If you crave a sweet-salty, saucy stir-fry that comes together in just 30 minutes, this Mongolian Beef Recipe is your new weeknight hero. Tender slices of beef are seared until crunchy around the edges, then tossed in a glossy sauce that’s absolutely loaded with umami. Serve it over steamy rice and you have the ultimate homemade takeout comfort—but don’t be surprised if you wish you’d doubled the batch!
Ingredients You’ll Need
This Mongolian Beef Recipe keeps things refreshingly simple; each ingredient plays a crucial part in achieving restaurant-level flavor and that signature silky texture. Grab these basics and you’re halfway to takeout happiness at home.
- Flank steak: Slicing the meat thinly against the grain makes it tender enough to melt in your mouth after stir-frying.
- Cornstarch: Helps create a super-crispy coating and gives the sauce that irresistible glossy finish.
- Vegetable oil: A neutral oil perfect for giving the beef a quick, even sear without overpowering the flavors.
- Garlic: Three cloves might sound like a lot, but the sharp bite mellows and perfumes the whole dish.
- Fresh ginger: A little bit punched up with freshness, balancing out the savory soy and sweet brown sugar.
- Low-sodium soy sauce: Packs every bite with deep, salty-sweet umami, but keeps the dish from being too salty.
- Brown sugar: The key to that classic sticky, caramel-like glaze that defines Mongolian Beef.
- Water: Works as a base for the sauce, thinning it just enough for perfect consistency.
- Red pepper flakes (optional): Just a pinch brings subtle heat if you like a little kick!
- Green onions: Add a pop of color and a gentle onion bite right at the end for freshness.
- Sesame seeds (optional): Scatter over the top for crunch and the prettiest final touch.
How to Make Mongolian Beef Recipe
Step 1: Prep and Coat the Beef
Slice your flank steak as thinly as you can against the grain—doing so means each bite will be tender and flavorful. Toss the pieces in cornstarch until every strip is well-coated, then let them rest for about 10 minutes. This rest time lets the coating adhere and sets up that perfect, crispy exterior once it hits the pan.
Step 2: Mix the Sauce
In a small bowl, whisk together your soy sauce, brown sugar, water, and red pepper flakes if you’re feeling adventurous. The sugar will dissolve and blend smoothly, bringing a deep caramel flavor to your final dish. This sauce comes together in seconds but delivers the savory-sweet magic Mongolian Beef Recipe is known for.
Step 3: Sear the Beef
Heat the vegetable oil in a large skillet or wok on medium-high. Working in batches (don’t crowd the pan!), add the steak, letting each piece brown and crisp for 2–3 minutes per side. Not only does this create irresistible texture, but it also locks in the beef’s flavor. Set aside each browned batch on a plate while you finish the rest.
Step 4: Build the Aromatics
Reduce your heat to medium and toss in the garlic and ginger. Let them cook for about 30 seconds—just until fragrant, but be careful not to let them burn. This step will infuse both your pan and the sauce with an alluring warmth and depth.
Step 5: Simmer the Sauce
Pour your premixed sauce right into the skillet. Stir everything together and let it come to a gentle simmer. Watch as it thickens ever so slightly in 2–3 minutes, thanks to the cornstarch still clinging to the pan and beef, which helps create that classic Mongolian Beef Recipe texture.
Step 6: Finish and Serve
Return the cooked beef to the skillet, letting it soak up every drop of sauce. Toss to coat, cooking for just another minute or two until it’s thoroughly glazed and piping hot. Sprinkle in your green onions right before you’re ready to serve, and add a shower of sesame seeds if desired for a truly inviting finish.
How to Serve Mongolian Beef Recipe
Garnishes
A handful of freshly sliced green onions and a sprinkle of sesame seeds add color, crunch, and an extra layer of flavor to your Mongolian Beef Recipe. Both garnishes offer a lovely visual contrast, making your finished dish look just as appetizing as it tastes.
Side Dishes
This beef absolutely shines when piled high over steamy jasmine or white rice, but don’t be afraid to mix it up—try serving with stir-fried noodles or even a bowl of cauliflower rice for a lighter twist. Sautéed broccoli or bell peppers make excellent veggie companions, soaking up any extra sauce and adding freshness to your plate.
Creative Ways to Present
Turn your Mongolian Beef Recipe into a fun crowd-pleaser by serving it in lettuce wraps for a hand-held appetizer, or spoon it over crispy wonton chips for a playful, shareable snack. For weeknight family dinners, pair it with quick stir-fried veggies and rice in one big platter for a dazzling spread that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully! Simply transfer your Mongolian Beef Recipe into an airtight container and pop it in the fridge, where it will stay fresh and flavorful for up to 3 days. Store the sauce and beef together to let all those flavors continue to meld overnight.
Freezing
For longer storage, you can freeze your cooked Mongolian Beef Recipe. Once cooled, place in a freezer-safe bag or container and freeze for up to 2 months. For the best texture when reheating, let it thaw overnight in the refrigerator rather than microwaving straight from frozen.
Reheating
To reheat, warm the Mongolian Beef gently in a skillet over medium heat, adding a splash of water or soy sauce to loosen the sauce if needed. This method helps revive the crispiness of the beef. If you’re in a hurry, microwaving in short bursts also works; just be careful not to overcook so the beef stays tender.
FAQs
Can I use a different cut of beef?
Absolutely! While flank steak is traditional for the Mongolian Beef Recipe, you can also use sirloin or skirt steak—just be sure to slice against the grain for that signature tenderness.
Is this dish very spicy?
No, the base recipe is more sweet-salty than spicy. The red pepper flakes are entirely optional, so you can skip them for a milder dish or add extra for a bit more heat.
Can I make this gluten-free?
Definitely—simply swap out the soy sauce for a gluten-free tamari or coconut aminos. Double-check that your other ingredients don’t contain hidden gluten and you’re good to go.
What’s the best way to slice the beef?
For the Mongolian Beef Recipe, slice the steak as thinly as possible against the grain. If you’re having trouble, pop the meat into the freezer for 20–30 minutes to firm it up; it’s much easier to cut thin that way.
How do I keep the beef from getting tough?
To keep the beef tender, don’t overcook it! Searing quickly on high heat and not crowding the pan are key steps. Resting it in the cornstarch before frying also helps lock in moisture for a juicy bite every time.
Final Thoughts
There’s something so satisfying about making your own Mongolian Beef Recipe at home—especially when it’s this easy and flavorful. I hope you give this speedy stir-fry a spot in your dinner lineup, because once you taste it, you’ll wonder how you went without it for so long. Happy cooking!
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Mongolian Beef Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Mongolian Beef recipe is a quick and easy Asian-inspired dish featuring tender slices of flank steak coated in a sweet and savory sauce. Perfect for a delicious weeknight dinner!
Ingredients
Flank Steak:
1 pound flank steak, thinly sliced against the grain
Cornstarch Coating:
1/4 cup cornstarch
Vegetable Oil:
2 tablespoons
Aromatics:
3 cloves garlic, minced; 1 teaspoon grated fresh ginger
Sauce:
1/2 cup low-sodium soy sauce; 1/2 cup brown sugar, packed; 1/2 cup water; 1/4 teaspoon red pepper flakes (optional)
Garnish:
3 green onions, sliced; sesame seeds for garnish (optional)
Instructions
- Prepare the Steak: Toss the sliced flank steak with cornstarch until evenly coated. Let it sit for 10 minutes.
- Make the Sauce: Whisk together soy sauce, brown sugar, water, and red pepper flakes in a bowl.
- Cook the Beef: Heat oil in a skillet, cook the beef in batches until browned and crispy. Set aside.
- Sauté Aromatics: In the same skillet, cook garlic and ginger until fragrant.
- Add Sauce: Pour in the sauce, simmer until thickened.
- Combine: Return beef to skillet, toss to coat in sauce. Cook until heated through.
- Finish: Stir in green onions, garnish with sesame seeds, and serve.
Notes
- Serve over steamed rice or noodles.
- For added vegetables, include sautéed broccoli or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 17 g
- Sodium: 840 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 85 mg
