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Mongolian Beef

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.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4

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

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

  • Heat 2 teaspoons vegetable oil in a small saucepan over medium-low heat.
  • Add ginger and garlic and cook for about 20 seconds until fragrant.
  • Add 1/2 cup soy sauce and water. Stir in brown sugar until dissolved.
  • Bring to a gentle boil and simmer for 2–3 minutes until slightly thickened. Keep warm.

Cook the Beef

  • Heat about 1 cup vegetable oil in a skillet over medium heat.
  • Fry beef in batches for 30 seconds to 1 minute per side until lightly crisp.
  • Transfer beef to paper towels to drain. Carefully discard oil.

Finish the Dish

  • Return the skillet to medium heat and add beef back to the pan. Cook for 1 minute.
  • Pour in the sauce and cook for another minute until glossy and coated.
  • Add green onions and cook for 20 seconds.
  • Transfer beef to a serving platter and reserve extra sauce for drizzling.

Sticky Coconut Rice

  • Rinse rice until water runs clear.
  • Combine rice, coconut milk, water, and salt in a pot.
  • Bring to a boil, reduce heat, cover, and simmer until liquid is absorbed and rice is tender. Fluff before serving.

Notes

  • 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.