Introduction

Mongolian Beef is a beloved Chinese-American stir-fry dish that’s all about tender, caramelized beef coated in a sweet, savory, and slightly sticky soy-garlic sauce, topped with fragrant scallions. Served over a bed of steamed jasmine rice, it’s a perfect harmony of flavors — rich, saucy, and comforting.

Despite its name, Mongolian Beef didn’t originate in Mongolia. It’s a creation of Chinese-American cuisine, popularized by restaurants like P.F. Chang’s, known for its glossy sauce and melt-in-your-mouth texture. The beauty of this dish lies in its simplicity — few ingredients, quick cooking, and restaurant-level results at home.

Why I Love This Recipe

I absolutely love this recipe because it delivers incredible flavor with minimal effort. The thinly sliced beef sears beautifully, developing a light crust that absorbs the luscious soy-brown sugar glaze. The sauce is the star — salty, slightly sweet, garlicky, and just sticky enough to cling to every piece of meat.

What makes it even better is how quickly it comes together — ready in under 30 minutes — making it ideal for busy weeknights when you still want something delicious and comforting. And that contrast between tender beef, crisp scallions, and fluffy rice? Pure perfection.

Why It’s a Must-Try Dish

You must try this dish because it’s better than takeout — fresh, flavorful, and completely customizable. You can adjust the sweetness, spice level, and sauce thickness exactly to your taste.

It’s also a dish that impresses every time — perfect for family dinners or date nights. Plus, it’s a great introduction to Asian-style stir-frying: quick, high-heat cooking that locks in flavor and texture. Once you make Mongolian Beef at home, you’ll never crave the restaurant version again.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4 servings
• Calories: Approx. 530 kcal per serving (with rice)
• Course: Main Course
• Cuisine: Chinese-American

Ingredients

For the Beef:

• 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
• ¼ cup cornstarch
• 2 tbsp vegetable oil (divided)

For the Sauce:

• 3 tbsp soy sauce (light or regular)
• 2 tbsp dark soy sauce (optional, for deeper color)
• ¼ cup brown sugar (packed)
• ½ cup water
• 1 tbsp hoisin sauce (optional but adds depth)
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• ½ tsp red pepper flakes (optional for heat)

For Serving:

• 4–5 scallions (green onions), cut into 2-inch pieces
• Steamed jasmine or basmati rice

Cooking Directions

Step-by-Step Preparation Method

Step 1: Prepare the Beef

1. Slice the beef thinly against the grain (about 1/4 inch thick).
2. Pat dry with paper towels to remove excess moisture.
3. Toss beef slices in cornstarch until evenly coated. Shake off excess.
   (This helps create a crisp exterior and thickens the sauce later.)

Step 2: Make the Sauce

1. In a small bowl, whisk together soy sauce, brown sugar, water, hoisin sauce (if using), garlic, ginger, and red pepper flakes.
2. Set aside.

Step 3: Sear the Beef

1. Heat 1 tbsp oil in a large skillet or wok over high heat.
2. Add half of the beef and sear for 1–2 minutes per side until browned and just cooked.
3. Remove to a plate and repeat with remaining beef, adding more oil if needed.

Step 4: Combine and Glaze

1. Reduce heat to medium.
2. Pour the sauce mixture into the same pan and simmer for 2–3 minutes until it thickens slightly.
3. Return the cooked beef to the pan and toss to coat evenly in the sauce.
4. Add scallions and cook for another 1 minute — just until wilted but still bright green.

Step 5: Serve

Spoon the Mongolian Beef over steamed jasmine rice. Garnish with extra scallions or sesame seeds for presentation.

How to Serve

Serve hot over a bed of freshly steamed jasmine or basmati rice. Pair with stir-fried vegetables like broccoli, bok choy, or snow peas for a balanced meal.

For a restaurant-style experience, drizzle a bit of extra sauce over the rice and serve with chopsticks or a side of pickled cucumbers to cut through the richness.

Recipe Tips

• Slice beef thinly: Freeze it for 20 minutes before slicing — it’ll cut more easily and evenly.
• High heat is key: Stir-fry quickly to keep beef tender and prevent steaming.
• Don’t overcook: Once the sauce thickens, remove from heat immediately.
• Add crunch: Sprinkle toasted sesame seeds or crushed peanuts for texture.
• Control sweetness: Reduce the brown sugar slightly if you prefer a more savory flavor.

Recipe Variations

1. Spicy Mongolian Beef: Add 1 tbsp chili garlic sauce or Sriracha for heat.
2. Mongolian Chicken: Substitute beef with thinly sliced chicken breast or thigh meat.
3. Vegetable Version: Add bell peppers, mushrooms, or broccoli for extra nutrition.
4. Low-Sodium Version: Use low-sodium soy sauce and reduce sugar.
5. Crispy Version: Double fry the beef for a crispy exterior before tossing in sauce.
6. Noodle Bowl: Serve the beef over lo mein or rice noodles instead of rice.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze cooked Mongolian beef (without rice) for up to 3 months.
• Reheat: Thaw overnight, then warm gently in a skillet or microwave until hot.
• Rice Storage: Store separately and reheat with a splash of water to restore softness.

Special Equipment Needed

• Wok or large nonstick skillet
• Sharp knife for thin slicing
• Mixing bowls
• Whisk
• Rice cooker or saucepan for steaming rice

Frequently Asked Questions (FAQ)

Q1: Can I use another cut of beef?
Yes, flank steak is traditional, but sirloin, ribeye, or skirt steak also work beautifully.

Q2: Can I use chicken or tofu instead?
Absolutely! Tofu (extra firm, pressed, and pan-fried) or chicken makes a great variation.

Q3: My sauce turned too thick — what should I do?
Add a splash of water or broth and stir until it reaches your preferred consistency.

Q4: Can I make it ahead of time?
Yes! The sauce can be prepared in advance and stored for up to 5 days in the fridge.

Q5: How do I make it gluten-free?
Use gluten-free soy sauce (tamari) and ensure all other sauces are gluten-free.

Conclusion

Mongolian Beef with Scallions over Rice is the perfect marriage of flavor, texture, and simplicity. The caramelized beef, the glossy soy-garlic sauce, and the subtle freshness of scallions create an irresistible balance that’s both comforting and sophisticated.

It’s quick enough for a weeknight dinner yet elegant enough to impress guests. Whether you’re craving something bold, savory, and satisfying or looking for a homemade takeout favorite, this dish will hit the spot every time. Serve it once — and it’ll become a regular in your kitchen rotation.