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This easy Mongolian Beef Stir Fry is made with tender slices of flank steak, crisp vegetables, and a sweet-and-savory sauce with garlic, ginger, and soy sauce. It’s a flavorful, healthier take on your favorite takeout dish that you can make right at home.
I love serving this beef stir fry over jasmine rice to soak up all that delicious sauce. It’s an easy dinner that the whole family can enjoy, and you can adjust the spice level to your liking.
The sweet, savory, spicy taste of this easy Mongolian Beef recipe is so addictive, it will have you coming back for more! It’s such a simple way to make a great meal come to life that will make everyone happy at the dinner table. This flavor-packed beef stir fry is loaded with veggies topped with sesame seeds, and served over rice! You really can’t go wrong! You can now enjoy your favorite Chinese food at home and skip going to Chinese restaurants. My kids will have this every day and won’t complain.
You may also want to check out my Mongolian Chicken recipe. It’s so good. If you’re looking for other delicious stir fry recipes, also try my Easy Chicken Asparagus Stir Fry and Easy Orange Chicken Stir Fry!
Recipe summary
- Sweet, savory sauce! The beef strips are dusted with cornstarch and then coated with honey, soy sauce, garlic, and ginger, creating a rich and velvety sauce that’s utterly delicious!
- An easy stir-fry recipe. Made with kitchen staple ingredients, this yummy stir-fry goes from pantry to table in just 15 minutes!
- Wholesome. Packed with veggies, serve with some jasmine rice or cauliflower rice for a balanced meal that’s loaded with goodness.
Ingredients you’ll need
This is just a list of the ingredients you will need to make this dish. The full measurements are found further down in the recipe card.
- Flank steak: I like using flank steak because it cooks quickly and works well in stir-fries. Sirloin is another good option. Be sure to slice the beef thinly against the grain.
- Vegetables: Carrots, red bell peppers, and green onions add color, flavor, and a little crunch.
- Cornstarch: Coats the beef and helps create that delicious, slightly thickened sauce.
- Soy sauce: I use low-sodium soy sauce to give the Mongolian beef sauce its savory flavor.
- Honey: Adds sweetness to balance the soy sauce. Brown sugar works too.
- Garlic and ginger: Freshly grated garlic and ginger give the sauce plenty of flavor.
- Sriracha: Adds a little heat. You can adjust the amount or leave it out for a milder stir-fry.
How to make Mongolian Beef Stir-Fry
Before you start: Have the beef sliced, vegetables chopped, and sauce ingredients ready to go. Stir-fries cook quickly, so having everything prepared makes the process much easier.
Prep your ingredients: chop your veggies into thin strips and your steak into even, thin slices. Peel and grate your garlic and ginger.
Next, in a Ziploc bag, coat the beef with cornstarch and toss to coat well. Then, make your sauce – in a small bowl, mix all your ingredients
Return the vegetables to the skillet with the beef, then pour in the prepared Mongolian sauce. Toss everything together and cook for about 2 to 3 minutes, stirring frequently, until the sauce thickens and coats the beef. Serve immediately with jasmine rice and sesame seeds, if desired.
Tips for the best Mongolian beef stir fry
- Slice the beef against the grain: This helps keep the flank steak tender. Cut it into thin, even strips so it cooks quickly.
- Prep everything first: Have the vegetables chopped and the sauce mixed before heating the skillet.
- Use a hot skillet: Medium-high heat helps the beef sear quickly instead of steaming.
- Avoid overcrowding the pan: If needed, cook the beef in batches to get a better sear.
- Don’t overcook the vegetables: I like keeping them slightly crisp so they add some texture to the dish.
- Adjust the heat: Add more or less sriracha depending on how spicy you like your Mongolian beef.
Common questions
Look for the lines running through the meat. Those are the muscle fibers, or grain. Slice across those lines instead of cutting in the same direction. This shortens the muscle fibers and makes the beef easier to chew.
I like flank steak because it cooks quickly and tastes great. Sirloin steak also works well. Whichever cut you choose, slice it thinly against the grain to keep the beef tender.
I find this dish works great with rice. Jasmine rice adds a lovely aromatic balance to the dish, but you could also go for noodles.
Yes! You can slice the beef, chop the vegetables, and mix the sauce ahead of time. Store everything separately in the refrigerator until you’re ready to cook. Since the stir-fry cooks quickly, I prefer making it fresh when possible.
How to store and reheat leftovers
Refrigerator: Store leftover Mongolian beef stir-fry in an airtight container in the refrigerator for 3 to 4 days.
Freezer: You can freeze leftovers in a freezer-safe container for up to 3 months for best quality. Keep in mind that vegetables may soften after thawing.
Reheating: Warm leftovers in a skillet over medium-low heat until heated through. Add a splash of water if the sauce has thickened too much. You can also reheat individual portions in the microwave.
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Mongolian Beef Stir Fry
Video
Ingredients
- 1 large carrot , peeled and julienned
- 1 red bell pepper , sliced into strips
- 3-4 green onions , thickly sliced, from 4 stems
- 2 tablespoons oil, divided
- 1 pound flank steak thinly sliced
- 1/4 cup cornstarch
Sauce:
- 1 teaspoon fresh ginger , peeled and grated
- 4 garlic cloves, peeled and grated
- 2 tablespoons honey
- 1/4 cup water
- 1/3 cup low-sodium soy sauce
- 1 teaspoon Sriracha or any hot sauce of choice, to taste
Optional:
- steamed jasmine rice and a sprinkle of sesame seeds, to serve
Instructions
- Start by chopping the veggies. Peel the 1 large carrot and cut lengthwise into 1/2-inch thick slices. Stack the slices on top of each other and slice again into thin strips.
- Cut off the top of the 1 red bell pepper and separate the pepper flesh from the white inner core. Discard the core and membranes, then thinly slice into long strips.
- Peel and grate the garlic and the Ginger, set aside.
- Next cut the 1 pound flank steak thinly sliced against the grain into thin slices, about 1/4-inch thick.
- Place the sliced beef and 1/4 cup cornstarch into a large Ziploc bag. Shake well until fully coated with cornstarch.
- Heat a skillet or a wok over medium-high heat. Add 1 tablespoon of the 2 tablespoons oil. Add carrots, 3-4 green onions , and peppers, and sauté for 2-3 minutes until crispy yet tender.
- Meanwhile, combine all the sauce ingredients in a bowl (1 teaspoon fresh ginger , 2 tablespoons honey, 4 garlic cloves, 1/4 cup water, 1/3 cup low-sodium soy sauce, and 1 teaspoon Sriracha or any hot sauce of choice) whisk well, and set aside. Remove the veggies from the skillet and set aside.
- Add the remaining 1 tablespoon of the oil to the skillet and heat until hot.
- Add beef to the hot oil and sauté until it is seared on all sides but barely cooked in the center, about 2 minutes.
- Once the beef is done, add in the sautéed veggies. Pour the prepared sauce and mix well until all the ingredients are well combined.
- Cook for about 3 minutes until sauce thickens. Serve immediately with steamed jasmine rice and a sprinkle of sesame seeds and enjoy!
Notes
- Slice the flank steak thinly against the grain for tender beef.
- Have all your ingredients prepped before you start cooking. Stir-fries come together quickly.
- Use a large skillet or wok and cook the beef in batches if needed.
- Keep the vegetables slightly crisp so they don’t become too soft when you add the sauce.
- Use low-sodium soy sauce to control the saltiness.
- Adjust the sriracha to your preferred spice level.
- Serve with jasmine rice, brown rice, noodles, or cauliflower rice.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is wonderful. I asked my family to cook
It again for my birthday. It is really awesome. You can upgrade the meat.the time is way off.
Thanks, Barb. Happy you all loved it.
10 minutes prep time is completely inaccurate! And I wouldn’t recommend, “reheating leftovers in the fridge”. It is very tasty and fresh though! I’d recommend making it.
So yummy
Full of flavour & yet so easy to make!
Full of flavour! Has become my go meal on lazy days – so east to make! Love it
Easy and quick to cook!
All your recipes are so amazing! This is my fifth recipe I’ve tried this week. Happy to have found a website with simple, healthy and tasty recipes. 🙂
Thank you so much. How sweet of you
I cooked thus for the family and it was great! A recipe to keep in our household .
Easy enought for hubby and teenager to whip up for a quick healthy dinner.
And I love that there is just freshness in the sauce not a long list of processed products!
Looking forward to checking out your other recipes on here x
I made this for dinner yesterday. It was easy to prepare & delicious!
Glad you loved it
Absolutely fantastic! Used boneless short ribs for the meat and it came out incredible. The sauce proportions can be changed to suit any palate.
Thanks for the feedback. Glad you liked it
Do the instructions cut off at 9? What are you supposed to do after you brown the meat?
Hi there. So sorry about that mishap. I fixed the error. there are 3 more steps: Once the beef is done, add in the sautéed veggies.
Pour the prepared sauce and mix well until all the ingredients are well combined.
Cook for about 3 minutes until sauce thickens.
Serve immediately and enjoy!