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Download, Sizzle, Serve: Crave Worthy Mongolian Beef in 30 Minutes

By Matt Price

Jun 05, 2025, Updated Mar 15, 2026

Why You’ll Love This Mongolian Beef Recipe

If you’ve ever devoured a plate of Mongolian beef and wondered how to recreate it at home, you’re in for a treat. My upgraded version uses tender NY strip steak, a sticky garlic-soy glaze, and a touch of heat that makes this better than anything you’d get in a takeout container.

The best part? It comes together quickly with simple pantry staples and packs serious flavor.

Ingredients Needed

For the Marinade

• 2 tablespoons brown sugar
• 2 tablespoons sherry wine
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• ¼ cup low-sodium soy sauce
• 1 tablespoon hoisin sauce
• Red pepper flakes, to taste
• Splash of water
• 1–2 tablespoons cornstarch

For the Beef

• 1 lb NY strip steak, thinly sliced against the grain

For the Sauce

• 3 tablespoons brown sugar
• 1 teaspoon sesame oil
• 1–2 tablespoons hoisin sauce
• ¼ cup low-sodium soy sauce
• 1 teaspoon each minced garlic and ginger
• Splash of sherry wine
• Dried red chiles or red pepper flakes, to taste

For the Stir-Fry

• 3–4 green onions, cut into 2-inch pieces
• 2 cloves garlic, thinly sliced
• Handful of dried red chiles (optional)

Step-by-Step Instructions – Mongolian Beef

Step 1 – Marinate the Beef

In a mixing bowl, whisk together all the marinade ingredients.

Add in the thinly sliced NY strip steak and toss to coat.

Let it marinate for at least 20–30 minutes, or up to 2 hours in the fridge.

Step 2 – Make the Sauce

Whisk together all the sauce ingredients in a small bowl and set it aside. This allows the flavors to meld while the beef marinates.

Step 3 – Sear the Beef

Heat a wok or large skillet over high heat and add a splash of oil. Sear the beef in batches for 1–2 minutes per side until browned and crispy around the edges. Don’t overcrowd the pan — this keeps the beef from steaming.

Set cooked beef aside on a plate.

Step 4 – Stir-Fry Aromatics

In the same pan, add more oil if needed. Toss in the green onions, sliced garlic, and dried red chiles. Stir-fry for about 30 seconds until fragrant and lightly golden.

Step 5 – Combine Everything

Return the cooked beef to the pan.

Pour the prepared sauce over the beef and toss everything together. Let it simmer for 1–2 minutes until the sauce thickens and coats the meat completely.

How to Serve Mongolian Beef

This Mongolian beef is best enjoyed hot over:

• Steamed jasmine rice
• Garlic noodles
• Stir-fried vegetables

Top it off with extra green onions or sesame seeds for that final touch of flair.

Leftovers? Use them in wraps, rice bowls, or stir-fry for a quick lunch the next day.

Garlic Noodles Recipe

Check out my Garlic Noodles Recipe – A Perfect Match with this Mongolian Beef Recipe Looking for more? Try my double the beef.

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GARLIC NOODLE RECIPE

Print & Download Mongolian Beef Recipe

Mongolian Beef

Matt Price

Craving that rich, garlicky Mongolian beef from your favorite takeout joint? This homemade version with NY strip steak is loaded with flavor, made in under 30 minutes, and so good you won’t want takeout again. Sweet, savory, and a little spicy — this is dinner done right

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Beef Recipes, Main Course

Cuisine Mongolian

Servings 4 servings

Calories 397 kcal

Equipment

Wok or Large Skillet

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Marinade:

• ▢ 2 tablespoons brown sugar
• ▢ 2 tablespoons sherry wine
• ▢ 1 tablespoon minced garlic
• ▢ 1 tablespoon minced ginger
• ▢ ¼ cup low-sodium soy sauce
• ▢ 1 tablespoon hoisin sauce
• ▢ Red pepper flakes to taste
• ▢ Splash of water
• ▢ 2 tablespoon cornstarch

Beef:

• ▢ 1 lb NY strip steak thinly sliced against the grain

For the Sauce:

• ▢ 3 tablespoons brown sugar
• ▢ 1 teaspoon sesame oil
• ▢ 2 tablespoon hoisin sauce
• ▢ ¼ cup low-sodium soy sauce
• ▢ 1 teaspoon each minced garlic and ginger
• ▢ Splash of sherry wine
• ▢ Dried red chiles or red pepper flakes to taste

For the Stir-Fry:

• ▢ 4 piece green onions cut into 2-inch pieces
• ▢ 2 cloves garlic thinly sliced
• ▢ Handful of dried red chiles optional, for spice and aroma

Instructions

 

Marinate the Beef

• In a mixing bowl, whisk together all the marinade ingredients.
• Add in the thinly sliced NY strip steak and toss to coat.
• Let it marinate for at least 20–30 minutes, or up to 2 hours in the fridge.

Make the Sauce

• Whisk together all the sauce ingredients in a small bowl and set it aside. This allows the flavors to meld while the beef marinates.

Sear the Beef

• Heat a wok or large skillet over high heat and add a splash of oil.
• Sear the beef in batches for 1–2 minutes per side until browned and crispy around the edges. Don’t overcrowd the pan — this keeps the beef from steaming.
• Set cooked beef aside on a plate.

Stir-Fry Aromatics

• In the same pan, add more oil if needed.
• Toss in the green onions, sliced garlic, and dried red chiles.
• Stir-fry for about 30 seconds until fragrant and lightly golden.

Combine Everything

• Return the cooked beef to the pan.
• Pour the prepared sauce over the beef and toss everything together.
• Let it simmer for 1–2 minutes until the sauce thickens and coats the meat completely.

Notes

Pro Tip: Slice the steak while it’s slightly frozen to get ultra-thin, clean cuts. This makes the beef cook faster and absorb more flavor.

Leftovers? Use them in wraps, rice bowls, or stir-fry for a quick lunch the next day.

Nutrition

Calories: 397kcalCarbohydrates: 28gProtein: 27gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 91mgSodium: 1409mgPotassium: 562mgFiber: 1gSugar: 18gVitamin A: 128IUVitamin C: 3mgCalcium: 68mgIron: 3mg

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