Mongolian sauce is a blend of brown sugar, lite soy sauce,
ginger and minced garlic.
This sauce is great as a dip and also as a marinade.
Watch the video for this recipe!
This sauce was originally made for our Beef Egg Rolls recipe, but I have since created a Mongolian chicken recipe for you all as well. This sauce is just that good!
The first time I had this sauce was at a popular Asian restaurant called P.F. Changs.
Their egg rolls are great, but I didn't fancy the sauce that came with the egg rolls. A friend of mine was joining me and recommended the Mongolian sauce.
She said that she always asks for this sauce when she eats at the restaurant and raved about how good it was.
Well she was absolutely right. The sauce is somewhat salty, yet sweet and full of flavor so that was right up my alley.
You will need:
- Olive oil
- Ground ginger
- Minced garlic
- Lite of soy sauce
- Dark brown sugar
- Cornstarch or flour
Steps to make this recipe:
Heat 2 tsps of olive oil in a pan. Whisk ginger, soy sauce, brown sugar, garlic, and water in a bowl then add to skillet.
Heat sauce and whisk in cornstarch or flour. Reduce the heat and simmer for 5 minutes. Remove from heat and serve!
I have tested this recipe with all light brown sugar, all dark brown sugar, and also half light brown sugar and half dark brown sugar.
It is great either way so use what you have. Because the sauce can be on the saltier side you want to add water.
Even with using light soy sauce, the sauce is still salty. That is part of what makes it so good, but of course, you want the right balance of salt.
Taste the sauce prior to removing it from the heat. Add more water a little at a time if needed. Depending on your desired thickness, you may need to add more flour or cornstarch as well.
I have used flour and cornstarch for the sauce. They can both be used as thickeners and both get the job done so I would suggest using what you have on hand.
I hope you enjoy this recipe and have the opportunity to try the sauce with the Beef Egg Rolls and/or Mongolian chicken!
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You may also enjoy:
Beef Egg Rolls
Marshmallow Fruit Salad
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- 2 tsps olive oil
- 1 teaspoon ground ginger
- 1 tablespoon minced garlic
- 1 c lite soy sauce
- 1 c dark brown sugar- packed
- ½ to 1 c water
- 1 tbsp cornstarch or flour
- Heat 2 tsps of olive oil in a pan.
- Whisk ginger, soy sauce, brown sugar, garlic and water in a bowl then add to skillet.
- Heat sauce, and whisk in the cornstarch or flour.
- Reduce heat and simmer for 5 minutes.
- Remove from the heat and serve!
I tried this last night and everyone loved it. I did lamb Mongolian and this is the best sauce!! So happy I found this recipe five stars!!!
Ashley Frederick says
I am so glad to hear that! Thank you!
can you freeze this sauce? Its so good i dont want to waste it, ill half it next time, just for 2 people
Ashley Frederick says
I have not tried to freeze it, but it's definitely worth the try! So glad you enjoyed!
Can’t believe there’s no rating for this recipe. I’ve done this recipe twice already and will be making my 3rd batch today. It’s super yum and easy. I took the advice of Chris, I sautéed the ginger first. AND i used sesame oil instead of olive oil. It gives that extra asian taste. thanks for sharing this recipe. ❤️
Thank you so much! I will try making it with the fresh ginger next time. I bet that was delicious. The sesame oil sounds great as well! So glad you have been enjoying the recipe.
How many days can we store it in a refrigerator and use it?
I recommend storing the sauce for a maximum of three days.
100 percent yum! Easy quick delicious. I changed the ratios according to my taste but the basic concept is solid. 1 tip. I find gently simmering the ginger in the oil for 3 to 4 minutes first gives a more complex flavor.
Thank you so much Chris! Glad you were able to tailor the recipe to your taste! Appreciate the tip!
Annelise Lawal says
This sounds absolutely yummy!