If you’re on the hunt for a weeknight dinner that’s as fast as it is flavorful, look no further than the Mongolian Beef Recipe. This Asian-inspired stir fry delivers melt-in-your-mouth slices of beef coated in a glossy, garlicky sauce with just the right balance of sweet and savory. It’s a total crowd-pleaser that comes together in just 30 minutes, making it perfect for busy evenings or when you’re simply craving takeout flavors at home!
Ingredients You’ll Need
One of the best things about this Mongolian Beef Recipe is how each ingredient is simple, yet absolutely essential. Every component, from the tender beef to the aromatic ginger, plays a crucial part in building layers of flavor, creating the perfect glossy sauce, and adding that crave-worthy texture and color.
- Flank steak (1 pound, thinly sliced against the grain): The star protein, sliced thin for tenderness and quick cooking.
- Cornstarch (1/4 cup): Coats the beef, ensuring a crispy outside and helping the sauce cling beautifully.
- Vegetable oil (2 tablespoons): Perfect for high-heat stir-frying and getting that irresistible sear on the beef.
- Garlic (2 cloves, minced): Infuses the dish with deep, savory aroma.
- Fresh ginger (1 teaspoon, minced): Adds a hint of warmth and zing, balancing the sweetness of the sauce.
- Low-sodium soy sauce (1/2 cup): The salty backbone of the sauce, tying all flavors together.
- Brown sugar (1/3 cup, packed): Brings the signature sweetness and glossy finish to the sauce.
- Water (1/4 cup): Helps create the perfect sauce consistency.
- Red pepper flakes (1/2 teaspoon, optional): For a gentle kick of heat, totally customizable to your taste.
- Green onions (3, sliced into 1-inch pieces): Add fresh color and a pop of sharp flavor at the end.
- Sesame seeds (for garnish, optional): Finish with a nutty, toasty crunch.
How to Make Mongolian Beef Recipe
Step 1: Coat the Beef
Start by tossing the thinly sliced flank steak with cornstarch in a bowl until every piece is evenly coated. This not only helps the beef crisp up beautifully in the pan but also thickens the sauce later. Let the coated beef sit for about 10 minutes while you mix up the sauce. This brief rest is a game-changer for that perfect, restaurant-style texture.
Step 2: Mix the Sauce
In a small bowl, whisk together the low-sodium soy sauce, brown sugar, water, and red pepper flakes if you’re using them. This is your magic elixir—sweet, salty, and just a little bit spicy. Stir until the sugar dissolves and everything is well blended, then set it aside so it’s ready to go when you need it.
Step 3: Sear the Beef
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering hot, add the coated beef in batches, spreading the pieces out so they don’t crowd the pan. Sear each piece for 2 to 3 minutes per side, just until browned and crispy. Work in batches for the best texture, removing the cooked beef and setting it aside as you go.
Step 4: Build the Sauce
In the same skillet, you might need a splash more oil. Toss in the minced garlic and ginger, stirring constantly for about 30 seconds until their fragrance fills your kitchen. Pour in your prepared sauce and bring it to a simmer, letting it bubble away for 2 to 3 minutes. The sauce should thicken slightly and look glossy—this is when the Mongolian Beef Recipe really starts to come together.
Step 5: Finish and Serve
Return the crispy beef to the skillet, tossing to coat every piece in that luscious sauce. Sprinkle in the sliced green onions and stir for another 1 to 2 minutes, just until they’re bright and barely wilted. Serve hot over steamed rice and, if you like, finish with a sprinkle of sesame seeds for an extra touch of flavor and crunch.
How to Serve Mongolian Beef Recipe
Garnishes
For that picture-perfect finish, don’t skip the garnishes! A scattering of toasted sesame seeds adds a nutty aroma and pleasant crunch, while extra chopped green onions provide a fresh pop of color and flavor. If you’re feeling fancy, a few thin slices of red chili or a drizzle of chili oil can give your Mongolian Beef Recipe an extra visual and flavorful kick.
Side Dishes
This dish is absolutely dreamy over a bed of fluffy steamed jasmine or white rice, which soaks up every drop of the rich sauce. You can also serve it with brown rice for a heartier option, or pair it with stir-fried broccoli, snow peas, or bok choy for a more balanced meal. Even a quick cucumber salad makes a crisp, refreshing contrast to the savory beef.
Creative Ways to Present
Try rolling the Mongolian Beef Recipe into lettuce wraps for a fun, hand-held appetizer, or serve it over rice noodles for a twist on takeout classics. For a family-style dinner, pile the beef onto a large platter, sprinkle generously with garnishes, and let everyone serve themselves—perfect for sharing and showing off those glistening pieces of beef!
Make Ahead and Storage
Storing Leftovers
Leftover Mongolian Beef Recipe keeps well in the fridge for up to three days. Just store it in an airtight container to preserve the beef’s tenderness and keep the sauce from absorbing any other fridge flavors. It’s a lifesaver for quick lunches or dinners later in the week!
Freezing
If you want to stash some away, this recipe freezes beautifully. Let the beef cool completely, then transfer it (with sauce) to a freezer-safe container or bag. It’ll keep for up to two months. Thaw overnight in the refrigerator before reheating for the best texture.
Reheating
To bring your Mongolian Beef Recipe back to life, reheat gently in a skillet over medium heat until warmed through, adding a splash of water if the sauce seems too thick. You can also microwave it in short bursts, stirring occasionally, but the skillet method helps maintain that lovely texture.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While flank steak is traditional for Mongolian Beef Recipe, you can easily substitute sirloin or skirt steak. Just be sure to slice the meat thinly against the grain for the most tender results.
Is this Mongolian Beef Recipe very spicy?
It doesn’t have to be! The red pepper flakes are completely optional, so you can leave them out for a milder dish or add extra if you love more heat.
Can I add vegetables to the Mongolian Beef Recipe?
Definitely. Feel free to toss in broccoli florets, snow peas, bell peppers, or snap peas during the last few minutes of cooking. They’ll soak up the sauce and make this a complete one-pan meal.
What’s the best way to get the beef extra crispy?
Make sure your oil is hot before adding the beef, and cook in batches so the pieces aren’t crowded. This helps each slice sear and crisp up instead of steaming.
Is this dish gluten-free?
To make this Mongolian Beef Recipe gluten-free, just swap the regular soy sauce for a gluten-free tamari or coconut aminos. Double check all your ingredients, and you’re good to go!
Final Thoughts
There’s just something about the sweet, savory, and slightly sticky sauce in this Mongolian Beef Recipe that keeps people coming back for more. It’s so easy, so satisfying, and perfect for impressing family or friends—even on your busiest days. Give it a try, and you might just find it becomes your new favorite weeknight dinner!
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Mongolian Beef Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Mongolian Beef recipe features tender flank steak coated in cornstarch and seared to a crispy perfection, then tossed in a savory-sweet sauce made from soy sauce, brown sugar, garlic, and ginger. Quick to prepare and full of bold Asian flavors, it’s an easy homemade alternative to takeout that’s sure to please the whole family.
Ingredients
Beef and Coating
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
Sauce
- 1/2 cup low-sodium soy sauce
- 1/3 cup packed brown sugar
- 1/4 cup water
- 1/2 teaspoon red pepper flakes (optional)
Other Ingredients
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 3 green onions, sliced into 1-inch pieces
- Sesame seeds for garnish (optional)
Instructions
- Prepare the Beef: In a bowl, toss the thinly sliced flank steak with cornstarch until evenly coated. Let it rest for 10 minutes to allow the coating to set, which helps create a crispy texture when cooked.
- Make the Sauce: In a small bowl, whisk together the low-sodium soy sauce, packed brown sugar, water, and red pepper flakes if using. Set the sauce aside while you cook the beef.
- Cook the Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated beef in batches to avoid overcrowding and cook for 2 to 3 minutes per side, or until the edges are browned and crispy. Remove each batch and set aside on a plate.
- Sauté Aromatics: In the same skillet, add a splash more oil if the pan looks dry. Quickly sauté the minced garlic and ginger for about 30 seconds until fragrant but not burnt.
- Simmer the Sauce: Pour in the prepared sauce and bring it to a simmer. Let it cook for 2 to 3 minutes, stirring occasionally, until the sauce slightly thickens and becomes glossy.
- Combine and Finish: Return the cooked beef to the skillet and toss it to coat evenly in the sauce. Add the sliced green onions and stir for 1 to 2 minutes until warmed through and fragrant.
- Serve: Serve the Mongolian Beef hot over steamed rice and garnish with sesame seeds if desired for added texture and flavor.
Notes
- For extra crispiness, ensure the oil is very hot before adding the beef slices.
- You can substitute flank steak with sirloin or skirt steak for similar results.
- Add vegetables like broccoli florets or snow peas during the sauce simmer step for a complete one-pan meal.
- If you prefer less sweetness, reduce the brown sugar to 1/4 cup.
- Adjust red pepper flakes to your preferred spice level, or omit for a mild version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 13g
- Sodium: 860mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 70mg
