Crave-Worthy Mongolian Beef Recipe

If you’ve ever found yourself craving the glossy, caramelized, slightly sweet-and-savory beef served in your favorite takeout box, you’re in the right place. This Crave-Worthy Mongolian Beef Recipe breaks down everything I’ve learned after years in professional kitchens and countless late-night experiments at home. You’ll get the ingredients, precise technique, pro tips for the best caramelized sauce, variations for dietary needs, and serving suggestions that elevate this dish from “takeout” to “restaurant at home.”

Below you’ll find a thorough, practical guide designed for cooks at every level — from complete beginners to experienced home chefs who want to polish their searing and sauce technique.

Why this version works

Mongolian beef is deceptively simple: thinly sliced beef + a sticky-sweet soy-based sauce + scallions. Yet the difference between a good version and a truly crave-worthy one is technique: even, thin slicing, the right cornstarch coating for crispness, hot pan caramelization, and timing the sauce so it becomes glossy and clings to the beef without becoming a gummy sludge. This recipe focuses on those details so your results are reliably excellent.

Recipe at a glance

• Servings: 4
• Prep time: 25–40 minutes (slicing and marinating)
• Cook time: 10–12 minutes
• Total time: 35–52 minutes
• Difficulty: Easy–Medium

Ingredients

Quantities listed for 4 servings. I include both volume and metric where helpful.

For the beef

• 1 lb (≈454 g) flank steak or skirt steak — well-trimmed
• 2 tablespoons (≈16 g) cornstarch, plus 1–2 tablespoons extra for dredging if needed
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons neutral oil (canola, vegetable, or grapeseed) for frying

For the sauce

• 1/3 cup (≈80 ml) low-sodium soy sauce (or tamari for gluten-free)
• 1/2 cup (≈110 g) packed brown sugar (light or dark both work; dark gives deeper flavor)
• 1/3 cup (≈80 ml) water or low-sodium beef/chicken stock
• 1 tablespoon rice vinegar (optional — balances sweetness)
• 2–3 teaspoons sesame oil (use sparingly; intense flavor)
• 1 tablespoon grated fresh ginger (≈6–8 g)
• 3–4 cloves garlic, minced (≈12 g)
• 1 tablespoon hoisin sauce (optional — makes sauce richer; omit if you want a lighter flavor)
• 1 teaspoon cornstarch mixed with 2 tablespoons cold water (slurry) — for thickening if needed

Finishing

• 4–5 scallions (green onions), cut into 2–3 inch (5–8 cm) pieces on the diagonal
• Sesame seeds, toasted, for garnish (optional)
• Fresh red chili slices or a pinch of red pepper flakes (optional for heat)

Equipment and prep tips

• Sharp knife: For the best thin slices, freeze the steak for 20–30 minutes until it’s slightly firm — this makes slicing thin, clean strips much easier.
• Cutting board: Use a stable cutting board. If you’re nervous about slipping, put a damp towel under it.
• Large skillet or wok: A heavy-bottomed skillet or a well-seasoned wok works best to get the intense heat you need for good caramelization.
• Tongs or spatula: To turn beef quickly without breaking the crust.
• Small bowl: For cornstarch slurry.
• Paper towels: Pat beef dry before dredging — excess moisture prevents crisping.

Step-by-step — Make the Crave-Worthy Mongolian Beef

1. Freeze and slice the beef

Place the flank or skirt steak in the freezer for 20–30 minutes until just firm but not frozen solid. Using a very sharp knife, slice against the grain into thin strips about 1/8–1/4 inch (3–6 mm) thick. Cutting against the grain shortens muscle fibers, giving tender bites.

2. Dry and season

Lay the slices on paper towels and pat them dry to remove surface moisture. In a bowl, toss the beef with 2 tablespoons cornstarch, 1/2 teaspoon salt, and 1/2 teaspoon pepper. The cornstarch should lightly coat the strips — this creates the crisp exterior when hot oil hits the meat.

3. Prepare the sauce

In a medium bowl, whisk together soy sauce, brown sugar, water (or stock), rice vinegar (if using), sesame oil, grated ginger, minced garlic, and hoisin (if using). Set this aside. Taste it: because soy and brown sugar vary, the flavor should be noticeably sweet-salty — slightly on the sweeter side since reduction will focus flavors.

4. Heat the pan and oil

Heat your skillet or wok over medium-high to high heat until very hot (a drop of water should dance across the surface). Add 2 tablespoons neutral oil and swirl to coat.

5. Sear the beef in batches

Add a single layer of beef to the hot oil — do not crowd the pan. You want quick contact with the hot metal for browning. Cook 1–2 minutes per side until edges are dark and slightly crisp. Transfer to a plate lined with paper towels. Repeat in batches until all beef is cooked. Using high heat and batches prevents steaming and gives a better crust.

6. Deglaze and build the sauce

Lower heat to medium-high. Remove excess oil if the pan is too greasy but leave the browned bits (that fond). Pour the prepared sauce into the hot pan — it will sizzle and start to reduce. Scrape the bottom with a spatula to dissolve browned bits into the sauce — that’s flavor gold.

7. Thicken and return beef

Let the sauce simmer 1–2 minutes until it thickens slightly. If it’s still thin, stir in the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp cold water) and bring to a boil for 30–60 seconds; it will thicken quickly to a glossy glaze. Return the seared beef and toss to coat evenly. Add scallions and toss for 30 seconds — you want them still bright and slightly crisp.

8. Finish and serve

Turn off the heat and toss in a few drops of sesame oil for aroma. Transfer to a serving platter and sprinkle with toasted sesame seeds and thin chili slices if you want heat.

Pro chef tips (the things that make this crave-worthy)

1. Freeze the steak briefly — it’s a game-changer for uniform thin slices.
2. Pat beef dry before dredging in cornstarch to get a crisp crust.
3. High heat and small batches — don’t overcrowd the pan or you’ll steam the beef.
4. Brown sugar over white — it adds caramel and depth. Dark brown sugar gives a richer result.
5. Low-sodium soy sauce — gives control over salt; you can always add more at the end.
6. Use a touch of hoisin or oyster sauce for umami complexity (optional).
7. Don’t over-thicken — cornstarch thickens dramatically; add slurry slowly and watch.
8. Finish with scallions off-heat for the best texture: they stay bright, not limp.
9. Serve immediately — this dish is best right away while crust and sauce contrast are at their peak.

Variations and swaps

Spicy Mongolian Beef

Add 1–2 teaspoons chili garlic sauce or 1 tablespoon gochujang to the sauce. Alternatively, add thinly sliced dried chilies or a few dashes of crushed red pepper.

Healthier / lighter version

• Air-fry: After cornstarch coating, submerge the beef in a single layer in an air fryer at 200°C (400°F) for 6–8 minutes, shaking halfway. Toss with sauce warmed in a saucepan.
• Bake: Spread coated strips on a wire rack over a rimmed sheet and bake at 220°C (425°F) for 8–12 minutes until crisp.

Gluten-free

Swap soy sauce for tamari or a gluten-free soy alternative. Ensure hoisin (if used) and other condiments are gluten-free.

Vegetarian / Vegan

Use pressed extra-firm tofu, seitan strips, or king oyster mushrooms sliced into “scallop-like” strips. Coat with cornstarch and pan-fry until golden, then toss in the same sauce (use tamari and swap brown sugar with coconut sugar for vegan).

Different sweeteners

If you prefer less refined sugar, substitute part or all of the brown sugar with maple syrup (reduce the water slightly) or coconut sugar (gives deeper flavor but is less sticky).

Add vegetables

While classic Mongolian beef is mostly beef and scallions, you can add quick-cooking vegetables like sliced bell pepper, snow peas, or blanched broccoli florets at the end to add color and texture.

Serving suggestions

Classic: Serve over freshly steamed white rice (short-grain or jasmine). The rice soaks up the glossy sauce.

Fried rice alternative: Spoon over a bed of egg-fried rice for extra richness.

Noodles: Toss with scallion oil noodles or wide rice noodles.

Vegetable sides: Steamed bok choy, garlic-blanched broccolini, or a simple cucumber salad to cut the richness.

Family-style plating: Place beef in a large shallow bowl, sprinkle scallions and sesame seeds, set rice in a separate bowl — allow people to help themselves.

Make-ahead, storing, and reheating

• Make-ahead: Cook the components separately if you plan to serve later. You can make the sauce and sear the meat up to 1 day ahead. Reheat the sauce slowly and briefly reheat the beef in a hot pan to re-crisp edges, then toss together.
• Storage: Store in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze cooked beef in sauce for up to 2 months. Thaw overnight in the fridge and reheat gently to avoid sogginess.
• Reheating tip: To preserve texture, reheat in a hot skillet briefly rather than microwaving. If the sauce becomes too thick or clotted, add a tablespoon of water or stock and toss quickly.

Troubleshooting — common problems and fixes

• Sauce is gummy or opaque: You used too much cornstarch or added it directly to a cool sauce. Solution: Dilute with a little warm stock and bring to a simmer; avoid adding excess cornstarch directly — pre-mix slurry in cold water.
• Beef is chewy: Undercut against the grain or it was overcooked. Solution: Slice thin and cook quickly on high heat; for tougher cuts, marinate briefly in a little baking soda solution (1/4 tsp baking soda per cup water) for 15–20 minutes then rinse — but that’s advanced and changes texture.
• No browning / pale beef: The pan wasn’t hot enough or beef was crowded. Increase heat and brown in smaller batches.
• Too salty or too sweet: Adjust with splash of rice vinegar or squeeze of fresh lime to balance sweetness, or dilute with a little water/stock if too salty.

Nutrition (approximate, per serving)

This is a rough estimate — exact values depend on cut of beef and exact ingredient brands.

• Calories: 450–650 kcal
• Protein: 30–40 g
• Fat: 18–30 g
• Carbohydrates: 35–55 g (largely from sugar and rice if served with)
• Sodium: variable (depends on soy sauce)

If you need precise nutrition for dietary tracking, plug your exact ingredients into a nutrition calculator or app.

Frequently asked questions

Can I use chicken instead of beef?
Yes — thin-sliced chicken breast or thigh will work, though cooking times differ. Chicken cooks faster; watch for doneness and maintain high heat to avoid drying.

Is Mongolian beef spicy?
Traditional Mongolian beef is not spicy; it’s sweet-savory. You can easily add heat with chili flakes, Sriracha, or fresh chilies.

Why does the sauce clump?
Cornstarch clumps when added directly to hot liquid. Always whisk cornstarch into a cold liquid (the slurry) first, or mix into a small amount of room-temperature water before adding.

How do I get a better crust on the beef?
Make sure the meat is dry, the pan is very hot, and you cook in small batches without crowding.

Final notes from the chef

The heart of any great Crave-Worthy Mongolian Beef Recipe is the balance: sweet and salty, crisp and tender, aromatic and glossy. Don’t rush the prep — the 20–30 minutes of slicing and getting the sauce perfect make the cooking itself fast and thrilling. This recipe is flexible: tweak the sweetness, add heat, or make it gluten-free; the technique — dry, properly coated beef, high heat, and a well-reduced sauce — will carry you to outstanding results.

Crave-Worthy Mongolian Beef Recipe

This Crave-Worthy Mongolian Beef Recipe delivers tender, thinly sliced beef coated in a glossy, sweet-and-savory soy glaze with garlic, ginger, and scallions. A takeout favorite made easy at home — perfectly caramelized, flavorful, and ready in under an hour!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 10 minutes mins

Course Main Course

Cuisine Chinese

Servings 4

Calories 550 kcal

Ingredients

  

For the Beef:

• 1 lb ≈454 g flank or skirt steak, thinly sliced against the grain
• 2 tbsp cornstarch plus 1–2 tbsp extra if needed
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp neutral oil canola, vegetable, or grapeseed

For the Sauce:

• 1/3 cup low-sodium soy sauce or tamari for gluten-free
• 1/2 cup packed brown sugar
• 1/3 cup water or low-sodium stock
• 1 tbsp rice vinegar optional
• 2 –3 tsp sesame oil
• 1 tbsp grated fresh ginger
• 3 –4 garlic cloves minced
• 1 tbsp hoisin sauce optional
• 1 tsp cornstarch mixed with 2 tbsp cold water slurry, optional for thickening

For Finishing:

• 4 –5 scallions cut into 2–3 inch pieces
• Sesame seeds for garnish
• Fresh red chili slices or red pepper flakes optional

Instructions

 

Prep the Beef:

• Partially freeze beef for 20–30 minutes, then slice thinly against the grain. Pat dry with paper towels. Toss in cornstarch, salt, and pepper until lightly coated.

Make the Sauce:

• In a bowl, whisk soy sauce, brown sugar, water (or stock), rice vinegar, sesame oil, ginger, garlic, and hoisin sauce. Taste and adjust sweetness or saltiness as needed.

Sear the Beef:

• Heat a wok or skillet over high heat. Add oil and cook beef in small batches for 1–2 minutes per side until browned and crisp on edges. Set aside.

Deglaze & Build the Sauce:

• Lower heat to medium-high. Pour the sauce into the same pan, scraping browned bits. Let simmer 1–2 minutes to thicken slightly.

Thicken & Combine:

• If needed, stir in cornstarch slurry and cook another minute until glossy. Return beef and toss well to coat.

Finish:

• Add scallions and toss for 30 seconds. Remove from heat and drizzle a few drops of sesame oil. Garnish with sesame seeds and red chili slices if desired.

Serve:

• Serve immediately over steamed rice, noodles, or with stir-fried vegetables.

Notes

• For crisp beef: Cook in small batches and avoid crowding the pan.
• Make-ahead: Prepare sauce and sliced beef up to a day ahead; cook fresh for best texture.
• Storage: Store leftovers in an airtight container for up to 3 days in the refrigerator.
• Reheating: Reheat quickly in a skillet over medium-high heat to restore crispness.
• Variations: Swap beef for chicken or tofu for a lighter or vegetarian version.