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Easy Mongolian Beef: Your 20-Minute Takeout Favorite at Home

Craving the rich, sweet, and savory flavors of your favorite Chinese takeout Mongolian Beef but short on time? Look no further! This incredible homemade Easy Mongolian Beef recipe delivers restaurant-quality taste in just 20 minutes, making it the perfect solution for a busy weeknight. Imagine tender, thinly sliced beef coated in a luscious, glossy sauce, served over fluffy rice with crisp, steamed broccoli. It’s an irresistible, satisfying meal that will quickly become a family favorite, much like our popular Easy Sesame Chicken and 10-Minute Teriyaki Shrimp.

Mongolian Beef over rice with broccoli in white bowl. A delicious and quick homemade takeout copycat recipe.

Why You’ll Absolutely Love This Homemade Mongolian Beef

If your schedule is packed with work commitments or exciting adventures, and you find yourself tired of the usual chicken dinners, this Mongolian Beef recipe is exactly what you need. It’s not just another meal; it’s a culinary escape that’s both quick and incredibly delicious. Here’s why this recipe stands out:

Lightning Fast: Ready in just 20 minutes, from start to finish. Perfect for busy weeknights when you need a satisfying meal without the long wait.
Restaurant Quality at Home: Achieve that authentic, addictive flavor profile you love from your favorite takeout spots, but with the freshness and control of a home-cooked meal.
Simple, Wholesome Ingredients: Made with everyday pantry staples and fresh ingredients, you’ll know exactly what’s going into your meal.
Perfectly Tender Beef: Our expert tips ensure your beef is melt-in-your-mouth tender, never chewy.
Sweet, Savory, and Customizable Sauce: The balanced sauce offers a delightful blend of sweetness and umami, with an optional kick of heat that you can adjust to your preference.
Complete Meal in One Bowl: Served rice bowl style with vibrant steamed broccoli, it’s a balanced and hearty dish that’s easy to prepare and even easier to enjoy.

Key Ingredients for an Authentic Mongolian Beef

Creating this easy Mongolian Beef relies on a few core ingredients that come together to form its signature flavor and texture. You’ll likely find most of these in your pantry already, making this a convenient and accessible recipe.

For the Tender Beef:

Beef (Sirloin or Flank Steak): The star of the show! We recommend sirloin or flank steak for their tenderness and ability to cook quickly when thinly sliced.
Salt and Pepper: Essential seasonings to enhance the natural flavor of the beef.
Cornstarch: A secret weapon! Cornstarch not only helps to tenderize the beef, giving it a velvety texture, but also provides a thin, crispy coating when seared, and later acts as a thickener for the sauce.
Olive Oil: Used for searing the beef to a perfect golden-brown. Any neutral high-heat oil works well.

For the Signature Mongolian Beef Sauce:

Light Brown Sugar: Provides the essential sweetness that balances the savory notes and gives the sauce its rich, caramelized flavor.
Low-Sodium Soy Sauce: Forms the savory, umami-rich base of the sauce. Using low-sodium allows you to control the saltiness more effectively.
Garlic Cloves (minced): Adds a pungent, aromatic depth that is fundamental to Asian cuisine. Freshly minced garlic is always best.
Sweet Chili Sauce (optional): For those who enjoy a little heat! This adds a subtle warmth and an extra layer of sweet-spicy complexity.
Ground Ginger: Contributes a warm, slightly spicy, and fragrant note that elevates the overall flavor profile of the sauce.
Cornstarch: Yes, it’s used twice! A small amount is added to the sauce mixture to ensure it thickens to that desirable glossy consistency.

Crafting the Perfect Mongolian Beef Sauce

The magic of Mongolian Beef truly lies in its incredible sauce. It’s a harmonious blend of sweet, savory, and aromatic notes that coats every piece of beef beautifully. Our recipe uses a straightforward combination of brown sugar, low-sodium soy sauce, minced garlic, a hint of ground ginger, and a touch of sweet chili sauce for an optional kick. The cornstarch in the sauce mixture is crucial for achieving that characteristic glossy, thick consistency that clings to the beef, making every bite flavorful. You can whisk this sauce together ahead of time and store it in the fridge, making your cooking process even faster when dinner time rolls around. Simply add it to your cooked beef, heat until thick and bubbly, and serve.

Choosing the Best Beef for Tender Results

The key to truly tender Mongolian Beef is selecting the right cut and preparing it correctly. We highly recommend using sirloin steak or flank steak. These cuts are naturally tender when cooked quickly and, most importantly, when sliced very thin. Aim for slices that are at least ¼ inch thin, but if you can achieve ⅛ inch thin slices, your beef will be even more wonderfully tender. The thinner the beef, the faster it cooks and the more succulent it becomes, preventing that undesirable chewy texture. Always slice against the grain to break down the muscle fibers, which further contributes to its tenderness.

Step-by-Step Guide: How to Make Easy Mongolian Beef

Follow these simple steps to bring your homemade Mongolian Beef to life in minutes. You’ll be amazed at how quickly this restaurant favorite comes together!

Prepare Your Sides: Start by cooking your rice according to your preferred method. If you don’t have a rice cooker, follow our Perfect Fluffy Rice recipe for stovetop perfection, or use our Fluffy Instant Pot Rice recipe for a hands-off approach. While the rice cooks, steam your broccoli florets until tender-crisp. You can even pop a bag of frozen broccoli into the microwave for a quick 3-minute steam.
Whisk the Sauce: In a medium bowl or measuring cup, combine all the sauce ingredients: low-sodium soy sauce, packed light brown sugar, minced garlic, sweet chili sauce (if using), ground ginger, and cornstarch. Whisk well until the cornstarch is fully dissolved and the mixture is smooth. Set aside.
Prepare and Sear the Beef: Pat your thinly sliced beef dry with paper towels. In a separate bowl, toss the beef slices with salt, pepper, and 1 tablespoon of cornstarch until each piece is lightly coated. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add half of the beef to the hot skillet, ensuring not to overcrowd the pan (this helps the beef sear rather than steam). Cook for about 1 minute per side, just until the beef is almost done and browned. It will finish cooking in the sauce. Remove the cooked beef to a plate and repeat with the remaining beef, adding a little more oil if needed.
Combine and Thicken: Once all the beef has been seared, return the first batch to the skillet. Give the prepared sauce mixture a quick whisk again (cornstarch can settle) and pour it over the beef in the skillet. Stir constantly to coat the beef evenly. Continue to cook, stirring often, for 2-3 minutes, or until the sauce thickens into a glossy, rich coating.
Serve and Enjoy: Remove from heat immediately. Serve your delicious Mongolian Beef generously over a bed of fluffy rice alongside your steamed broccoli. For an extra touch of freshness and flavor, garnish with chopped green onions or a sprinkle of sesame seeds. So quick, so easy, and so satisfying!

How to make Mongolian Beef and Broccoli at home in a few easy steps.

Expert Tips for Perfect Mongolian Beef Every Time

Achieving restaurant-quality Mongolian Beef at home is easier than you think, especially with these simple tips:

Beef Slicing is Key: As mentioned, thinness matters! Aim for slices no thicker than ¼ inch, ideally ⅛ inch. For easier slicing, partially freeze your beef for 15-20 minutes before cutting. Always slice against the grain to maximize tenderness.
Don’t Overcrowd the Pan: When searing the beef, work in batches. Overcrowding cools the pan and causes the beef to steam instead of sear, resulting in less browning and a tougher texture. Give each batch enough space to achieve that perfect caramelization.
Low-Sodium Soy Sauce is Your Friend: Many soy sauces can be quite salty. Opting for a low-sodium version gives you more control over the dish’s overall saltiness, allowing the other flavors to shine without being overwhelmed.
Mastering Your Rice: The foundation of any good Asian bowl! Whether you use our Perfect Fluffy Rice stovetop method or your Instant Pot, perfectly cooked, separate grains of rice enhance the whole meal.
Veggies Your Way: While steamed broccoli is a classic accompaniment, feel free to customize! Bell peppers, snap peas, carrots, or even a mix of stir-fry vegetables can be added for extra color and nutrition. Add them to the pan with the beef for the last few minutes of cooking or steam them separately.
Sauce Thickness: If your sauce isn’t thickening as much as you’d like, you can make a quick cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and stir it into the simmering sauce. Cook for another minute until it reaches your desired consistency.

Frequently Asked Questions About Mongolian Beef

Here are answers to some common questions about this delicious dish:

What exactly is Mongolian Beef?

Mongolian Beef is a popular Chinese-American stir-fry dish featuring thinly sliced beef, typically flank or sirloin, cooked quickly in a rich, dark, and glossy sauce. The sauce is characterized by its balance of sweet and savory flavors, often with hints of ginger and garlic, and sometimes a gentle spicy kick. Despite its name, it doesn’t originate from traditional Mongolian cuisine but is a beloved creation of Chinese restaurants in the US.

Can I make this recipe spicier or less spicy?

Absolutely! The heat level is fully customizable. If you love a fiery kick, increase the amount of sweet chili sauce or add a pinch of red pepper flakes to the sauce. For a milder version, simply omit the sweet chili sauce altogether.

What other vegetables can I use besides broccoli?

While broccoli is a fantastic choice, you can easily substitute or add other vegetables. Great options include sliced bell peppers (red, yellow, or orange), snap peas, snow peas, sliced carrots, green beans, or even mushrooms. You can stir-fry them briefly before adding the beef or steam them separately.

Can I use a different type of meat or make it vegetarian?

Yes! While beef is traditional, you can adapt this recipe. Chicken breast or thighs (sliced thin) work wonderfully for Mongolian Chicken. Pork tenderloin can also be used. For a vegetarian option, substitute the beef with firm tofu or tempeh, pressed and cubed, or a hearty mix of mushrooms.

Can I prepare Mongolian Beef ahead of time?

You can definitely do some prep work in advance. The sauce mixture can be made and stored in an airtight container in the fridge for up to 3-4 days. You can also slice the beef ahead of time and keep it refrigerated. For best results, cook the beef and combine with the sauce just before serving to maintain optimal texture and flavor.

How do I store and reheat leftovers?

Store any leftover Mongolian Beef (with or without rice and broccoli) in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently in a skillet over medium heat or in the microwave until heated through. If reheating in a skillet, you might add a splash of water or broth to loosen the sauce if it’s too thick.

Variations & Customizations

This Easy Mongolian Beef recipe is incredibly versatile, allowing you to tailor it to your taste and dietary needs:

Gluten-Free: Simply swap out regular soy sauce for Tamari, which is a gluten-free alternative with a similar rich flavor profile.
Low-Carb: Serve the Mongolian Beef with cauliflower rice, spiralized zucchini noodles, or an extra generous portion of steamed vegetables instead of traditional rice.
More Vegetables: Boost the veggie content by adding thinly sliced bell peppers, carrots, snow peas, or sliced onions to the skillet during the last few minutes of cooking, allowing them to crisp-tenderize in the sauce.
Nutty Flavor: A sprinkle of toasted sesame seeds or chopped peanuts/cashews at the end can add a lovely textural contrast and nutty aroma.
Citrus Brightness: A squeeze of fresh orange juice or lime juice in the sauce can add a bright, zesty note that complements the sweet and savory flavors.

Serving Suggestions for Your Mongolian Beef

This dish is designed to be a complete meal, but here are some ways to make it even more delightful:

Classic Rice Bowl: Serve over a bed of fluffy white or brown rice, with a side of perfectly steamed broccoli.
Noodle Bowl: For a different texture, serve it over stir-fried noodles or lo mein instead of rice.
Lettuce Wraps: For a lighter option, spoon the Mongolian Beef into crisp lettuce cups (like butter lettuce or romaine) for a refreshing appetizer or meal.
Garnish Galore: Always finish with a sprinkle of fresh green onions for a pop of color and mild oniony flavor. Toasted sesame seeds also add a lovely crunch and visual appeal.

For more fantastic and easy recipes like this one, be sure to browse our comprehensive Asian Category. You’ll find plenty of inspiration for delicious, quick-to-make meals.

If you love this recipe and decide to make it, we’d be thrilled to see your creation! Snap a photo and share it on INSTAGRAM! Don’t forget to tag us @crunchycreamysweet so we can admire your culinary masterpiece and leave a comment! 😀

Mongolian Beef Rice Bowl with broccoli in white bowl.

Easy Mongolian Beef

Author: Anna

This Easy Mongolian Beef is a restaurant takeout copycat dish that takes only 20 minutes to make! Flavorful beef in sauce, served with steamed broccoli, rice bowl style.

Prep Time: 5 mins

Cook Time: 12 mins

Total Time: 17 mins

Course: Dinner

Cuisine: Asian

Servings: 4 people

Calories: 363 kcal

Ingredients

1 lb beef sirloin or flank steak, sliced at least ¼” thin
¼ teaspoon salt
½ teaspoon black pepper
1 tablespoon cornstarch
1 tablespoon olive oil
¼ cup packed light brown sugar
¼ cup low-sodium soy sauce
2 garlic cloves minced
2 tablespoon sweet chili sauce optional, adds heat
1 tablespoon cornstarch
¼ teaspoon ground ginger

Instructions

Make the sauce mixture, by whisking the following in a measuring cup: soy sauce, brown sugar, minced garlic, sweet chili sauce, ginger and cornstarch. Set aside.
Heat up oil in a large pan. Toss beef with salt, pepper and cornstarch. Add half beef to pan and cook 1 minute per side, just until almost done. It will finish cooking with sauce. Remove onto a plate, repeat with second part of beef. Add more oil to pan if needed. When the second batch is done, add the first one and the sauce. Mix well. Stirring often, cook until the sauce thickens.
Serve with cooked rice and steamed broccoli. Garnish with chopped green onions.

Notes

Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate.

Nutrition

Tried this recipe? Leave a comment with rating below!

This recipe was originally published on February 27th, 2017 and updated on October 24th, 2019.