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Why You’ll Love This Mongolian Beef Stir Fry Recipe

• Extra tender beef. I use a Chinese cooking technique called “velveting,” which involves tossing the beef in cornstarch before pan-frying. It’s the secret to super tender, crispy beef like you find in your favorite Asian takeout stir-fries.
• Like PF Chang’s (but better). If you love the Mongolian beef from PF Chang’s restaurant chain, wait until you taste this homemade version. It’s fresher, tastier, and you can adapt the seasonings and spice levels exactly how you like them. 
• Budget-friendly. Making homemade versions of our favorite takeout dishes has saved many trips to our local Chinese spot. It’s just as easy (and cheaper) to make a BIG batch of Mongolian beef at home. Plus, my husband appreciates having the leftovers for lunch!

Ingredients You’ll Need

These are the ingredients you’ll need to make this easy Mongolian beef and Mongolian stir-fry sauce. You’ll find the printable recipe with the full ingredient amounts in the recipe card after the post.

• Beef – The best beef for stir-frying is sirloin steak, flank steak, Denver steak, and skirt steak. Thinly slice the steak against the grain (the lines in the meat) so that it’s tender. You can also make ground Mongolian beef.
• Cornstarch – Tossing the steak strips with cornstarch is a Chinese-inspired cooking technique called “velveting”. It helps tenderize the beef by sealing in the moisture and creating a crispy crust. If you’ve ever wondered how the beef in restaurant stir-fries comes out so tender, velveting is the secret!
• Oil – Choose a vegetable oil with a high smoke point, like canola, sunflower oil, or peanut oil.
• Garlic and Ginger – Freshly minced or grated. If you don’t have fresh ginger and garlic, you can substitute ¼ teaspoon of garlic powder per clove and ¼ teaspoon of ground ginger per tablespoon of fresh.
• Soy Sauce – I prefer low-sodium soy sauce. You can also use tamari or coconut aminos if necessary.
• Brown Sugar – You could also use granulated sugar or honey.
• Rice Vinegar – Good substitutes are apple cider vinegar, white or red wine vinegar, or distilled white vinegar.
• Chile Garlic Paste – You’ll find brands like Huy Fong in most grocery stores, Asian supermarkets, or online. Similar chili paste options are Indonesian sambal oelek and Korean gochujang (which you can also use to make Korean meatballs).
• Sesame Oil – There’s really no substitute for sesame oil in Asian recipes. It’s easy to find in most grocery stores! You can use toasted sesame oil or plain, it’s up to you.
• White Rice – Or your choice of rice or noodles for serving. I also garnish my Mongolian beef with sliced green onions and sesame seeds.

How to Make Mongolian Beef

Here’s how to have this juicy, flavor-packed Mongolian beef ready and on the table in 25 minutes. Scroll to the recipe card for the printable instructions.

• Velvet the beef. First, you’ll velvet the meat by tossing the sliced steak with cornstarch until it’s evenly coated.
• Sear the beef. Meanwhile, get the oil preheating in a skillet over high heat. Add the beef, and cook for 3-4 minutes until it’s browned on all sides. Stir in the garlic and ginger.
• Make the sauce. Whisk together your soy sauce, brown sugar, rice vinegar, chile garlic sauce, and sesame oil. Pour this over the steak and bring the skillet to a boil, then simmer for 3-4 minutes to thicken.
• Serve. Dish up your Mongolian beef over rice with a sprinkle of green onions and sesame seeds, and enjoy.

Recipe Tips

• Slice against the grain. When slicing steak for stir-fry, or any steak for that matter, make sure you’re cutting against the grain. The grain is the direction the muscle fibers run in a piece of meat. You want to cut across these lines, not with them, for tender slices.
• Preheat the pan. If your steak doesn’t sizzle as soon as it hits the skillet, that’s a sign that your pan isn’t hot enough. You want the skillet and oil hot for a nice, even sear on the beef.
• Adapt the heat. Feel free to adapt the amount and heat level of the chile paste in this stir-fry, or omit it altogether for a milder dish. That’s the beauty of making takeout at home.
• Add veggies. Sauté quick-cooking vegetables like bell peppers, onions, mushrooms, or green beans to combine with the beef when you add the sauce. You could also use frozen stir-fry vegetables.

Storing and Reheating Leftovers

• Refrigerate. Store any leftover Mongolian beef in an airtight container in the fridge for up to 4 days.
• Reheat. Warm the beef in a skillet with a splash of water to help loosen up the sauce.
• Freeze. Freeze leftovers airtight for up to 2 months. Thaw the beef in the fridge before reheating.

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