The Best Mongolian Beef

If you’ve ever had a long day that ends with you face-first in a bag of cold takeout, I see you. And I’m here to offer a way better option. Mongolian Beef is the ultimate comfort dish — tender, saucy, and packed with flavor — and guess what? You can whip it up at home in just about 20 minutes. That’s right. No need to wait for delivery or settle for soggy leftovers.

This is one of those magical meals that feels fancy enough for date night but easy enough for a random Tuesday when your fridge is dangerously close to empty. The best part? It’s incredibly customizable, so you can make it work with what you’ve got on hand.

Let’s dive into why this Mongolian Beef recipe needs a spot in your weeknight dinner lineup.

Why You’ll Love This Mongolian Beef

Honestly, where do I begin?

It’s fast, flavorful, and far better than most takeout versions (yep, I said it). With that glossy, slightly sticky sauce clinging to every bite of tender beef, this dish is equal parts sweet, salty, and savory — with just a whisper of heat if you’re into that sort of thing.

Here’s why it deserves a repeat spot on your table:

• Quick to make – Under 30 minutes start to finish.
• Better than takeout – You control the quality (and the oil).
• Family-friendly – Even picky eaters will be licking their plates.
• Flexible – Swap out veggies, tweak the sauce, or make it spicy.

Ingredients You’ll Need

Here’s a breakdown of the flavor-building ingredients in this Mongolian beef recipe. Scroll down to the full recipe card for exact measurements, but here’s what you’ll want to gather:

For the Beef & Marinade

• Beef Steak: Flank, sirloin, skirt, or even ribeye – just slice it thinly against the grain.
• Soy Sauce, Shaoxing Wine, Water, Cornstarch, Sesame Oil: These work together to tenderize and flavor the meat.
• Garlic & Ginger: Fresh and punchy – a non-negotiable in stir-fries.

For the Sauce

• Soy Sauce + Dark Soy Sauce (optional): The umami backbone.
• Oyster Sauce + Hoisin Sauce: Add depth, sweetness, and a hint of spice.
• Honey: Balances the saltiness and adds shine.
• Five Spice: Just a touch to elevate everything.
• Cornstarch + Water: To get that luscious, glossy texture.
• Hot Sauce (optional): A little fire never hurt anyone.

Veggies

• Red Bell Pepper: Sweet and vibrant.
• White Onion: Adds that mellow, caramel-y flavor.
• Green Onions: For garnish and freshness.

Let’s Make Mongolian Beef

Ready to channel your inner takeout chef? Here’s how to make Mongolian beef at home — no wok required (but bonus points if you’ve got one!).

Step 1: Prep the Beef

Thinly slice your beef steak against the grain. This is the key to that melt-in-your-mouth texture. Toss it in your marinade of soy sauce, cornstarch, sesame oil, and Shaoxing wine. Let it hang out for 10–15 minutes while you prep everything else.

Step 2: Sizzle the Veggies

Heat some oil in a large skillet or wok. Add the onions and red bell pepper. Stir-fry for a few minutes until they’re just soft but still have a little crunch. Remove and set aside.

Step 3: Brown the Beef

In the same pan, add a bit more oil and sear the marinated beef in batches. You want a good sizzle and some caramelized edges. Don’t crowd the pan — give it room to breathe!

Step 4: Add the Aromatics

Toss in your garlic and ginger. Sauté for 30 seconds until fragrant (and your kitchen smells like magic).

Step 5: Pour in the Sauce

Whisk together your sauce ingredients: soy sauce, oyster sauce, hoisin, honey, five spice, water, and cornstarch. Pour it over the beef and stir until it thickens into a glossy, mouthwatering glaze.

Step 6: Bring It All Together

Add back your veggies and toss to coat everything evenly in that irresistible sauce. Garnish with green onions and serve hot over rice or noodles.

Chef Aneta’s Tips for Stir-Fry Success

Slice it thin – Seriously. Thin slices = tender beef.
Use high heat – Get that pan screaming hot for the best sear.
Make it ahead – You can marinate the beef the night before. Dinner in 10? Yes, please.
Double the sauce – If you’re saucy like me, make extra for drizzling over rice.

A Little Kitchen Story

You know those recipes you keep coming back to when life’s a little crazy? This is one of mine. It became a favorite during my first year juggling work, toddlers, and trying really hard not to eat cereal for dinner. One night, I threw this together with leftover steak and a lonely bell pepper… and the rest was chicken magic — err, beef magic.

It’s since become a weeknight staple, a Friday-night feast, and a what-do-I-feed-my-in-laws emergency solution. My kids ask for it like it’s pizza. That’s saying something.

FAQs About Mongolian Beef

Make Tonight a Mongolian Beef Night

There’s something deeply satisfying about making Mongolian Beef at home — watching the sauce bubble and cling to every slice of beef, hearing the sizzle, and smelling that sweet-savory aroma filling your kitchen. It’s quick, crowd-pleasing, and wonderfully cozy.

So next time you’re tempted to grab your phone and order in, remember: you’ve got this. A better version is waiting in your own kitchen — faster than delivery, and way more delicious.

More Delicious Recipes to Try After Mongolian Beef

If you loved the bold, saucy flavors of this homemade Mongolian Beef, you’re going to adore these other savory dishes from the Chicken Magic kitchen! Whether you’re planning meals for the week or just craving a new go-to dinner, these recipes bring the same flavor-packed energy with easy steps and accessible ingredients:

• For a cozy, melt-in-your-mouth comfort dish, try this Crock Pot Chicken and Gravy. It’s a slow-cooked classic that feels like a warm hug on a plate.
• Looking for another sweet-and-savory combo? You’ll love the Sweet Hawaiian Crockpot Chicken — it brings tropical vibes to your dinner table with hardly any effort.
• Craving more Asian-inspired magic? This Firecracker Chicken Stir Fry brings the heat, crunch, and color for a seriously satisfying one-pan meal.
• If you want to stick with beef but switch up the style, don’t miss the creamy decadence of Beef and Rotini in Garlic Parmesan Sauce — it’s pasta night with a bold twist.

Bookmark these flavorful recipes and keep your weeknight dinner game strong. Trust me, your future self (and your taste buds) will thank you!

Mongolian Beef

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• Author: Aneta
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

Tender slices of beef tossed in a rich, sweet-savory Mongolian sauce, stir-fried with colorful bell peppers and onions. This quick and flavorful Mongolian Beef is better than takeout and ready in just 20 minutes!

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Ingredients

Scale 1x2x3x

For the Beef & Marinade:

• 1 lb beef steak (flank, sirloin, skirt, or ribeye), thinly sliced against the grain

• 2 tbsp soy sauce

• 1 tbsp Shaoxing wine (or dry sherry)

• 1 tsp toasted sesame oil

• 1 tbsp cornstarch

• 1 tbsp water

For the Sauce:

• 3 tbsp soy sauce

• 1 tbsp dark soy sauce (optional)

• 1 tbsp oyster sauce

• 1 tbsp hoisin sauce

• 1 tbsp honey (or sugar)

• ½ tsp Chinese five spice

• 2 tsp cornstarch

• ¼ cup water

• 1 tsp hot sauce (optional)

For the Stir-Fry:

• 2 tbsp oil (vegetable or canola)

• 1 red bell pepper, chopped

• 1 white onion, sliced

• 3 garlic cloves, minced

• 1 tsp fresh ginger, grated

• 2–3 green onions, sliced (for garnish)

• 1 tsp sesame seeds (optional garnish)

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Instructions

1. Marinate the Beef:
   In a bowl, combine sliced beef with soy sauce, Shaoxing wine, sesame oil, cornstarch, and water. Mix well and set aside to marinate for 10–15 minutes.

2. Prepare the Sauce:
   In a separate bowl, whisk together soy sauces, oyster sauce, hoisin, honey, five spice, cornstarch, water, and optional hot sauce until smooth.

3. Cook the Veggies:
   Heat 1 tablespoon of oil in a skillet or wok over high heat. Add bell pepper and onion, stir-fry for 2–3 minutes until slightly tender. Remove from pan and set aside.

4. Cook the Beef:
   Add remaining oil and stir-fry the marinated beef in batches to get a nice sear. Avoid overcrowding the pan. Cook for about 2–3 minutes per side.

5. Add Aromatics:
   Stir in garlic and ginger, cooking for 30 seconds until fragrant.

6. Combine & Simmer:
   Pour in the sauce and stir. Let simmer until thickened and glossy, about 2 minutes. Return the veggies to the pan and toss to coat.

7. Serve:
   Garnish with sliced green onions and sesame seeds. Serve hot over rice or noodles.

Notes

For extra flavor, marinate the beef overnight.
Flank steak works best, but sirloin is a great substitute.
Love heat? Add red pepper flakes or extra hot sauce.
Make it gluten-free by using tamari instead of soy sauce and GF oyster/hoisin sauces.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stir-fry
• Cuisine: Chinese-American

Nutrition

• Serving Size: 1 serving
• Calories: 390 kcal
• Sugar: 10 g
• Sodium: 920 mg
• Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 70 mg