Why You’ll Love this Mongolian Beef
If you’re searching for a restaurant-quality dinner that’s ready in under 30 minutes, this Mongolian Beef will become your new favorite. The tender strips of sirloin steak coated in that glossy, savory-sweet sauce are practically irresistible.
What makes this recipe so special? It’s the perfect balance of flavors—garlicky, gingery goodness with just enough sweetness to complement the soy sauce.
Plus, those crunchy water chestnuts and bright green onions add wonderful texture contrasts.
I’m obsessed with how the cornstarch helps create that velvety sauce that clings to every bite. Who needs takeout when this is so simple?
What Ingredients are in Mongolian Beef?
To make this restaurant-quality Mongolian Beef at home, you’ll need a handful of pantry staples plus some fresh ingredients that create that perfect balance of savory, sweet and aromatic flavors. The best part? Most of these ingredients are probably already in your kitchen, and if not, they’re easy to find at any grocery store. The cornstarch is particularly important as it not only helps tenderize the meat but also creates that signature thick, glossy sauce that coats every bite.
- 1 pound sirloin steak, trimmed and sliced thin
- 4 tablespoons soy sauce (divided: 2 tablespoons for marinade, 3 tablespoons for sauce)
- 2 tablespoons cornstarch
- 1½ tablespoons sesame oil or vegetable oil (for marinade)
- 1 tablespoon sesame oil or vegetable oil (for cooking)
- 2 teaspoons sugar
- ½ teaspoon salt
- 2 dashes white pepper
- 4 garlic cloves, minced
- 2 teaspoons ground ginger
- 1 (8 ounce) can sliced water chestnuts, drained
- 6 green onions, sliced lengthwise
For the best results, look for a good quality sirloin steak with nice marbling. You could substitute flank steak or skirt steak in a pinch, but sirloin gives that perfect balance of tenderness and flavor. And while both sesame and vegetable oils work in this recipe, I prefer sesame oil for its nutty depth that really complements the Asian flavors. If you want to add a bit of heat, a teaspoon of chili flakes or sriracha makes a wonderful addition without overwhelming the dish.
How to Make this Mongolian Beef
Making restaurant-quality Mongolian beef at home starts with a simple but essential marinade. In a medium bowl, combine 1 pound of thinly sliced sirloin steak with 2 tablespoons of soy sauce, 2 tablespoons of cornstarch, 1½ tablespoons of sesame oil, 2 teaspoons of sugar, ½ teaspoon of salt, and 2 dashes of white pepper. This mixture not only flavors the meat but also tenderizes it and creates that signature velvety texture we all crave.
Once everything is well combined, cover the bowl and refrigerate for at least 1 hour. The longer you can let it marinate, the more flavorful your beef will be, though you don’t want to go beyond about 4 hours or the meat might become too soft.
When you’re ready to cook, heat your wok to 375 degrees (or use a large skillet over medium-high heat if you don’t have a wok). Add 1 tablespoon of sesame oil and then cook 4 minced garlic cloves and 2 teaspoons of ground ginger for 3-5 minutes, stirring frequently. This aromatic base is what gives Mongolian beef its distinctive fragrance.
Can you smell that incredible aroma wafting through your kitchen already? Now comes the exciting part—add your marinated beef mixture along with 1 can (8 ounces) of drained, sliced water chestnuts, 6 lengthwise-sliced green onions, and 3 additional tablespoons of soy sauce.
Stir-fry everything together for 5-10 minutes, or until the beef is cooked through and the sauce has thickened to a beautiful glaze that coats each piece of meat. The cornstarch in the marinade works its magic here, creating that classic thick sauce that’s the hallmark of great Mongolian beef.
Mongolian Beef Substitutions and Variations
While traditional Mongolian beef calls for sirloin steak, you’ve got plenty of delicious alternatives that won’t compromise the dish’s rich flavors. Flank steak, skirt steak, or flatiron cuts work beautifully—just remember to slice against the grain for tenderness.
Not a beef person? Try substituting chicken thighs or firm tofu for a lighter version. You can also play with the vegetables, adding bell peppers, broccoli, or mushrooms for extra nutrition and color.
Want it spicier? Toss in some dried red chilies or sriracha.
Need it gluten-free? Simply swap regular soy sauce for tamari, and you’re good to go.
What to Serve with Mongolian Beef
Pairing the right side dishes with Mongolian beef elevates your entire dining experience from good to absolutely memorable.
I’m talking about that perfect harmony when your main dish meets its ideal companions.
Steamed jasmine rice is my go-to foundation—it soaks up that savory sauce like nothing else.
For something lighter, try cauliflower rice.
Want to add color? Steamed broccoli or bok choy creates that restaurant-worthy presentation.
Can’t forget about appetizers—spring rolls or a simple cucumber salad work wonders as starters.
Trust me, these combinations will have everyone reaching for seconds.
Final Thoughts
Once you’ve mastered this Mongolian beef recipe, you’ll never need to order takeout again.
The combination of tender sirloin, savory sauce, and crisp vegetables creates that perfect restaurant-quality dish right in your kitchen.
What I love most about this recipe is its versatility.
Don’t have water chestnuts? No problem.
Want to add more veggies? Go for it.
The key is getting that meat nice and thin, and letting it marinate properly.
