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 | chefsavvy.com

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!

How to make 30 Minute Mongolian Beef

  • Start by tossing the beef in the cornstarch and place in the fridge for 10 minutes while you are making the sauce and heating up the oil.
  • Heat sesame oil and canola oil in a large skillet. Add in garlic and ginger and cook for 1-2 minutes.
  • Stir in soy sauce, water and brown sugar. Bring to a simmer and cook for 2-3 minutes. Set aside.
  • Meanwhile add enough oil to a large wok or pan with high sides to fry the beef. (I used about 1 cup.)
  • Heat oil until hot but not scorching. 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.
  • Remove from the oil with a slotted spoon and place on paper towels.
  • Place beef in the sauce and toss to coat. Bring the sauce back to a simmer and cook until thickened 2-3 minutes.
  • Serve immediately with green onions and sesame seeds for garnish if desired.

Easy-Copycat-Mongolian-Beef

How to make the Mongolian Sauce

The 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 plenty to pour over rice.

Copycat Mongolian Beef | chefsavvy.com

What to serve with Mongolian Beef

I like to serve my Mongolian Beef over fried rice or noodles. Stir fried or roasted veggies would also go great with this dish!

30 Minute Copycat Mongolian Beef | chefsavvy.com

Here are more takeout inspired recipes to try!

30 Minute Mongolian Beef

4.5 from 24 votes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 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 1/4 inch cubes
  • 1/8 cup cornstarch
  • 1/2 tablespoon sesame oil
  • 1/2 tablespoon canola or vegetable oil
  • 3 cloves garlic minced
  • 1 teaspoon ginger minced
  • 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 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.
Nutrition Facts
30 Minute Mongolian Beef
Amount Per Serving
Calories 379 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 68mg23%
Sodium 1136mg49%
Potassium 508mg15%
Carbohydrates 48g16%
Fiber 1g4%
Sugar 41g46%
Protein 26g52%
Vitamin C 0.7mg1%
Calcium 68mg7%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Chinese
Keyword: 30 Minute Mongolian Beef

Recipe adapted from Food.com

Originally published May 5, 2016

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Comments - page 2/2

  • 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

      • Cudachick40

        Thank you for a great recipe. I have made this dozens of times and my son got the recipe and now he makes it 2-3 times a month. For all those people who either say it’s too sweet or the sauce is too thin, here’s some advice. First, I coat my beef with twice the amount of cornstarch and fry it in a wok on high heat, 1/2 a batch at a time. I fry in olive oil. The oil is hot and I cook a minute or two, then toss the meat around and let it cook another minute or so. It’s nice and crispy. After all is cooked, I drain the oil from the wok add the beef back in with the sauce. I only use 1/2 cup brown sugar and I use light not dark. With the burner on medium high, it only takes a minute or so for the sauce to thicken and perfectly coat the meat. Just stir several times to coat the meat and your done. Remember. This is Mongolian beef NOT Mongolian bbq which is spicy.

  • 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

  • Arwen

    This is my second time making this. The first time my two kids who almost never like the same thing and are picky, loved it along with the grown ups. It’s a great addition into my dinner rotation.

    • Nathan

      Hi Arwen,

      I’m so glad you and yours loved the recipe! Thanks for the comment!

      Nathan
      @chefsavvy

    • Nathan

      Hi Dianna,

      I’m glad it went over well!
      thanks for trying it!

      Nathan
      @chefsavvy

    • Nathan

      Hi Pam,

      Sometimes if the sauce is not getting think you can add a little more cornstarch mixed with water at the end to thicken it right up. Hope that helps!
      thanks for trying out the recipe and for commenting!

      Nathan
      @chefsavvy

    • Nathan

      Hi Jean-Lynn,

      Thank you for trying the Mongolian beef! I’m so glad you liked it!

      Nathan
      @chefsavvy

  • Aly

    Thank you for the recipe! It was delicious

    I decided to try making the steak in an air fryer for a little bit of a healthier version. I took it out and tossed it in the sauce and it was perfect.

  • Jempa

    sauce consistency was a bit off but I think that is because I was cooking with a lot more meet and didn’t adjust the cornstarch enough. Still very good. I added some chili paste to the sauce and it added a nice kick.

    • Nathan

      Hi Jempa,

      Thank you for trying out the recipe and for commenting, have a great day!

      Nathan
      @chefsavvy

  • Kathleen Garza

    This passed the Hubby test, he loved it. We’re diabetic so I only used a 1/4 cup of brown sugar and packs splenda. Everyone loved it .

    • Nathan

      Hi Kathleen,

      I’m so glad you and your husband enjoyed this recipe! Thank you for commenting!

      Have a great day!

      Nathan
      @chefsavvy

  • I really love the look of it! Seems like a great one to serve with white rice! Thanks for sharing, Kelley. 😀 But is there any way I could cut down on the sodium?

    • Nathan

      Hi Luna,

      Thanks for commenting! You can reduce the sodium by watering down the low sodium soy sauce. Just add more water and less soy sauce. I hope you have a great day!

      Nathan
      @chefsavvy