Mongolian Beef Recipe (2024)

Updated on March 11, 2023|By Kate|10 Comments

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Mongolian Beef Recipe is a quick and easy weeknight dinner that’s ready in just 30 minutes. So you can make dinner in less time than it takes to grab takeout.

This Mongolian Beef is just what I like in a weeknight dinner recipe – quick, easy, and tasty. Plus, my family loves Chinese food, so it’s a win-win.

Other than a little slicing and chopping, there’s almost no prep work involved in making this recipe. Also, there isn’t a lot of time involved in making this dish.

Ten of the 30 minutes are resting time, so there’s only about 20 minutes of actual hands-one time.

How to make Mongolian beef

Step 1: In a medium bowl, whisk soy sauce and cornstarch together.

Step 2: Add sliced beef to soy sauce mixture, and toss to coat. Set aside to rest for 10 minutes.

Step 3: Meanwhile, whisk hoisin sauce, sherry, and sugar together in a small bowl until combined. Set aside.

Step 4: Chop green onions into 1-inch pieces. Set aside.

Step 5: Heat the vegetable oil in a wok or a large skillet over medium-high heat.

Step 6: Add garlic, ginger, and beef with its sauce. Quickly toss to combine.

Step 7: Let the beef cook for 30 seconds without stirring.

Step 8: Stir in green onions, and cook, stirring regularly, until they’re just starting to wilt.

Step 9: Pour the hoisin sauce mixture in along with the sesame oil, and cook until just thickened.

Recipe Tips!

I prefer to use lite or reduced-sodium soy sauce in this recipe. It keeps the sauce from getting overly salty.
Flank steak is another great choice for this recipe.
This recipe moves pretty quickly. It’s a good idea to gather all of the ingredients and have them ready before beginning.

Recipe FAQs

Why coat the meat with cornstarch?

Coating the meat with cornstarch (velveting) helps to make the meat tender.

Is Mongolian beef spicy?

This recipe isn’t spicy. If you’d like to add some heat, add some chile sauce, like Sriracha or sambal oelek, to the sauce.

Is Mongolian beef sweet?

The sauce isn’t super sweet. The sauce is pretty balanced with just a bit of brown sugar to round it out. Feel free to add more sugar if you would like a sweeter sauce.

Serving suggestions

I serve the beef over white rice, brown rice, riced cauliflower, or noodles. I also like to pair it with a side of steamed broccoli or snow peas.

Storage

Store any leftover Mongolian beef in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.

More Chinese food favorites!

Sheet Pan Cashew Chicken
Easy Orange Chicken
Easy Cashew Chicken
Honey Garlic Chicken

If you’ve tried this Mongolian beef recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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5 from 5 votes

Mongolian Beef Recipe

Author Kate @ I Heart Eating

Course Main Course

Cuisine Chinese

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Take-out copycat recipe that’s ready in just 30 minutes.

Ingredients

▢ 1/4 cup reduced-sodium soy sauce
▢ 2 teaspoons cornstarch
▢ 1 ½ pounds petite boneless sirloin steak or a similar cut of beef, thinly sliced
▢ 1/4 cup hoisin sauce
▢ 2 tablespoons dry sherry or rice wine
▢ 2 tablespoons brown sugar packed
▢ 2 bunches green onions
▢ 2 tablespoons vegetable oil
▢ 3 cloves garlic minced
▢ 1 tablespoon minced ginger
▢ 1 teaspoon sesame oil

Instructions

In a medium bowl, whisk soy sauce and cornstarch together.
Add sliced beef to soy sauce mixture, and toss to coat.
Set aside to rest for 10 minutes.
Meanwhile, whisk hoisin sauce, sherry, and sugar together in a small bowl until combined. Set aside.
Chop green onions into 1-inch pieces. Set aside.
Heat the vegetable oil in a wok or a large skillet over medium-high heat.
Add garlic, ginger, and beef with its sauce. Quickly toss to combine.
Let the beef cook for 30 seconds without stirring.
Stir in green onions, and cook, stirring regularly, until they’re just starting to wilt.
Pour the hoisin sauce mixture in along with the sesame oil, and cook until just thickened.
I serve this over rice topped with a sprinkle of sesame seeds.

Notes

Soy sauce: I prefer to use lite or reduced-sodium soy sauce in this recipe. It keeps the sauce from getting overly salty.

Steak: Flank steak is another great choice for this recipe.

This recipe moves pretty quickly. It’s a good idea to gather all of the ingredients and have them ready before beginning.
Nutrition values are estimates.

Nutrition

Did You Make This Recipe?

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Originally published 1/16/18.

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Created by Kate

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

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