Mongolian Beef Recipe
If you’re craving that iconic takeout favorite but want to whip it up right in your own kitchen, Mongolian Beef is the answer! This irresistible dish boasts tender strips of beef tossed in a sweet-savory sauce with aromatic garlic, zingy ginger, and a hint of heat. The glossy sauce clings to perfectly crisp meat, and those juicy pops of green onion take every bite over the top. It’s a dinner that’s both comforting and exciting, comes together in 30 minutes, and absolutely delivers that restaurant-quality wow factor. Trust me, Mongolian Beef is a weeknight hero you’ll love to serve again and again.
Ingredients You’ll Need
One of the joys of making Mongolian Beef is how a short ingredient list transforms into something so special! Don’t skip on quality: each element has a job, from the tender beef and bright aromatics to the balanced, sticky sauce that coats every bite.
- Flank steak: Slice it thinly against the grain for ultra-tender, toothsome bites—it soaks up flavor beautifully!
- Cornstarch: This is the secret to the crave-worthy crispiness and helps thicken the glossy sauce.
- Vegetable oil: Acts as the high-heat hero for stir-frying, ensuring gorgeous caramelization without burning.
- Green onions: Add a pop of color and fresh, mild onion flavor at the end.
- Garlic: Brings that classic savory aroma and bold flavor that is essential in stir-fries.
- Fresh ginger: Adds warmth and a subtle zing, rounding out the sauce’s flavor.
- Low-sodium soy sauce: The backbone of that signature Mongolian Beef flavor—salty, robust, and deep.
- Brown sugar: Delivers sweet balance and helps give the sauce its beautiful glossiness.
- Water: Loosens the sauce just enough, so it perfectly coats the beef.
- Red pepper flakes (optional): Sprinkle in for a gentle kick or leave out if you prefer your Mongolian Beef mild.
How to Make Mongolian Beef
Step 1: Coat the Beef
Start off by tossing your thinly sliced flank steak with cornstarch until each piece is evenly dusted. Give it about 10 minutes to rest—this step is a game-changer, locking in moisture for meat that stays juicy inside and gets crispy outside once you hit the hot pan.
Step 2: Sear to Perfection
Heat your vegetable oil in a large skillet or wok over medium-high heat. Add the steak in batches, letting each slice sear for 2 to 3 minutes per side without crowding. This is where you get that signature crispy, golden-brown crust that takes Mongolian Beef from good to spectacular. Set the beef aside on a plate when it’s perfectly browned.
Step 3: Prepare the Aromatics
If your pan needs it, splash in a little extra oil, then toss in garlic and fresh ginger. Stir quickly—about 30 seconds—just until fragrant. This is when your kitchen will start to smell like pure magic!
Step 4: Build the Sauce
Pour in the soy sauce, brown sugar, water, and (if you love a little heat) those red pepper flakes. Whisk it all together, letting it bubble for 2 to 3 minutes until it thickens ever so slightly and gets irresistibly glossy.
Step 5: Toss Everything Together
Slide the browned beef right back into the skillet and toss to coat every piece in that luscious sauce. Fold in the green onions and stir for another minute just until they’re bright green. That’s it—Mongolian Beef is ready to serve!
How to Serve Mongolian Beef
Garnishes
Finish your hot Mongolian Beef with an extra scatter of sliced green onions, a pinch of sesame seeds, or even a few red pepper flakes if you want to highlight the heat. These touches not only add bursts of color but also fresh flavor and crunch.
Side Dishes
This dish absolutely shines when spooned over a mound of fluffy steamed white rice or chewy lo mein noodles. For a lighter pairing, serve it with steamed broccoli, snap peas, or a crisp Asian cucumber salad—each brings out the sweetness and savoriness in the beef.
Creative Ways to Present
If you want to get playful, Mongolian Beef makes a stellar filling for lettuce wraps or as part of a rice bowl with quick-pickled veggies. For appetizers, tuck small portions into steamed buns for bite-sized sandwiches your guests will rave about!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extras, let the beef cool before transferring it to an airtight container. Mongolian Beef keeps beautifully in the refrigerator for up to 3 days. The flavors meld and deepen, making leftovers especially tasty!
Freezing
You can definitely freeze Mongolian Beef! Place cooled portions in freezer-safe containers or bags, squeezing out any excess air. When stored this way, it lasts for up to 2 months without sacrificing too much texture or flavor.
Reheating
For best results, reheat Mongolian Beef gently in a skillet over medium heat with a splash of water to loosen the sauce. You can microwave it in short bursts too—just cover it to keep the beef moist. Either way, it’ll be delicious enjoyed second time around.
FAQs
What cut of beef works best for Mongolian Beef?
Flank steak is the classic choice for Mongolian Beef because it cooks quickly and has the right balance of tenderness and flavor. If you can’t find flank, skirt steak or sirloin make good substitutes—just be sure to slice thinly against the grain.
Can I make Mongolian Beef gluten-free?
Absolutely! Just use a gluten-free soy sauce or tamari, and double-check that your cornstarch is certified gluten-free. All the other ingredients are naturally gluten-free, so you’re good to go with a couple quick swaps.
Is Mongolian Beef spicy?
Not by default! Traditional Mongolian Beef is more sweet and savory than spicy, but you can easily dial up the heat by adding more red pepper flakes or a drizzle of chili oil to taste.
Can I add vegetables to the recipe?
Sure thing. Sliced bell peppers, broccoli florets, or snap peas all play delightfully with Mongolian Beef and add color and crunch. Just saute them quickly after the aromatics, before adding the sauce.
How can I make the beef extra crispy?
Pat the sliced steak as dry as possible before tossing in cornstarch, and don’t overcrowd the pan—give the beef room to sear. Hot oil, small batches, and a quick fry are the secrets to those crispy edges!
Final Thoughts
If you’ve ever dreamed of nailing your favorite takeout right at home, give this Mongolian Beef a try! It’s weeknight-friendly, seriously satisfying, and so much fun to make. I can’t wait for you to taste just how delicious homemade can be!
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Mongolian Beef Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Mongolian Beef recipe is a classic Asian-inspired dish featuring tender slices of flank steak coated in a savory-sweet sauce. Perfectly balanced flavors make this homemade version better than takeout!
Ingredients
For the Beef:
- 1 pound flank steak (thinly sliced against the grain)
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
For the Sauce:
- 3 green onions (sliced into 2-inch pieces)
- 3 garlic cloves (minced)
- 1 teaspoon fresh ginger (minced)
- 1/2 cup low-sodium soy sauce
- 1/3 cup brown sugar
- 1/4 cup water
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Toss the Beef: Coat sliced flank steak in cornstarch and let it rest.
- Sear the Beef: Cook steak in batches until browned and crispy. Set aside.
- Make the Sauce: Sauté garlic and ginger, then add soy sauce, brown sugar, water, and red pepper flakes. Simmer until thickened.
- Combine: Return beef to the pan, add green onions, and cook briefly. Serve over rice or noodles.
Notes
- For extra crispiness, ensure the steak is dry before tossing in cornstarch.
- You can substitute coconut aminos for a soy-free option.
- This dish is best served fresh but can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Chinese-American
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 13g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 75mg
