Name: Quick and Easy Mongolian Beef Stir-Fry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese-American
Ingredients: 1 pound flank steak, thinly sliced against the grain; 1/4 cup cornstarch; 2 tablespoons vegetable oil; 1/2 cup soy sauce; 1/2 cup water; 1/3 cup brown sugar; 1 tablespoon hoisin sauce; 1 teaspoon grated fresh ginger; 3 cloves garlic, minced; 4 green onions, sliced; Sesame seeds, optional

Jump to Recipe·Print Recipe

If you’re craving a dish that bursts with bold flavors, tender beef, and a perfect balance of sweet and savory, this Quick and Easy Mongolian Beef Stir-Fry Recipe is going to become your new weeknight superstar. This Chinese-American favorite takes only about 30 minutes from start to finish, delivering a restaurant-quality experience right in your own kitchen. With thinly sliced flank steak coated in a crisp cornstarch crust and drenched in a glossy sauce of soy, brown sugar, and hoisin, each bite feels indulgently satisfying yet surprisingly simple to prepare. If you want a comforting, mouthwatering dinner that never fails to impress, this recipe is just what you need.

Ingredients You’ll Need

In the image, there is one main white round plate in the center filled with many thin slices of raw red meat, showing a fresh and slightly marbled texture. Surrounding the plate are seven small white bowls and clear glass bowls arranged in a circular pattern on a white marbled surface. Starting from the top left and moving clockwise, the first bowl contains a light pale yellow liquid, the next one has a dark brown thick liquid, followed by a small bowl with finely minced light yellow garlic. Moving further right, there is a bowl with white powder, a clear glass bowl containing light to medium brown sugar, another clear glass bowl with chopped green onions, and finally, a small bowl with a paste of light beige ginger. The setup is clean and simple with all ingredients visually separated and clearly visible. photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients for this dish is refreshingly straightforward, but don’t let their simplicity fool you. Each item plays a crucial role in building the rich layers of flavor, giving you a stir-fry that is as vibrant in taste as it is in color and texture.

1 pound flank steak, thinly sliced: The star of the dish, sliced against the grain for ultimate tenderness.
1/4 cup cornstarch: Creates a crispy coating on the beef, locking in juicy goodness.
2 tablespoons vegetable oil: Perfect for high-heat stir-frying without overpowering the flavors.
1/2 cup soy sauce: Adds saltiness and depth to the signature savory-sweet sauce.
1/2 cup water: Helps balance and dilute the sauce to just the right consistency.
1/3 cup brown sugar: The key to that irresistible, glossy sweetness.
1 tablespoon hoisin sauce: Brings a subtle tangy richness that complements soy sauce beautifully.
1 teaspoon grated fresh ginger: Offers a bright, zesty kick that elevates the overall flavor.
3 cloves garlic, minced: Infuses the dish with aromatic warmth.
4 green onions, sliced: Adds freshness and a pop of color just before serving.
Sesame seeds (optional): A lovely nutty garnish to finish the dish with a delicate crunch.

How to Make Quick and Easy Mongolian Beef Stir-Fry Recipe

Step 1: Prepare the Beef

Start by slicing your flank steak as thinly as possible against the grain—this step is crucial for tenderness. Then, toss the beef slices in cornstarch until each piece is evenly coated. This creates a wonderful crispy exterior once cooked, locking in all the juiciness and flavor you want.

Step 2: Cook the Beef

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the beef slices in a single layer—avoid crowding the pan—to get a nice sear. Cook them for about 2 to 3 minutes on each side until they’re golden brown and a little crispy. Once perfectly cooked, remove the beef and set it aside to rest for a moment.

Step 3: Build the Sauce

Using the same pan, lower the heat to medium and toss in the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, which is the secret to infusing the sauce with deep flavor. Pour in the soy sauce, water, brown sugar, and hoisin sauce, stirring well to combine. Bring everything to a gentle simmer, allowing the sugar to dissolve and the sauce to thicken slightly over 2 to 3 minutes.

Step 4: Combine and Finish

Return the crispy beef to the skillet and toss well so that every slice is gleaming with the rich sauce. Stir in the sliced green onions and cook for one more minute—this adds a fresh, vibrant snap of flavor. Your Quick and Easy Mongolian Beef Stir-Fry Recipe is now ready to serve piping hot.

How to Serve Quick and Easy Mongolian Beef Stir-Fry Recipe

Quick and Easy Mongolian Beef Stir-Fry Recipe - Recipe Image

Garnishes

To elevate this dish, sprinkle some toasted sesame seeds on top for a subtle nutty crunch and an appealing finish. A few extra green onion slices also brighten up the plate and bring a mild oniony freshness.

Side Dishes

Classic steamed white rice or fragrant jasmine rice pairs beautifully with the sweet and savory sauce, soaking up every bit of flavor. Alternatively, serve with egg noodles or even sautéed vegetables for a colorful, balanced plate.

Creative Ways to Present

For an eye-catching presentation, serve your Mongolian beef over a bed of steamed broccoli or snap peas for extra crunch and vibrant color. You can also wrap the beef in lettuce leaves for a fresh, handheld twist that’s perfect for informal gatherings.

Make Ahead and Storage

Storing Leftovers

Leftover Mongolian beef keeps very well in an airtight container in the refrigerator for up to 3 days. The beef maintains its tenderness and the sauce stays thick and delicious, making it an excellent option for next-day lunches or quick dinners.

Freezing

If you want to keep it longer, you can freeze portions in a freezer-safe container for up to 2 months. Just be sure to cool the beef completely before storing to keep the texture intact.

Reheating

Reheat leftovers gently in a skillet over medium heat or in the microwave until warmed through. If the sauce has thickened too much, add a splash of water to loosen it up and restore that beautiful, glossy consistency.

FAQs

Can I use a different cut of beef?

Absolutely! While flank steak is preferred for its tenderness and quick cooking time, sirloin or skirt steak can also work well as long as you slice them thinly against the grain.

Is there a vegetarian version of this dish?

You can swap out the beef for tofu or mushrooms and use vegetable broth instead of water to keep the sauce flavorful. The cornstarch coating and sauce will still bring plenty of deliciousness!

How can I adjust the sweetness?

The brown sugar is key to the sweetness level, so feel free to reduce or increase it to suit your taste. If you like a little heat, adding a pinch of crushed red pepper flakes balances the sweetness beautifully.

Can I make the sauce ahead of time?

Yes, you can mix the sauce ingredients in advance and store them in the fridge for up to two days. Add fresh garlic and ginger when heating the sauce to keep those vibrant flavors intact.

What’s the best way to slice the beef?

Chilling the beef in the freezer for about 30 minutes before slicing helps achieve those ultra-thin, even slices that cook quickly and stay tender.

Final Thoughts

There’s something truly satisfying about making your own takeout at home, and this Quick and Easy Mongolian Beef Stir-Fry Recipe is the perfect way to do just that. It’s fast, flavorful, and full of comforting textures that will have everyone asking for seconds. I can’t wait for you to try it and add it to your dinner rotation—you’re going to love how effortlessly delicious it comes together!