Mongolian Beef

If you’ve ever stood in your kitchen at 5:30 p.m., staring at a pack of beef and wondering how to turn it into something that doesn’t taste like Tuesday again… this Mongolian Beef is about to save your week.

This Mongolian Beef recipe is savory, slightly sweet, just a little spicy, and packed with tender strips of beef, colorful bell peppers, and onions. It’s one of those meals that feels like takeout—but better. And the best part? You can have it on the table in about 30 minutes.

As a busy home cook myself, I love recipes that feel special without requiring a culinary degree or a sink full of dishes. This one checks every box: simple ingredients, bold flavor, and leftovers that taste just as good the next day (maybe even better).

Let’s make dinner something everyone actually gets excited about.

Why You’ll Love This Mongolian Beef

There are plenty of Mongolian Beef recipes out there, but this one has earned a permanent spot in my rotation. Here’s why:

• Fast and doable – Just 10 minutes of prep and about 20 minutes of cooking.
• Big flavor, simple pantry ingredients – Soy sauce, brown sugar, garlic, ginger. Nothing fancy.
• Perfect balance – Savory, slightly sweet, and customizable heat with Sriracha.
• Family-friendly – You can tone down the spice for picky eaters.
• Great for leftovers – The sauce thickens beautifully when reheated.

It’s the kind of dish that makes your house smell like you’ve been cooking all day. And let’s be honest, that’s a win.

Ingredients You’ll Need

For the Mongolian Beef

• 2 lb beef stew tips, flank steak, or New York strip (trimmed and sliced thin against the grain)
• ½ cup cornstarch
• ½ cup neutral oil (like canola or vegetable oil)
• 4 stalks green onions (green parts only, cut into 2-inch pieces)
• 3 bell peppers, sliced into strips
• 1 large onion, sliced into ¼-inch rings

For the Sauce

• 2 teaspoons ginger powder (or double if using fresh grated ginger)
• 4–5 garlic cloves, minced
• ½ cup low sodium soy sauce
• ½ cup water
• ½ cup brown sugar
• 1 teaspoon Sriracha (adjust to taste)

These ingredients work together to create that classic Mongolian Beef flavor—rich, glossy, and deeply satisfying.

How to Make Mongolian Beef (Step-by-Step)

Don’t worry—this comes together quickly. Just read through once before starting so you feel confident and ready.

Step 1: Coat the Beef

Place your sliced beef and cornstarch into a large zip-top bag. Seal and shake until every strip is evenly coated.

This step gives the beef that irresistible crisp exterior and helps thicken the sauce later.

Step 2: Cook the Bell Peppers

Heat a large skillet over high heat. Add enough oil to coat the bottom.

Add the bell peppers and sauté for 3–4 minutes, stirring often. You want them slightly browned but still with a little crunch. No mushy peppers here.

Remove them from the pan, leaving the oil behind.

Step 3: Sear the Onion

In the same skillet, add the onion slices. Cook for about 3–4 minutes until slightly charred on the edges.

Remove and place them in the bowl with the peppers.

Step 4: Sear the Beef

Add more oil if needed. Shake off excess cornstarch from the beef and cook in batches.

Cook each batch in a single layer for about 1 minute per side. Don’t overcrowd the pan—this is key. If the beef is crowded, it will steam instead of sear.

Transfer cooked beef to a separate bowl.

This is where the magic happens. Those browned bits in the pan? Pure flavor.

Making the Mongolian Beef Sauce

Drain off most of the oil but leave the browned bits in the skillet.

Add:

• Soy sauce
• Water
• Brown sugar
• Ginger
• Garlic

Bring it to a boil, scraping up all those flavorful bits from the bottom. Let it boil for 1–2 minutes to reduce slightly.

Add Sriracha if you want a little heat.

The sauce will smell incredible at this point. Sweet, savory, garlicky—it’s basically dinner perfume.

Bring Everything Together

Return the beef to the skillet and stir to coat in the sauce.

Let it come back to a boil. The sauce will thicken beautifully thanks to the cornstarch on the beef.

Add the bell peppers, onions, and green onions. Stir just until heated through.

That’s it. Your Mongolian Beef is ready to serve.

Spoon it generously over hot steamed rice and watch everyone suddenly appear in the kitchen asking, “Is dinner ready?”

Cooking Tips for the Best Mongolian Beef

Let’s make this foolproof.

Slice against the grain.
This keeps the beef tender instead of chewy.

Don’t skip the cornstarch.
It creates that silky, restaurant-style sauce.

Control the sweetness.
If you prefer it less sweet, reduce the brown sugar slightly. One reader mentioned it was a bit sweet for them, so don’t be afraid to adjust.

Double the sauce for leftovers.
One sweet reader told me she doubled the sauce so she could reheat leftovers the next day—and her in-laws loved it. I fully support this strategy. More sauce is never a bad idea.

If your sauce thickens too much? Just add a splash of water while reheating. No stress.

A Little Kitchen Story

This Mongolian Beef saved me during one of those weeks where life felt like one giant to-do list. Between errands, emails, and trying to remember if I signed that school form (again), I needed something fast but comforting.

I threw this together on a Wednesday night, and the quiet that fell over the table when everyone took their first bite? That was the only review I needed.

Sometimes the simplest meals create the warmest moments.

What to Serve with Mongolian Beef

Keep it simple and comforting:

• Steamed white rice
• Brown rice
• Fried rice
• Simple stir-fried broccoli
• Even noodles if that’s what you have

This Mongolian Beef also works beautifully for meal prep. Pack it into containers with rice, and lunch is handled for days.

FAQs About Mongolian Beef

Nutrition Snapshot

Per serving (based on 8 servings):

• 444 calories
• 27g fat
• 23g protein
• 27g carbohydrates

It’s hearty, satisfying, and full of flavor—without needing anything complicated.

Let’s Get Dinner on the Table

There’s something so comforting about a skillet full of glossy, saucy Mongolian Beef sizzling on the stove. It feels special enough for company but easy enough for a random Tuesday.

If you’ve been craving takeout but want to stay in your cozy clothes, this Mongolian Beef is your answer. It’s quick, reliable, and full of that sweet-and-savory flavor we all love.

So grab that skillet, slice that beef, and let dinner practically cook itself. I promise—once you make this Mongolian Beef, it’ll become one of those recipes you turn to again and again.

And honestly? Those are the best kinds of meals.

More Cozy Dinners to Try Next

If this Mongolian Beef made your kitchen smell amazing and your family ask for seconds, I have a feeling you’ll love these next picks too. They keep that same bold, comforting flavor vibe—just with a fun little twist.

• Try a hands-off version with this tender, saucy Slow Cooker Mongolian Beef — perfect for those days when you want dinner cooking while you tackle everything else on your list.
• If you’re craving that classic takeout pairing, this savory Chinese Beef and Broccoli brings rich garlic-soy flavor and perfectly crisp broccoli to the table.
• In the mood for noodles? These saucy Korean Beef Noodles are quick, cozy, and absolutely weeknight-worthy.
• For something colorful and veggie-packed, this simple Beef Stir Fry with Vegetables is fresh, fast, and full of flavor.

And if you enjoy seeing how different kitchens put their spin on this takeout favorite, you might also love this flavorful take from The Woks of Life Mongolian Beef Recipe.

However you serve it, there’s always another delicious dinner waiting just around the corner.

Mongolian Beef

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• Author: Mounia
• Total Time: 30 minutes
• Yield: 8 servings 1x

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Description

This Mongolian Beef is a quick 30-minute dinner made with tender beef strips, sautéed bell peppers, onions, and a rich sweet-savory garlic soy sauce. Better than takeout and perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

Mongolian Beef

• 2 lb beef stew tips, flank steak, or New York strip, trimmed and sliced thin against the grain

• 1/2 cup cornstarch

• 1/2 cup neutral oil (vegetable or canola)

• 4 stalks green onions (green parts only), cut into 2-inch pieces

• 3 bell peppers, sliced into strips

• 1 large onion, sliced into 1/4-inch rings

Mongolian Beef Sauce

• 2 teaspoons ginger powder (or 1 tablespoon fresh grated ginger)

• 4–5 garlic cloves, minced

• 1/2 cup low sodium soy sauce

• 1/2 cup water

• 1/2 cup brown sugar

• 1 teaspoon Sriracha (optional, adjust to taste)

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Instructions

1. Place sliced beef and cornstarch in a large zip-top bag. Seal and shake until beef is evenly coated.

2. Heat a large skillet over high heat. Add enough oil to coat the bottom.

3. Add bell peppers and cook for 3–4 minutes until slightly tender but still crisp. Remove and set aside.

4. In the same skillet, cook onions for 3–4 minutes until slightly charred. Remove and set aside with peppers.

5. Add more oil if needed. Cook beef in batches in a single layer for about 1 minute per side. Do not overcrowd. Transfer cooked beef to a bowl.

6. Drain excess oil, leaving browned bits in the pan.

7. Add soy sauce, water, brown sugar, ginger, and garlic. Bring to a boil while scraping the bottom of the pan.

8. Simmer 1–2 minutes until slightly reduced. Add Sriracha if using.

9. Return beef to the skillet and stir to coat. Bring to a boil to thicken the sauce.

10. Add bell peppers, onions, and green onions. Stir and heat through. Serve over steamed rice.

Notes

Slice beef against the grain for maximum tenderness.

Cook beef in batches to get a proper sear.

Reduce brown sugar slightly if you prefer a less sweet sauce.

Add a splash of water when reheating leftovers if sauce thickens too much.

Great for meal prep and reheats beautifully.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: 1 serving
• Calories: 444
• Sugar: 16g
• Sodium: 632mg
• Fat: 27g
• Saturated Fat: 7g
• Unsaturated Fat: 18g (estimated)
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 2g
• Protein: 23g
• Cholesterol: 78mg