Craving takeout but want to keep it healthy? This Healthy Mongolian Beef recipe is a game-changer! Made with tender shaved beef, a perfectly balanced sauce, and ready in just 20 minutes, it’s quick, flavorful, and family-approved. As Amy says, “Just made this yummy dish and my family loved it!”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Sandra said, “Love this recipe. Even my fussy husband said it was a keeper. I added broccoli, cauliflower, and thin sliced carrots at the end in with meat and the sauce. I had blanched the vegetables first.”
Why This Healthy Mongolian Beef Beats Takeout Every Time
Takeout cravings? Solved! This Healthy Mongolian Beef has been shared over 3,700 times, and Ashley said it best: “Really really good!! Followed it exactly as written and it was perfect. ⭐️ ⭐️ ⭐️ ⭐️ ⭐️“ It started as a happy obsession of PF Chang’s Mongolian beef married with my love of shaved steak, the same cut I use for my Philly Cheesesteak Sandwich, and after making it dozens of times I can tell you the sauce balance and the batch-cooking method are dialed in.
Lighter than takeout, faster than delivery, and family-approved on even the most chaotic weeknights. If you love cooking with shaved beef as much as I do, my Shaved Steak Recipes roundup is worth a visit, and my Korean Fried Chicken is a great next weeknight win.
Why You’ll Love This Healthy Mongolian Beef Recipe
How is this a healthier version of Mongolian beef? I took an old copycat PF Chang’s Mongolian beef recipe and reduced the sugar significantly. Plus, using a low-sodium or Liquid Amino’s just works! I’d call it a perfect Copycat recipe!
What is Mongolian Beef?
Here’s a fun little secret: Mongolian beef has basically nothing to do with Mongolia. it’s actually a Taiwanese dish that was invented in the US in the 1950’s and was popularized in American Chinese restaurants, largely by places like P.F. Chang’s. Not mad about it. The name is more of a marketing move than a geography lesson, kind like how Singapore noodles have nothing to do with Singapore either. The dish is all about that sweet-savory caramelized sauce coating tender, thinly sliced beef, and once you taste it, you won’t really care where it came from.
What makes the shaved steak version special is how quickly and evenly the meat cooks. Because it’s already thin, every single bite gets fully coated in that glossy sauce, which is exactly what you want.
Mongolian Beef Recipe Ingredients
- Shaved Beef | Thinly sliced steak is wonderfully tender and so easy to work with. If you can’t find it, use flank or skirt steak frozen for 20-30 minutes then sliced thin against the grain. I grab mine at Trader Joe’s. Sirloin shaved the same way would work too. Check out all my shaved steak recipes.
- Soy Sauce | Use low-sodium soy sauce. This is important! Regular soy sauce makes the dish aggressively salty. For gluten-free, use tamari or coconut aminos. If you use dark soy sauces the saltiness will be crazy.
- Dark Brown Sugar | The dark sugar gives the sauce it’s deep caramel color and richer molasses flavor. Light brown sugar works in a pinch. For low-carb or paelo, use coconut or a monk fruit brown sugar replacement.
- Cornstarch | Coats the beef for searing and thickens the sauce. Tapioca flour or arrowroot starch work as corn-free alternatives.
- Garlic | Fresh minced garlic is best. Pre-minced garlic from Trader Joe’s (Dorot, in the freezer section) makes this even faster.
- Fresh Ginger | The aroma is everything. If you don’t use fresh ginger often, freeze it and grate straight from frozen. Dorot frozen crushed ginger from Trader Joe’s is a great shortcut too.
- Green Onions | Also called scallions. Use the white parts for cooking and the green tops as a fresh garnish.
- Red Pepper Flakes | Optional, but I love the kick, yes, even wimpy me! Chili crisp is another great swap if you want something with a little more.
- Sesame Seeds | Optional, but they add a lovely nutty finish and make the dish look restaurant beautiful.
- Broccoli Florets | Steam alongside or toss right into the pan for the last 2-3 minutes. Snap peas, bell peppers, bok choy and shaved carrots are all great too!
Get the full recipe in the recipe card below.
Recommended Tools: I love this Staub Everything Pan for this recipe. It’s larger than most pans with sloping sides, so it works great for stir-fry and as a wok replacement. A good sharp knife and sturdy tongs round out what you need.
How to Make Mongolian Beef
Toss the shaved steak with the cornstarch to coat evenly.
In a small saucepan, heat sesame oil over medium heat. Sauté the white parts of the scallions, garlic, and ginger until fragrant, about 1 minute.
Add the soy sauce and dark brown sugar, increase the heat, and stir constantly until the sugar dissolves, and the sauce boils, about 2-3 minutes. Watch it carefully since sugar burns fast. Set the sauce aside.
Heat a heavy skillet over high heat until the neutral oil shimmers and nearly smokes. Sauté the shaved beef in small batches for about 2 minutes each, removing to a plate between batches. Bring the pan back up to temperature each time.
Once all the beef is cooked, return it to the pan. If adding broccoli florets, you can toss them (and any other veggies) into the pan now and saute 2-3 minutes, then return beef to the pan and pour the sauce over and toss to coat. Add the green parts of the scallions, toss once more and serve immediately over rice or noodles. Garnish with red pepper flakes and sesame seeds.
Expert Tips for the Best Mongolian Beef
- Cook in small batches, no matter what. Crowding the pan traps steam and you end up with gray, chewy beef instead of caramelized edges. Since the beef is so thin it cooks in about 2 minutes per batch, so the extra time is minimal and completely worth it.
- Get your pan screaming hot first. The oil should shimmer and naerly smoke before the beef goes in. A cold pan means steamed beef, not seared beef.
- Use the scallion whites and greens. Cook the white parts with the aromatics at the start for flavor, then toss in the green tops at the very end just to wilt. It’s a small stesp that makes a noticeable difference.
- Dark brown sugar is worth it. It gives the sauce that deep caraem-brown color and a slightly richer flavor. Light brown sugar works but won’t look quite as dramatic.
- Try the restaurant velveting trick. Add a pinch of baking soda (about ¼ teaspoon) to your beef along with the cornstarch before cooking. It tenderizes the meat the way Chinese restaurants do. Just don’t let it sit longer than 20-30 minutes or the texture gets mushy.
- Taste the sauce before you finish. Too salty? Add a splash of rice vinegar or water to balance it. Too sweet? Pull back on the sugar gradually, keeping in mind the sugar also offsets the saltiness.
- Remove the excess oil after stir frying. Once the beef is done, tip out any excess oil from the pan before adding the sauce. Keeps the dish tasting clean and fresh.
Mongolian Beef Recipe Variations
One of the best things about this recipe is its flexibility. Once you have the sauce dialed in, you can take it in so many directions.
- Mongolian Chicken | Swap the shaved beef for thinly sliced chicken breast or thighs. Pop the chicken in the freezer for 20-30 minutes before slicing to get it extra thin without tearing.
- Mongolian Shrimp | Large shrimp cook even faster than shaved beef, making this a 15-minute dinner. Pat them dry before they hit the pan so they sear instead of steam, and pull them the second they turn pink.
- Mongolian Pork | Pork tenderloin sliced thin against the grain takes on this sauce beautifully and is a great budget-friendly option when beef prices are high.
- Mongolian Lamb | If you love lamb, this sauce was made for it. Slice a lamb leg or loin thin, cook exactly the same way.
- Mongolian Beef Noodles | IToss everything with lo mein, soba, udon, or ramen noodles instead of rice. Cook noodles first, drain, then toss directly in the pan with the beef sauce so they soak up every bit of flavor. This variations is so good it almost deserves it’s own post.
- Mongolian Beef Lettuce Wraps | Serve the beef in butter lettuce cups with shredded carrot, sliced cucumber, and a drizzle of extra sauce. Great for a lighter meal or a fun appetizer.
- Mongolian Beef Tacos | Warm tortillas, Mongolian beef, quick-pickled cucumbers or a simple slaw, sesame seeds and scallion greens. Unexpected and so good.
- Add More Vegetables | Broccoli, bell peppers, snap peas, bok choy, shavecd carrots, or baby corn all work well. Add them to the pan after you cook the beef, give them 2-3 minutes to soften slightly, then pour the sauce over everything. for a heartier meal in the same pan.
- Turn Up the Heat | More red pepper flakes, extra ginger, a spoonful of chili crisp, or a pinch of cayenne. Chili crisp is my personal favorite addition when I want something with a little more personality.
- Keto Mongolian Beef | Cauliflower rice instead of white rice, almond flour or arrowroot starch in place of cornstarch, and coconut aminos instead of soy sauce, and zucchini noodles as another low-carb base option.
- Gluten-Free Mongolian Beef | The only swap needed is the soy sauce. Use tamari (check the label for certified gluten-free), coconut aminos, or grain-free soy sauce. Everything else is naturally gluten-free.
- Dairy-Free Mongolian Beef | Already dairy-free as written. No swaps needed.
- Paleo or Whole30 Mongolian Beef | Swap the soy sauce for coconut aminos, use arrowroot starch or tapioca flour instead of cornstarch, use coconut sugar in place of brown sugar and serve over cauliflower rice. The sauce is slightly less salty and a little sweeter with coconut aminos, so taste and adjust as you go.
Make-Ahead, Storage, Freezer and Reheating
- Make-ahead: The sauce can be made up to 3 days ahead and refrigerated. Stir well before using. The beef can be sliced and tossed in cornstarch up to a day in advance; cover and refrigerate, then let it come to room temperature for about 15-30 minutes before cooking.
- Leftovers: Store beef and rice separately in airtight containers in the fridge for up to 4 days. Stored together, the rice gets soggy as it absorbs the sauce.
- Freezer Freeze cooled beef in single-serve portions for up to 3 months. Thaw overnight in the fridge. Great for quick weekday lunches.
- Reheating: For best texture, reheat in a 375°F oven spread in a single layer for 10-12 minutes flipping halfway, or in an air fryer at 350°F for 3-4 minutes. If using the microwave, add a small splash of water and heat in 30-second bursts.
How to serve Mongolian Thinly Sliced Beef
- Rice | Steamed white rice is classic. Brown rice, cauliflower rice, and fried rice all work great too.
- Noodles | Lo mein, udon, or wide rice noodles. Cook first, then toss in the pan with the beef and sauce.
- Vegetables | Steamed or roasted broccoli is the classic pairing. Snap peas, bok choy, bell peppers, and shaved or shredded carrots are all great in the pan or on the side. A simple cucumber salad adds a cool, bright contrast.
More shaved beef recipes
We love shaved steak in this house. It’s a shortcut to a quick and easy meal. Try our popular Philly Cheesesteak sandwich, these Philly Cheesesteak sliders and this low-carb Philly cheesesteak casserole. See all 39 Shaved Beef Recipes.
Shaved Beef FAQs
Nope! It’s a Chinese-American dish that originated in Taiwan in the 1905s and was popularized in American Chinese restaurants.
Traditionally, Mongolian beef is made with flank steak or skirt steak, sliced thin against the grain. Both are flavorful and great. I used shaved steak in this recipe, which is essentially flank or skirt steak that has already been cut paper-thin. I get mine at Trader Joe’s, it’s a weeknight game-changer. If you can’t find shaved steak, freeze flank steak for 20-30 minutes, then slice it thin against the grain.
Both are Chinese-American stir fry dishes with thinly sliced beef and a savory sauce. But the sauces are different. Mongolian beef is more sweet-forward, with a caramelized brown sugar and soy base. Beef and broccoli is a more savory, umami-forward, usually built on oyster sauce and less sweet. My Easy Beef and Broccoli is right here if you want to try both.
You can! It won’t have the same texture as sliced steak, but the sauce is so good and works in a pinch. Brown the ground beef with garlic and ginger, drain the fat, then add the sauce and let it thicken. Especially good tossed with noodles.
Typically, no. The heat is mild, coming from the ginger and red pepper flakes (or dried chilis). You can easily turn it up with more red pepper flakes, extra ginger, a spoonful of chili crisp, or a pinch of cayenne.
First, make sure you started with low-sodium soy sauce or tamari, since regular soy sauce will make this dish very salt. If it’s already made and too salty, add a splash of rice vinegar or lemon juice, both neutralize saltiness, or a splash of water to dilute.
Low mein is the most classic. Soba, udon, ramen, wide rice noodles and even regular spaghetti all work. Cook them first, then toss in the pan with the beef and sauce so they soak up the flavor.
Yes! Brown the beef in a skillet first if you can, then transfer to the slow cooker with the sauce ingredients. Cook on LOW 4-5 hours or HIGH 2-3 hours. You won’t get the crispy seared edges of the stovetop version, but the beef will be melt-in-your-mouth tender. A dedicated slow cooker Mongolian beef post is coming soon!
Air fryer: toss the cornstarch-coated beef in the basket, cook until as crispy as you like, then transfer to a skillet to coat with the prepared sauce.
Instant Pot: brown the beef in batches on Saute mode, deglaze with a splash of water, return the beef, pour the sauce over, seal the lid, and pressure cook on High for 6-8 minutes. Use quick release, then stir in scallion greens, red pepper flakes, and sesame seeds before serving.
Yes! Freeze cooled beef in single-serve portions for up to 3 months. Thaw overnight in the fridge before reheating.
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Video
Equipment
Ingredients
Mongolian Beef
- 2 teaspoons vegetable oil I use avocado oil + extra if needed
- 2 tablespoons cornstarch non-GMO
- 1 pound shaved beef I love Trader Joe’s shaved steak, flank steak thinly sliced
Mongolian Sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons garlic finely minced
- 1 tablespoon ginger freshly grated
- ¼ – ½ cup low sodium soy sauce scant, be sure you use low sodium soy sauce or replacement such as Liquid Amino's or Coconut Amino's so it's not too salty.
- ¼ cup dark brown sugar packed
- 3-6 scallions trimmed and thinly sliced, whites and greens separated (Green Onions)
- shakes Red pepper flakes
Serving Suggestions
- Sesame seeds
- Steamed broccoli shredded carrots, snap peas, bok choy
- Cooked white or brown rice for serving or Udon, soba or rice noodles
Instructions
- Toss shaved steak (or thinly sliced flank or skirt steak) in a mixing bowl coating evenly with corn starch, set aside.1 pound shaved beef, 2 tablespoons cornstarch
- In a small saucepan heat a few teaspoons of sesame oil, adding garlic, ginger and whites of green onions, sauting for 30 seconds. Add soy sauce, brown sugar, red pepper flakes and bring to a simmer, stirring constantly over medium heat until sugar is dissolved and sauce is reduced slightly. About 4 minutes, set aside.2 teaspoons toasted sesame oil, 2 teaspoons garlic, 1 tablespoon ginger, ¼ – ½ cup low sodium soy sauce, ¼ cup dark brown sugar, shakes Red pepper flakes, 3-6 scallions
- In a large skillet over medium-high heat, adding a little more oil if needed, saute the shaved steak in batches, not crowding the pan. Using your tongs pull the strands of beef, shaking and then lay into the pan. The steak will cook quickly, flip the pieces as they brown, should only take about 2 minutes. Remove the finished steak to a plate or paper towel lined tray, repeat with all of the meat, adding oil if necessary.2 teaspoons vegetable oil
- TIP | make sure the oil returns to a nice high temperature each time before adding more beef. I like to remove mine just as it’s getting a little crispy on the edges, but still pink in the middle, it will finish cooking later.
- If any extra oil in pan, pour off or use paper towels to remove. If desired, add broccoli or other veggies and saute for 2-3 minutes before returning the beef to the pan. Pour the Mongolian sauce over and toss to coat. Add green onions, stirring constantly about 3 minutes until meat is reheated and sauce is thickened and glazes the meat. Serve over rice, with some steamed broccoli, sprinkle with red pepper flakes and sesame seeds if desired.3-6 scallions, Sesame seeds, Steamed broccoli, Cooked white or brown rice for serving
Notes
Nutrition
Sheryl Murphy
Your Mongolian beef was FABULOUS! Everyone in my household loved it and it will definitely become something I include in a regular rotation.
Thank you so much!
Thank you so much Sheryl! Your words made my day!!
Ellen
Excellent! Everyone loves this. This is a keeper.
Yay Ellen!!
Jan H
Excellent and EZ. I used slow cooker. Thank you!
Love it Jan!!
Sheryl
Found this recipe as I Was standing in Trader Joe’s with shaved steak in my hand and googling what to do with shaved steak! I got the frozen ginger there as well. I hesitate to cook with beef because it’s hard to get it tender – shaved steak is the secret. I will definitely make it again! I like that I can adjust the sauce to my liking, a little less sugar and soy sauce next time – but sure tasted like restaurant mongolian beef to me. Thank you!
So glad you loved it Sheryl! And yes make it yours to your taste!
Patty Henderer
This recipe was so easy and quick. My family loved it! Thank you so much for the recipe, will make this again.
I love hearing that Patty! Thank you for your sweet comment!
Anna Treat
This recipe is unbelievably easy and delicious. I was concerned about the soy making this too salty so I used half soy/half coconut aminos, perfect. If you like your stir fry saucy just double sauce recipe, but not needed. I am actually just about to make the sauce to use as a dipping sauce! Highly recommend.
Thank you Anna!! Love your tips!!