Name: Mongolian Beef Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 pound flank steak, thinly sliced against the grain; 1/4 cup cornstarch; 1/2 cup low-sodium soy sauce; 1/2 cup brown sugar, packed; 1/2 cup water; 1/4 teaspoon red pepper flakes (optional); 3 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 3 green onions, sliced into 1-inch pieces; 2 tablespoons vegetable oil; 2 teaspoons sesame oil; Cooked rice, for serving

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If you’re craving a dinner that’s both lightning-fast and downright irresistible, you’ll love this Mongolian Beef Recipe. With melt-in-your-mouth slices of beef coated in a glossy, sweet-savory sauce, this dish is a true takeout favorite you can master at home. The magic lies in the balance of flavors: garlicky, gingery, just the right hit of soy, and a caramelized touch of brown sugar. Served hot over fluffy rice, it’s the kind of meal that disappears from plates in minutes and leaves everyone reaching for seconds.

Ingredients You’ll Need

One of the best parts of this Mongolian Beef Recipe is how the ingredients work together to create such rich flavor with minimal fuss. Each component is essential, bringing its own touch of taste, texture, or color to the final dish—no specialty store required!

Flank steak (1 pound, thinly sliced against the grain): The star protein, prized for its tenderness and ability to soak up flavor.
Cornstarch (1/4 cup): Coats the beef for a crispy exterior and helps thicken the sauce later.
Vegetable oil (2 tablespoons): High smoke point, perfect for quick searing.
Sesame oil (2 teaspoons): Adds nutty, aromatic depth that defines classic Asian dishes.
Garlic cloves (3, minced): Infuses the sauce with robust, savory flavor.
Fresh ginger (1 tablespoon, grated): Brightens everything up with a spicy, warming kick.
Low-sodium soy sauce (1/2 cup): Provides that essential salty, umami foundation without overpowering the dish.
Brown sugar (1/2 cup, packed): Balances the soy with a hint of sweetness and helps caramelize the sauce.
Water (1/2 cup): Loosens the sauce to the perfect consistency.
Red pepper flakes (1/4 teaspoon, optional): For a gentle heat—add more or less depending on your spice preference.
Green onions (3, sliced into 1-inch pieces): Fresh and colorful, they add crunch and a pop of flavor at the end.
Cooked rice (for serving): The perfect base to soak up every drop of that irresistible sauce.

How to Make Mongolian Beef Recipe

Step 1: Coat the Beef

Start by tossing your thinly sliced flank steak with cornstarch in a large bowl. This might seem like a simple step, but it’s crucial for getting that signature crispy edge on the beef. Letting the coated steak sit for about 10 minutes helps the cornstarch adhere, ensuring every bite will have a delightful texture once seared.

Step 2: Mix Up the Sauce

While the beef is resting, whisk together the soy sauce, brown sugar, water, and a sprinkle of red pepper flakes if you like things a little spicy. This mixture is the heart of your Mongolian Beef Recipe, combining salty, sweet, and (optionally) spicy notes in one easy pour.

Step 3: Sear the Beef

Heat up your vegetable oil in a large skillet or wok over medium-high heat. Once it’s shimmering, add the beef in a single layer—you might need to work in batches to avoid crowding the pan. Sear each side for just 1 to 2 minutes until browned and crispy, then transfer the beef to a plate. This quick sear locks in juiciness and gives that crave-worthy crust.

Step 4: Build the Flavor Base

Reduce the heat to medium, add the sesame oil to your skillet, and toss in the minced garlic and grated ginger. Sauté for about 30 seconds, just until fragrant—you’ll know it’s ready when your kitchen smells amazing! This step infuses the oil, laying a flavor-packed foundation for the sauce.

Step 5: Simmer the Sauce

Pour in your prepared soy sauce mixture and let it bubble gently for 2 to 3 minutes. The sauce should thicken ever so slightly, developing a glossy sheen. The brown sugar will start to caramelize, blending seamlessly with the soy for that signature Mongolian Beef Recipe taste.

Step 6: Finish and Toss

Return the seared beef to the skillet and toss everything together until each piece is beautifully coated. Cook for another 2 to 3 minutes so the beef heats through and the sauce becomes irresistibly glossy. Just before serving, stir in the green onions for a fresh finish.

How to Serve Mongolian Beef Recipe

Garnishes

The finishing touches can take your Mongolian Beef Recipe from delicious to show-stopping. Sprinkle with extra sliced green onions for a fresh crunch, or shower the top with sesame seeds for nutty flavor and visual appeal. A few red pepper flakes add heat and color, perfect for those who like a little kick.

Side Dishes

Steamed white rice is the classic partner, soaking up every last bit of the sauce. For a lighter option, try jasmine or brown rice, or even cauliflower rice if you’re keeping things low-carb. Steamed broccoli, snap peas, or bok choy are fantastic veggie sides that add freshness and a pop of green to your plate.

Creative Ways to Present

Serving the Mongolian Beef Recipe in individual bowls over rice makes for an inviting, restaurant-style experience. For a fun twist, pile the beef onto lettuce wraps and top with shredded carrots and cucumber for a light and crunchy meal. Or, serve family-style on a big platter with a rainbow of sautéed peppers and extra green onions for a colorful feast.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is a big “if” with this dish!), let them cool to room temperature before transferring to an airtight container. Mongolian Beef keeps well in the fridge for up to 3 days, and the flavors only get better as they mingle.

Freezing

For longer storage, freeze portions of Mongolian Beef Recipe in freezer-safe containers or bags for up to 2 months. For best texture, freeze without the rice, and add fresh green onions after reheating to maintain their crunch.

Reheating

To reheat, gently warm the beef in a skillet over medium-low heat, adding a splash of water if the sauce seems too thick. You can also microwave in short bursts, stirring in between, but the stovetop method keeps the beef’s texture at its best.

FAQs

Can I use a different cut of beef?

Absolutely! While flank steak is the traditional choice for Mongolian Beef Recipe, sirloin or strip steak also work beautifully. Just be sure to slice your beef thinly against the grain for the most tender results.

How can I make this recipe gluten-free?

To make a gluten-free version, substitute low-sodium tamari or a certified gluten-free soy sauce. Double-check that your cornstarch is gluten-free as well, and you’re all set for a deliciously safe meal.

Can I add vegetables to this dish?

Definitely! Thinly sliced carrots, bell peppers, or snap peas can be tossed in during the final step. They’ll add color, crunch, and even more flavor to your Mongolian Beef Recipe.

Is this dish very spicy?

Not unless you want it to be! The red pepper flakes are optional, so you can adjust the heat level to your liking or skip them entirely for a mild, family-friendly meal.

What’s the best way to slice flank steak?

For maximum tenderness, freeze the steak for about 30 minutes before slicing, then use a sharp knife to cut thin strips against the grain. This makes the beef extra easy to chew and helps it cook evenly.

Final Thoughts

If you’re looking for a dinner that’s quick, satisfying, and guaranteed to impress, this Mongolian Beef Recipe is a winner every time. Each bite is bursting with flavor, and the process couldn’t be easier. Grab your skillet, gather your ingredients, and treat yourself to a homemade classic that rivals your favorite takeout—trust me, you’ll want to make it again and again!

Mongolian Beef Recipe

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4.5 from 12 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Mongolian Beef recipe is a deliciously sweet and savory stir-fried dish featuring tender flank steak coated in a crispy cornstarch crust, then tossed in a rich soy and brown sugar sauce with garlic, ginger, and green onions. Quick to prepare and perfect served over steamed rice, it brings the flavors of popular takeout right to your kitchen.

Ingredients

Scale

Beef

1 pound flank steak, thinly sliced against the grain
1/4 cup cornstarch

Sauce & Aromatics

1/2 cup low-sodium soy sauce
1/2 cup brown sugar, packed
1/2 cup water
1/4 teaspoon red pepper flakes (optional)
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
3 green onions, sliced into 1-inch pieces

Oils

2 tablespoons vegetable oil
2 teaspoons sesame oil

Serving

Cooked rice, for serving

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Instructions

Prepare the Beef: Toss the thinly sliced flank steak with cornstarch in a large bowl until every piece is evenly coated. Let it rest for 10 minutes to allow the coating to adhere well.
Make the Sauce: In a small bowl or measuring cup, whisk together the low-sodium soy sauce, brown sugar, water, and red pepper flakes if using, until the sugar dissolves and the mixture is smooth.
Sear the Beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer, working in batches if necessary to avoid overcrowding. Sear for 1 to 2 minutes on each side until the beef pieces are browned and crispy. Remove the beef from the skillet and set aside.
Sauté Aromatics and Simmer Sauce: Reduce the heat to medium and add sesame oil to the same skillet. Quickly sauté the minced garlic and grated ginger for about 30 seconds until fragrant. Pour in the prepared sauce mixture and simmer for 2 to 3 minutes, allowing the sauce to slightly thicken.
Combine and Finish: Return the seared beef to the skillet and toss well to coat all slices in the glossy sauce. Cook for another 2 to 3 minutes to heat everything through. Stir in the sliced green onions just before serving to keep their freshness and mild crunch.
Serve: Serve the Mongolian Beef hot over a bed of steamed rice for a complete and satisfying meal.

Notes

For extra crunch and color, consider adding thinly sliced carrots or bell peppers during the sautéing step.
You can substitute sirloin or strip steak if flank steak is unavailable.
Adjust the amount of sugar and soy sauce in the sauce for sweeter or saltier preferences.
Make sure to slice the beef against the grain to ensure tenderness.
Use low-sodium soy sauce to better control the sodium level in the dish.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian-Inspired