This Mongolian Beef recipe delivers tender strips of beef in a rich, savory sauce with a perfect balance of sweet and salty flavors. I whip it up quickly, and it tastes just like my favorite takeout, only better and fresher.
Why You’ll Love This Recipe
I love how fast and easy this dish comes together, perfect for busy weeknights. The beef stays incredibly tender, and the thick, glossy sauce clings to every piece just right. I also enjoy customizing the spice level to my liking, making it as mild or as bold as I want. Plus, it pairs beautifully with a simple bowl of steamed rice, making it a satisfying meal.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Flank steak
- Cornstarch
- Vegetable oil
- Low sodium soy sauce
- Brown sugar
- Water
- Garlic
- Ginger
- Green onions
directions
I start by slicing the flank steak thinly against the grain and tossing it with cornstarch to coat. Then, I quickly sear the beef in hot oil until it's just browned and tender. In the same pan, I prepare a simple sauce using soy sauce, water, brown sugar, garlic, and ginger. I let the sauce simmer until slightly thickened, then I return the beef to the pan and stir to coat every piece with the luscious sauce. Finally, I toss in sliced green onions and let everything cook together for a minute before serving.
Servings and timing
This recipe serves about 4 people. It takes roughly 10 minutes to prep and 15 minutes to cook, so I can have it ready in just 25 minutes.
Variations
Sometimes I swap the flank steak for sirloin or even chicken for a different twist. When I want a bit of heat, I add some red pepper flakes or sliced chilies. I also like adding vegetables like broccoli or snap peas for extra texture and freshness.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When I'm ready to reheat, I gently warm it in a skillet over medium heat, adding a splash of water to loosen the sauce if needed. Microwaving works too, but I prefer the stovetop for better texture.
FAQs
How do I make the beef extra tender?
I make sure to slice the beef thinly against the grain and coat it well in cornstarch. Quick cooking at high heat also helps keep it tender.
Can I make Mongolian Beef ahead of time?
Yes, I often prepare the sauce and slice the beef in advance. When it's time to eat, I just cook everything quickly.
What’s the best cut of beef for Mongolian Beef?
I usually go with flank steak because it's tender and flavorful, but sirloin or skirt steak also work well.
How can I make this dish spicier?
I add red pepper flakes, Sriracha, or sliced fresh chilies to the sauce to bring some heat.
Can I use a different sweetener instead of brown sugar?
Yes, sometimes I use honey or coconut sugar if I want a slightly different flavor profile.
Conclusion
Making Mongolian Beef at home is so easy and satisfying. I love that I can control the flavors and ingredients, making a healthier and even tastier version than takeout. It's definitely one of my go-to recipes for a quick and delicious meal.
Mongolian Beef Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Stir-fry
- Cuisine: Asian, Chinese-American
Description
This Mongolian Beef Recipe features tender, flavorful beef coated in a savory, slightly sweet sauce that's better than your favorite takeout! Quick, easy, and customizable for the perfect weeknight meal.
Ingredients
- Flank steak, thinly sliced against the grain
- Cornstarch
- Vegetable oil
- Low sodium soy sauce
- Brown sugar
- Water
- Garlic, minced
- Ginger, minced
- Green onions, sliced
Instructions
- Slice the flank steak thinly against the grain. Toss with cornstarch to coat evenly.
- Heat vegetable oil in a skillet over medium-high heat. Sear the beef quickly until browned and just tender. Remove and set aside.
- In the same pan, combine soy sauce, water, brown sugar, garlic, and ginger. Bring to a simmer and cook until slightly thickened.
- Return the beef to the pan and stir to coat thoroughly in the sauce.
- Add sliced green onions and cook for another minute.
- Serve hot with steamed rice.
Notes
- For extra tenderness, slice the beef thinly against the grain and don't overcook it.
- Customize the spice level by adding red pepper flakes, Sriracha, or sliced chilies.
- You can substitute the flank steak with sirloin, skirt steak, or even chicken.
- Add vegetables like broccoli or snap peas for more texture and freshness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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