Classic Mongolian Beef Recipe (Takeout Style at Home)

If you’re craving the bold, savory flavors of your favorite takeout dish but want to recreate it in the comfort of your own kitchen, this Classic Mongolian Beef Recipe (Takeout Style at Home) is for you.

Mongolian beef is a beloved Chinese-American dish known for its tender beef strips coated in a glossy, umami-packed sauce with just the right balance of sweet and savory.

Also Check: Beef and broccoli stir fry

With this recipe, you can achieve restaurant-quality results using simple ingredients and straightforward techniques.

Let’s dive in.

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Why You’ll Love This Mongolian Beef Recipe

This recipe captures the essence of takeout-style Mongolian beef with a few key advantages:

• Quick and Easy: Ready in under 30 minutes, perfect for weeknight dinners.

• Customizable: Adjust the sweetness, spice, or veggie add-ins to suit your taste.

• Budget-Friendly: Uses pantry staples and affordable cuts of beef.

• Restaurant-Quality: The glossy sauce and tender beef rival your favorite takeout spot.

Whether you’re a seasoned home cook or a beginner, this recipe is approachable and delivers big on flavor.

Plus, it’s a crowd-pleaser that pairs perfectly with steamed rice or noodles.

Ingredients for Classic Mongolian Beef

To make this takeout-style Mongolian beef at home, you’ll need the following ingredients:

For the Beef:

• 1 lb flank steak, thinly sliced against the grain

• 1/4 cup cornstarch

• 2 tbsp vegetable oil (for frying)

• 1/2 tsp salt

• 1/4 tsp black pepper

For the Sauce:

• 1/3 cup low-sodium soy sauce

• 1/4 cup water

• 1/4 cup dark brown sugar, packed

• 1 tbsp hoisin sauce

• 1 tsp sesame oil

• 1 tsp cornstarch

• 1/2 tsp red pepper flakes (optional, for heat)

For the Stir-Fry:

• 3 cloves garlic, minced

• 1-inch piece of fresh ginger, grated

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  4-5 green onions, sliced into 2-inch pieces

• 1/2 cup sliced red or green bell pepper (optional, for extra crunch)

To Serve:

• Cooked white rice, jasmine rice, or noodles

• Sesame seeds (optional, for garnish)

Step-by-Step Instructions

Follow these simple steps to create a delicious plate of Mongolian beef that tastes like it came straight from your favorite takeout restaurant:

Step 1: Prepare the Beef

Slice the Beef: Cut the flank steak into thin strips, about 1/4-inch thick, against the grain to ensure tenderness.

Coat with Cornstarch: In a large bowl, toss the beef strips with cornstarch, salt, and black pepper until evenly coated. The cornstarch gives the beef that signature crispy texture when fried.

Set Aside: Let the beef sit for 5-10 minutes while you prepare the sauce.

Step 2: Make the Mongolian Beef Sauce

In a small bowl, whisk together the soy sauce, water, dark brown sugar, hoisin sauce, sesame oil, cornstarch, and red pepper flakes (if using). Set aside.

The sauce should be well-balanced—savory from the soy sauce, sweet from the brown sugar, and slightly nutty from the sesame oil.

Step 3: Cook the Beef

Heat the Pan: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering.

Fry the Beef: Add the beef strips in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side until golden and crispy. Remove the beef to a plate and set aside.

Step 4: Stir-Fry the Aromatics

In the same skillet, add a bit more oil if needed. Sauté the garlic and ginger for 30 seconds until fragrant.

Add the bell peppers (if using) and stir-fry for 1-2 minutes until slightly softened but still crisp.

Step 5: Combine and Simmer

Add the Sauce: Pour the prepared sauce into the skillet, stirring to combine with the aromatics. Let it simmer for 1-2 minutes until it thickens slightly.

Return the Beef: Add the cooked beef back to the skillet, tossing to coat evenly in the sauce. Cook for an additional 1-2 minutes until the beef is heated through and fully coated.

Add Green Onions: Stir in the green onions and cook for 30 seconds to soften slightly.

Step 6: Serve

Serve the Mongolian beef hot over steamed rice or noodles.

Garnish with sesame seeds or extra green onions for a restaurant-style presentation.

Tips for the Best Mongolian Beef

• Choose the Right Cut of Beef: Flank steak is ideal for its tenderness and flavor, but skirt steak or sirloin can work too. Slice thinly to ensure quick cooking and a tender bite.

• Don’t Skip the Cornstarch: The cornstarch coating gives the beef its crispy exterior and helps thicken the sauce.

• Adjust the Sweetness: If you prefer a less sweet dish, reduce the brown sugar to 2 tablespoons.

• Add Veggies: Feel free to toss in broccoli, carrots, or snap peas for extra color and nutrition.

• Make It Spicy: Increase the red pepper flakes or add a dash of sriracha for a kick.

Read More: Beef Spaghetti stir fry recipe

Why This Recipe Feels Like Takeout

This Classic Mongolian Beef Recipe (Takeout Style at Home) nails the takeout experience because of its glossy, sticky sauce and perfectly cooked beef.

The combination of soy sauce, brown sugar, and hoisin creates that iconic sweet-savory flavor profile, while the quick stir-fry method ensures the beef stays tender and the veggies retain a slight crunch.

It’s the kind of dish that feels indulgent but is surprisingly easy to whip up at home.

Serving Suggestions

• With Rice: Serve over jasmine rice, basmati rice, or fried rice for a classic pairing.

• With Noodles: Try it with lo mein, udon, or rice noodles for a heartier meal.

• As a Bowl: Create a Mongolian beef bowl with rice, steamed veggies, and a sprinkle of sesame seeds.

• Side Dishes: Pair with egg rolls, spring rolls, or a simple cucumber salad for a complete takeout-inspired feast.

Storing and Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in 30-second intervals, stirring in between.

• Freezing: Freeze the cooked beef and sauce (without green onions) for up to 2 months. Thaw overnight in the fridge before reheating.

This Classic Mongolian Beef Recipe (Takeout Style at Home) is your ticket to enjoying restaurant-quality flavors without leaving your kitchen.

It’s fast, flavorful, and endlessly adaptable to your preferences. Whether you’re cooking for a weeknight dinner or impressing guests, this dish is sure to satisfy your takeout cravings.

Give it a try, and let us know in the comments how it turned out.

Happy cooking…

Classic Mongolian Beef Recipe

This Classic Mongolian Beef Recipe (Takeout Style at Home) brings tender beef strips coated in a glossy sweet-savory sauce, ready in under 30 minutes for the perfect homemade takeout meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: American, asian

Ingredients Method

Ingredients

  

For the Beef

• 1 lb flank steak thinly sliced against the grain
• 1/4 cup cornstarch
• 2 tbsp vegetable oil for frying
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Sauce

• 1/3 cup low-sodium soy sauce
• 1/4 cup water
• 1/4 cup dark brown sugar packed
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1 tsp cornstarch
• 1/2 tsp red pepper flakes optional, for heat

For the Stir-Fry

• 3 cloves garlic minced
• 1- inch piece of fresh ginger grated
• 4-5 green onions sliced into 2-inch pieces
• 1/2 cup sliced red or green bell pepper optional, for extra crunch

To Serve:

• Cooked white rice jasmine rice, or noodles
• Sesame seeds optional, for garnish

Method

 

Step 1 – Prep the Beef

1. Slice flank steak into thin strips, against the grain.
2. Toss beef with cornstarch, salt, and black pepper.
3. Let it rest for 5–10 minutes.

Step 2 – Make the Sauce

1. In a bowl, mix soy sauce, water, brown sugar, hoisin, sesame oil, cornstarch, and red pepper flakes.
2. Stir well and set aside.

Step 3 – Cook the Beef

1. Heat oil in a skillet or wok over medium-high heat.
2. Add beef in a single layer (cook in batches if needed).
3. Fry 2–3 minutes per side until golden and crispy.
4. Remove beef and set aside.

Step 4 – Stir-Fry Aromatics

1. In the same skillet, add garlic and ginger.
2. Cook for 30 seconds until fragrant.
3. Add bell peppers and stir-fry for 1–2 minutes.

Step 5 – Combine and Simmer

1. Pour the sauce into the skillet and stir.
2. Simmer for 1–2 minutes until slightly thickened.
3. Return the beef to the pan and toss to coat.
4. Add green onions and stir for 30 seconds.

Step 6 – Serve

1. Serve hot over rice or noodles.
2. Garnish with sesame seeds or extra green onions.