If you love bold flavors that come together quickly and effortlessly, this Mongolian Beef Recipe is going to be your new go-to meal. Packed with tender, crispy beef slices tossed in a sweet and savory sauce, along with crisp-tender carrots and red bell peppers, this dish delivers a beautiful balance of texture and taste. Whether you’re cooking for a weeknight dinner or want to impress guests with something easy yet impressive, this Mongolian Beef Recipe brings restaurant-quality flavors right to your home kitchen in just 30 minutes.

The dish shows a white plate filled with three layers: the bottom layer is plain white rice with soft, separate grains; the middle layer is a pile of dark brown, glossy stir-fried beef pieces, richly coated in sauce; the top layer includes thin strips of bright orange carrots, slices of red chili peppers, and green onion bits scattered all over, along with white sesame seeds sprinkled evenly across; the beef and vegetables have a shiny, slightly sticky texture, contrasting with the fluffy rice beneath. The white marbled surface is visible around the plate edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Getting the ingredients right is a breeze, and each one plays an important role in making this Mongolian Beef Recipe truly shine. From the thinly sliced flank steak to the fresh ginger and garlic, every element combines to build layers of flavor and texture.

1 carrot (peeled and julienned): Adds a sweet, crunchy bite with vibrant color.
1 red bell pepper (sliced into strips): Brings a mild sweetness and beautiful red hue.
1 Tbsp unsalted butter: Enhances richness and helps develop a lovely sear on vegetables.
2 Tbsp neutral oil (divided): Perfect for stir-frying without overpowering the sauce flavors.
1 lb flank steak (thinly sliced against the grain): The star protein, providing juicy, tender slices when cooked properly.
1/4 cup corn starch: Gives the beef a crisp coating and helps thicken the sauce.
1/3 cup green onions (thickly sliced from 4 stems): Adds a burst of fresh sharpness at the end.
1 tsp sesame seeds (optional garnish): Toasted seeds bring a subtle nutty crunch and added visual appeal.
1 tsp fresh ginger (peeled and grated): Imparts warmth and a hint of spice that wakes up the sauce.
4 garlic cloves (peeled and grated): Delivers aromatic depth and savory intensity.
1/3 cup brown sugar (packed): Balances the savory sauce with a luscious sweetness.
1/3 cup water: Helps blend the sauce ingredients and gives it the right consistency.
1/3 cup low-sodium soy sauce: Provides umami richness without too much saltiness.
1 tsp Sriracha (or added to taste): Adds a touch of heat to liven up the dish.

How to Make Mongolian Beef Recipe

Step 1: Coat the Beef

Start by placing your thinly sliced flank steak in a bowl and tossing it with the cornstarch until each slice is completely coated. This step is crucial as it helps create that irresistible crispy crust when the beef hits the hot skillet, locking in juices and texture.

Step 2: Prepare the Sauce

While the beef rests, combine the brown sugar, water, soy sauce, grated ginger, garlic, and Sriracha in another bowl. Stir everything until well mixed, then set your sauce aside. This sweet and savory combo will do all the heavy lifting when it comes to flavoring the dish.

Step 3: Stir-Fry the Vegetables

Heat 1 tablespoon of oil alongside 1 tablespoon of butter in a large skillet or wok over medium-high heat. Once hot, add the julienned carrot and red bell pepper strips. Stir-fry these just until they reach a crisp-tender texture—that perfect little crunch that complements the soft beef beautifully. Remove the vegetables and set them aside for later.

Step 4: Cook the Beef

Turn your heat up to high and add the remaining 1 tablespoon of oil. Once the skillet is sizzling, add the beef in a single layer without crowding the pan. Sear each side for about 2 minutes until a crispy, golden coating forms. If needed, cook the beef in batches to maintain that perfect sear. Don’t forget, more oil can be added if the pan dries out.

Step 5: Combine and Simmer

Return the cooked vegetables along with the green onions to the skillet. Pour the reserved sauce over everything and stir well to coat. Reduce the heat to medium-low and let the mixture simmer gently for about 3 minutes. This simmer lets the sauce thicken and cling to each piece of beef and vegetable, turning the dish glossy and completely mouthwatering.

How to Serve Mongolian Beef Recipe

The image shows four steps of cooking beef stir-fry in a white round pot on a white marbled surface. In the first step, raw red beef strips with white powder sprinkled on top fill a clear glass bowl. The second step shows thin orange carrot strips cooked in the white pot with slight browning at the bottom. The third step reveals browned beef strips spread out and lightly seared in the pot with some cooked brown bits visible. The final step shows the rich cooked beef in dark brown sauce mixed with cooked carrot strips and bright green pieces resembling spring onions, creating a colorful and textured dish. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To finish off your Mongolian Beef Recipe perfectly, sprinkle toasted sesame seeds on top. These tiny seeds add a delicate crunch and a warm, nutty note that elevates the dish visually and in flavor.

Side Dishes

This dish practically begs for steamed white rice or fluffy jasmine rice to soak up the luscious sauce. You could also serve it with stir-fried noodles or a simple side of sautéed greens to add some fresh balance to your plate.

Creative Ways to Present

For a fun twist, serve the Mongolian beef over cauliflower rice for a low-carb option or pile it into lettuce wraps for an interactive meal. You can also garnish with thinly sliced red chili or fresh cilantro for a burst of color and extra zing.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover Mongolian Beef Recipe into an airtight container and refrigerate. It will keep well for up to 3 days, making it an excellent choice for easy lunches or quick dinners later in the week.

Freezing

You can freeze leftover Mongolian beef by placing it in a freezer-safe container or resealable bag. Make sure to squeeze out excess air before sealing. It will stay fresh in the freezer for up to 2 months, perfect for meal prep or emergency cravings.

Reheating

Reheat gently in a skillet over medium heat or in the microwave, stirring occasionally to ensure even warmth. Adding a splash of water during reheating helps revive the sauce’s texture and prevents the beef from drying out.

FAQs

Can I use a different cut of beef for this Mongolian Beef Recipe?

Absolutely! While flank steak is ideal for its tenderness and thin slicing, sirloin or skirt steak can also work well. Just make sure to slice against the grain to maintain tenderness.

Is this recipe very spicy?

This Mongolian Beef Recipe is mildly spicy thanks to the Sriracha, but you can easily adjust the heat level to your liking by adding more or less or omitting it altogether.

Can I make this dish vegetarian?

Yes! Substitute the flank steak with firm tofu or seitan and follow the same steps. The sauce’s rich flavor will still make this dish incredibly satisfying.

How do I get the beef crispy without overcooking it?

Coating the beef in cornstarch and cooking it in batches over high heat ensures a quick sear that locks in juices while creating a crisp exterior. Avoid overcrowding the pan to keep the temperature high.

What’s the best way to slice the beef?

Slice the flank steak thinly at a slight diagonal against the grain, which helps break down the muscle fibers and results in more tender bites.

Final Thoughts

Trust me, once you try this Mongolian Beef Recipe, it will quickly become a favorite in your recipe rotation. It’s quick, packed with flavor, and comes together with simple ingredients you probably have on hand already. So go ahead, gather your skillet and those colorful veggies, and enjoy the warm, comforting taste of this classic dish at home.

Mongolian Beef Recipe