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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!
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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.
I absolutely love love this recipe however only have sirloin on hand, can I use that instead of the flank steak? Thanks in advance!!
Amazinggggg! So easy and tatsty
It was amazing and my whole family loved it. Only thing I will change for next time is to use less sugar. It was a little too sweet but still delicious.
I agree.
Great recipe, its a regular in our home! I love the sauce so I always make extra, also garnish with some fresh sliced jalapeños for added freshness and spice! So delish!!
Thank you for sharing this recipe! I made it tonight and it was delicious. Me, my boyfriend, and 2 year old loved it. 🙂
Delicious, better than take-out and easy too.
One of the best ever mongolian beef recipe i have ever tried so far. Thanks for sharing this recipe with all of us. Even i have a special slow cooker mongolian beef recipe as well.
This recipe is amazing, if I could give it more stars I would! Be sure you follow the instructions on not crowding the pan when cooking the meat. It takes a few extra minutes but is so important to get that fantastic texture.
This sounds really delish. I love Mongolian Beef, but I can’t have any kind of soy. Any suggestions for a substitute?
Worcestershire sauce will work to substitute for the soy sauce.
We used 50% soy sauce and %50 coconut aminos and worked great. You should be able to do just coconut aminos and a little less brown sugar since the coconut aminos are sweeter than soy sauce.
Absolutely delicious!
Hi there! Should I up the sauce if I am going to add extra veggies like broccoli and carrots? Thanks! Can’t waist to try it!
Yes, that would be best to make sure there is enough to cover the beef and vegetables. Great idea! Let me know how it turns out!
I made it with tofu for myself and beef for my husband. Added thinly sliced carrots and bell peppers plus snap peas. It was so good! For the tofu version I just made the straight substitution—followed the recipe as written (I.e., dredged in cornstarch). Simple and delicious!
I found by reducing the cornstarch and placing the cooked strips on a cooling rack, the beef turned out delightfully crispy! Adding the pepper flakes to the cornstarch mix allowed a bit more of my preferred heat to soak into the meat.
In the sauce I replaced some water with black Chinkiang vinegar and found it added an extra sweet and sour tang. Replacing the brown sugar with maple syrup also made this recipe a little more health conscious 🙂
Best Mongolian Beef recipe! Eady and my family loved it!
Can I substitute flour for cornstarch?
Yes, that will work.
Too sweet