Mongolian Beef Bowls

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Mongolian Beef Stir-Fry — These EASY Chinese-inspired Mongolian beef stir-fry bowls are ready in just 10 minutes!! Loaded with rich savory flavor, crisp-tender vegetables, and served over rice! Faster than calling for takeout when you’re craving Asian food!!

Mongolian Beef Stir-Fry Bowls — These EASY Chinese-inspired Mongolian beef stir-fry bowls are ready in just 10 minutes!! Loaded with rich savory flavor, crisp-tender vegetables, and served over rice! Faster than calling for takeout when you're craving Asian food!!

Easy Mongolian Beef Bowl Recipe

For those times when you’re craving something other than another chicken dinner, this Mongolian beef stir-fry is just the thing. Especially when you need to get dinner on the table fast, since the recipe is ready in just 10 minutes — faster than calling for takeout!

The stir-fry is full of rich, Asian-inspired, savory flavors from a combination of soy sauce and scallion. It’s nicely balanced with brown sugar to give that savory-yet-mildly-sweet flavor profile that many Asian recipes have.

The bell peppers and carrots stay nicely crisp-tender to give great texture and crunch.

Even better, this recipe is made in one skillet making cleanup a breeze.

Mongolian Beef Stir-Fry Bowls — These EASY Chinese-inspired Mongolian beef stir-fry bowls are ready in just 10 minutes!! Loaded with rich savory flavor, crisp-tender vegetables, and served over rice! Faster than calling for takeout when you're craving Asian food!!

Mongolian Beef Stir-Fry Ingredients

For the Mongolian beef sauce and stir-fry, you’ll want to have the following ingredients on hand:

  • Flank steak or pepper steak 
  • Cornstarch
  • Light or dark brown sugar
  • Soy sauce (I used reduced-sodium)
  • Water
  • Canola or vegetable oil
  • Peas
  • Grated or shredded carrots 
  • Yellow bell pepper (or any color)
  • Green part of scallions
  • Garlic
  • Ginger (freshly grated or dried)
  • Sesame seeds
  • Cooked rice, for serving
  • Salt, optional and to taste
  • Pepper, optional and to taste
Mongolian Beef Stir-Fry Bowls — These EASY Chinese-inspired Mongolian beef stir-fry bowls are ready in just 10 minutes!! Loaded with rich savory flavor, crisp-tender vegetables, and served over rice! Faster than calling for takeout when you're craving Asian food!!

How to Make Mongolian Beef Stir-Fry

Once you get the steak and veggies prepped, this Mongolian stir-fry recipe comes together in just 10 minutes! Here’s an overview of how the Mongolian beef bowls are made:

  1. Begin by cutting steak into ¼ inch thick strips, against the grain.
  2. Place the steak into a large zip-top bag, cover with cornstarch, seal, and shake the bag to move the beef around to ensure it is evenly coated. (This helps the beef sear really nicely and later when you add the soy sauce mixture, the cornstarch helps it thicken slightly.)
  3. In a mixing bowl, combine the soy sauce, brown sugar, water, mix, and set it aside.
  4. In a large sauté pan, heat the oil over medium heat.
  5. When the oil is shimmering, add the beef, evenly spaced, and sear for one minute on each side. Remove the steak from the pan and set aside after it’s cooked.
Mongolian Beef Stir-Fry Bowls — These EASY Chinese-inspired Mongolian beef stir-fry bowls are ready in just 10 minutes!! Loaded with rich savory flavor, crisp-tender vegetables, and served over rice! Faster than calling for takeout when you're craving Asian food!!
  1. Taking care that you only have about 1 tablespoon oil leftover in the pan after removing the steak, add the peas, carrots, bell pepper, scallions, and sauté for 2 to 3 minutes.
  2. Then add garlic, ginger, sesame seeds, and sauté  for an additional 30 seconds.
  3. Add the seared steak back into the skillet, pour the soy sauce mixture over everything, let it simmer for a few minutes to allow the sauce to thicken.
  4. Serve over cooked rice, adding salt and pepper, or additional soy sauce, to taste and if desired.
Mongolian Beef Bowls - These EASY Chinese-inspired Mongolian beef bowls are ready in just 10 minutes!! Loaded with rich savory flavor, crisp-tender vegetables, and served over rice! Faster than calling for takeout when you're craving Asian food!!

Recipe Variations

Although I used frozen peas (dumped straight in and didn’t bother thawing them) and carrots, you can also add broccoli florets. I personally would use fresh because I don’t care for the texture of frozen broccoli, but use what you have on hand and prefer.

Additionally, or instead of the vegetables I used, you can incorporate the following:

  • Snow peas
  • Sugar snap peas
  • Water chestnuts
  • Mushrooms
  • Baby corn 
  • Bamboo shoots

A tip here is that if you are going to use broccoli, mushrooms, or a denser vegetable, add it after searing and removing the beef, but before adding the peas, carrots, bell pepper, and scallions since they will likely need a 2 to 3 minute headstart.

Mongolian Beef Stir-Fry Bowls — These EASY Chinese-inspired Mongolian beef stir-fry bowls are ready in just 10 minutes!! Loaded with rich savory flavor, crisp-tender vegetables, and served over rice! Faster than calling for takeout when you're craving Asian food!!

Tips for the Best Mongolian Beef Stir-Fry

When beginning the recipe and you are going to coat the beef in cornstarch, make sure your beef isn’t cold or frozen! Allow your meat to rest at room temperature for at least 20 minutes before cooking.

When searing the beef, don’t crowd the pan! Cook meat in batches if your pan isn’t big enough.

These thin cuts of meat cook very quickly, make sure to remove them from the pan as soon as they’re seared so they don’t overcook.

Mongolian Beef Stir-Fry Bowls — These EASY Chinese-inspired Mongolian beef stir-fry bowls are ready in just 10 minutes!! Loaded with rich savory flavor, crisp-tender vegetables, and served over rice! Faster than calling for takeout when you're craving Asian food!!

Recipe FAQs

What does Mongolian beef taste like?

The Mongolian beef stir-fry is sweet, salty, and saucy. You definitely taste the ginger, garlic, and soy sauce in the stir-fry sauce, but the brown sugar balances out those savory flavors perfectly.

Is Mongolian Beef Spicy? 

Nope, not at all! It’s just full of umami flavor. If you want it to be spicy, add some crushed red pepper flakes to the sauce or drizzle your bowl with Sriracha. 

Can This Recipe Be Prepared in Advance? 

No, this Mongolian beef stir-fry recipe is best enjoyed right away.

However, if you’ll be in a real time crunch, you can always slice the beef the day you plan on cooking it, as well as prepare (but not cook) the vegetables. Then, all you’ll have to do for dinner is throw everything together in a skillet! 

Can the Brown Sugar Be Substituted in the Stir-Fry Sauce?

You could try using honey or even pure maple syrup in place of the brown sugar, but you may need to adjust the sweetener to soy sauce ratio.

However, I’ve only made this stir-fry using brown sugar so I can’t speak to how well honey or maple syrup would work in its place. 

Mongolian Beef Stir-Fry Bowls — These EASY Chinese-inspired Mongolian beef stir-fry bowls are ready in just 10 minutes!! Loaded with rich savory flavor, crisp-tender vegetables, and served over rice! Faster than calling for takeout when you're craving Asian food!!

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4.78 from 18 votes

Mongolian Beef Stir-Fry Bowls

By Averie Sunshine
These EASY Chinese-inspired Mongolian beef stir-fry bowls are ready in just 10 minutes!! Loaded with rich savory flavor, crisp-tender vegetables, and served over rice!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
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Ingredients  

  • 1 pound flank steak or pepper steak, sliced into thin 1/4-inch strips against the grain
  • cup cornstarch
  • ¾ cup brown sugar, packed (light or dark)* (See Notes)
  • ½ cup soy sauce, I used reduced-sodium** (See Notes)
  • ½ cup water
  • ¼ cup canola or vegetable oil
  • 1 cup peas, I used frozen, and did not thaw beforehand
  • 1 cup grated or shredded carrots
  • 1 yellow bell pepper, sliced into thin 1/4-inch strips (or any color)
  • 2 stalks scallions, green parts only, sliced into 1-inch segments
  • 3 or 4 cloves garlic, finely minced or pressed
  • 1 inch fresh ginger, peeled and finely minced or grated OR 2 teaspoons dried ginger
  • 1 to 2 teaspoons sesame seeds
  • Cooked rice, for serving
  • Salt, optional and to taste
  • Pepper, optional and to taste

Instructions 

  • Begin by cutting steak into thin ¼ inch thick strips, against the grain.
  • Place it into a large ziptop bag, cover with the cornstarch, seal, and shake the bag to move the beef around to ensure it is evenly coated; set aside momentarily.
  • In a medium mixing bowl, combine the soy sauce, brown sugar, water, mix; set aside.
  • In a large sauté pan, heat the oil over medium to medium-high heat. When the oil is shimmering, add the beef, evenly spaced, and sear for one minute on each side. 
  • Remove the steak from the pan and set aside after it’s cooked taking care not to overcook; don't crowd the pan and cook in batches if you need to.
  • Taking care that you only have about 1 tablespoon oil leftover in the pan after removing the steak (drain off excess if there is), add the peas (I added straight from the freezer), carrots, bell pepper, scallions, and sauté for 2 to 3 minutes.***
  • Add garlic, ginger, sesame seeds, and sauté for an additional 1 minute, or until fragrant, stirring nearly constantly.
  • Add the seared steak back into the skillet, pour the soy sauce mixture over everything, and let it simmer for about 2 minutes to allow the sauce to thicken.
  • Scoop around 1/2 cup cooked rice into serving bowls, spoon the beef and vegetables over the rice, and if desired add salt, pepper, or additional soy sauce to taste before serving.
  • Recipe is best warm and fresh but will keep airtight in the fridge (store rice separately) for up to 4 days or in the freezer for 3 months, noting that the texture of the vegetables will change and they will be softer and not as crisp.

Notes

*Dark brown sugar will give a deeper, richer flavor profile than light brown, but both are fine.
**I used reduced-sodium/lite soy sauce and prefer it but if you like more of a salty profile, you can use regular soy sauce.
*** If you are going to use broccoli, mushrooms, or a denser vegetable, add it after searing and removing the beef, but before adding the peas, carrots, bell pepper, and scallions since they will likely need a 2 to 3 minute headstart.

Nutrition

Serving: 1, Calories: 682kcal, Carbohydrates: 69g, Protein: 42g, Fat: 26g, Saturated Fat: 6g, Polyunsaturated Fat: 18g, Cholesterol: 103mg, Sodium: 2079mg, Fiber: 4g, Sugar: 38g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Copycat P.F. Chang’s Mongolian Beef — This easy recipe comes together in 20 minutes and makes for a great weeknight meal! Even picky eaters will love this, and any leftover sauce can be served over rice!

P.F. Change's Mongolian Beef over white rice in large bowl

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. 5 stars
    This is very similar to my pot roast recipe, except I use a 26 oz. can of diced tomatoes, in place of the tomato paste & wine. I usually cook green beans as a side dish.

  2. 5 stars
    Thanks for another delicious, fast and easy recipe! I made it last night to rave reviews from the whole family.

  3. 5 stars
    Thanks for another delicious, fast and easy recipe! I made it last night to rave reviews from the whole family.

    1. Thanks for the 5 star review and glad this got rave reviews from your family and that it was fast and easy!