Toss those takeout menus and whip up a top-rated recipe for 30-Minute Mongolian Beef.

30-Minute Mongolian Beef over brown rice in white bowl with chopsticks

Thin slices of flank steak, minced fresh garlic and ginger, dark brown sugar and soy sauce. Toss it all together and 30 minutes later you’ll be chowing down on a homemade take on takeout, instead of waiting for the delivery guy. Welcome to the DIY party, 30-Minute Mongolian Beef!

Clear bowl containing sliced flank steak covered in cornstarch

The key to mastering classic Chinese food at home is a technique known as velveting, which is essentially an egg white, cornstarch and sherry marinade that preserves the moisture of the meat.

Skillet containing flank steak and Mongolian sauce

This recipe includes an abridged version of velveting that still delivers tender slices of steak bathed in a rich reduction of soy sauce and brown sugar, which are the classic elements of all quality recipes for Mongolian Beef.

Skillet containing easy Mongolian beef with sliced scallions

Craving takeout but not a fan of beef? Go the sweet and spicy route with my Crackerjack Shrimp or kick back with Crispy Baked Orange Chicken Wings. And don’t forget the Homemade Fortune Cookies for dessert!

Top-down view of Mongolian beef garnished with slices of scallions over a bed of brown rice in a white serving bowl with chopsticks

Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Main Course

30-Minute Mongolian Beef

Take on the takeout with a PF Changs-inspired recipe for quick and easy Mongolian Beef that will be on your table in 30 minutes or less.
4.86 from 48 votes
30-Minute Mongolian Beef over brown rice in white bowl with chopsticks
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 4 servings


  • 1/3 cup plus 2 Tablespoons vegetable oil
  • 1 Tablespoon minced garlic
  • 1/2 teaspoon minced fresh ginger
  • 1/2 cup low sodium soy sauce
  • 1/2 cup water
  • 2/3 cup packed dark brown sugar
  • 1 lbs flank steak
  • 1/4 cup cornstarch
  • 3 scallions sliced into 1-inch pieces (green parts only)


  • Heat 2 tablespoons vegetable oil in a small saucepan over medium-low heat. Add the garlic and ginger and sauté until golden, about 2 minutes. Add the soy sauce and water, stirring to combine.
  • Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set it aside.
  • Slice the flank steak against the grain into 1/4-inch pieces, then toss it with the cornstarch. Place the coated pieces of steak in a sieve and shake off any excess cornstarch. Allow the steak to sit 10 for minutes.
  • Line a plate with paper towels.
  • Place a large skillet or wok over medium-high heat and add ⅓ cup vegetable oil. Once the oil is hot (but not smoking), add the beef to the pan and sauté until it is seared on all sides but barely cooked in the center, about 2 minutes. Remove the steak from the skillet with a slotted spoon and transfer it onto a paper towel-lined plate. Pour any excess oil out of the skillet.
  • Place the skillet back over medium heat. Add the prepared sauce to the hot pan (it should come to a boil almost immediately), then add the reserved steak and cook at a boil, stirring constantly, until the sauce has thickened to the consistency of syrup, 3 to 5 minutes. Add the sliced scallions and stir to combine. Serve.

Kelly's Notes:

  • This recipe will serve two to four people, depending on your preferred serving size. It can also be easily doubled.
  • The key to cooking with cornstarch is that it must come to a boil in order to work as a thickener and give the sauce the perfect syrupy consistency.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

Recipe inspired by

Feeling social?

Share this recipe!



Calories: 505kcal, Carbohydrates: 47g, Protein: 26g, Fat: 24g, Saturated Fat: 17g, Cholesterol: 68mg, Sodium: 1137mg, Potassium: 518mg, Fiber: 1g, Sugar: 36g, Vitamin A: 90IU, Vitamin C: 2mg, Calcium: 70mg, Iron: 3mg

Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 4 stars
    Great recipe but next time we fix it we will be cutting back on the brown sugar for us too sweet other wish great

  2. 5 stars
    I had some blanched broccoli so added that in place of the onion greens. My husband and myself really enjoyed the meal. Will prepare again soon with the onion greens this time.

  3. 5 stars
    Looks and smells so good! I had to make 70 portions for work, will be making again for the residents

  4. 5 stars
    Made this tonight and our taste buds are still dancing! Perfect combination of flavours. Easy to follow recipe. I through in some broccoli and beans :)

  5. 5 stars
    First time I have ever made Mongolian Beef EVER tonight and it was delicious!!! I was very impressed, tasted so good, my husband and I loved it!! This was a simple, easy recipe to use but I used top sirloin steaks instead of flank and it was delicious!!! I will definitely be making this alot more in the future!! You must try this at least once, you won’t be disappointed and you will want to make more often then you thought once you taste it!! 10 STARS!!!!!!!!

  6. I found this recipe not long ago and we are after having this 3-4 times a week!! This is honestly the best Mongolian beef recipe I have found!!!

  7. Yummy, my husband loved it. I just added red pepper flakes, he likes the heat, and I had an extra carrot that I sliced up thin. Definitely a keeper

  8. 5 stars

    Made this this tonight, gotta say I/we loved it. Read some of the reviews for pointers and some said it was too sweet but i kept to the amounts, glad i did. I`m no cook and am looking for recipes that i`d like to make again and again and get better at, this has been added to my AGAIN list. This was my first go at one of your recipes. will be trying some more.
    Thank You

  9. 4 stars
    Its a quick and easy recipe I made for my family. (We are in jamaica). The recipe was a little sweet for us, but otherwise delicious!

  10. 5 stars
    My husband’s first introduction to Indian food and it was a success! I made it a little more spicy by keeping the seeds in the jalapeno and adding some red pepper flakes, but absolutely delicious!

See More Comments