30 Minute Mongolian Beef

Amazing 30 Minute Mongolian Beef. Tender flank steak fried and tossed in a thick Asian inspired sauce. Way better than takeout!

30 Minute Mongolian Beef
I love making takeout dishes at home. This Mongolian Beef is a copycat of PF Chang’s amazing Mongolian Beef. Tender beef tossed in a thick and sweet Asian sauce. It’s super easy to make this dish at home and it tastes pretty darn close to the original!

Easy-Mongolian-BeefThe sauce is made up of kitchen staples: garlic, ginger, soy sauce, water and brown sugar. Simmered together in a skillet and tossed with the beef before serving.

To me the sauce is the absolute BEST part of this recipe. It is sweet, tangy and super thick. It is the perfect sauce for the tender beef and makes a little extra to pour over rice.

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Copycat-Mongolian-Beef

I like to serve my Mongolian Beef over fried rice or noodles. Either way it’s awesome. Enjoy!

Copycat-30-Minute-Mongolian-BeefEasy-Copycat-Mongolian-Beef

30 Minute Mongolian Beef

  • 4.4
  • 20 reviews
Prep time:
Cook time:
Total time:
Serves: 4
Amazing 30 Minute Mongolian Beef. Tender flank steak fried and tossed in a thick Asian inspired sauce. Way better than takeout!

Ingredients

  • 1 pound flank steak, sliced against the grain and cut into ¼ inch cubes
  • ⅛ cup cornstarch
  • ½ tablespoon sesame oil
  • ½ tablespoon canola or vegetable oil
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • ½ cup low sodium soy sauce
  • ½ cup water
  • ¾ cup light or dark brown sugar
  • oil for frying
  • sliced green onions for garnished, if desired

Instructions

  1. Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are making the sauce and heating up the oil.
  2. Heat sesame oil and canola or vegetable oil in a large skillet.
  3. Add in garlic and ginger and cook for 1-2 minutes.
  4. Stir in soy sauce, water and brown sugar. Bring to a simmer and cook for 2-3 minutes. Set aside.
  5. Meanwhile add enough oil to a large wok or pan with high sides to fry the beef. (I used about 1 cup.)
  6. Heat oil until hot but not scorching.
  7. Add in the beef making sure not to over crowd the pan. (I did a couple of batches). Brown the beef on both sides for 1-2 minutes on each side.
  8. Remove from the oil with a slotted spoon and place on paper towels.
  9. Place beef in the sauce and toss to coat.
  10. Bring the sauce back to a simmer and cook until thickened 2-3 minutes.
  11. Serve immediately with green onions for garnish if desired.
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Recipe adapted from Food.com

 

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Comments

  • Mongolian Beef = My Favorite. 🙂

    This looks delicious and I definitely need to make it.

    PS: I think you have a little typo on your intro – “tailAmazing 30 Min”

  • I make this a lot but mine is even faster. I use Lee’s Hoisin Sauce so I don’t have to start from scratch. . It is great for making ahead of time then just reheat.

  • Brandy

    This was AMAZZZZZING!!! WE all loved it even my picky eater who refuses to eat meat

    • Hi Jess,

      I have not tried it with anything other than cornstarch. I think flour would be a good substitute.

      Thanks!

      Kelley

  • It was good, followed the recipe to the letter, however it lacked a little fire, I would add red chili flakes next time. It is a very good recipe, will do it again.

    • Hi Sam,

      I cut mine into pretty small pieces you can always make yours bigger.

      Thanks,

      Kelley

  • Paula

    I didn’t have low salt soy sauce…just the regular kind and it was much too salty. I will definitely try this again but with the all the right ingredients next time.

  • Adam Vallaster

    I doubled the recipe to accommodate my family and it was great. Everyone loved this recipe. It’s definitely a make again.
    The one thing I did was add 1/2 tablespoon cornstarch at the end to make the sauce a little thicker. It was perfect other than that.

  • Carol

    Can I use regular soy sauce in same quantity? How can I counter the extra sodium so it won’t be too salty (I do have kitchen bouquet on hand, perhaps add 1-2 Tablespoons and lessen the soy?)

    • Hi Carol,

      I would either lessen the soy sauce or add some water in place of some of the soy sauce.

      Thanks!

      Kelley

  • Jadzia Parfitt

    Just made this gluten free, using GF soy sauce. OMG THIS IS AMAZING. I haven’t had Mongolian beef in so long due them always tasting weird. But this was perfect and so easy to make. Thank you!

  • My son loves, loves this recipe!!! A little too sweet for me..what can I add now to make it less sweet..next time 1/2 c. brown sugar would be better??

    • Hi Beth,

      You could definitely add less sugar or add some rice vinegar to help cut the sweetness.

      Thanks!!

      Kelley

  • Grace

    Is 1 cup of oil a typo? Are we deep frying the beef or just pan frying it?

  • Chef Gayle

    This is great recipe. I have made it 2-3 times a month since March. I will make a suggestion for those of you who thinks 1/2 c. brown sugar is too much. Start with a 1/4 cup light brown sugar then taste. This recipe is not sweet it’s just not Mongolian bbq which is spicy. I can’t eat spicy hence why I love this recipe. IF you add a little extra water it will cut the sweet. Try adding a little ginger paste. That changes the complexity of the sauce and cuts the sweet a little too. This is perfect over white steamed jasmine rice and stir fry vegetables on the side. Thanks for a great recipe!

  • Nelly

    How can you thicken up the sauce more because mine was more on the watery side and I followed the recipe

    • Hi Nelly,

      You can let the sauce simmer for longer or you can add more cornstarch and water to the sauce.

      Thanks & Enjoy!

      Kelley

  • Tobin

    Way, way, way too sweet. Gotta have some grapefruit juice to wash it down. Doesn’t taste fresh at all. Just syrupy gloppy. Took lots longer than suggested. Sorry to be so critical

  • Hatem

    Just addwonderful . I pass you all the appreciation I received for the great meal we had.
    Thank you.

  • Mo

    Thanks for sharing this recipe.
    I tried it on sunday.
    Added a bit of minced habanero for a kick and also cut back on the sugar a bit.
    It tasted as great as you promised.

    Thumbs up!

  • Easy to follow recipe I did this in my pressure cooker , instead of 3/4 cups of brown sugar I added 1/4 cup . I also added green peppers , carrots 1 jalapeño and water chestnuts (cause my daughter asked me too ). It tasted better than take out.

        • Hi Tiffany,

          I would not recommend using stew meat. Stew meat takes alot longer to cook to become tender. You want a cut of meat that is already pretty tender. I would recommend making my slow cooker broccoli beef with the stew meat instead if that’s the meat you have on hand.

          Thanks!

          Kelley

  • Lauren

    My entire family loved it! I used extra cornstarch w/ water at the end to thicken the sauce just a bit more.

  • Valerie Taft

    It tastes good but I only had pwdered ginger and I’m sure fresh ginger would have been much better! But it was so eady to prepare!

  • Veronica

    Delicious!! I love Mongolian beef and haven’t found a good place locally that serves it, so now I can just do it myself! It was easy to prepare and I’m glad I didnt have to worry about marinating it. I will probably use a different cut of meat though. Mine came out very tough. I’m assuming I just over cooked it but may try a sirloin next time. Thanks!!

    • Nathan

      Traditionally flank is a more tender cut than a sirloin due to a higher fat content and the way the grain of the meat runs. If it comes out tough, troubleshooting would be to use a thermometer to make sure it doesn’t get over cooked. Another thing would be to slice the steak thiner, making sure you cut it across the grain. I hope this is useful

      Nathan