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Sticky Mongolian Beef

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One of my favorite ways to spoil my family is by making homemade takeout. We love Asian, Chinese, and Japanese dishes, so I love to get in the kitchen and create new recipes — like my newest one, Sticky Mongolian Beef.

One of the reasons that I love this dish so much is because of the sticky sauce that is on the beef and the fact that it only takes 20 minutes for this delicious dinner!

One of the most popular recipes on my site is my Mongolian Ground Beef Noodles. It is another recipe that we adore and my readers do too!

The recipe that I am sharing with you today is similar, except it uses steak instead of ground beef. Of course, if you want to use chicken — you could totally switch out the protein for another kind.

How to Make Sticky Mongolian Beef

To make this, you really only need a few simple ingredients — and if you are like me and keep a stocked and organized pantry, you can totally make this on the fly at your house too!

For this dish, you need the following ingredients —

  • 1 pound of steak (the cut is your choice), cut into thin strips
  • 1 cup reduced-sodium soy sauce
  • 1 cup of water
  • 3/4 cup brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon of fresh ginger
  • 2 tablespoons canola oil, divided
  • 3 tablespoons water
  • 2 tablespoons cornstarch
  • Green onions and toasted sesame seeds, chopped for garnish

Start by slicing your steak against the grain into thin strips.

In a medium saucepan, combine the soy sauce, water, brown sugar, garlic, and ground ginger and cook on high until the brown sugar has dissolved.

While the sauce is cooking, mix together the water and the cornstarch mixture. Set aside.

Bring the sauce to a boil and then add in the cornstarch water mixture. This is called a “slurry” and will help thicken the sauce.

While the sauce is thickening, add the oil to the pan and cook the steak pieces.

Once the steak pieces are almost done, pour half of the sauce into the pan with the steak. Depending on how saucy you want it, you can add a cup or more. I always add more because I like my beef to be extra saucy.

Now, here is where the sticky comes in. Allow this pan to stay on the burner on high heat and that will cause the sauce to really thicken and caramelize around the beef. This makes for one of the most delicious dinners I have ever made. If the sauce gets too thick, simply add a little more of the sauce from the saucepan to thin it out some

I plate my rice and then top it with the beef strips.

This dish makes SO much sauce that you can save it for later use. Make a batch of pasta noodles, and then create sticky garlic noodles!

This meal reminds me of a lot of my One Pan Cheeseburger Pasta meal that takes about 20 minutes to make. It also has the flavor of my homemade Eel Sauce.

Serve alongside a delicious salad and a loaf of my Copycat Cheesecake Factory Honey Wheat Bread.

Check out these other delicious steak meals!

30 Minute Meals


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Yield: 4 servings

Sticky Mongolian Beef

Sticky Mongolian Beef

This easy recipe comes together in about 20 minutes making it the perfect quick weeknight meal.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 pound of steak -- ribeye, flank, skirt, or filet
  • 1 cup reduced-sodium soy sauce
  • 1 cup of water
  • 3/4 cup brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon of fresh ginger
  • 2 tablespoons canola oil, divided
  • 3 tablespoons water
  • 3 tablespoons cornstarch
  • Green onions and toasted sesame seeds, chopped for garnish

Instructions

  1. Cut your steak into thin strips. Be sure to slice against the grain so that the meat will be tender.
  2. In a saucepan on the stove combine soy sauce, water, brown sugar, garlic, and ginger. Heat on the stove until everything has combined.
  3. While the sauce is cooking, prepare your rice and plate it. Set aside.
  4. In a small bowl, combine the cornstarch and water and add to the sauce to thicken. Once thickened, set aside.
  5. In a skillet on the stove, add the canola oil and the steak. Sear on high making sure to cook the steak to medium or medium-rare.
  6. Add in half the sauce and keep cooking until the sauce coats the meat. If the sauce is too thick, add a little more liquid sauce from the saucepan. Once the sauce coats the meat, place the meat on top of the rice and then top with more sauce.
  7. Top with sliced green onions and sesame seeds.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 370Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 34mgSodium: 1208mgCarbohydrates: 45gFiber: 1gSugar: 37gProtein: 18g

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Michelle

Tuesday 12th of July 2016

That beef sounds so good! I love making Asian dishes, and this is definitely one I need to try out. Even if it does leave a sticky mess! #client

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