Skip Chinese takeout and make Mongolian Beef at home with this simple recipe. Tender strips of beef are cooked in a homemade sauce for an easy weeknight meal.

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Mongolian Beef is a family favorite and we love making it on the Blackstone. But we have also made Slow Cooker Mongolian Beef, Instant Pot Mongolian Beef or in a large skillet for a delicious variation. The beef always cooks so tender in a thick sauce to create a meal that even my pickiest eater loves.
My kids love getting Chinese Takeout but now they prefer my version of Mongolian Beef because of the amazing flavor. Check out these other copycat Chinese Takeout Recipes such as Blackstone Beef and Broccoli, Blackstone Chicken Fried Rice Recipe and Blackstone Hibachi Noodles Recipe.
Table of Contents
Why This Recipe Works
Making Mongolian Beef at home is made with simple ingredients. It is a healthier version that what we can get at our local Chinese Restaurant and we can easily change the ingredients to what we prefer.
The meat cooks so tender and is bursting with flavor. This Mongolian Beef makes the perfect weeknight meal as it is ready in less than 30 minutes. My entire family loves the way it tastes.
Ingredients

- Flank Steak – Cut the steak in the same size pieces so they cook evenly
- Cornstarch – Added to thicken the sauce
- Ground Ginger – See Ginger Substitutes if you are out
- Soy Sauce – I prefer to use low sodium soy sauce for the best flavor in this recipe.
- Brown Sugar – Learn How to Make Brown Sugar if you are out. We love to add for a hint of sweetness.
- Vegetable Oil – Use oil of your choice. We recommend using a high smoke point oil
- Minced Garlic – Learn How to Mince Garlic
Scroll to the bottom for the full recipe in the recipe card.
Variations Ideas
- Spicy Flavor – If you want to add a bit of spice, stir in ¼ teaspoon of red pepper flakes to the soy sauce mixture.
- Veggies – Feel free to add your favorite vegetables such as strips of bell peppers, onions and slice mushrooms.
- Brown Sugar – If you prefer you can substitute with honey or maple syrup for the brown sugar.
How to Make Mongolian Beef

Step 1 – Slice the flank steak into thin ¼ inch thick slices against the grain. Coat the beef with the cornstarch.

Step 2 – In a small mixing bowl, whisk together the ¼ tsp ground ginger, soy sauce, water and brown sugar until the sugar is dissolved. Set aside.

Step 3 – Preheat a Blackstone grill over medium-high heat. Spread the 1 tbsp vegetable oil onto the grill.

Step 4 – Spread the coated beef onto the grill in a single layer. Sear the beef on both sides by cooking it for 3-4 minutes per side until brown.

Step 5 – Stir in the garlic and cook for 1 minute until aromatic.

Step 6 – Pour the soy sauce mixture on top of the steak and toss the steak to coat it with the sauce. Allow the sauce to simmer for a few minutes until the sauce thickens and bubbles slightly.
- Step 7 – Remove from heat, top with the salt, pepper, and green onions and serve warm. Enjoy!
Expert Tips
- Preparing Beef – It’s very important to slice the beef against the grain to ensure that it’s tender.
- Combining Sauce Ingredients – Mix the ingredients in a bowl to make sure that the sugar dissolves. We like to use a whisk to ensure everything is combined. If making the recipe on the stovetop, allow the sauce to boil before pouring onto the tender beef.
- Heating Blackstone – For the best texture and tender meat, make sure to preheat the griddle with oil. Saute the beef so that both sides of the strips of beef at cooked thoroughly.
- Cooking in Skillet – If you are cooking the Mongolian beef in a cast iron skillet or a large pan, you may need to work in batches. This will ensure that the beef browns evenly.

How to Serve Mongolian Beef
Beef Stir Fry is a great recipe to serve with Blackstone Fried Rice Recipe or steamed rice with a side of Blackstone Green Beans with Bacon. We even like to serve it with Asparagus with Bacon, Grilled Broccolini and Blackstone Zucchini.
We have even served Mongolian Beef wrapped in lettuce cups for a low carb option.
Frequently Asked Questions
We used Flank Steak to make this easy Mongolian beef recipe. But you can also make it with skirt steak, New York Strip or Sirloin Steak for an easy and tender option.
Yes, this is a great recipe to prepare the sauce and slice the steak ahead of time. Store in the fridge until ready to cook.
Store the leftovers in an airtight container in the refrigerator for up to 5 days. We like to place in individual portions for a quick lunch the next day with our leftover side dishes.
Yes, you can freeze mongolian beef in a freezer safe container for up to 3 months. When ready to serve, thaw in the fridge overnight then reheat in the microwave or on the stovetop.

More Easy Beef Recipes
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Blackstone Beef Kabobs Recipe
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Teriyaki Ground Beef
Best Blackstone
Ground Beef Fried Rice
We love to hear from you. If you make Mongolian Beef Recipe, please leave us a comment or a star review.

Mongolian Beef
Ingredients
- 1 pound Flank Steak
- 1/4 cup Cornstarch
- 1/4 teaspoon Ground Ginger
- 1/2 cup Soy Sauce
- 1/4 cup Water
- 1/2 cup Brown Sugar
- 1 Tablespoons Vegetable Oil
- 1 Tablespoon Minced Garlic
- Green Onions sliced for serving
Instructions
- Slice the flank steak into thin ¼ inch thick slices against the grain. Coat the beef with the cornstarch.
- In a small mixing bowl, whisk together the ground ginger, soy sauce, water and brown sugar until the sugar is dissolved. Set aside.
- Preheat a Blackstone grill over medium high heat. Spread the vegetable oil onto the grill.
- Spread the coated beef onto the grill in a single layer. Brown the beef on both sides by cooking it for 3-4 minutes per side until brown.
- Stir in the garlic and cook for 1 minute until aromatic.
- Pour the soy sauce mixture on top of the steak and toss the steak to coat it with the sauce.
- Heat for a few minutes until the sauce thickens and bubbles slightly.
- Remove from heat, top with the green onions and serve warm. Enjoy!
The beef turned out so tender and it was so delicious served over rice!