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Easy Mongolian Beef has crazy tender beef with a crispy seared edge that gets coated in a bold sticky sauce. This is way better than P.F. Changs!

If you want to try making this in the slow cooker, we love this Slow Cooker Mongolian Beef. It is one of the top recipes on the website!

Mongolian Beef over white rice in a grey bowl with chopsticks.

Easy Mongolian Beef

We love this Slow Cooker Mongolian Beef so much at our house. It has melt in your mouth beef and the most amazing flavor. The kids are always asking me to make it. So I knew that it was time to make an easy version that takes less than 30 minutes to make and tastes even better than….. dare I say… P.F. Chang's!? The magic to this meal is the crispy pan fried beef that is so incredibly tender. Our family likes it saucy so it had plenty of thick and amazing sauce. The flavor is unreal. Your family is going to go crazy for this meal!

How do you make Mongolian beef?

  • In a large ziplock bag add the sliced flank steak and cornstarch. Toss the beef to coat evenly. Heat a large skillet to medium high heat and add the vegetable oil.
  • Once heated, add the steak in a single layer and cook on each side for about a minute until the edges just start to brown. Once the steak is cooked, remove and set aside on a plate.
  • In a small mixing bowl combine soy sauce, brown sugar, water, ginger, and garlic. Add the sauce to the pan and bring to a boil. Add the steak to the sauce and allow the sauce to thicken for a couple of minutes. Toss with the chopped green onions and sprinkle with red pepper flakes.
Mongolian Beef in a skillet.

What kind of beef is used for Mongolian beef?

Most Mongolian beef recipes use flank steak. This can be thinly sliced about ¼ inch thick. When you combine the cornstarch with the beef, this gives it the distinct crunch on the outside and tender inside.

Tips and Tricks for making the perfect Mongolian beef:

  • Slicing your beef:When slicing your flank steak make sure to slice it against the grain. I like to slice mine about ¼ inch thick.
  • Make sure your pan is hot:Since the beef is so thin, you want to avoid over cooking. To get that crispy edge and tender center, make sure the pan is on hot heat so that it can quickly sear the edges of the beef and leave a nice and tender inside.
  • Don't overcrowd the pan:In order to cook the beef evenly and quickly in the hot pan, be sure to have the beef in single layers. You may have to work in smaller batches. You do not want the meat to steam which will lose that crispy signature edge.
  • If you want the sauce thicker:The cornstarch on the beef should thicken up the sauce, but if you would like a thicker sauce, just add a teaspoon of cornstarch at a time.
Close up of Mongolian Beef.

What sides do I serve with Mongolian beef?

Mongolian beef is great served over some rice and with a side of stir fry vegetables. Your favorite vegetable like broccoli, snap peas, etc. will make a great addition.

Looking for more delicious asian inspired recipes?

  • Mongolian Chicken Noodles
  • 20 Minute Vegetable Lo Mein
  • Baked Kung Pao Chicken
  • Honey Walnut Shrimp
Mongolian Beef over white rice in a grey bowl.
  • 1 1/2 pounds flank steak sliced thin
  • 1/4 cup cornstarch
  • 3 Tablespoons vegetable oil
  • 1/2 cup low sodium soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup water
  • 1 teaspoon minced ginger
  • 3 garlic cloves minced
  • pinch of red pepper flakes
  • green onions sliced for garnish

  • In a large ziplock bag add the sliced flank steak and cornstarch. Toss the beef to coat evenly. Heat a large skillet to high heat and add the vegetable oil. Once heated, add the steak in a single layer and cook on each side for about a minute until the edges just start to brown. Once the steak is cooked, remove and set aside on a plate.

  • In a small mixing bowl combine soy sauce, brown sugar, water, ginger, and garlic. Add the sauce to the pan and bring to a boil. Add the steak to the sauce and allow the sauce to thicken for a couple of minutes. Toss with the chopped green onions and sprinkle with red pepper flakes.

Serves: 4

Calories 479 kcal (24%) Carbohydrates 38 g (13%) Protein 38 g (76%) Fat 19 g (29%) Saturated Fat 12 g (60%) Cholesterol 102 mg (34%) Sodium 1162 mg (48%) Potassium 683 mg (20%) Fiber 1 g (4%) Sugar 27 g (30%) Vitamin C 0.7 mg (1%) Calcium 68 mg (7%) Iron 3.5 mg (19%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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