Mongolian Beef Recipe

This mouthwatering Mongolian Beef is a restaurant-quality dish you can easily whip up at home in just 20 minutes! With tender strips of flank steak coated in a rich, slightly sweet sauce that perfectly balances soy, garlic, and ginger, this recipe delivers incredible flavor with minimal effort. It’s the ultimate weeknight dinner solution when you’re craving something delicious but don’t have hours to spend in the kitchen.

Why You’ll Love This Recipe

• Incredibly Fast: From prep to plate in just 20 minutes—faster than delivery and perfect for those busy weeknights when you want something amazing without the wait.
• Restaurant-Quality Results: This recipe rivals your favorite Chinese takeout but costs a fraction of the price and tastes fresher and more flavorful.
• Customizable Heat Level: You control the spice! Make it mild for the family or dial up the heat if that’s your preference.
• Simple Ingredients: Everything you need is probably already in your pantry or easily found at any grocery store.

this Recipe

Ingredients You’ll Need

• Flank Steak: The star of the show! Sliced thinly against the grain for maximum tenderness. The texture becomes beautifully tender when quickly seared.
• Cornstarch: Creates that signature velvety coating on the beef, helping to thicken the sauce and give the meat that authentic Chinese restaurant texture.
• Soy Sauce: Provides the rich, savory foundation for the sauce. Feel free to use low-sodium if you’re watching your salt intake.
• Brown Sugar: Adds that perfect balance of sweetness to counter the savory soy. It also helps create that beautiful glaze on the beef.
• Ginger: Brings a warm, spicy element that’s quintessential to Mongolian Beef. Fresh is best here for the brightest flavor.
• Garlic: Adds depth and aromatic flavor that really makes the dish pop. Don’t skimp on this!
• Dried Red Chilies or Red Pepper Flakes: Optional but recommended for that authentic touch of heat. Adjust according to your spice preference.
• Green Onions: Adds freshness, color, and a mild onion flavor that perfectly complements the rich sauce.
• Vegetable Oil: For searing the beef at high heat. Its neutral flavor won’t compete with the other ingredients.

Variations

Vegetable Additions

Add some color and nutrients by tossing in broccoli florets, thinly sliced bell peppers, or snow peas during the final minute of cooking.

Protein Swap

Not a beef fan? This sauce works beautifully with thinly sliced chicken breast or thighs. For a vegetarian version, try extra-firm tofu or seitan.

Extra Crunch

Sprinkle with toasted sesame seeds or chopped peanuts just before serving for added texture and flavor.

Sauce Variations

Add a tablespoon of hoisin sauce or oyster sauce to the mixture for even more depth, or a splash of rice vinegar for a subtle tang.

How to Make Mongolian Beef

Step 1: Prepare the Sauce

In a medium bowl, whisk together soy sauce, water, brown sugar, minced ginger, and garlic until the sugar dissolves. Set this aside—this simple mixture will transform into that glossy, flavorful sauce you love.

Step 2: Prepare the Beef

Toss your thinly sliced flank steak with cornstarch, ensuring each piece is well coated. This is the secret to getting that perfect texture on the outside of the beef.

Step 3: Sear the Beef

Heat vegetable oil in a large skillet or wok over medium-high heat until it’s shimmering. Shake off excess cornstarch from the beef strips and arrange them in a single layer in the hot pan. Let them sear undisturbed until deeply browned on one side before stirring. Cook until the beef is mostly done, about 3-4 minutes total, then transfer to a bowl.

Step 4: Make the Sauce

Pour your sauce mixture into the same hot skillet, scraping up any browned bits from the bottom—these are flavor gold! Let the sauce simmer and thicken for about 3 minutes, stirring occasionally.

Step 5: Combine and Finish

Return the beef to the skillet along with the dried red chilies (if using) and green onions. Stir everything together until the beef is well coated and the green onions start to soften, about 1 minute more. Serve immediately over steamed rice.

Pro Tips for Making the Recipe

• Freeze the beef for 15-20 minutes before slicing to make it easier to get those thin, tender slices.
• Don’t skip the cornstarch coating on the beef—it’s essential for that velvety texture and helps thicken the sauce.
• Use a very hot pan when searing the beef. You want to hear that sizzle when the meat hits the oil!
• Be patient when searing the beef. Wait until it easily releases from the pan before stirring to get that perfect caramelization.
• Cook in batches if necessary to avoid overcrowding the pan, which can cause the meat to steam rather than sear.

How to Serve

Perfect Pairings

Serve this Mongolian Beef over fluffy white rice to soak up all that delicious sauce. Jasmine or basmati rice works particularly well here.

Complete the Meal

Add a simple side of steamed broccoli or a cucumber salad dressed with rice vinegar for a refreshing contrast to the rich beef.

Garnish Ideas

A sprinkle of sesame seeds, extra sliced green onions, or a few cilantro leaves adds a beautiful finishing touch and extra flavor.

Make Ahead and Storage

Storing Leftovers

Store any leftover Mongolian Beef in an airtight container in the refrigerator for up to 3 days. The flavors actually develop nicely overnight!

Freezing

This dish freezes surprisingly well. Cool completely, then store in a freezer-safe container for up to 2 months. The sauce helps keep the meat moist even after freezing.

Reheating

For best results, reheat gently in a skillet over medium heat, adding a tablespoon of water if needed to loosen the sauce. Microwave reheating works in a pinch, but the stovetop method helps maintain the texture better.

FAQs

Can I use a different cut of beef?
Absolutely! While flank steak is traditional for its tender texture when sliced correctly, you can also use sirloin, skirt steak, or even ribeye. Just remember to slice thinly against the grain no matter which cut you choose.

How do I make this dish less spicy for my family?
Simply omit the dried red chilies or red pepper flakes entirely. The dish will still have amazing flavor from the garlic and ginger without any heat. You can always serve red pepper flakes on the side for those who want to add their own spice.

Why is my sauce not thickening?
The cornstarch from the beef should help thicken the sauce, but if it’s still too thin, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir this slurry into your simmering sauce. It will thicken up in about a minute.

Can I prep any components of this dish ahead of time?
Yes! The sauce can be mixed up to 2 days ahead and stored in the refrigerator. You can also slice the beef and coat it with cornstarch up to 4 hours ahead, keeping it covered in the refrigerator until you’re ready to cook.

Final Thoughts

This Mongolian Beef recipe proves that restaurant-quality Chinese food is absolutely achievable at home, even on your busiest nights. With its perfect balance of tender beef, savory-sweet sauce, and a hint of heat, it’s sure to become a regular in your dinner rotation. Give it a try tonight—I guarantee you’ll be amazed at how simple it is to create something so delicious in your own kitchen!

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