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Mongolian Beef Recipe with the Best Sauce

ByFoodarshia

⏱ 30 Minutes

If you’ve ever ordered Mongolian beef at a Chinese-American restaurant and thought — I wish I could make this at home — good news. You absolutely can. And honestly? Your homemade version is going to be better.

The secret is all in the sauce. That sticky, slightly sweet, garlicky, soy-based sauce that coats every single piece of tender beef. Once you nail it, you’ll be making this on repeat.

In this post, I’m sharing the classic Mongolian beef recipe with the best sauce, plus 4 fun variations to keep things interesting. Let’s get into it.

Recipe 1 — Classic Mongolian Beef

This is the OG. Simple, fast, and absolutely delicious. Start here if you’re new to this dish.

Ingredients

  • 500g flank steak, thinly sliced
  • 3 tbsp soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp hoisin sauce
  • 4 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp cornstarch
  • 3 tbsp vegetable oil
  • 3 green onions, sliced
  • ½ tsp red pepper flakes

Steps

  1. Toss sliced beef in cornstarch. Shake off excess.
  2. Mix soy sauce, sugar, hoisin, garlic, and ginger in a bowl.
  3. Heat oil in a wok or skillet over high heat.
  4. Fry beef in batches until crispy, about 2 min per side.
  5. Pour sauce over beef, toss to coat, cook 2 more minutes.
  6. Top with green onions and serve over steamed rice.

Recipe 2 — Spicy Mongolian Beef

Love a little heat? This version cranks up the spice without losing that signature sticky sauce.

Ingredients

  • 500g flank steak, thinly sliced
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp sriracha
  • 1 tbsp chili garlic sauce
  • 4 garlic cloves, minced
  • 1 tsp sesame oil
  • 2 tbsp cornstarch
  • Sesame seeds & green onions to garnish

Steps

  1. Coat beef slices in cornstarch, set aside.
  2. Whisk soy sauce, sugar, sriracha, chili garlic sauce, and garlic.
  3. Fry beef in hot oil until golden and crispy.
  4. Add sauce, toss well, and simmer 2–3 minutes.
  5. Drizzle with sesame oil. Garnish and serve.

Recipe 3 — Slow Cooker Mongolian Beef

Set it, forget it, come home to a meal that’s been slow-cooking all day. This one is perfect for busy weekdays.

Ingredients

  • 700g chuck roast, thinly sliced
  • ⅓ cup soy sauce
  • ⅓ cup brown sugar
  • 1 tbsp hoisin sauce
  • 5 garlic cloves, minced
  • 1 tbsp fresh ginger
  • ½ cup water
  • 3 tbsp cornstarch + 3 tbsp water (slurry)

Steps

  1. Place beef in slow cooker.
  2. Mix soy sauce, sugar, hoisin, garlic, ginger, and water. Pour over beef.
  3. Cook on LOW for 5–6 hours or HIGH for 3 hours.
  4. Stir in cornstarch slurry. Cook uncovered 30 more minutes to thicken.
  5. Serve over rice or noodles with green onions.

Recipe 4 — Mongolian Beef with Vegetables

Want to sneak in some veggies? This version adds broccoli and bell peppers for color, crunch, and a little extra goodness.

Ingredients

  • 500g flank steak, sliced
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp oyster sauce
  • 4 garlic cloves, minced
  • 1 tsp cornstarch
  • 2 tbsp oil

Steps

  1. Coat beef in cornstarch. Fry in batches until crispy, set aside.
  2. Stir-fry broccoli and peppers for 3–4 minutes in same pan.
  3. Add garlic, cook 30 seconds.
  4. Mix soy sauce, sugar, and oyster sauce. Pour in.
  5. Add beef back, toss everything together. Serve hot.

Recipe 5 — Ground Beef Mongolian Stir-Fry

This one is a lifesaver. Ground beef instead of sliced steak — cheaper, faster, and still absolutely packed with flavor.

Ingredients

  • 500g ground beef
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp hoisin sauce
  • 4 garlic cloves, minced
  • 1 tsp ginger, grated
  • 1 tsp sesame oil
  • Green onions + sesame seeds to finish

Steps

  1. Brown ground beef in a hot skillet, breaking it up as it cooks.
  2. Drain excess fat. Add garlic and ginger, cook 1 minute.
  3. Pour in soy sauce, sugar, and hoisin. Stir well.
  4. Simmer 3–4 minutes until sauce thickens.
  5. Finish with sesame oil. Garnish and serve over rice.

Storage Tips

Good news — Mongolian beef stores really well. Here’s how to keep it fresh.

🧊Refrigerator Up to 4 Day. Store in an airtight container. Reheat in a skillet with a splash of water to loosen the sauce.

❄️Freezer Up to 3 Months. Freeze in a sealed bag or container. Thaw overnight in the fridge before reheating.

🍱Meal Prep Great Option. Cook a double batch and store separately from rice. Combine fresh when serving for best texture.

Pro tip: The sauce thickens even more in the fridge. When reheating, add a tablespoon of water or broth and toss over medium heat — it comes right back to life.

Frequently Asked Questions

What cut of beef works best for Mongolian beef?

Flank steak is the classic choice — it’s lean, tender when sliced thin against the grain, and crisps up beautifully. Sirloin and skirt steak also work great. Slice everything thinly (about ¼ inch) and always cut against the grain for maximum tenderness.

Can I make the sauce less sweet?

Absolutely. The brown sugar is adjustable — start with 1.5 tablespoons instead of 3 and taste from there. You can also balance it out with a bit more soy sauce or a splash of rice vinegar for extra tang. Make it your own.

Is Mongolian beef actually from Mongolia?

Funny enough, no. It’s a Chinese-American dish that was popularized in the US. Traditional Mongolian cuisine is actually quite different — more meat-heavy with minimal sauces. But hey, whoever invented this saucy, sticky version deserves a standing ovation.

Ready to Make It?

There you have it — five delicious ways to make Mongolian beef with the best sauce, right in your own kitchen. Whether you go classic, spicy, slow-cooked, loaded with veggies, or take the easy ground beef route, every single version is a win.

The sauce is the star. Once you make it once, you’ll know it by heart. Sticky, sweet, savory — it works on everything.

Now grab that wok, get your beef sliced thin, and make dinner something worth looking forward to tonight.

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