This Mongolian Beef is just what I like in a weeknight dinner recipe – quick, easy, and tasty. Plus, my family loves Chinese food, so it’s a win-win.
Other than a little slicing and chopping, there’s almost no prep work involved in making this recipe. There also isn’t a lot of time involved in making this dish.
Ten of the 30 minutes are resting time, so there’s only about 20 minutes of actual hands-one time.
Tips for making Mongolian Beef
- The sauce isn’t super sweet. Some recipes are crazy sweet, but this isn’t one of them. The sauce is pretty balanced with just a little bit of brown sugar to round it out. Feel free to add more sugar, though, if you like a sweeter sauce.
- I prefer to use lite (reduced sodium soy sauce) in this recipe. It keeps the sauce from getting overly salty.
- I serve this beef over white rice, but feel free to use brown rice or even noodles if you prefer.
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Mongolian Beef Recipe
Take-out copycat recipe that's ready in just 30 minutes.
- 1/4 cup lite soy sauce
- 2 teaspoons cornstarch
- 1 1/2 pounds petite boneless sirloin steak (or similar beef) thinly sliced
- 1/4 cup hoisin sauce
- 2 tablespoons dry sherry or rice wine
- 2 tablespoons brown sugar packed
- 2 bunches green onions
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 tablespoon minced ginger
- 1 teaspoon sesame oil
In a medium bowl, whisk soy sauce and cornstarch together.
Add sliced beef to soy sauce mixture, and toss to coat.
Set aside to rest for 10 minutes.
Meanwhile, whisk hoisin sauce, sherry, and sugar together in a small bowl until combined. Set aside.
Chop green onions into 1-inch pieces. Set aside.
Heat the vegetable oil in a wok or a large skillet over medium-high heat.
Add garlic, ginger, and beef with its sauce. Quickly toss to combine.
Let the beef cook for 30 seconds without stirring.
Stir in green onions, and cook, stirring regularly, until they're just starting to wilt.
Pour the hoisin sauce mixture in along with the sesame oil, and cook until just thickened.
I serve this over rice topped with a sprinkle of sesame seeds.
*Disclaimer: I'm not a nutritionist. Recipe nutrition facts are estimates.