Mongolian beef is a popular Chinese-American dish made with tender slices of beef cooked in a sweet-savory soy-based sauce, often served over rice or noodles. Despite the name, it isn’t traditionally Mongolian—it comes from restaurant-style Chinese cuisine.
🥩 Main ingredients
- Thinly sliced beef (flank steak or sirloin works well)
- Soy sauce
- Brown sugar (for the signature sweetness)
- Garlic (and sometimes ginger)
- Green onions (scallions)
- Cornstarch (for coating and thickening)
- Cooking oil
🍳 How it’s typically made
- Prep beef: Slice thinly and coat lightly with cornstarch.
- Fry beef: Quickly stir-fry or shallow-fry until browned and slightly crispy.
- Make sauce: Combine soy sauce, brown sugar, garlic, and a little water; simmer until slightly thickened.
- Combine: Toss beef back into the sauce with green onions until coated and glossy.
🍚 Serving ideas
- Steamed white rice (most common)
- Fried rice
- Noodles
- Stir-fried vegetables on the side
🧠 Flavor profile
- Sweet (brown sugar)
- Savory (soy sauce)
- Slight garlic warmth
- Mild umami richness
🔥 Cooking tip
The key is high heat and quick cooking—this keeps the beef tender instead of chewy.
