Mongolian Beef Recipe
If you’ve ever craved that perfect balance of sweet, savory, and slightly spicy flavors, then this Mongolian Beef Recipe is your new go-to comfort food. Tender, crispy slices of flank steak are generously coated in a luscious sauce bursting with soy, brown sugar, and fragrant garlic and ginger. It’s a dish that captures the essence of your favorite takeout but is completely achievable in your own kitchen. Once you learn how to make this Mongolian Beef Recipe, you’ll find yourself reaching for it again and again when you want a meal that’s quick, satisfying, and utterly delicious.
Ingredients You’ll Need
These simple ingredients come together beautifully to create the signature flavors and textures of Mongolian beef. Each one plays a vital role, whether it’s the tenderizing cornstarch coating, the rich umami soy sauce, or the sweetness of brown sugar that brings everything to life.
- 1 pound flank steak (thinly sliced against the grain): Choosing flank steak ensures tender, juicy bites after cooking.
- 1/4 cup cornstarch: Coating the beef helps give it that irresistible crispy crust.
- 2 tablespoons vegetable oil: A neutral oil perfect for high-heat searing without overpowering flavors.
- 3 cloves garlic (minced): Adds bold aroma and depth to the dish.
- 1 teaspoon fresh ginger (grated): Offers a warm, slightly spicy bite that brightens the sauce.
- 1/2 cup low-sodium soy sauce: The salty backbone that balances sweetness perfectly.
- 1/2 cup brown sugar (packed): Brings caramel notes and the characteristic sweetness of Mongolian beef.
- 1/2 cup water: Helps thin the sauce and ensures it coats the meat evenly.
- 1/4 teaspoon red pepper flakes (optional): For those who like a subtle kick.
- 3 green onions (sliced into 1-inch pieces): Adds freshness and a mild onion crunch.
- Sesame seeds for garnish (optional): Toasted seeds enhance both texture and appearance.
- Cooked rice for serving: The perfect vehicle to soak up all that delicious sauce.
How to Make Mongolian Beef Recipe
Step 1: Coat and Tenderize the Beef
Start by tossing those thinly sliced flank steak pieces in cornstarch until they are evenly covered. This step is essential—it not only helps tenderize the beef but also gives you that star-worthy crispy texture once seared. Let it sit for about 10 minutes to work its magic before hitting the pan.
Step 2: Prepare the Sauce
While the beef is resting, whisk together your soy sauce, brown sugar, water, and if you’re feeling adventurous, some red pepper flakes. This simple sauce mixes sweet and salty in the most perfect harmony, setting the delicious foundation for your dish.
Step 3: Sear the Beef
Heat your vegetable oil over medium-high heat in a large skillet or wok. To get that irresistible crust, cook the steak in batches without overcrowding the pan—about 1 to 2 minutes per side until browned and crispy. Then, set the beef aside and pat yourself on the back for the amazing aromas you’re creating!
Step 4: Build the Sauce in the Pan
Reduce the heat to medium and sauté the garlic and ginger right in the same pan. The sizzling scents will fill your kitchen in moments. Pour in your prepared sauce mixture and let it simmer for 2 to 3 minutes until it thickens slightly, intensifying the flavors into a luscious glaze.
Step 5: Combine and Finish
Return the seared beef to the pan and toss it gently but thoroughly in that glossy sauce, making sure every piece is coated. Stir in the green onions for a fresh crunch and cook for just one more minute before turning off the heat. Your Mongolian Beef Recipe is now ready to shine!
How to Serve Mongolian Beef Recipe
Garnishes
Simple garnishes like toasted sesame seeds add a beautiful contrast in texture and a nutty flavor that complements the sweet soy sauce marvelously. Don’t skip those vibrant green onion slices that bring color and a sharp, fresh bite with every forkful.
Side Dishes
Serve your Mongolian beef over a bed of steaming white or brown rice to catch every bit of that irresistible sauce. For extra veggies, steamed broccoli or snap peas make a perfect crisp and green sidekick, balancing the richness effortlessly.
Creative Ways to Present
Want to impress family or guests? Try serving the beef in lettuce wraps for a fresh hand-held option or pile it over crispy noodles to introduce a satisfying crunch. You can even add pickled cucumbers or carrots on the side for a bright palate cleanser that pops alongside the savory beef.
Make Ahead and Storage
Storing Leftovers
After enjoying your Mongolian Beef Recipe, pack any leftovers in an airtight container and refrigerate. It will stay delicious for up to 3 days, giving you a flavorful and quick meal option later in the week.
Freezing
If you want to prepare in advance, this dish freezes well. Separate the beef and sauce from the rice, let cool completely, then freeze in portions in freezer-safe containers. When ready, thaw overnight in the refrigerator for best results.
Reheating
Reheat gently in a skillet over medium heat, stirring occasionally to prevent sticking, or microwave in short bursts to avoid drying out the tender beef. You might want to add a splash of water or soy sauce to refresh the sauce’s consistency.
FAQs
Can I use a different cut of beef for this Mongolian Beef Recipe?
Absolutely! While flank steak is ideal for its tenderness and flavor, sirloin or strip steak are great alternatives. Just make sure to slice thinly against the grain to keep the meat tender.
Is it necessary to coat the beef in cornstarch?
Yes, the cornstarch coating is key to achieving that crispy texture once seared and also helps the sauce cling beautifully to each piece of beef.
Can I make this dish gluten-free?
Definitely! Use a gluten-free soy sauce or tamari instead of regular soy sauce, and ensure your cornstarch is pure and uncontaminated to keep the dish gluten-free.
How spicy is this Mongolian Beef Recipe?
The base recipe is mildly spiced, but adding red pepper flakes gives it just the right amount of heat. You can easily omit or increase them based on your preference.
What can I substitute for brown sugar if I want a healthier option?
Raw honey or coconut sugar can work as substitutes, though they’ll slightly change the flavor profile. Start with a smaller amount and adjust to taste for best results.
Final Thoughts
This Mongolian Beef Recipe is truly a keeper—combining simplicity and incredible flavor in a dish that feels like a special treat any night of the week. Once you taste that perfectly caramelized, tender beef coated in a luscious, slightly sweet sauce, you’ll understand exactly why it’s such a beloved recipe. So go ahead, gather your ingredients, and bring a little Asian-inspired magic to your dinner table tonight!
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Mongolian Beef Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Dairy-Free
Description
This Mongolian Beef recipe is a quick and flavorful Asian-inspired stir-fry featuring tender flank steak coated in cornstarch, seared to crispy perfection, and tossed in a sweet and savory brown sugar soy sauce with ginger, garlic, and green onions. Perfect for a weeknight dinner served over steamed rice and garnished with sesame seeds.
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
- 1/2 cup packed brown sugar
- 1/2 cup water
- 1/4 teaspoon red pepper flakes (optional)
Aromatics and Garnish
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 green onions, sliced into 1-inch pieces
- 2 tablespoons vegetable oil
- Sesame seeds for garnish (optional)
Serving
- Cooked rice for serving
Instructions
- Coat the Beef: In a medium bowl, toss the thinly sliced flank steak with cornstarch until evenly coated. Let it sit for 10 minutes to help tenderize the meat and create a crispy exterior when cooked.
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, brown sugar, water, and red pepper flakes if using. Set this flavorful sauce mixture aside for later.
- Sear the Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated steak in batches, making sure not to overcrowd the pan to maintain crispiness. Sear each batch for 1 to 2 minutes per side until the beef is browned and crispy. Remove the cooked beef and set it aside.
- Sauté Aromatics: Reduce heat to medium and add the minced garlic and grated ginger to the same pan. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Simmer the Sauce: Pour in the prepared sauce mixture and bring it to a gentle simmer. Cook for 2 to 3 minutes until the sauce thickens slightly, coating the bottom of the pan.
- Toss Beef in Sauce: Return the seared beef to the skillet and toss to coat evenly in the thickened sauce. Stir in the sliced green onions and cook for an additional minute to combine flavors.
- Serve: Remove the pan from heat. Serve the Mongolian beef hot over a bed of cooked rice and garnish with sesame seeds if desired.
Notes
- For extra crispiness, do not overcrowd the pan when searing the beef; cook in batches if needed.
- If flank steak is unavailable, sirloin or strip steak can be used as suitable substitutes.
- Adjust the sweetness by reducing the amount of brown sugar according to your taste preference.
- Serve immediately for the best texture; leftovers can be refrigerated and gently reheated.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stirfrying
- Cuisine: Asian-Inspired
