This Mongolian beef is tender, crispy, and coated in a glossy sweet-savory sauce made with soy sauce, brown sugar, garlic, and ginger. Paired with rich sticky coconut rice, this homemade version delivers bold restaurant-style flavor in a simple, satisfying dinner you can make right at home.

Why You Will Love This Recipe

You’ll love this Mongolian beef recipe because it’s faster, fresher, and more flavorful than takeout. The beef stays tender with a light cornstarch coating, the sauce is perfectly balanced between sweet and savory, and the coconut rice adds a creamy contrast that makes the meal feel special. It’s easy enough for busy weeknights, yet impressive enough for guests or date-night dinners.

Mongolian Beef

Mongolian beef is one of those takeout classics that always feels indulgent. Sweet, savory, and slightly sticky, it’s the kind of dish that disappears fast once it hits the table. This homemade version captures everything you love about the restaurant favorite, but with better ingredients and fresher flavor.

The secret to great Mongolian beef at home is keeping things simple. Thinly sliced flank steak cooks quickly and stays tender, especially when lightly coated with cornstarch before frying. This creates a delicate crisp edge that soaks up the sauce beautifully.

The sauce itself is bold but balanced. Soy sauce provides salty depth, brown sugar adds sweetness, and fresh garlic and ginger bring warmth and aroma. Simmering the sauce briefly thickens it into that signature glossy finish that clings to every piece of beef.

Cooking the beef separately before adding it back to the sauce ensures it stays juicy instead of soggy. A quick fry locks in flavor, and finishing it in the sauce lets everything come together without overcooking the meat.

Green onions are added at the end for freshness and a mild bite that cuts through the richness of the sauce. They also add color and texture that make the dish feel complete.

This recipe becomes even more comforting when paired with sticky coconut rice. The rice is creamy, lightly salty, and subtly sweet, making it the perfect base for soaking up extra sauce.

Coconut rice also elevates the dish beyond a typical weeknight stir-fry. It adds a homemade touch that feels special without adding complexity, making this meal ideal for both casual dinners and entertaining.

Because everything cooks quickly, this Mongolian beef is perfect for busy evenings when you want something flavorful without spending hours in the kitchen.

It’s also a great option for anyone trying to recreate restaurant-style Asian dinners at home. The ingredients are simple, the steps are straightforward, and the results are consistently delicious.

If you’re craving a comforting, saucy dinner that feels indulgent but is easy to make, this Mongolian beef with sticky coconut rice is a recipe you’ll come back to often.

Servings & Time

Servings: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: About 40 minutes

Ingredients

Mongolian Beef

• 1 lb flank steak, thinly sliced

• 1/4 cup cornstarch

• 2 tablespoons soy sauce

• 2 tablespoons hoisin sauce (optional)

• 2 teaspoons vegetable oil

• 1/2 teaspoon grated fresh ginger (or 1/4–1/2 tsp ground ginger)

• 1 tablespoon garlic, minced

• 1/2 cup soy sauce

• 1/2 cup water

• 3/4 cup brown sugar

• About 1 cup vegetable oil, for frying

• 2 green onions, sliced

Sticky Coconut Rice

• 1 1/2 cups jasmine rice (or basmati or long-grain white rice)

• 2 cups unsweetened coconut milk

• 1 cup water

• 1/2 teaspoon salt

Instructions

Prepare the Beef

1. Slice the flank steak into thin strips and pat dry.

2. Place steak in a zip-top bag and add cornstarch, 2 tablespoons soy sauce, and hoisin sauce if using. Seal and toss to coat evenly. Let rest for 10 minutes.

Make the Sauce

3. Heat 2 teaspoons vegetable oil in a small saucepan over medium-low heat.

4. Add ginger and garlic and cook for about 20 seconds until fragrant.

5. Add 1/2 cup soy sauce and water. Stir in brown sugar until dissolved.

6. Bring to a gentle boil and simmer for 2–3 minutes until slightly thickened. Keep warm.

Cook the Beef

7. Heat about 1 cup vegetable oil in a skillet over medium heat.

8. Fry beef in batches for 30 seconds to 1 minute per side until lightly crisp.

9. Transfer beef to paper towels to drain. Carefully discard oil.

Finish the Dish

10. Return the skillet to medium heat and add beef back to the pan. Cook for 1 minute.

11. Pour in the sauce and cook for another minute until glossy and coated.

12. Add green onions and cook for 20 seconds.

13. Transfer beef to a serving platter and reserve extra sauce for drizzling.

Sticky Coconut Rice

14. Rinse rice until water runs clear.

15. Combine rice, coconut milk, water, and salt in a pot.

16. Bring to a boil, reduce heat, cover, and simmer until liquid is absorbed and rice is tender. Fluff before serving.

Tips

• Slice Against the Grain: This keeps the beef tender.

• Do Not Overcook: The beef cooks very quickly and stays juicy.

• Adjust Sweetness: Reduce or increase brown sugar to taste.

• Make It Spicy: Add chili flakes or chili oil for heat.

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