Flavorful Mongolian Beef Stir-Fry Recipe

If you’re craving a stir-fry that bursts with both sweet and savory flavors, I can’t wait to share this Flavorful Mongolian Beef Stir-Fry Recipe with you. It’s one of those dishes that immediately transports you to your favorite Asian takeout spot, but better — because you made it yourself, and you know exactly what’s going into it. Trust me, once you try this, it’ll become your go-to for a fast weeknight dinner that feels like a treat.

this Recipe

Ingredients You’ll Need

These ingredients come together to make a perfectly balanced stir-fry — sweet, savory, and a little bit spicy if you like. When you grab the flank steak, slicing it against the grain is a key step to keeping your beef tender and easy to bite into.

• Flank Steak: Look for a fresh cut and be sure to slice thin against the grain for tenderness.
• Neutral Oil (vegetable, canola, or avocado): You want a high smoke-point oil for searing the beef crisp without burning.
• Shaoxing Wine or Dry Cooking Sherry: This adds authentic depth; optional but highly recommended.
• Soy Sauce: Both light and dark soy sauces bring complexity—dark soy adds color and richer taste.
• Cornstarch: For coating the beef and thickening the sauce to that perfect clingy consistency.
• Baking Soda: Secret ingredient for tenderizing your beef during marination.
• Brown Sugar: Creates that irresistible sweet note balancing the savory elements.
• Ginger, Garlic, and Scallions: Essential aromatics that bring freshness and a little bite.
• Dried Red Chili Peppers: Optional, but they really amp up the heat if you want it.
• Water or Hot Stock: Helps dissolve sugar and blend the sauce perfectly.

Variations

I love that this recipe is super adaptable. Over time, I’ve played around with a few additions and changes, so you can totally make it your own and match what you have in the pantry or your dietary needs.

• Spicy Upgrade: I usually add a handful of chopped fresh red chilies along with the dried ones when I want a fiery kick—my family loves it!
• Vegetarian Version: Try swapping beef for extra-firm tofu or mushrooms, and use vegetable stock in the sauce for a meat-free twist.
• Extra Veggies: Toss in sliced bell peppers or snap peas near the end for freshness and crunch.
• Low-Sodium: Use low-sodium soy sauce and add a splash of lime to brighten flavors without the salt overload.

How to Make Flavorful Mongolian Beef Stir-Fry Recipe

Step 1: Marinate for Tenderness and Flavor

Start by mixing your flank steak with neutral oil, Shaoxing wine, soy sauce, cornstarch, water, and baking soda. Baking soda is my secret weapon here—it tenderizes the beef beautifully without making it mushy. Let it sit for about an hour; you’ll notice the beef stays juicy and silky. If it seems dry, just splash a little water in to keep things moist. This step is what sets apart a good stir-fry from a fabulous one.

Step 2: Prep the Sauce for Ultimate Flavor

While your beef is soaking up those flavors, whisk together hot water (or chicken/beef stock) with brown sugar until dissolved, then stir in the light and dark soy sauces. It’s sweet, salty, and packed with umami—the sauce is what gives this dish its signature depth.

Step 3: Crisp Up Your Beef

Coat each slice of marinated beef generously in cornstarch—that crispy crust is what makes this dish addictive. Heat up your oil in a wok on high until it’s just about smoking, then sear the beef in a single layer for about a minute per side. You want that crispy, slightly crunchy edge on the outside while keeping the interior tender. Don’t overcrowd the pan or the beef will steam instead of crisp.

Step 4: Build the Aromatics and Sauce

Drain most of the oil from your wok—save it for later cooking, it’s golden! Keep just a tablespoon, then turn the heat to medium-high. Toss in the minced ginger and dried chilies (break a few if you want more heat). After about 15 seconds, add the garlic and the white parts of the scallions. Stir everything for another 15 seconds before pouring in your pre-made sauce. Let it bubble gently for around 2 minutes to marry those flavors.

Step 5: Thicken and Toss

Stir in the cornstarch slurry slowly while simmering the sauce, and watch it thicken to that perfect glossy coating. Add back the crispy beef and the green parts of the scallions, tossing everything together. You want just a light wilt on the scallions and for the sauce to cling, not pool, around the beef. If the sauce looks a bit loose, boost the heat and stir until it tightens up. Serve immediately over steamed rice—you’re in for a treat.

How to Serve Flavorful Mongolian Beef Stir-Fry Recipe

Garnishes

I always finish with an extra sprinkle of fresh chopped scallion greens—adds freshness and color. Sometimes I like a sprinkle of toasted sesame seeds for a subtle nutty crunch. If you’re feeling fancy, a few sprigs of fresh cilantro can work great too!

Side Dishes

This stir-fry pairs perfectly with steamed jasmine rice, but I also love serving it alongside garlic fried rice or even cauliflower rice for a low-carb twist. A simple stir-fried bok choy or sautéed snap peas complement the flavors without stealing the show.

Creative Ways to Present

For special dinners, I’ve served this beef over crispy wonton cups for an impressive appetizer or layered it on lettuce wraps for a fresh finger food treat. It’s also delicious as a topping for steamed buns if you want to get a bit more creative.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens a bit, but reheating with a splash of water or stock brings back that saucy goodness.

Freezing

Freezing Mongolian beef can work, but I recommend freezing the beef and sauce separately if possible, to keep the texture fresh. When you reheat, thaw overnight in the fridge and warm gently on the stovetop.

Reheating

To reheat, I like tossing leftovers into a hot pan with a splash of water or broth, stirring until heated through and the sauce loosens up again. Microwaving works too but can make the beef a bit chewy if overdone.

FAQs

Final Thoughts

This Flavorful Mongolian Beef Stir-Fry Recipe has truly become a family favorite for me—quick enough for busy evenings but impressive enough to serve guests. I love how the sauce perfectly balances sweetness and savoriness, while the tender beef with crispy edges keeps everyone asking for seconds. Give it a try and see how easy it is to bring rich, restaurant-style flavors right to your kitchen. You’ll be so glad you did!

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