When it comes to comfort food, few dishes are as satisfying as homemade Mongolian Beef soup. The sweet-savory, garlicky sauce, tender slices of beef, and subtle kick of spice make it a favorite at takeout restaurants. But what if you could enjoy all that flavor… in a hearty, warming soup?
This soup is slightly different then most soups I make – but it is truly delicious and is a great soup to make a double batch and save the rest for another night.
That’s exactly what this Homemade Mongolian Beef Soup delivers. It takes the flavors you love from the classic takeout dish and transforms them into a bowl of cozy goodness, perfect for chilly nights or a weeknight family dinner.
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You can find general information on making soup from scratch in this article: Homemade Soup Recipes: A Complete Guide to Delicious Soup.
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Contents
Why You’ll Love This Soup
There are a few reasons this recipe quickly becomes a favorite:
- Quick and easy – Prep in 15 minutes, cook in 30.
- Family-friendly – Mildly spiced with optional heat for those who like it.
- Customizable – Add more vegetables or adjust the soy-hoisin sauce balance to taste.
- Versatile serving – Serve over rice or enjoy it as a standalone soup.
Unlike takeout, this recipe is made from scratch with fresh ingredients, giving you full control over flavor, spice level, and sodium. Plus, you can feel good knowing exactly what’s going into your family’s bowls. I made this for a family dinner night and my kids were skeptical but were completely won over by the taste.
Tips for Making the Best Homemade Mongolian Beef Soup
Here are a few tips to make this soup even better:
- Adjust the heat – Chili garlic sauce gives the soup a gentle spice. Add more if you like it fiery, or leave it mild for kids.
- Use flank steak – It’s tender, cooks quickly, and soaks up the sauce beautifully.
- Don’t skip searing the beef – Browning the meat adds depth and richness to the soup.
- Keep rice separate (optional) – While you can stir the rice directly into the soup, it can thicken quickly. Serving it on the side keeps the broth silky. I strongly recommend keeping this separate.
- Add veggies – Leeks, bell peppers, and onions add flavor, color, and nutrients. Feel free to add mushrooms, snap peas, or carrots for variety.
Perfect for Any Occasion
Whether you’re looking for a weeknight family dinner, a dish to impress friends, or a simple way to enjoy a takeout favorite at home, this homemade Mongolian Beef Soup is a winner. It’s hearty enough to feel like a meal but light enough to enjoy on its own or with a side of steamed rice.
It’s the perfect blend of sweet, savory, and umami, all in a comforting bowl. Plus, leftovers (if there are any!) taste even better the next day as the flavors deepen.
Freezing Mongolian Beef Soup: This soup freezes beautifully, making it a perfect make-ahead meal. Allow it to cool completely, then transfer to airtight containers or freezer-safe bags. For best results, keep the rice separate and freeze it on its own. The soup can be stored in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stove, adding the rice just before serving.
Get my guide on how to freeze soup.
Ready to Make It?
Dive into the recipe below and discover how easy it is to create this flavorful, homemade Mongolian Beef Soup. With simple ingredients, a few easy steps, and a little patience, you’ll have a soup that’s restaurant-quality in the comfort of your own kitchen.
Mongolian Beef Soup
Ingredients
Method
- 2 tablespoons olive oil
- 1 pound flank steak, thinly sliced into 1-inch pieces
- 2 tablespoons cornstarch
- 1 teaspoon Aleppo pepper (optional, but adds a lovely kick)
- 1/2 teaspoon smoked paprika
- 1/2 cup low-sodium soy sauce or tamari
- 1/4 cup hoisin sauce
- 2 tablespoons brown sugar
- 1 teaspoon chili garlic sauce (adjust for desired heat)
- 1 tablespoon cornstarch
- Splash of red wine (optional)
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 leek, chopped (white and light green parts only)
- 1 small red bell pepper, diced
- 1 tablespoon tomato paste
- 1 tablespoon minced ginger or ginger paste
- 3 cups low-sodium chicken broth
- 3 cups cooked rice
- 2 green onions, thinly sliced on the diagonal
- Sesame seeds, for garnish
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