This Easy Mongolian Beef recipe is full of all the flavors you love from your favorite Chinese restaurant. Tender beef smothered in a super tasty sauce that is ready in 30 minutes or less. Stovetop, Slow cooker, and Pressure Cooker instructions are included.
Oriana’s Thoughts On The Recipe
Mongolian Beef is hands down one of my all-time favorite takeout dishes, and my family goes absolutely crazy for it! There’s just something about that bold, savory-sweet flavor that keeps us coming back for more. The best part? You can make it right at home—and trust me, it’s even better than takeout!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Flank Steak: Main protein; tender and flavorful; substitute with skirt steak or sirloin.
- Cornstarch: Creates a crispy exterior and thickens the sauce.
- Soy Sauce (Low Sodium): Adds savory umami; substitutes with coconut aminos for a soy-free alternative.
- Water: Dilute the sauce for the right consistency.
- Brown Sugar: Balances sweetness and helps caramelize.
- Rice Vinegar: Adds tang and brightness; substitute with apple cider or white vinegar.
- Sesame Oil: Provides nutty flavor.
- Red Pepper Flakes: Adds mild heat; omit for mildness.
- Shredded Carrots: Adds sweetness, crunch, and color.
- Garlic: Adds aromatic, savory flavor.
- Fresh Ginger: Brings warm, spicy notes; substitute ginger paste.
- Green Onions: Adds freshness, mild onion flavor, and color.
- Sesame Seeds (Optional): Garnish for crunch and appeal.
Food Allergy Swaps
- Soy-Free: Instead of soy sauce, use coconut aminos, tamari (gluten-free), or liquid aminos.
- Gluten-Free: Instead of soy sauce (which contains gluten), use tamari (gluten-free) or coconut aminos.
- Corn-Free: Instead of cornstarch, use arrowroot powder or tapioca starch.
- Sesame-Free: Instead of sesame oil and sesame seeds, use avocado oil, olive oil, or sunflower oil, and omit the sesame seeds.
Process Overview: How To Make Pot Mongolian Beef Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Prepare the Beef
Slice the flank steak into 1/4” thin (or thinner) slices across the grain of the meat. Add sliced beef and cornstarch to a large resealable plastic bag. Close and shake to coat well.
- Prepare The Sauce
Mix the sauce ingredients. Set aside.
- Cook
Cook according to your preferred cooking method. In the recipe card, I have included instructions for stovetop, instant pot, and slow cooker.
Cooking Methods: Stovetop vs. Instant Pot vs. Slow Cooker
- Stovetop: Best for crispy, caramelized results; requires active cooking.
- Instant Pot: Faster with tender meat, but less caramelized and may require extra sauce thickening.
- Slow Cooker: Easiest for hands-off cooking with tender meat, but lacks crisp texture and needs time.
Extra Recipe Tips For Success
- Slice the flank steak into 1/4” thin (or thinner) slices across the grain of the meat.
- Use low-sodium soy sauce for the best results.
- Adjust the sweetness or saltiness of the sauce by varying the amount of brown sugar and soy sauce to taste.
Storage and Freezing Instructions
Store: Leftovers can be refrigerated for up to 3 days.
Freeze: You can totally transform this into a freezer meal. Just cut meat into thin slices and put it into a freezer bag. Bag the garlic and ginger in a smaller freezer bag. Bag the sauce ingredients in another bag. Then, put all components in a large freezer bag. On the day of preparation, cook as instructed in the recipe.
Frequently Asked Questions
I love to serve Mongolian beef over a bed of white rice and steamed broccoli or asparagus.
Mongolian beef sauce is made with soy sauce, water, brown sugar, rice vinegar, sesame oil, and a touch of spicy, such as red pepper flakes, sriracha, or cayenne pepper.
For Mongolian Beef, flank steak is the most commonly used cut of beef because it’s lean, flavorful, and becomes tender when sliced thinly against the grain. You can also use Skirt Steak or Sirloin.
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Recipe Card
Easy Mongolian Beef
Equipment
Ingredients
- 1 ½ – 2 lb (680 – 900 g) flank steak cut into thin strips (see notes)
- ¼ cup (40 g) cornstarch
- 3/4 cup (180 ml) soy sauce (low sodium)
- 1 cup (240 ml) water
- 2/3 cup (134 g) brown sugar
- 2 tablespoons (30 ml) rice vinegar
- 1 tablespoon (15 ml) sesame oil
- 1/2 teaspoon red pepper flakes
- 1 cup shredded carrots
- 4 garlic cloves, minced
- 2 teaspoons fresh ginger, minced
- 2 green onions, sliced
- 1 tablespoon sesame seeds to garnish (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Stovetop:
- Slice the flank steak into 1/4” thin (or thinner) slices across the grain of the meat. Add sliced beef and cornstarch to a large resealable plastic bag. Close and shake to coat well.
- Mix the sauce ingredients. Set aside.
- Add 2 tablespoons of canola oil to a large frying pan and heat on medium-high heat. Add the steak, shaking off any excess cornstarch, to the pan in a single layer and cook on each side for 1 minute. Make this in batches to avoid crowding the pan.
- When all the beef is done cooking, return it to the skillet. Add carrots, garlic and ginger and sauté for 2-3 minutes. Add sauce and mix to combine. Let it simmer for 5 minutes or until the sauce thickens and reduced.
- Remove from heat and stir in green onions and sesame seeds (if using). Serve immediately over rice or steamed vegetables.
Pressure Cooker:
- Slice the flank steak into 1/4” thin (or thinner) slices across the grain of the meat. Add sliced beef and cornstarch to a large resealable plastic bag. Close and shake to coat well.
- Add the soy sauce, water, brown sugar, rice vinegar, sesame oil, red pepper flakes to the instant pot; mix to combine. Add the sliced beef, carrots, garlic, and ginger; mix until everything is well coated in the sauce.
- Secure the lid to the instant pot and turn the venting knob to sealing position. Select "pressure cook", adjust the time to 10 minutes.
- When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the vent to "Venting" to release any extra pressure that might still be in there. Press “cancel”. Then remove the lid.
- In a small bowl mix cornstarch with ¼ cup water. Add the mixture to the beef; mix to combine.
- Turn the Instant Pot on and select "sauté" mode, then, adjust heat to normal. Let the beef simmer for 3-4 minutes, or until the sauce thickens.
- Garnish green onion slices and sesame seeds, if desired. Serve immediately over rice or steamed vegetables.
Slow Cooker:
- Slice the flank steak into 1/4” thin (or thinner) slices across the grain of the meat. Add sliced beef and cornstarch to a large resealable plastic bag. Close and shake to coat well.
- Add to the slow cooker the soy sauce, water, brown sugar, rice vinegar, sesame oil, red pepper flakes; mix to combine. Add the coated beef, carrots, garlic and ginger; mix until everything is well coated in the sauce.
- Cover. Cook on HIGH for 2-3 hours or on LOW for about 4 hours, until steak is cooked and tender.
- Garnish green onion slices and sesame seeds, if desired. Serve immediately over rice or steamed vegetables.
- Soy-Free: Instead of soy sauce, use coconut aminos, tamari (gluten-free), or liquid aminos.
- Gluten-Free: Instead of soy sauce (which contains gluten), use tamari (gluten-free) or coconut aminos.
- Corn-Free: Instead of cornstarch, use arrowroot powder or tapioca starch.
- Sesame-Free: Instead of sesame oil and sesame seeds, use avocado oil, olive oil, or sunflower oil, and omit the sesame seeds.
- Stovetop: Best for crispy, caramelized results; requires active cooking.
- Instant Pot: Faster with tender meat, but less caramelized and may require extra sauce thickening.
- Slow Cooker: Easiest for hands-off cooking with tender meat, but lacks crisp texture and needs time.
- Slice the flank steak into 1/4” thin (or thinner) slices across the grain of the meat.
- Use low-sodium soy sauce for the best results.
- Adjust the sweetness or saltiness of the sauce by varying the amount of brown sugar and soy sauce to taste.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally shared in February 2019. In January 2025, the photos and content were refreshed, but the recipe itself remains unchanged.
I love this recipe! And Ilove flank steak. Making this soon.
Thanks for your interest in my recipe, Mimi! Please come back and let me know how you like it. ?