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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

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


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)


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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