This post may contain affiliate links. Read my disclosure policy.
The BEST Mongolian Beef Recipe
We love re-creating our favorite takeout recipes like Chow Mein and Chicken Fried Rice. This Chinese restaurant-inspired Mongolian Beef is so EASY to make and tastes just as amazing as P.F. Chang’s. Thinly sliced beef seared until crispy with carrots, bell pepper, and green onion in a sweet and spicy sauce that adds so much flavor to the beef.
Ingredients
Beef – Flank steak is best to achieve very thin slices without becoming tough and chewy. You can substitute top sirloin, skirt steak, flat iron steak, top round, or even rib eye steak with great results. Cut the beef against the grain. Vegetables – Julienne the carrot and bell pepper, and slice the green onions into longer pieces which is nice for a stir fry. Authentic Mongolian Beef is made with just the green onion so if you want to skip the veggies, you can but we love the flavor and texture they add. Cornstarch – adds a slightly crisp layer to the outside of the beef, tenderizes the beef and also helps to thicken up and stabilize the sauce. Sauce – the homemade stir fry sauce combines warm aromatic flavors of ginger and garlic with the sweetness of brown sugar and is balanced by savory soy sauce and a hint of spice from sriracha.
How to Make Mongolian Beef
This recipe comes together quickly and is best when served fresh. Whenever you are making a stir fry over high heat, it cooks fast so make sure all of the ingredients are measured and prepped before starting the recipe.
Coat Beef – Add cornstarch to the beef slices and completely coat. Make the Sauce – In a bowl, whisk together all of the ingredients for the sauce and set aside. Sautee Vegetables – Add oil and butter to a large wok or skillet over medium/high heat. Once it’s hot, saute the vegetables to your desired doneness, stirring frequently. Remove from the skillet and cover to keep warm. Cook Meat – Add more oil and cook the beef in a single layer until it’s crispy and has a good sear (don’t overcook the meat). TIP: Don’t overcrowd the pan, if needed, cook in batches. Add the vegetables back to the beef. Add Sauce – Pour in the sauce and add the green onion, turn the heat down to medium. Cook until the sauce thickens. TIP: If you prefer a spicier sauce, add additional Sriracha to taste.
What to Serve with Mongolian Beef?
Since this dish is so flavorful and saucy, pair it with simple sides:
Rice – fluffy white rice, brown rice or even fried rice Steamed Vegetables such as broccoli, bok choy, snow peas, or mix of vegetables Quinoa – a great alternative to rice Spring Rolls or Egg Rolls Noodles – such as lo mein, udon, or soba noodles
Leftovers
Storing – The Mongolian Beef is great for meal prep because it will keep well refrigerated for up to three days. This is also a great recipe to use as meal prep and keep in individual portions to take to work and reheat for lunch. Reheating – It’s always best to reheat using the same method a recipe was cooked so reheat on the stovetop or use the microwave if you’re on the go. Once you give this homemade version of the Classic P.F. Chang’s Mongolian Beef a try, it will be on repeat for dinner.
More Easy Asian Recipes
Chicken Stir Fry Egg Roll in a Bowl Kung Pao Chicken Beef and Broccoli Stir Fry Chicken Lo Mein Chicken Gyozas
