Sticky Mongolian Beef Bowl (Better Than Takeout… and Faster Too)
If your weeknights have been begging for a little excitement, meet the skillet dinner that never disappoints. This Sticky Mongolian Beef is glossy, garlicky, sweet, savory, and has just enough heat to make things interesting. It’s the kind of dish that smells so good while it cooks that people suddenly wander into the kitchen asking if they can “help” (they can’t, you’ve got it handled).
Served over fluffy white rice with crunchy scallions and a sprinkle of sesame seeds, this bowl tastes like something you'd order at your favorite restaurant, but it comes together in less than 25 minutes, in one pan, with ingredients you probably already have.
It’s cozy. It’s bold. It’s wildly delicious.
And it’s about to slide right into your weekly rotation.
Ingredients
For the Beef
1 ½ lbs flank steak or sirloin, thinly sliced
⅓ cup cornstarch
½ tsp salt
½ tsp pepper
2 tbsp oil (for searing)
For the Sticky Mongolian Sauce
½ cup low-sodium soy sauce
½ cup water
½ cup brown sugar
4 cloves garlic, minced
1 tbsp grated ginger
2 tsp rice vinegar
1 tbsp sesame oil
½–1 tsp red pepper flakes (adjust for heat)
Finish & Serve
4 green onions, sliced
1 tbsp sesame seeds
Cooked white rice
How to Make Sticky Mongolian Beef
1️⃣ Prep the Beef for Maximum Crispiness
Thinly slice the steak against the grain, this ensures tender, melt-in-your-mouth bites.
Toss the beef in cornstarch, salt, and pepper until every strip is lightly coated.
(This creates that iconic crispy exterior once it hits the pan.)
2️⃣ Sear Like You Mean It
Heat oil in your skillet over medium-high.
Working in batches, add the beef and sear until the edges crisp and darken.
Remove and repeat until all the beef is beautifully caramelized.
This is where all the flavor magic starts, those browned bits at the bottom of the pan? Gold.
3️⃣ Build the Sauce
Lower the heat slightly and add garlic and ginger to the pan. Stir for 20–30 seconds.
Whisk in soy sauce, water, brown sugar, vinegar, sesame oil, and red pepper flakes.
Let it bubble and thicken into a glossy, syrupy sauce.
4️⃣ Coat the Beef
Return the crispy beef to the skillet and toss until every piece is coated in that beautiful sticky glaze.
Let it simmer for 2–3 minutes so the sauce clings perfectly.
5️⃣ Serve & Garnish
Scoop the beef over warm rice.
Top with sliced scallions and sesame seeds.
Add extra chili flakes if you’re feeling bold.
Serving Ideas
Over jasmine rice
With steamed broccoli
In lettuce wraps
As a noodles-and-veggies stir fry
Or straight from the pan (we support your choices)
Storage
Fridge: 3–4 days
Freezer: up to 2 months
Reheat: skillet over medium heat to keep the beef crispy