Easy Mongolian Beef Recipe

5 from 1 vote

Perfectly balancing sweet and savory, my easy Mongolian Beef recipe is sure to become a household favorite! Ready in just 20 minutes all in one pot.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Chinese-American

Keyword: Easy Mongolian Beef, how to make mongolian beef, Mongolian beef, mongolian beef recipe

Servings: servings

Calories: 874kcal

½ pound flank steak or beef bottom round steak, thinly sliced into ¼-inch thick pieces sliced against the grain and cut 3-4 inches in length
¼ cup cornstarch 1 Tablespoon reserved
2 stalks green onions cut into 2-inch pieces
2 Tablespoons avocado oil
½ cup beef stock
¼ cup low sodium soy sauce
⅓ cup light brown sugar
2 teaspoons ginger minced
4 cloves garlic minced
¼ cup water
3 cups white rice cooked
2 Tablespoons sesame seeds

See our Beef Temperature Chart for helpful tips on cooking any cut of beef!

In a medium-sized bowl, add the steak and cornstarch, reserving 1 Tablespoon of cornstarch for later. With clean hands, mix until the steak is coated. Alternatively, place the steak and cornstarch in a sealed bag and shake to coat. Set aside.
½ pound flank steak, ¼ cup cornstarch
Chop the green onions into 2-inch pieces, using the green parts only. Set aside. You can store the white parts to use in another recipe or place them in shallow water in a cup to regrow the green stalks.
2 stalks green onions
In a large sauté pan, heat oil over medium heat. Once hot, add the steak and cook for 2-4 minutes on each side, or until golden brown on all sides. Remove the steak from the pan and set it aside.
2 Tablespoons avocado oil
In the same pan, add beef stock, soy sauce, brown sugar, ginger, and garlic. Mix until well combined.
½ cup beef stock, ¼ cup low sodium soy sauce, ⅓ cup light brown sugar, 2 teaspoons ginger, 4 cloves garlic
In a small bowl, prepare a slurry by mixing water and the reserved 1 Tablespoon of cornstarch. Add the slurry to the sauce and cook for 2-3 minutes or until thickened.
¼ cup water, ¼ cup cornstarch
Return the steak to the pan and stir to fully coat it with the sauce.
Add the green onions and mix. Serve Mongolian Beef over cooked white rice and top with sesame seeds. Enjoy!
3 cups white rice, 2 Tablespoons sesame seeds

Slice beef thinly against the grain for tenderness.
Use a large wok or skillet for larger batches. Double the ingredients to cook for 4.
Avoid overcrowding the pan; cook in batches if needed.
Coat beef in cornstarch for a crispy texture.
Aim for a perfect medium-rare by using a meat thermometer.
Adjust sauce sweetness by varying the amount of brown sugar used.
Customize with veggies like bell peppers, mushrooms, or broccoli.
Don't waste white scallion parts; regrow the stalks by placing them in shallow water.