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Mongolian Beef Recipe Better Than Takeout

This mongolian beef is going to hit all those takeout cravings. A little spicy a bit sweet and serve it with white rice and green onions.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Asian
Keyword: green onions, mongolian beef, sesame seeds, soy sauce, white rice
Author: Tara Moore


  • 1 lb flank steak
  • 1/4 c soy sauce
  • 1/2 c water
  • 1/4 c hoisin
  • 2 tbsp rice wine vinegar
  • 1/2 tsp garlic powder
  • 1 tsp ginger powder
  • 1/4 c brown sugar
  • 1 1/2 tsp sriracha
  • 3 tbsp corn starch 1 tbsp for sauce, 2 tbsp for the meat
  • 1/4 tsp red pepper flakes
  • green onions sliced
  • 1 c jasmine rice
  • 2 c water


  • Cut the flank steak thinly, against the grain, into bite size pieces
  • Toss the flank steak with 2 tablespoons of cornstarch
  • Whisk together all the remaining ingredients in a bowl to make the sauce
  • Heat a skillet to med/high heat with 1 tablespoon of high heat oil in it
  • Add the Mongolian beef in three batches, so it can get a little crispy around the edges
  • Set each batch aside on a plate after it's cooked
  • While cooking the mongolian beef, bring 1 cup of jasmine rice and 2 cups of water to a boil, cover, turn heat to low and simmer for 20 minutes. Remove lid once it's done until you are ready to serve
  • It doesn't take long to cook, roughly 3-4 minutes
  • Return pan to high heat after each batch is done
  • Add an extra splash of oil if it's looking dry
  • After all the meat is cooked return it to the pan, along with the sauce
  • Bring the sauce to a boil, stirring constantly and then down to low for 5 minutes, or until the sauce has thickened up and coats the beef
  • Spoon some rice and mongolian beef in to a bowl
  • Top with green onions and extra red pepper flakes for added heat