch
  • 1/2 cup neutral oil
  • 4 stalks green onion, green part only, cut into 2 inch pieces
  • 3 bell peppers, cut into strips
  • 1 large onion cut into 1/4 rings

Mongolian Beef Sauce Ingredients

  • 2 tsp ginger powder (or double the amount if using fresh grated ginger)
  • 4-5 garlic cloves , minced
  • 1/2 cup low sodium soy sauce
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 1 tsp Sriracha sauce (add more or less for desired spiciness)

Instructions

How to make Mongolian Beef

  1. In a ziplock bag combine the 1/2 cup cornstarch and 2 lb of cut into strips, close it and shake for the beef strips to be fully and evenly coated in cornstarch.

  2. Preheat a large skillet over high heat, then add enough oil to coat the bottom of the skillet. Next, add 3 cut up bell peppers and quickly cook them for about 3-4 minutes, stirring often. As soon as the bell peppers are browned slightly, remove them to a separate bowl. Do not overcook them, they should still have a bit of a bite to them.

    Lastly, tilt the skillet to the side and remove the bell peppers to a separate bowl, leaving the oil behind.

  3. Add the onions to the skillet and sear for about 3-4 minutes, just trying to char up the sides. Add more oil if needed. Tilt the skillet and remove the onion to the bowl with peppers, leaving the oil behind.

  4. Next, add the rest of the oil and add the beef strips, shaking off the excess of cornstarch and cook in a single layer in batches for about 1 minute per side. Transfer the cooked beef to a separate bowl. Do not overcrowd the pan. Beef needs to be seared, not cooked in its own juices. Keep adding the oil as needed after cooking each batch.

Mongolian Beef Sauce

  1. Drain off the remaining oil from the skillet leaving the stuck on beef bits. <br></br>

    Next add 1/2 cup of soy sauce, 1/2 cup water and 1/2 cup brown sugar, 2 tsp of ginger powder and the 4 cloves of minced garlic to the pan and let it come to a boil, scraping off the bits off the bottom of the skillet.

    <br></br>Boil for about 1-2 minutes to reduce the sauce. Then, add Sriracha sauce if desired.

Bring everything together

  1. Add the beef back into the sauce and stir to coat it in the sauce. Allow to come to a boil, which should thicken the sauce. Next add the bell peppers, cooked onion, and the green onion stalks and stir to heat through.

Nutrition Facts
Mongolian Beef Recipe
Amount Per Serving
Calories 444 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 7g44%
Cholesterol 78mg26%
Sodium 632mg27%
Potassium 566mg16%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 16g18%
Protein 23g46%
Vitamin A 1472IU29%
Vitamin C 60mg73%
Calcium 47mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Beth M.

    I love this recipe! I’ve made it twice, and I’ve found that it’s best with the highest grade of thin steak you can buy (I used “sizzle steak” from Walmart). I only had 1.5 pounds of steak, and I made double sauce because it adds so much flavor. Otherwise, I made the recipe exactly as is. I posted a picture on Facebook, and I have given out the recipe to at least a dozen friends who asked for it. Great meal, definitely a keeper in our rotation!

    · Reply
  • Susan

    I made this tonight–it’s a winner! I ended up using sirloin steak because it was on sale. My only change was to add a shredded carrot. I halved the recipe but next time I’ll make the full amount of sauce. VERY GOOD!

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  • Nikki Reyes

    Absolutely loved this recipe! I loved how everything turned out. Thank you!

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  • LoriLyle

    I added thinly sliced caroirs as well. Served over ramon noodles seasoned with fresh garlic, low sodium soy sauce mixture and scallions. Excellent! Thank you.

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  • Mackenzie

    This was so easy and super yummy! Flavor was spot on. I used skirt steak and had the butcher tenderize it. I also just added a splash of Worcestershire. So good, thanks for the recipe.

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  • KC

    This recipe is delish! So quick and easy to make, my family absoutley loved it! The meat was so tender – I also ended up adding in some extra broccoli too and I couldn’t reccomend it any more.

    I can already imagine it’ll quickly become a family favourite and a meal we make each week!

    · Reply
  • EG

    I’m not sure what I did wrong .. maybe it was the type of soy sauce I used , but it was incredibly salty ! Almost to the point of it being inedible. If it wasnt so salty the flavor is definitely there

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  • Karen

    This was really good and pretty quick to make. I’ll be making it again. Thanks for the recipe!

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  • Valerie

    I made this with a chunk of sirloin tip steak I had in my freezer. I had to be very careful to slice the steak against the grain and had to turn and cut several pieces apart as the grain was going in different directions. Also, my steak was still a little frozen so that assisted in slicing it thin. That may have been the problem Alina had. But, if she did indeed slice her flank steak against the grain, it should not have been tough regardless of how thick the slices were. Don’t know why that happened. The only change I made to the recipe is that I added some Worcestershire as Bryan Walsh had. Served it over bulgar wheat and it was delicious and will definitely make this again. Great recipe!

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  • Bryan

    I loved the Mongolian Beef. I can’t find where you post one. So I guess just take my word on it. Lol

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  • Alina

    The flavor profile was wonderful and it tasted very good. I used flank steak and I think I sliced the meat too thick, my meat was very tough and chewy my kids couldn’t eat it. I fried it in batches just like instructions said. Also beware when you fry the meat the oil splatter is insanely huge! Would make again but would make sure my beef is sliced super thin and maybe fry it outside.

    · Reply
    • Hi Alina, thank you for your feedback, you’re absolutely right about the need for steak to be cut very thinly, especially if the kind of steak chosen doesn’t have a lot of fat to keep it tender.

      · Reply
  • Bryan Walsh

    Pretty great! Thanks for your wonderful recipes. The only thing I added was a couple tablespoons of Worcestershire sauce.

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  • Emily Guthrie

    How many servings does this make?

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  • Kurt

    This recipe is great. The meat (I used New York) was so tender. I will definitely make this again.
    I would make the following changes or additions:
    1) Add pepper to the corn starch to give the meat a little more seasoning/flavor.
    2) The 1/4″ strips of meat I cut were too long. I would make sure the meat is more bitesize.
    3) I chose to make the sauce have a little more body, so I added a corn starch slurry to the sauce as it was being reduced.

    · Reply
  • Kristi

    My husband can’t stop talking about how awesome this is! I usually struggle w things like this and it was great!

    · Reply

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