This Mongolian beef with homemade teriyaki sauce is a simple weeknight dinner that delivers bold, takeout-style flavor using pantry ingredients. The sauce is rich, glossy, and slightly sweet with just enough savory depth to coat every bite of tender beef.
Mongolian beef with homemade teriyaki sauce is a twist on the classic Mongolian beef recipe, using a deeper, more balanced sauce instead of the traditional sugar-heavy version. The result is a more flavorful, restaurant-style dish that’s easy to make at home.
This recipe uses a homemade teriyaki-style sauce for deeper flavor. If you love takeout-style meals, this is a great base for building dishes like beef teriyaki bowls, Mongolian beef noodles, or easy stir-fry dinners.
Why You’ll Love This Recipe
- Fast and ready in about 30 minutes
- Rich, glossy sauce that clings to the beef
- Uses simple pantry ingredients
- Easy to adapt with noodles, rice, or vegetables
- Budget-friendly with flexible protein options
- Tastes like takeout but fresher and more balanced
- Great for meal prep and leftovers
What Is Mongolian Beef with Homemade Teriyaki Sauce?
Mongolian beef is a popular Chinese-American stir-fry made with thinly sliced beef cooked in a sweet-and-savory sauce. Traditionally, the sauce uses soy sauce, garlic, ginger, and brown sugar.
This version uses a homemade teriyaki-style sauce to create a deeper flavor profile. The result is slightly sweeter, more balanced, and glossy, with a restaurant-style finish that coats the beef perfectly.
Why Use Homemade Teriyaki Sauce in Mongolian Beef
Using a homemade teriyaki-style sauce adds more depth and balance than traditional versions.
- It creates a richer, more complex flavor
- The sauce thickens into a glossy, restaurant-style finish
- It balances sweet and savory without being overly sugary
- It pairs better with noodles, rice, and vegetables
This approach mimics restaurant-style stir fry techniques used to build layered flavor.
Mongolian Beef Sauce with Teriyaki Flavor
The sauce is what sets this recipe apart from traditional Mongolian beef.
- It combines soy sauce, brown sugar, garlic, and ginger for a classic base
- The teriyaki-style balance creates a slightly sweeter, smoother finish
- The sauce thickens as it simmers and coats the beef evenly
- It clings well to noodles and rice, making it versatile
This style of Mongolian beef sauce is slightly thicker and sweeter than traditional versions.
If you enjoy this flavor profile, you can also use this sauce in beef teriyaki stir fry or noodle dishes.
Ingredients (& What They Do)
- Flank steak or London broil (thinly sliced against the grain) – tender, quick-cooking beef; London broil works well when sliced very thin
- Cornstarch – tenderizes the beef and creates a light coating that helps the sauce cling
- Oil (neutral, like vegetable or avocado) – used for searing the beef at high heat
Sauce
- Soy sauce – provides salty, umami depth
- Brown sugar – adds sweetness and caramelization
- Garlic (minced) – gives bold, savory flavor
- Fresh ginger (grated) – adds warmth and brightness
- Water or beef broth – loosens the sauce and balances intensity
- Sesame oil – adds a nutty finish and aroma
Optional Add-Ins
- Green onions (sliced) – fresh bite and color
- Broccoli or snap peas – adds texture and nutrition
- Cooked noodles or rice – for serving
How to Slice Beef for Mongolian Beef
Proper slicing is key to tender results.
- Slice against the grain to shorten muscle fibers
- Cut very thin slices for quick cooking
- For easier slicing, place the beef in the freezer for 20–30 minutes until slightly firm
This simple step makes even lean cuts like London broil tender and easy to eat. This is the same technique used in many restaurant kitchens to ensure tender stir-fry beef.
How to Make Mongolian Beef with Homemade Teriyaki Sauce
- Slice the beef – Slice beef thinly against the grain. Slightly frozen beef makes cleaner, thinner slices.
- Tenderize with cornstarch (velveting step) – Toss beef with cornstarch and let sit 10–15 minutes. This locks in moisture and creates a tender texture.
- Sear the beef – Heat oil over medium-high heat. Cook beef in batches until browned with slightly crispy edges and no visible moisture in the pan. Remove and set aside.
- Make the sauce – Add garlic and ginger to the pan and cook until fragrant. Stir in soy sauce, brown sugar, water, and sesame oil.
- Simmer and thicken – Let the sauce simmer until slightly thickened and glossy enough to coat the back of a spoon.
- Return beef to pan – Add beef back and toss to coat evenly.
- Finish and serve – Add green onions and serve immediately over rice or noodles.
Recipe Tips
I’ve found that letting the beef rest briefly with cornstarch makes a noticeable difference in tenderness. This is a simple Chinese cooking technique I learned from a former colleague, and it’s key to achieving that restaurant-style texture.
- Partially freeze beef before slicing – this helps get very thin slices.
- Slice the beef very thin against the grain for the best texture and tenderness
- Toss the beef in the cornstarch and let the cornstarch-coated beef rest briefly, 15-minutes, to tenderize
- Don’t overcrowd the pan – this will cause the beef to steam instead of sear
- Use high heat for proper searing – this works even better in a cast iron pan!
Substitutions
- Use ground beef for a budget-friendly version
- Swap soy sauce with coconut aminos
- Replace brown sugar with honey or maple syrup
- Add ramen or rice noodles for a full meal
- Skip the cornstarch and reduce the sauce longer
Variations of Mongolian Beef
Mongolian Beef with Noodles
Toss with ramen or rice noodles for a quick, complete meal. This is a great way to turn this recipe into a full mongolian beef noodles dinner.
Mongolian Beef with Rice
Serve over steamed rice or cauliflower rice for a classic bowl.
Mongolian Ground Beef
Use ground beef for a faster, budget-friendly version.
Teriyaki Beef Stir Fry Version
Add vegetables such as broccoli, bell peppers, and snap peas to create a complete beef teriyaki stir-fry.
How to Make Mongolian Beef Without Certain Ingredients
- Without cornstarch – reduce the sauce longer to thicken
- Without soy sauce – use coconut aminos or tamari
- Without brown sugar – substitute honey or sugar alternative
- Without rice – serve over vegetables, lettuce cups, or noodles
What Can Go Wrong (and how to fix it)
- Beef is tough – slice thinner and against the grain
- Sauce is too thin – simmer longer or add a cornstarch slurry to thicken
- Sauce is too salty – add a splash of water or broth to dilute, then balance with a small amount of sugar to restore flavor
- Beef is not crispy – cook in small batches
- Sauce burns – reduce the heat to a simmer after adding the teriyaki sauce
What to Serve With Mongolian Beef (Rice, Noodles, and More)
- Steamed jasmine or white rice
- Teriyaki noodles or stir-fried ramen
- Fried rice or cauliflower rice
- Dumplings or potstickers
- Steamed vegetables
Storage and Reheating
Store in an airtight container for up to 4 days.
Reheat in a skillet with a splash of water or broth. Stir occasionally until heated through.
Time-Saving Tips
- Use pre-sliced stir-fry beef
- Prep sauce ahead or buy your favorite jarred sauce
- Use frozen vegetables
- Double the sauce
How to Repurpose Leftovers
- Make a beef teriyaki bowl
- Toss with noodles
- Use in lettuce wraps
- Add to wraps or sandwiches
People Also Ask (FAQs)
What is the difference between Mongolian beef and teriyaki beef?
Mongolian beef uses a soy-based sauce with sugar, while teriyaki is more balanced and slightly sweeter.
Can I use London broil instead of flank steak?
Yes. Slice it thin and cook quickly for best results.
Can I make Mongolian beef with ground beef?
Yes, it’s faster and budget-friendly.
Do I have to use cornstarch?
No, but the sauce will be thinner.
Can I make Mongolian beef without soy sauce?
Yes, use coconut aminos or tamari.
Can I use pre-sliced stir-fry beef?
Yes. Pre-sliced beef works well and saves time. Just make sure the slices are thin and cook quickly over high heat.
Final Thoughts
This Mongolian beef with homemade teriyaki sauce is a reliable, flavor-packed dinner built on simple techniques that deliver consistent results.
This Mongolian beef with homemade teriyaki sauce is a dependable go-to for quick, flavorful dinners.
It’s flexible, practical, and easy to adapt into multiple variations, making it a strong addition to your regular rotation.
Mongolian Beef with Homemade Teriyaki Sauce
Ingredients
- 1 lb flank steak or London broil , thinly sliced
- 1/4 cup cornstarch
- 2 tbsp vegetable oil
- 3 cloves garlic , minced
- 1 tbsp fresh ginger , grated
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1/2 cup water or beef broth
- 1 tsp sesame oil
- 4 green onions , sliced
Instructions
- Slice beef thinly against the grain.
- Toss with cornstarch and rest 10–15 minutes.
- Heat oil and cook beef in batches until browned with slightly crispy edges. Remove.
- Cook garlic and ginger briefly.
- Add sauce ingredients and simmer until slightly thickened.
- Return beef and toss to coat.
- Add green onions and serve.
Notes
- Slice beef thin and against the grain
- Partially freeze for easier slicing
- Rest with cornstarch to tenderize
- Cook in batches for best texture
- Simmer sauce until glossy and thick enough to coat the beef
Nutrition
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This easy Mongolian beef with homemade teriyaki sauce is perfect for busy weeknights, meal prep, or when you’re craving better-than-takeout Mongolian beef at home.
