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.
If you love quick and easy weeknight dinners, try these:
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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
Stefany
LOVED this. I didn’t have any scallions so I used a shallot. YUMMY
I live that creative twist, Stefany!
Julie Franc
Great. I felt as though I was eating out.
So happy to hear that, Julie!!
Terry Lee
IMO, I will be making more sauce to go with the 1 lb of shaved steak. Just to make it even yummier (spelling?!)
The veggies I selected in addition to the broccoli were a delightful also. Everything was just better tasting it seemed like. Thanks for the easy AND delicious meal!
More sauce is never a bad thing!! Because of keeping it healthier that’s why I have lesser sauce! But so glad you loved it!! Sorry it only ranked 4 stars for you.
Amy OBrien
Just made this yummy dish and my family loved it!1
Thank you so much Amy!! 🥰
Ashley
Really really good!! Followed it exactly as written and it was perfect
Yay!! Thank you so much Ashley!
Melynn
Used the insta pot version and oh boy, it was wonderful! I used 1/4 cup soy sauce, a little toasted sesame oil and a little chili oil (instead of the pepper flakes). So easy and takes ingredients we always have on hand. We get more steak sandwich meat from the local farm where we buy beef than we really want but it works perfectly in this recipe.
YAY!!! Love your tweaks Melynn! And I’m jealous that you get local fresh meat!
Veronica Fair
This recipe was sooo good!.
I bought some Trader Joe’s shaved steak and searched a for Mongolian Beef recipe, this recipe was the only one that I had all of the ingredients. The best part was that it didn’t have a lot of ingredients, which I loved. I ended up having to substitute powdered ginger for fresh, it still was very good. The next time I make it I’ll use fresh and it’ll be even better! I’m so glad that you mentioned coconut aminos, because I’ve gotten away from using soy sauce. It’s quick, easy, and in my permanent recipe folder!
Thank you!
I’m sure it was even better with fresh! Fresh is always better! Thank you for your super kind words Veronica!
Karen
Omg! This was amazing! I used arrowroot on the meat, less than 2T, and coconut brown sugar to mitigate the carbs. Cauliflower rice and steamed broccoli, holy smokes! Freaking delicious! The sauce turned out pretty thick but the flavor is so intense, it went a long way. I hope Trader Joe’s sells that meat forever bc this is a keeper. Thank you so much!!
I love your tweaks Karen, how you made it your own! So appreciate your kind comment!
Sunne
This is AMAZING!! I added frozen strips of onion/bell peppers as I didn’t have an onion on hand. I’m having it right now over cauliflower rice. I did use the sesame oil that added so much extra to the dish. I found you from Pinterest when looking for recipes for shaved steak. I’m going to follow you now!
Love how you improvised! Your twist sounds great! Thanks so much for your sweet words, I have lots more shaved steak recipes on the blog too!
Dan M.
This recipe was great! We upped the garlic and the ginger and it still turned out amazing. This is the best recipe I’ve found using shaved steak and I’ve been searching high and low for good ones. If I leave out the ginger I think that even my flavor-challenged mother-in-law might even enjoy this.
Yay, I am so glad you loved it, Dan and the family, too! I have quite a few shaved steak recipes on the blog; you can check out this post with a bunch of them from me and other bloggers to search for shaved steak recipes. Thanks again for your kind comment!
Karen Patten
Delicious !
So glad you loved it!!!
Kim
Utterly delicious and quick! Thank you!
So happy to hear that, Kim! Thank you!
Mary
I understand why some people felt it was a lot of sauce. I felt it was the perfect amount but I added 1/2 a pound of snap peas, a red bell pepper, and two broccoli crowns to my mix so that helped absorb it.
The sauce was *very* soy tasting. And didn’t taste like any Mongolian beef I have had. I looked up other recipes and this once calls for twice the amount of soy sauce as others do.
I also personally found the shaved steak difficult to cook. It just kept getting stuck to my pan. I think I would have preferred thinly sliced better.
Overall a decent meal and I will probably try it again with less soy sauce and see if that allows the other flavors to come out more.
I love your tweaks, Mary! Thanks for stopping by; we love the shaved steak, but I’m sure it was frustrating if it was sticking. It sounds like maybe your pan wasn’t hot enough with enough oil, but also, I know some people prefer thicker pieces of steak — isn’t that what is so great, we get to tweak to our likes!
Sandra Thibodeau
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.
Love your additions, Sandra! And thank you for your kind words!!
Mollie mills
So good! I used sesame seed oil instead of vegetable, half the amount of ginger in powder form, added onion powder as well. To make it healthy, once meat was cooked I added chopped asparagus, which I don’t even like but tasted so good in this recipe. Then topped over rice. With everything bagel seasoning.
Oooh I love your twists, Mollie! Thank you for your kind words!
Naomi
This recipe was very good!! First time making Mongolian beef. I double my meat and only made 3/4 of the sauce because felt it would of been too much. Thank you for a quick recipe.
You are very welcome Naomi! So glad you liked it and glad you made it yours!
Amanda
Yummm, this was a hit! I’ll be making this often. So easy and followed recipe exactly. Eyeballed the oil and added a little more cornstarch but I’m not sure it mattered. Thanks for the awesome recipe!!
So glad you loved it Amanda!
Diana
The ingredients for the sauce lists 2 tablespoons of oil but the directions say to use “a few teaspoons”, which one is correct. Thanks
Hi Diana, great question, I need to clarify a bit more. Saute your garlic and ginger in a couple teaspoons, then you will use more or less in addition when you saute the steak. Every pan and beef for that matter is a bit different. Happy cooking!
D
Tastes very good. Will make again. With more veggies Thank you for sharing
That’s the beauty right, we load ours up with broccoli, so glad you liked it!
Marianne Simmons
I made this but it was way too salty. I’m thinking low sodium beef broth to replace all those liquid amino’s or soy sauce .
Hmmm, I’ve never had anyone complain about that before, but for sure, if you are sensitive to salt, try using Bragg’s liquid aminos or low sodium soy sauce/broth — or you can try reducing it slightly to taste as you go.
Gloria davenport
I agree way too salty and I did use liquid amino’s. It was inedible.
Sorry to hear that you didn’t like it Gloria, we love it – as do others, but that doesn’t mean it’s for everyone.
Aaron
I followed the recipe exactly but the result was pretty overpowering. I feel like the sauce portion should be halved, or the meat doubled!
Sorry to hear that Aaron, we love the sauce on our rice, so like have the extra, my friends and family and other readers have not complained about it being overpowering, you can always try reducing the sauce by half if that’s your preference. Sorry it didn’t meet your expectations.
Maha
hello,
can you add how many grams in 1 serving please
Can you tell me specifically what you are looking for in grams?
Becca
You have the serving size as 1 gram. A tbsp is like 14 grams lol. How many grams is the serving?
Thanks for catching that Becca, that is a default setting unfortunately. I just adjusted the recipe so it shows per serving, but since it’s between 4-5 servings, it gives an estimation. Hope that helps.
Haley B
I couldn’t believe how delicious this dish was with such few ingredients! I used the recommended Trader Joe’s shaved beef and it was perfect.
Can’t wait to make this again for friends and family!
Yay! I love hearing this Haley, thank you so much for sharing your sweet words! Love that TJ Shaved Beef!
Michaela Kenkel
This was better than any Chinese restaurant I have even eaten at!! The flavor was pure perfection and it turns out awesome each time I make it!
Woot! I love hearing this!
Julie Menghini
I absolutely love making Asian dishes at home, and this recipe is by far one of our favorites. It’s delicious and so easy to put together.
Thank you Julie, so glad you loved it for the taste and simplicity!
MS
Made this and LOVE LOVE LOVE it! And it comes together so quickly! It will in our weekly meal rotation. Thanks for the awesome recipe!