This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
This Mongolian beef is crazy tender with a crispy seared edge that gets coated in a bold sticky sauce. It’s way better than P.F. Changs and so easy to make at home!
If you want to try making this in the slow cooker, we love this Slow Cooker Mongolian Beef. It’s one of the top recipes on the website!
Easy Mongolian Beef Recipe
We love this slow cooker Mongolian beef so much at our house. It melts in your mouth perfectly and has the most amazing flavor. Even my picky eaters are always asking me to make it. So I knew that it was time to make an easy version that takes less than 30 minutes to make and tastes even better than….. dare I say… P.F. Chang’s!?
The magic to this meal is the crispy pan-fried beef that is so incredibly tender. My family likes it saucy so it’s smothered in that thick, delicious glaze. The flavor is unreal. Serve it up with some fresh steamed rice and these Asian lettuce wraps for a restaurant-quality meal that the whole family will go crazy over.
Ingredients You’ll Need
These simple ingredients combine to make the most tender and flavorful Mongolian beef! I love that so many of them are basic cooking staples and things you’ll already have on hand. Exact measurement are in the recipe card below.
- Flank Steak: Flank steak is a lean and flavorful cut of beef that’s perfect for Mongolian Beef. Slicing it thin ensures it cooks quickly and absorbs the tasty sauce.
- Cornstarch: Cornstarch is used to coat the sliced beef. It creates a light, crispy texture when cooked and helps the sauce cling to the meat, making each bite flavorful.
- Vegetable Oil: Used to cook the beef slices, giving them a nice sear.
- Low-Sodium Soy Sauce: Soy sauce adds that classic umami flavor and a touch of saltiness to the dish.
- Brown Sugar: Brown sugar adds sweetness to the sauce and also gives it a rich, caramelized glaze.
- Water: To thin out the sauce.
- Minced Ginger: So the sauce has a zesty and slightly spicy kick.
- Garlic Cloves: Minced to add savory flavor to each bite.
- Red Pepper Flakes: For some subtle heat.
- Green Onions: Sprinkled on top for a fresh garnish.
How to Make Mongolian Beef
Grab your ingredients and get ready to make the most flavor-packed beef ever! Since it only takes 25 minutes from start to finish, it’s the perfect dinner for busy weeknights.
- Coat Beef: Add the sliced flank steak and cornstarch to a large Ziploc bag. Then toss the beef to coat evenly.
- Sear: Heat a large skillet to high heat and add the vegetable oil. Add the steak in a single layer and cook on each side for about a minute until the edges just start to brown. Once the steak is cooked, remove and then set aside on a plate.
- Prepare Sauce: In a small mixing bowl combine soy sauce, brown sugar, water, ginger, and garlic. Add the sauce to the pan and bring to a boil.
- Combine: Add the steak to the sauce and allow the sauce to thicken for a couple of minutes.
- Garnish: Toss with the chopped green onions and then sprinkle with red pepper flakes.
Tips and Tricks for the Perfect Mongolian Beef
Getting your Mongolian beef just right is all about nailing those key steps. Here are some expert tips to ensure your dish comes out perfectly delicious:
- Slicing Your Beef: When slicing your flank steak make sure to slice it against the grain. I like to slice mine about 1/4 inch thick.
- Use a Hot Pan: Since the beef is so thin, you want to avoid overcooking. To get that crispy edge and tender center, make sure the pan is on hot heat so that it can quickly sear the edges of the beef and leave a nice and tender inside.
- Don’t Overcrowd the Pan: In order to cook the beef evenly and quickly in the hot pan, be sure to have the beef in single layers. You may have to work in smaller batches. You do not want the meat to steam which will make it lose that crispy signature edge.
- Make the Sauce Thicker: The cornstarch on the beef should thicken up the sauce, but if you would like a thicker sauce, just add a teaspoon of cornstarch at a time.
- Serve With: Mongolian beef is great served over some rice and with a side of stir-fried vegetables. Your favorite vegetables like broccoli, snap peas, etc. will make a great addition.
Storing Leftovers and Reheating
Store any leftover Mongolian beef you may have, because it’s great for heating up and enjoying later! I like to make a little extra rice as well for a quick lunch that’s super satisfying!
- In the Refrigerator: Store in an airtight container for up to 4 days.
- To Reheat: Warm over the stove on medium-low heat or in the oven, covered with aluminum foil, for about 10 minutes at 300 degrees Fahrenheit.
Looking for More Delicious Asian-Inspired Recipes?
Try these! Not only are they beyond easy to make, but SO flavorful and satisfying. Skip those costly delivery fees and enjoy flavor-packed Asian dishes from the comfort of your kitchen!
Pin this now to find it later
Pin It
Super Easy Mongolian Beef (Tastes Just like P.F. Chang’s!)
Ingredients
- 1 1/2 pounds flank steak, sliced thin
- 1/4 cup cornstarch
- 3 tablespoons vegetable oil
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 1 teaspoon minced ginger
- 3 garlic cloves, minced
- pinch of red pepper flakes
- green onions, sliced for garnish
Instructions
- In a large ziplock bag add the sliced flank steak and cornstarch. Toss the beef to coat evenly.
- Heat a large skillet to high heat and add the vegetable oil. Add the steak in a single layer and cook on each side for about a minute until the edges just start to brown. Once the steak is cooked, remove and set aside on a plate.
- In a small mixing bowl combine soy sauce, brown sugar, water, ginger, and garlic. Add the sauce to the pan and bring to a boil.
- Add the steak to the sauce and allow the sauce to thicken for a couple of minutes.
- Toss with the chopped green onions and sprinkle with red pepper flakes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pin this now to find it later
Pin ItSuper Easy Mongolian Beef (Tastes Just like P.F. Chang’s!)
Ingredients
- 1 1/2 pounds flank steak, sliced thin
- 1/4 cup cornstarch
- 3 tablespoons vegetable oil
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 1 teaspoon minced ginger
- 3 garlic cloves, minced
- pinch of red pepper flakes
- green onions, sliced for garnish
Instructions
- In a large ziplock bag add the sliced flank steak and cornstarch. Toss the beef to coat evenly.
- Heat a large skillet to high heat and add the vegetable oil. Add the steak in a single layer and cook on each side for about a minute until the edges just start to brown. Once the steak is cooked, remove and set aside on a plate.
- In a small mixing bowl combine soy sauce, brown sugar, water, ginger, and garlic. Add the sauce to the pan and bring to a boil.
- Add the steak to the sauce and allow the sauce to thicken for a couple of minutes.
- Toss with the chopped green onions and sprinkle with red pepper flakes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be made in crock pot after browning meat?
Yes, you can make this in the slow cooker. You will want to brown the meat a bit and then let it slow cook with the sauce in the slow cooker a flavorful dinner. Enjoy!
Made this tonight. Delicious, quick and easy. Wonderful. The only adjustment I’ll make is that next time I’ll cut some scallions in 2” lengths and cook them first, remove and proceed with recipe, then add scallions back in. Thank you for a great addition to our family’s dinner rotation.
FWIW I used skirt steak and it came out great.
Our 16 year old won our family NCAA bracket contest and picked this for her dinner. So yummy! Thank you for a great recipe.
AMAZING DELICIOUS EASY!!! THANK YOU.
What a great taste! Thank you for sharing
Thank you for the recipe, I have one question – may I replace the low sodium soy sauce with a light, or sweet soy sauce? Or, at worst, maggi (european version of soy sauce, similar to the dark one)?
Yes, either of those sounds great! I look forward to hearing how it turns out and what you love about it! Thanks for following along with me!
No, absolutely not
Nice. I’m going to try it soon. Thanks for sharing this recipe.
I love this recipe, so easy after work.
Ladies above, I also used a glass bowl for the meal and cornstarch, so much better than the plastic , It seems to coat better.
Made this tonight. My son ate 3 helpings! This was delish and so so easy! Thanks!
I made this recipe this evening and it was delicious! Really easy to make and I followed the directions exactly! Thanks for a super recipe.
Really fast and easy to make and tastes amazing
I just tried this recipe today and it turned out great!!
The sauce was little too salty for me so I just added cornstarch and water mixture to the sauce to make it thicker and mixed with the cooked beef.
I only need half of the sauce for the beef and I cooked broccoli using the leftover sauce.
They both are very tasty!!
i made this for Christmas supper,
it came out amazing!!
Another great recipe. My family has enjoyed each one we’ve tried. Please recommend a bowl or a Tupperware dish for mixing rather than a resealable plastic bag because plastic bags just end up in a landfill or waterway, whereas dishes can be washed and reused.
This is going to sound stupid, but I honestly never even thought of that idea… a Tupperware container would work great!
Good thinking, I agree. You can just swirl the meat around in a bowl with some cornstarch.
The Tupperware bowl method is how I do it. Far more environmentally friendly than wasteful plastic ziplock bags which at best can only be re-used a few times.
Come on Teresa let ppl do what they want
Tried this last night with my family and it was just like the restaurant version! This is one of my favorite restaurant dishes and I have tried other recipes, but this one lived up to my expectations! Absolutely delicious.
This was excellent and so easy! My whole family loved it.
Wow, so delicious. Just like at PF Chang’s.
Is it possible to substitute Potato Starch for the cornstarch? TIA
Yes, of course!