Mongolian Beef

The Best Mongolian Beef Recipe

If you love the Mongolian beef at PF Chang’s, wait until you try this homemade version. Crispy-edged beef strips coated in a glossy, rich sauce made with soy sauce, garlic, ginger, and brown sugar — it’s sweet, savory, and deeply satisfying. And it comes together in about 30 minutes.

The key to getting that restaurant-quality texture is the cornstarch coating before frying. It creates a thin, crispy crust on the beef that clings to the sauce beautifully.

Ingredients

For the Beef

• 1.5 lbs flank steak, thinly sliced against the grain
• 1/3 cup cornstarch
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/3 cup vegetable oil (for frying)

For the Mongolian Sauce

• 2 tbsp sesame oil
• 6 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup low-sodium soy sauce
• 1/2 cup water
• 1/3 cup packed brown sugar
• 2 tbsp oyster sauce
• 1 tsp cornstarch mixed with 2 tbsp water (slurry)
• 4–5 green onions, cut into 2-inch pieces
• Sesame seeds for garnish

Instructions

1. Slice the flank steak thinly against the grain — about 1/4 inch thick. Pat very dry with paper towels.
2. In a bowl, toss the beef slices with cornstarch, salt, and pepper until evenly coated. Let rest 10 minutes.
3. Meanwhile, make the sauce: heat sesame oil in a small saucepan over medium heat. Add garlic and ginger, cook 1 minute until fragrant.
4. Add soy sauce, water, brown sugar, and oyster sauce. Stir and bring to a simmer.
5. Add the cornstarch slurry and simmer 2–3 minutes, stirring, until the sauce thickens to a glaze. Remove from heat.
6. Heat vegetable oil in a wok or large skillet over high heat until very hot.
7. Add beef in a single layer (work in batches if needed). Fry without moving for 1–2 minutes per side until crispy and golden. Remove with tongs.
8. Pour off most of the oil, leaving about 1 tbsp in the wok.
9. Return all the beef to the wok. Pour the sauce over the beef.
10. Add green onions and toss everything together over high heat for 1 minute.
11. Serve immediately over steamed rice, garnished with sesame seeds.

Tips for Restaurant-Quality Mongolian Beef

• Dry the beef completely before coating — moisture prevents the cornstarch from adhering.
• Slice against the grain for maximum tenderness — with the grain = chewy, against = tender.
• Freeze the beef for 15–20 minutes before slicing for thinner, cleaner cuts.
• Cook in batches so the beef fries rather than steams.
• Have your sauce ready before you start frying — the beef goes fast.

Serving Suggestions

Serve over steamed white rice or fried rice. Mongolian beef also pairs beautifully with lo mein noodles, broccoli stir-fry, or a simple cucumber salad. For a low-carb version, serve over cauliflower rice or zucchini noodles.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce. The beef will lose some crispiness but the flavor is still incredible.

Frequently Asked Questions

What cut of beef works best for Mongolian beef?

Flank steak is the classic choice — it’s lean, takes well to high-heat cooking, and is affordable. Flat iron steak or skirt steak are excellent alternatives. Sirloin works too but is more expensive.

Can I make this less sweet?

Yes — reduce the brown sugar to 1/4 cup or even 2 tbsp for a less sweet, more savory version. Hoisin sauce can replace some of the sugar for a different flavor profile.

Is Mongolian beef actually from Mongolia?

Despite the name, Mongolian beef is an American-Chinese dish that originated in Taiwanese restaurant chains. It has no historical connection to Mongolian cuisine.

Can I bake or air-fry the beef instead of frying?

Air fryer: coat beef in cornstarch and oil, cook at 400°F for 8–10 minutes, then toss in the sauce. Baking doesn’t give quite the same crispy texture but works in a pinch at 425°F for 15 minutes.

Can I use a different protein?

Yes! This sauce works beautifully with thinly sliced chicken breast, pork tenderloin, or tofu (pressed and cornstarch-coated). Shrimp is also excellent — just reduce the frying time to 1 minute per side.