If you’ve ever craved that perfect balance of sweet, savory, and just a little bit spicy, Mongolian Beef is about to become your ultimate weeknight treat. This restaurant favorite features tender strips of beef tossed in a glossy, garlicky brown sauce that clings to every bite, with just enough green onion to make things pop. Best of all, it’s shockingly easy to make at home. Whether you’re aiming to impress guests or just want a cozy bowlful over fluffy rice, Mongolian Beef is a reliable favorite you’ll love coming back to again and again.
Ingredients You’ll Need
The beauty of Mongolian Beef is how a handful of humble ingredients, each playing its unique role, come together to create something absolutely delicious. Every component adds to the layers of texture, taste, and vibrant color that make this dish so irresistible.
- Flank steak: Sliced thinly against the grain for maximum tenderness—the essential star for melt-in-your-mouth bites.
- Cornstarch: Coats the beef to create that signature light crispness and helps thicken the delicious sauce.
- Vegetable oil: Neutral in flavor and perfect for getting the beef seared and a bit crispy.
- Green onions: Their mild sharpness adds color and a signature fresh bite in every forkful.
- Garlic: Just two cloves, but they bring an aromatic punch that makes the kitchen smell amazing.
- Fresh ginger: Adds warmth and depth, balancing the sweetness of the sauce beautifully.
- Low-sodium soy sauce: Keeps the sauce rich without overpowering it with salt, allowing all the flavors to shine.
- Brown sugar: Gives the dish its signature sweet note and a glossy glaze you’ll want to spoon over everything.
- Water: Loosens the sauce just enough to coat every piece of beef evenly.
- Crushed red pepper flakes (optional): For those who like a little fiery kick, this adds gentle background heat.
- Cooked white rice (for serving): The perfect base to soak up all that irresistible sauce.
How to Make Mongolian Beef
Step 1: Coat the Beef
Start by grabbing a medium mixing bowl and adding your thinly sliced flank steak. Sprinkle the cornstarch over the beef and toss well until every piece is lightly and evenly coated. This simple step is the secret to that satisfying sizzle and crisp texture you love from Mongolian Beef, so don’t rush it! Let it sit for 10 minutes—just enough time to give the beef a pleasant “velvety” feel and prep the rest of your ingredients.
Step 2: Mix the Signature Sauce
While the beef rests, grab a small bowl and whisk together the low-sodium soy sauce, brown sugar, water, and, if you love a touch of spice, the crushed red pepper flakes. This glossy sauce is the heart and soul of Mongolian Beef, delivering both savory and sweet flavors with a hint of tang.
Step 3: Sear the Beef
Heat your vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the beef in a single layer—don’t crowd the pan! (Work in batches if needed for perfect browning.) Sear each side for 1 to 2 minutes until the beef develops golden, crisp edges but is still juicy inside. Set the seared beef aside on a plate; you’re halfway to dinner bliss.
Step 4: Build the Aromatic Base
In that same pan, you might need just a touch more oil. Add your minced garlic and grated ginger, stirring constantly for about 30 seconds. The fragrance will fill your kitchen—this is the backbone of Mongolian Beef, infusing every bite with flavor.
Step 5: Simmer the Sauce
Now, pour your prepared sauce mixture into the skillet, scraping up any browned bits for extra depth. Bring it to a gentle simmer, letting it cook for 2 to 3 minutes until slightly thickened. The sauce will turn glossy and deep, clinging to the spoon—a sign you’re almost ready for the final step.
Step 6: Finish and Toss
Add your seared beef back into the pan, then toss in the bright green onions. Gently fold everything together so every piece of beef soaks up that luscious sauce. Let it all heat through for 1 to 2 minutes, then serve piping hot over cooked white rice, with the sauce spooned generously on top. Your homemade Mongolian Beef is ready to wow!
How to Serve Mongolian Beef
Garnishes
A quick sprinkle of thinly sliced green onions tops each plate with freshness and color. For a little sparkle, toasted sesame seeds or a dusting of crushed red pepper flakes offer eye-catching flair and a hint of extra flavor. If you want something special, add a squeeze of lime for brightness right before serving.
Side Dishes
The classic pairing is simple steamed white rice, which soaks up every drop of that amazing sauce. But Mongolian Beef also loves company—think steamed broccoli, sautéed bell peppers, or even some quick stir-fried snap peas. These add color and crunch, turning your dinner into a full feast.
Creative Ways to Present
Hosting friends? Try piling Mongolian Beef onto crisp lettuce cups for a fun, hands-on appetizer. For a modern twist, stuff the beef into steamed bao buns with thinly sliced veggies. The bold flavor also makes fantastic bao sliders or even a topping for an Asian-inspired rice bowl loaded with fresh herbs and pickled veggies.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let them cool completely before transferring to an airtight container. Mongolian Beef will keep well for up to three days in the refrigerator, still tender and flavorful when reheated.
Freezing
This dish freezes surprisingly well! Once the Mongolian Beef has cooled, portion it out and freeze in airtight containers for up to two months. For best results, freeze the beef and sauce separately from the rice so everything keeps its ideal texture.
Reheating
To bring leftovers back to life, warm Mongolian Beef gently in a skillet over medium heat, adding a splash of water to loosen the sauce as needed. Microwave reheating works for a quick fix, but stovetop yields a fresher taste and texture. Serve piping hot over freshly steamed rice for a meal that tastes newly made.
Mongolian Beef FAQs
What’s the best cut of beef for Mongolian Beef?
Flank steak is the go-to for Mongolian Beef because it cooks up tender and absorbs the sauce perfectly. You can also use sirloin or skirt steak, just slice it thinly against the grain for the best texture.
Can I make Mongolian Beef gluten-free?
Absolutely! Swap in tamari for soy sauce and double-check that your other ingredients are gluten-free. You’ll have the same great flavor with none of the gluten worries.
How do I make Mongolian Beef spicier?
It’s easy to dial up the heat—simply add more crushed red pepper flakes to the sauce, or toss in thinly sliced fresh chiles with the garlic and ginger. Adjust to your taste and spice level preference.
Can I add vegetables to this recipe?
Yes! Broccoli, bell peppers, snap peas, and even carrots make great additions. Stir-fry them after you sear the beef, then proceed with the sauce and finish as usual.
What’s the secret to getting the beef so tender?
Coating the thinly sliced beef with cornstarch and flash-searing it at high heat helps seal in the juices and keeps each bite tender. Cutting against the grain is key for that signature melt-in-your-mouth texture.
Final Thoughts
If you’ve ever wanted restaurant-worthy flavor with absolute weeknight convenience, it’s time to give Mongolian Beef a spot in your regular rotation. Once you try it, you’ll see why this sweet-salty stir fry is perpetually a favorite—go ahead, treat yourself and enjoy every craveable bite!
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Mongolian Beef Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Mongolian Beef is a classic Asian-inspired dish featuring tender slices of flank steak in a savory-sweet sauce. This homemade version is quick and easy to make, perfect for a delicious weeknight meal.
Ingredients
For the Beef:
- 1 pound flank steak (thinly sliced against the grain)
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
For the Sauce:
- 3 green onions (cut into 2-inch pieces)
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 1/2 teaspoon crushed red pepper flakes (optional)
For Serving:
- Cooked white rice
Instructions
- Prepare the Beef: In a medium bowl, toss the sliced flank steak with cornstarch until evenly coated. Let sit for 10 minutes.
- Make the Sauce: Whisk together soy sauce, brown sugar, water, and red pepper flakes in a small bowl.
- Cook the Beef: Heat vegetable oil in a large skillet over medium-high heat. Sear the beef in batches until browned and crispy. Set aside.
- Sauté Aromatics: In the same pan, sauté garlic and ginger. Pour in the sauce and simmer.
- Combine and Serve: Return the beef to the pan, add green onions, and toss to coat. Serve hot over steamed rice.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- Add steamed broccoli or bell peppers for extra veggies.
- This dish is best served immediately, but leftovers reheat well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 17g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg
