Is Mongolian beef from Mongolia?

No; it was created in Chinese-American and Taiwanese restaurants.

Is Mongolian beef spicy?

Only mildly; add more pepper flakes for heat.

Mongolian Beef

Crispy-edged slices of flank steak tossed in a sweet, savory soy, brown sugar, garlic and ginger glaze with green onions. Serves 4.

Gluten-free with swaps Vegetarian with swaps Dairy-free High-protein

Contains: wheat, soy. Based on the ingredients as written; check package labels, which can change.

Prep 15 min
Cook 15 min
Total 30 min
Yield 4 servings
Heat 🌶🌶 Medium
Level Easy

Updated November 4, 2026

Plate of glazed Mongolian beef with green onions over white rice

Prefer it vegan? Try our Mongolian Tofu.

Despite its name, Mongolian beef is a Chinese-American restaurant creation: thin slices of steak dusted in cornstarch and pan-fried until crisp at the edges, then tossed in a sticky sweet soy and ginger glaze.

Lots of green onions finish it off. Serve over steamed rice.

Ingredients

1 1/2 pounds flank steak, thinly sliced across the grain
1/3 cup cornstarch
1/3 cup neutral oil
2 tablespoons minced garlic
1 tablespoon grated ginger
1/2 cup soy sauce (low sodium)
1/2 cup packed brown sugar
1/3 cup water
1/4 teaspoon red pepper flakes
6 green onions, cut in 2-inch pieces
Steamed rice

To make it gluten-free

For the soy sauce, use tamari or a soy sauce labeled gluten-free.

See all our gluten-free recipes.

To make it vegetarian

For the beef, use seitan or extra-firm tofu cut the same way, or thick-sliced portobello mushrooms.

Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. The nutrition on this page is for the original recipe. See all our vegetarian recipes.

What you’ll need

large skillet
slotted spoon

Instructions

Coat. Toss the beef with the cornstarch and shake off the excess.
Fry. Heat the oil in a large skillet over medium-high heat and fry the beef in batches 2 to 3 minutes until crisp at the edges. Drain and pour off all but 1 tablespoon oil.
Sauce. Cook the garlic and ginger 30 seconds, add the soy sauce, brown sugar, water and pepper flakes and simmer 3 to 4 minutes until syrupy.
Toss. Return the beef with the green onions and toss 1 minute until glazed. Serve over rice.

Nutrition per serving (estimated)

620Calories

42 gCarbohydrates

1 gFiber

41 gNet carbs

39 gProtein

33 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

High-protein Dairy-free Budget-friendly Gluten-free with swaps Vegetarian with swaps

Tips

Low-sodium soy sauce keeps the glaze from getting too salty as it reduces.
Fry in batches so the beef crisps.

Storage and leftovers

Refrigerate up to 4 days. Reheat in a hot skillet; the crisp coating softens but the flavor holds.

Questions about this recipe

Is Mongolian beef from Mongolia?: No; it was created in Chinese-American and Taiwanese restaurants.
Is Mongolian beef spicy?: Only mildly; add more pepper flakes for heat.

Pairs with: Cabernet Sauvignon or Malbec. Wine pairing guide

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