There is something utterly irresistible about a perfectly cooked Mongolian Beef Recipe that brings together sweet, savory, and just a hint of spice all in one sizzling dish. The tender, crispy flank steak coated in a luscious brown sugar and soy sauce glaze makes every bite an explosion of flavor and texture. This is one of those recipes that feels like a comforting hug at the end of a busy day, yet special enough to impress friends and family. Whether you’re craving a quick weeknight dinner or a takeout-style meal made from scratch, Mongolian beef delivers an unforgettable experience right at your own stove.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Mongolian Beef Recipe lies in its straightforward ingredients, each playing a crucial role in creating a harmonious balance of taste, texture, and color. From the tender beef to the punchy aromatics and the sweet-savory sauce, every element is essential.
- 1 lb flank steak (thinly sliced against the grain): The star protein that becomes tender and crispy when cooked properly.
- 1/4 cup cornstarch: Adds a light coating that crisps up the beef and helps the sauce cling beautifully.
- 2 tablespoons vegetable oil: A neutral oil perfect for high-heat cooking without overpowering flavor.
- 3 green onions (cut into 2-inch pieces): Adds fresh, vibrant color and mild onion flavor to finish the dish.
- 2 teaspoons fresh ginger (minced): Brings warmth and a zesty kick to the sauce.
- 3 cloves garlic (minced): Essential for savory depth and aromatic richness.
- 1/2 cup low-sodium soy sauce: Provides the salty umami backbone of the sauce.
- 1/2 cup brown sugar (packed): Adds a caramel-like sweetness that balances the salty and spicy notes.
- 1/2 cup water: Helps thin the sauce for perfect coating consistency.
- 1/2 teaspoon red pepper flakes (optional): Offers a gentle heat that lifts the flavors.
- Steamed rice for serving: Classic accompaniment to soak up every bit of that luscious sauce.
How to Make Mongolian Beef Recipe
Step 1: Prepare the Beef
Start by thinly slicing your flank steak against the grain—this makes the beef tender and easier to chew. Toss the slices with cornstarch in a bowl, ensuring every piece is evenly coated. Let it rest for about 10 minutes; this resting period is key to achieving that irresistible crispy crust when you cook it later.
Step 2: Make the Sauce
While the beef is resting, whisk together low-sodium soy sauce, brown sugar, water, fresh minced ginger, garlic, and optional red pepper flakes in a small saucepan. Bring this mixture to a gentle simmer over medium heat and cook for 3 to 4 minutes, stirring occasionally until the sauce slightly thickens. Set the sauce aside and let those flavors deepen while you cook the beef.
Step 3: Cook the Beef
Heat the vegetable oil in a large skillet or wok over medium-high heat, making sure the pan is nice and hot before adding the beef. Add the slices in a single layer—work in batches if necessary to avoid overcrowding, which could steam the meat instead of crisping it. Cook for 2 to 3 minutes on each side until the beef is browned and crispy. This caramelized crust is what truly makes this Mongolian Beef Recipe stand out.
Step 4: Combine and Finish
Return all the browned beef to the pan, pour in the warm sauce, and toss everything together so that each piece is coated in that glossy, flavorful sauce. Add the green onions and cook just an additional 1 to 2 minutes until they soften slightly but still have a bit of crunch and vibrant color. This quick finish ensures the dish remains fresh and visually appealing.
How to Serve Mongolian Beef Recipe
Garnishes
Top your Mongolian Beef with extra sliced green onions or a sprinkle of toasted sesame seeds for added texture and a nutty aroma that complements the dish perfectly. These simple garnishes add a pop of color and an extra layer of flavor that your guests will notice.
Side Dishes
Steamed jasmine rice is the classic side to soak up the decadent sauce. For a vegetable boost, serve this dish alongside sautéed bok choy or steamed broccoli. You can also toss in some crunchy snap peas or thinly sliced bell peppers during cooking for extra color and nutrition.
Creative Ways to Present
For a fun twist, serve your Mongolian Beef on top of crispy wonton chips or in lettuce cups for a light handheld version. It also works beautifully tossed with noodles instead of rice for a hearty, comforting meal with a slightly different texture and presentation.
Make Ahead and Storage
Storing Leftovers
Mongolian Beef keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The beef will continue to absorb the sauce, making leftovers even more flavorful, though you may want to reheat it gently to retain the beef’s tenderness.
Freezing
This dish freezes well if you want to save some for later. Store the beef and sauce together in a freezer-safe container for up to 2 months. Be sure to thaw overnight in the fridge before reheating for best texture.
Reheating
Reheat your Mongolian Beef gently in a skillet over medium heat with a splash of water to loosen the sauce if needed. Avoid microwaving for long periods as it can toughen the beef. Stir frequently to warm evenly and bring back that fresh-off-the-stove flavor.
FAQs
What cut of beef is best for Mongolian Beef Recipe?
Flank steak is preferred because it’s lean, flavorful, and becomes tender when thinly sliced against the grain and cooked quickly. However, sirloin or skirt steak can also be great alternatives if you can’t find flank steak.
Can I make this recipe spicy?
Absolutely! The recipe calls for red pepper flakes which add a subtle heat, but feel free to increase the amount or add a dash of sriracha or fresh chopped chilies to really kick things up.
How do I ensure the beef is crispy and tender?
Coating the beef in cornstarch and cooking it in a hot pan in batches helps develop a crispy crust without overcrowding. Also, slicing the beef thinly against the grain is key for tenderness.
Can I add vegetables to this dish?
Yes, adding bell peppers, snap peas, or broccoli during the last few minutes of cooking can enhance color, texture, and nutrition, making the dish even more exciting.
Is Mongolian Beef Recipe gluten-free?
Traditional soy sauce contains gluten, but you can substitute with gluten-free tamari or coconut aminos to make this recipe gluten-free without sacrificing flavor.
Final Thoughts
There’s nothing quite like the mouthwatering combination of flavors and textures in this Mongolian Beef Recipe to elevate your dinner routine. It’s simple enough to prepare after a busy day but impressive enough for sharing with those you love. Give it a try and discover how easy it is to turn simple ingredients into a memorable meal that everyone will ask for again and again!
Print
Mongolian Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Description
Mongolian Beef is a delicious, quick Asian-inspired stir-fry dish featuring tender, thinly sliced flank steak coated in a crispy cornstarch crust and tossed in a sweet and savory soy-brown sugar sauce. Enhanced with fresh ginger, garlic, and green onions, this recipe delivers takeout-style flavors that are perfect served over steamed rice for a satisfying main course.
Ingredients
Beef
- 1 lb flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
Sauce
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar, packed
- 1/2 cup water
- 2 teaspoons fresh ginger, minced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
Vegetables & Garnish
- 3 green onions, cut into 2-inch pieces
Serving
- Steamed rice, for serving
Instructions
- Coat the Beef: Toss the thinly sliced flank steak with cornstarch in a bowl until each piece is well coated. Let it sit for 10 minutes to allow the coating to adhere and prepare for frying.
- Prepare the Sauce: In a small saucepan over medium heat, combine the soy sauce, brown sugar, water, minced ginger, minced garlic, and red pepper flakes if using. Bring the mixture to a simmer and cook for 3 to 4 minutes, stirring occasionally until the sauce thickens slightly. Remove from heat and set aside.
- Cook the Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the beef slices in a single layer and cook for 2 to 3 minutes on each side until they turn browned and crispy. Work in batches if necessary to avoid overcrowding the pan.
- Combine Beef and Sauce: Return all the cooked beef to the skillet or wok. Pour the prepared sauce over the beef and toss everything together to coat evenly.
- Add Green Onions and Finish: Add the green onion pieces to the pan and cook for another 1 to 2 minutes until they are slightly wilted but still vibrant.
- Serve: Serve the hot Mongolian Beef immediately over steamed rice for a complete meal.
Notes
- You can substitute sirloin or skirt steak if flank steak is not available.
- For extra veggies, add thinly sliced bell peppers or snap peas during the final cooking stage.
- The sauce can be doubled for extra flavor, especially if you want more sauce over rice or noodles.
