Tender-yet-crispy slices of sirloin steak in a rich Asian-style sauce, this Mongolian beef recipe is a fantastic stir-fry.
There’s no chilli-heat, so it’s mild enough for the kids to enjoy too. I like to sprinkle a pinch of chilli flakes on top of mine right at the end.
This is one of those recipes I’ve tweaked over time. The first version I published back in 2015 was made healthier than your average copycat takeaway with the addition of lots of broccoli and mangetout (snow peas).
I’ve got to admit, I leave the veg out now.
As much as I like shoehorning a few extra veg into our meals, I feel the beautiful steak and sweet-salty sauce in this stir fry just needs to be enjoyed in its own right.
I’ll still add some stir-fried veg on the side, but that Mongolian sauce is all saved for the steak!
It’s a quick 25 minute dinner that’s sure to be a hit with everyone.
What do we need?
The most important ingredient for this Mongolian beef recipe is the sirloin steak. You’ll also need cornflour, salt, black pepper, soy sauce, vegetable oil, brown muscovado sugar, water, ginger, garlic, and spring onions (scallions).
How to make Mongolian Beef Stir Fry
Full recipe with detailed steps in the recipe card at the end of this post.
- Coat the strips of beef with cornflour, salt and pepper and cook till crispy, then transfer to a plate with kitchen roll to drain the excess oil.
- Cook the garlic, ginger until fragrant, then add in soy sauce, pepper, sugar and water.
- Bring to the boil and simmer for a few minutes, before adding the beef back in along with chopped spring onions (scallions).
- Allow to bubble again, then serve over boiled rice.
More Stir-Fry Recipes
- Quick Chicken Stir Fry < Always on our weekly dinner rotation!
- Beef Chow Fun (Beef Stir Fry with Noodles)
- Honey and Garlic Chicken Stir Fry with Cauliflower Egg Fried Rice
- Spicy Ginger Beef Stir Fry
- Sticky Chicken Stir Fry
- Crispy Chilli Beef with Broccoli
Info about this Chinese Beef Stir Fry
Yep, this is based off that tasty takeaway.
Unfortunately, there’s only one PF Changs in the UK (at the time of writing this), so I had to make my own after tasting it on our holidays in the US.
They are all the same thing. Here in the UK, we call them spring onions, in the US, they are called green onions.
Sirloin is the best cut to use for this stir fry as it’s tender and tasty and holds up well to being quickly fried.
Flat iron, tenderloin and rib-eye are good swaps if you want to use a different cut.
More fantastic Asian Recipes
- Tasty Orange Chicken
- Easy Crispy Duck Recipe with homemade plum sriracha sauce
- Korean Chicken Bao (Lewis would live off these if I let him)
- Winter Noodle Salad with moreish miso dressing
- Thai Yellow Curry with Fish
- Grilled Beef Satay
- Sticky Asian Seabass– ready in 12 minutes
- Korean style Lamb Cutlets
- My Easy Kung Pao Chicken
- Or the reader favourite Sesame Chicken < Always #1 on our site
Watch how to make it
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Easy Mongolian Beef
Ingredients
- 5 tbsp vegetable oil
- 1 ½ tbsp cornflour (cornstarch)
- pinch salt and black pepper
- 400 g (14 oz) sirloin steak sliced into thin strips (visible fat removed)
- 1 tbsp minced ginger
- 3 cloves garlic peeled and minced
- 120 ml (1/2 cup) dark soy sauce (don't use light – it tastes too salty)
- ¼ tsp black pepper
- 6 packed tbsp light brown muscavado sugar
- 90 ml (1/3 cup) water
- 8 spring onions scallions, sliced
To Serve:
Instructions
- Heat the oil in a wok or large frying pan until very hot.5 tbsp vegetable oil
- Mix the cornflour with a good pinch of salt and pepper and toss the steak strips in the cornflour.1 1/2 tbsp cornflour, pinch salt and black pepper, 400 g (14 oz) sirloin steak
- Cook the steak strips in the oil (turning occasionally) until very dark and crispy. You can do this in two batches, but I usually manage this in one. You just need to make sure the oil is really hot, and then leave the steak cooking in the oil for a good 5 minutes before turning. Don't keep moving it around the pan, or you won't achieve that dark, crunchy coating.
- Use a slotted spoon to remove the beef from the pan. Place it on a plate with some kitchen roll on to drain off excess fat.
- Pour out all but 1 tbsp of oil from the pan, turn the heat down to medium and allow the oil to cool a little. Add the ginger and garlic to the pan and cook for 1 minute – stirring often to avoid burning the garlic.1 tbsp minced ginger, 3 cloves garlic
- Add in the soy sauce, pepper, sugar, and water into the wok.120 ml (1/2 cup) dark soy sauce, 1/4 tsp black pepper, 6 packed tbsp light brown muscavado sugar, 90 ml (1/3 cup) water
- Give it a good mix and turn up the heat and bring to the boil. Simmer for 2-3 minutes.
- Then add the crispy beef back to the wok and cook for a further 2 minutes.
- Then turn off the heat and stir in the spring onions (scallions).8 spring onions
- Serve over boiled rice.boiled rice, or egg fried rice
Video
Notes
This stir fry tastes best when made right before serving as that’s when the beef will be most tender.
However, you can quickly cool, cover and refrigerate leftovers for up to a day in the refrigerator.
Reheat in the microwave until piping hot. Do I have to eat it with rice?
Mongolian beef goes well with rice, but you can also eat it with noodles, cauliflower rice or stir-fried veg. I can’t find muscovado sugar. Can I use something else instead?
Muscovado sugar has a beautiful roasted flavour. So it’s preferable that you use it. But if you absolutely cannot find it, any light or dark brown sugar will work. Nutritional Information is per serving, without the serving suggestion of boiled rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was first published in October 2015. Updated in August 2020 with new photos, video and tips.
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Amazing tasty recipe
Good recipe but know your soy sauce!! I know my dark is way saltier than my light so I used only 1/3 cup total and did half dark half low sodium light. Also if you are like me and are using regular brown sugar, REDUCE THE AMOUNT! I would recommend to halve the total amount personally. I used 4 or 5 tbsp and it was much too sweet. Still a hit with the husband and kids would love this too