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.

Close up overhead shot of Mongolian Beef and rice in a white bowl
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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?

Ingredients for Mongolian Beef on a wooden table

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.

  1. 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.
  2. Cook the garlic, ginger until fragrant, then add in soy sauce, pepper, sugar and water.
  3. Bring to the boil and simmer for a few minutes, before adding the beef back in along with chopped spring onions (scallions).
  4. Allow to bubble again, then serve over boiled rice.
8 image collage showing how to make Mongolian Beef

More Stir-Fry Recipes


Info about this Chinese Beef Stir Fry

Is this a copycat of PF Changs Mongolian beef recipe?

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.

Is there a difference between spring onions, scallions and green onions?

They are all the same thing. Here in the UK, we call them spring onions, in the US, they are called green onions.

What cut of beef is best?


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.

Mongolian Beef and rice in a white bowl on a light background with chopsticks and ingredients scattered around

More fantastic Asian Recipes


Watch how to make it

YouTube video

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4.47 from 13 votes

Easy Mongolian Beef

Tender-yet-crispy slices of sirloin steak in a rich Asian-style sauce, this Mongolian beef is a fantastic stir-fry with no chilli heat.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Course: Dinner
Cuisine: Asian

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:

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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

YouTube video

Notes

Can I make it ahead?
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

Calories: 415kcal | Carbohydrates: 31g | Protein: 26g | Fat: 22g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 1747mg | Potassium: 516mg | Fiber: 1g | Sugar: 24g | Vitamin A: 249IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 3mg

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.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

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Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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Comments

  1. Lou says:

    Made this for myself and my partner last night.. Beautiful dish and easy to make… Made with garlic rice as side dish… Will make again.. Would recommend this recipe.

  2. Leen says:

    4 stars
    Eating this one now.. Followed the recipe and instructions 100% and all I can say it is tasty but heck way too salty! I made it with beef for the other members of the family and soya meat replacement as I don’t eat meat… Will give this one another try but I will half the amount of soya just can’t handle the saltiness. All of us finds it too salty. Anyway still a keeper just less soya next time.

  3. JL says:

    5 stars
    Just made this — this is so good! I’m not a great cook but this is something that even I can do and it looks, smells, and tastes great!

  4. Andrew Dunhamq says:

    5 stars
    Really tasty. Don’t touch the beef! The crispy is so good, only needs a minute after the flip. I like to add a tbsp of oyster sauce.

  5. Gonzalo Bernal-Hoyos says:

    5 stars
    The best Mongolian beef I have had. My wife loved it. Thanks for this simple and delicious recipe.

    1. Dawn says:

      4 stars
      We really enjoyed it, and from what I’ve seen of Mongolian food one of the most appetising to look at. We had it will plain rice, will serve with veg rice next time as it was too Veg Free for us

  6. Wayne says:

    Why corn flour?

    1. Nicky Corbishley says:

      Hi Wayne, the cornflour (cornstarch if you’re in the US) gives light, crispy coating to the beef.

  7. Elisabeth Cascalheira says:

    5 stars
    This looks amazing! I making it tonight. I hope you guys are doing well during Covid.

  8. Nic | Nic's Adventures & Bakes says:

    5 stars
    Thanks for sharing, this looks yummy and easy to prepare, although I would leave out the sugar as it would be to sweet for me 🙂

    Nic

  9. SC says:

    5 stars
    Such a delicious mid week meal, added to our meal rotation.

  10. birthday cupcake says:

    amazing salad for healthy day, I love it so much

    1. Nicky Corbishley says:

      Thanks 🙂