If you’ve ever wished you could transform your kitchen into your favorite takeout spot, this Mongolian Beef recipe is your ticket to flavor heaven! It’s bursting with tender, caramelized slices of beef, soaked in a glossy, sweet-salty sauce with a subtle hit of garlic and ginger. Every bite delivers the savory-satisfying magic that makes Mongolian Beef such a classic. Whether you’re looking for an easy weeknight meal or wanting to wow friends with your stir-fry skills, this dish delivers restaurant-worthy results—with just a few simple steps!
Ingredients You’ll Need
With just a handful of pantry staples and a few fresh additions, Mongolian Beef is surprisingly easy to pull together. Each ingredient plays a special role, contributing to the iconic tender texture, glossy sauce, and vibrant finish—but nothing is tricky to find or complicated to use.
- Flank steak (1 pound, thinly sliced against the grain): The star of the show! Slicing against the grain and keeping pieces thin guarantees melt-in-your-mouth tenderness.
- Cornstarch (1/4 cup): This magic powder clings to the beef, forming a light crust for perfectly crispy edges and helps thicken the sauce.
- Vegetable oil (2 tablespoons): A neutral oil for searing the beef and building that irresistibly golden exterior.
- Garlic (3 cloves, minced): Delivers deep savory aromatics, infusing the whole dish with unmistakable warmth.
- Fresh ginger (1 teaspoon, grated): Brightens the sauce, balancing the sweetness with a peppery zing.
- Low-sodium soy sauce (1/2 cup): The backbone of the savory sauce—lower sodium lets you control the final saltiness.
- Brown sugar (1/2 cup, packed): Caramelizes beautifully to bring the signature sweet element to your Mongolian Beef.
- Water (1/2 cup): Helps create the perfect consistency for your sauce—lush, not gloopy!
- Red pepper flakes (1/4 teaspoon, optional): For a little gentle heat; add to taste if you like a kick.
- Green onions (3, sliced): They’re the finishing touch—fresh, colorful, and lightly pungent.
- Cooked white rice: The perfect, fluffy foundation to soak up every drop of that flavorful sauce.
How to Make Mongolian Beef
Step 1: Prep the Beef
Start by slicing your flank steak thinly against the grain. This is crucial for keeping the beef tender, not chewy. In a bowl, toss those slices with cornstarch until every piece is well coated. Let them sit for about 10 minutes—the cornstarch will stick and create a wonderful, crispy crust once you sear.
Step 2: Mix the Sauce
In a small bowl, whisk together your soy sauce, brown sugar, water, and red pepper flakes if you want some gentle spice. Set this aside; having the sauce ready ensures the cooking process happens smoothly and nothing gets overcooked.
Step 3: Sear the Beef
Heat the vegetable oil in a large skillet or wok over medium-high heat, making sure it’s hot before adding the meat. Lay the beef in a single layer, working in batches if needed—it’s better to avoid crowding, so each piece gets gorgeously browned and crisp. Sear for about 2–3 minutes per side, then set the cooked beef aside on a plate.
Step 4: Sauté Aromatics
In the same pan (don’t wipe out the tasty brown bits!), add the minced garlic and grated ginger. Let them sizzle for about 30 seconds. Their fragrances will bloom, layering in those classic Mongolian Beef aromatics.
Step 5: Make the Sauce and Bring it Together
Pour your prepared sauce into the skillet and bring it to a simmer. In just a couple of minutes, it will thicken up slightly. Then, add the cooked beef back into the pan, tossing everything to coat those crispy edges in the shiny, deeply flavorful sauce. Cook for another 2–3 minutes, just until the beef is heated through and truly glossy.
Step 6: Finish with Green Onions and Serve
Right before serving, stir in those fresh green onions. Serve the Mongolian Beef hot over freshly steamed rice and watch as it vanishes before your eyes!
How to Serve Mongolian Beef
Garnishes
The simplest upgrade? Scatter extra sliced green onions over the top for color and light crunch. If you’re feeling fancy, a sprinkle of toasted sesame seeds really pops, or drizzle on a smidge of chili oil for some extra shimmer and heat.
Side Dishes
This dish shines alongside a bowl of fluffy white Jasmine or basmati rice. If you want more veggies, try quick-steamed broccoli, bright snap peas, or even garlicky baby bok choy. The fresh greens add balance to the lush, sweet-and-savory Mongolian Beef.
Creative Ways to Present
Try serving the Mongolian Beef family-style on a big platter, or make individual rice bowls topped with beef and your favorite veggies. For a fun twist, scoop leftovers into lettuce cups or wraps—they’re perfect for a casual lunch or party appetizer.
Make Ahead and Storage
Storing Leftovers
Pop any leftover Mongolian Beef into an airtight container and refrigerate promptly. It keeps well for up to 3 days, staying saucy and flavorful without getting soggy.
Freezing
If you need to freeze, let the dish cool completely first. Store in freezer-safe containers or bags for up to 2 months. It’s a wonderful option for prepping a quick meal in advance—just note that the green onions are best added fresh upon reheating.
Reheating
To reheat, use a skillet over medium-low heat for best results, adding a splash of water as needed to loosen the sauce. The microwave works, too—just heat in short bursts and stir often to keep the beef tender and the sauce just right.
FAQs
Can I make Mongolian Beef gluten-free?
Absolutely! Simply swap out the soy sauce for gluten-free tamari, and check that your cornstarch and other ingredients are certified gluten-free. The results will be just as delicious.
Is there a substitute for flank steak?
Yes—if flank steak isn’t handy, sirloin or ribeye work beautifully. Just slice them thinly and against the grain for that signature Mongolian Beef tenderness.
How spicy is this recipe?
The base recipe is mild, but you can turn up the heat by adding extra red pepper flakes or a dash of your favorite hot sauce. It’s super versatile for all spice preferences!
Can I add extra vegetables?
Definitely. Try tossing in steamed broccoli, snap peas, or thin bell peppers during the final step so they stay crisp-tender. It’s a great way to add nutrition and a pop of color to your Mongolian Beef.
What’s the best way to slice beef for this recipe?
Use a sharp knife to slice the beef thinly against the grain—this breaks up the muscle fibers, resulting in a much more tender bite. If you pop the steak in the freezer for 10–15 minutes first, it’s even easier to get perfect thin slices!
Final Thoughts
I hope you’re feeling inspired to try this Mongolian Beef and see just how easy it is to create restaurant-level flavor at home. Every crunchy, saucy bite is guaranteed to impress friends, family, or simply make your weeknight dinner feel extra special. Give it a go—you’ll be coming back for seconds!
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Mongolian Beef Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy the flavors of tender beef coated in a savory-sweet sauce with a hint of spice in this delicious Mongolian beef recipe. Perfect for a quick and satisfying Asian-inspired meal at home.
Ingredients
For the Beef:
- 1 pound flank steak (thinly sliced against the grain)
- 1/4 cup cornstarch
For the Sauce:
- 2 tablespoons vegetable oil
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar (packed)
- 1/2 cup water
- 1/4 teaspoon red pepper flakes (optional)
Additional:
- 3 green onions (sliced)
- cooked white rice for serving
Instructions
- Toss the Beef: Toss the sliced flank steak with cornstarch until well coated. Let it sit for 10 minutes.
- Prepare Sauce: Whisk together soy sauce, brown sugar, water, and red pepper flakes; set aside.
- Sear Beef: Heat oil in a skillet, add beef, and sear until browned. Remove beef and set aside.
- Sauté Aromatics: In the same skillet, sauté garlic and ginger. Pour in sauce and simmer.
- Combine: Return beef to the pan, toss to coat, and cook until heated through.
- Final Touch: Stir in green onions and serve over steamed rice.
Notes
- Add steamed broccoli or snap peas for extra veggies.
- You can use sirloin or ribeye if flank steak isn’t available.
- For a gluten-free version, use tamari instead of soy sauce and ensure all ingredients are GF.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 plate (without rice)
- Calories: 410
- Sugar: 17g
- Sodium: 840mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 75mg
