Easy Mongolian Beef is a fast and flavorful stir-fry recipe made with crispy beef strips coated in a rich garlic and soy sauce glaze. This homemade takeout-style dish is perfect for busy weeknights and ready in under 30 minutes. Serve it over rice or noodles for a simple and delicious dinner the whole family will love.

This quick and flavorful Mongolian Beef recipe features crispy strips of tender sirloin steak tossed in a rich, garlicky soy-based sauce with just the right balance of sweet and savory. It’s a homemade favorite that’s faster than takeout and perfect for weeknight dinners.

Ingredients

For the Beef:

400 g (14 oz) sirloin steak, thinly sliced, visible fat removed
1½ tbsp cornflour (cornstarch)
Pinch of salt and black pepper
5 tbsp vegetable oil

For the Sauce:

1 tbsp minced fresh ginger
3 garlic cloves, minced
120 ml (½ cup) dark soy sauce (do not substitute with light soy sauce)
¼ tsp black pepper
6 packed tbsp light brown muscovado sugar
90 ml (⅓ cup) water

To Finish:

8 spring onions (scallions), sliced

To Serve:

Boiled rice or egg fried rice

Instructions

Prepare the Beef:
In a bowl, toss the sliced steak with cornflour, salt, and pepper until evenly coated.
Fry the Beef:
Heat the oil in a large wok or frying pan over high heat until shimmering hot. Add the beef in a single layer (in batches if necessary) and cook without stirring for 5 minutes to allow a crisp crust to form. Then flip and cook the other sides until the beef is dark and crispy. Remove with a slotted spoon and drain on a plate lined with paper towel.
Make the Sauce:
Carefully pour out all but 1 tbsp of oil from the pan. Reduce heat to medium. Add the ginger and garlic and sauté for 1 minute, stirring constantly to prevent burning.
Add Sauce Ingredients:
Stir in the soy sauce, black pepper, brown sugar, and water. Mix well and bring to a boil. Let it simmer for 2–3 minutes to thicken slightly.
Combine Beef and Sauce:
Return the crispy beef to the pan. Stir to coat in the sauce and cook for another 2 minutes.
Finish with Spring Onions:
Turn off the heat and stir in the sliced spring onions.
Serve:
Serve immediately over boiled or egg fried rice.

Tips

Slice Against the Grain: Cut the steak thinly against the grain for the most tender bite.
Use High Heat: A very hot pan is key to achieving that crispy, golden texture.
Work in Batches if Needed: Overcrowding the pan will steam the beef instead of frying it.

Variations and Substitutions

Protein Alternatives: Substitute with flank steak, ribeye, or even chicken strips.
Add Vegetables: Toss in broccoli, snow peas, or sliced bell peppers for extra color and nutrition.
Gluten-Free Option: Use tamari instead of soy sauce and ensure cornflour is certified gluten-free.
Less Sweet: Reduce the brown sugar to 4 tbsp for a more savory version.

FAQs

Can I use light soy sauce instead of dark?
No, light soy sauce is much saltier and lacks the depth and color needed for this dish.

Can I make this ahead of time?
You can prep the sauce and slice the beef in advance, but it’s best cooked fresh to retain the crispy texture.

What’s the best cut of beef for Mongolian Beef?
Sirloin, flank steak, or ribeye all work well due to their tenderness and flavor.

Serving Suggestions

Serve over boiled jasmine or basmati rice for a classic pairing.
Pair with egg fried rice or garlic noodles for a takeout-style spread.
Add a side of steamed bok choy or Asian slaw for a fresh contrast.

Why You’ll Love This Recipe

Quick Cooking: Ready in under 30 minutes.
Crispy Texture: Golden, crunchy beef coated in a sticky sauce.
Big Flavor: Sweet, salty, garlicky, and savory in every bite.
Better Than Takeout: A restaurant-style dish made easily at home.