Mongolian Beef

INTRODUCTION

There’s something magical about the combination of sweet, savory, and slightly spicy in Mongolian beef. It’s one of those takeout-style dishes that instantly feels like a treat but is surprisingly easy to make at home. Whether you’re looking for a quick dinner fix or trying to impress someone with your cooking skills, Mongolian beef has got you covered.

For me, this recipe is an absolute weeknight hero. When life gets busy, and you want something that hits all the right comfort food notes, this dish is a winner. The rich sauce clings to tender strips of beef, creating a flavor explosion that pairs perfectly with fluffy white rice or even stir-fried vegetables. Plus, it’s a lot faster to make than waiting for delivery! Once I started making Mongolian beef at home, I realized how much better, fresher, and customizable it can be—and now, it’s a regular on our dinner table.

Why You’ll Love This Mongolian Beef Recipe

• Easy to make: You only need a few ingredients, and it all comes together in about 30 minutes.
• Rich in flavor: A perfect balance of soy sauce, brown sugar, garlic, and ginger creates a sweet-savory sauce that coats the beef beautifully.
• Family-friendly: The kids love it, and adults can’t resist that delicious sauce!
• Tender beef: Thanks to a simple cornstarch coating, the beef stays super tender with a light, crispy texture on the outside.
• Versatile: You can pair it with rice, noodles, or veggies. Feel free to add a little heat if you like it spicy!

Preparation Time and Servings

• Total time: 30-35 minutes
• Servings: 4
• Calories per serving: 480 kcal
• Key nutrition facts: Protein: 25g, Carbs: 40g, Fat: 22g

Ingredients

Mongolian Beef:

• 1 lb (450g) flank steak, thinly sliced against the grain
• 1/4 cup cornstarch
• 1/4 cup vegetable oil (for frying)

Sauce:

• 1/3 cup soy sauce (low-sodium recommended)
• 1/3 cup brown sugar (packed)
• 1/4 cup water
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 teaspoon red pepper flakes (optional, for a spicy kick)

Garnish:

• 2-3 green onions, sliced diagonally
• Sesame seeds (optional)

Serving:

• Steamed white rice or brown rice
• Optional: Stir-fried vegetables like broccoli, carrots, or bell peppers

Step-by-Step Instructions

1ST STEP: Prepare the Beef

• Slice the flank steak against the grain into thin, bite-sized strips. If you’re new to cooking, slicing against the grain means cutting perpendicular to the muscle fibers—this ensures your beef stays tender.
• In a large bowl, toss the sliced beef with cornstarch until it’s evenly coated. Set aside for about 10 minutes. The cornstarch will give the beef a slight crispiness when fried, while also thickening the sauce later.

2ND STEP: Make the Sauce

• In a small saucepan, combine soy sauce, brown sugar, water, minced garlic, and ginger. Stir until the sugar dissolves.
• Place the saucepan over medium heat and let the sauce simmer for 5-7 minutes, stirring occasionally, until it thickens slightly. If you like a little heat, this is where you can add a pinch of red pepper flakes. Once done, set the sauce aside.

3RD STEP: Fry the Beef

• Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot (but not smoking), add the beef in batches. Don’t overcrowd the pan—frying in smaller batches ensures the beef gets nice and crispy.
• Fry the beef for about 2-3 minutes on each side until golden brown and crispy. Using a slotted spoon, remove the beef from the pan and place it on a paper towel-lined plate to drain excess oil.

4TH STEP: Combine Beef and Sauce

• Once all the beef is cooked, remove any excess oil from the skillet. Add the prepared sauce to the skillet and let it heat up for about 30 seconds.
• Add the crispy beef to the skillet and toss to coat the beef evenly with the sauce. Let it simmer for another 2 minutes so the sauce thickens and clings to the beef perfectly.

5TH STEP: Garnish and Serve

• Transfer the Mongolian beef to a serving platter. Garnish with freshly sliced green onions and a sprinkle of sesame seeds for an extra burst of flavor and texture.
• Serve over steamed rice or alongside stir-fried vegetables for a complete meal. This dish also pairs beautifully with noodles if you prefer.

How to Serve

• With Rice: Serve over a bed of white or brown rice. The sauce will soak into the rice, making each bite flavorful.
• With Stir-Fried Veggies: Broccoli, bell peppers, and carrots are great options to balance the richness of the beef.
• In a Lettuce Wrap: For a lighter option, serve the Mongolian beef wrapped in crisp lettuce leaves.

Additional Tips for Perfect Mongolian Beef

1. Cut Against the Grain: This step ensures that the beef is tender and not chewy. Look for the lines of muscle fibers and cut perpendicular to them.
2. Don’t Skip the Cornstarch: Cornstarch helps give the beef that light, crispy coating. It also thickens the sauce, ensuring that it clings to the beef beautifully.
3. Fry in Batches: Crowding the pan will result in steamed beef instead of crispy beef. Frying in batches ensures each piece gets a nice, golden-brown crust.
4. Adjust the Sweetness: If you prefer a less sweet dish, reduce the brown sugar to 1/4 cup. You can also add a splash of rice vinegar for a bit of tang.
5. Make it Spicy: Want to turn up the heat? Add more red pepper flakes to the sauce, or toss in some sliced chilies for an extra kick.

Recipe Variations

• Chicken Mongolian: Swap out the beef for thinly sliced chicken breast or thighs for a lighter option. You can follow the exact same method, and the result will be just as flavorful.
• Gluten-Free: Simply replace the soy sauce with a gluten-free tamari or coconut aminos, and you’re good to go.
• Vegetarian Option: For a meatless version, use tofu or a mix of mushrooms, such as shiitake or portobello. Coat the tofu or mushrooms in cornstarch before frying to get that crispy texture.
• Low Carb: Serve the Mongolian beef over cauliflower rice instead of regular rice, or use zucchini noodles for a healthier alternative.

Freezing and Storage

• Refrigerate Leftovers: Store any leftover Mongolian beef in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through.
• Freezing: You can freeze cooked Mongolian beef! Place the cooled beef in an airtight container or freezer bag and store for up to 3 months. When ready to eat, defrost in the fridge overnight and reheat on the stove.

Special Equipment

• Wok or Large Skillet: A wok works best for stir-frying the beef quickly at high heat, but a large skillet will do just fine.
• Sharp Knife: For slicing the beef thinly, you’ll need a sharp knife to make clean cuts.
• Slotted Spoon: This helps remove the fried beef from the oil while leaving any excess oil behind.

Frequently Asked Questions (FAQs)

1. Can I use a different cut of beef?

Yes! While flank steak is ideal for Mongolian beef due to its tenderness, other cuts like sirloin or skirt steak can also work well. Just make sure to slice the beef thinly against the grain for the best texture.

2. Is this dish very spicy?

The red pepper flakes add just a hint of heat, but you can easily leave them out or add more if you prefer a spicier dish.

3. Can I make Mongolian beef gluten-free?

Yes! Simply swap out the soy sauce for tamari or a gluten-free soy sauce alternative. Cornstarch is naturally gluten-free, so no need to change that.

4. What vegetables can I add to the dish?

Broccoli, bell peppers, onions, and snow peas are great additions. You can stir-fry these veggies and toss them with the beef and sauce at the end for a heartier meal.

5. How do I make the beef extra crispy?

To make the beef extra crispy, make sure you coat it evenly with cornstarch and fry in small batches without overcrowding the pan. Overcrowding can cause the beef to steam instead of fry, which will reduce the crispiness.

6. Can I substitute the brown sugar?

If you’re looking for a healthier alternative to brown sugar, you can use coconut sugar, honey, or maple syrup. Keep in mind that this might slightly alter the flavor, but it will still result in a delicious dish.

7. What can I serve Mongolian beef with besides rice?

In addition to rice, Mongolian beef pairs well with noodles, quinoa, or even lettuce wraps for a low-carb option. You can also serve it alongside a stir-fry of your favorite vegetables.

8. How do I store and reheat leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, you can use a microwave or gently heat the dish on the stovetop to avoid overcooking the beef. Add a splash of water or broth to loosen the sauce if it has thickened too much.

9. Can I prepare Mongolian beef in advance?

Yes! You can prepare the sauce in advance and store it in the refrigerator for up to 3 days. The beef can also be sliced and marinated in cornstarch ahead of time. When ready to serve, fry the beef and combine it with the pre-made sauce.

10. Can I make Mongolian beef without frying?

If you want to cut down on oil, you can sauté the beef in a smaller amount of oil instead of deep-frying. It won’t be as crispy, but it will still taste great!

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Conclusion

Mongolian beef is the perfect recipe for those nights when you crave takeout but want something a bit fresher and healthier. This homemade version combines tender slices of beef with a rich, sweet, and savory sauce that rivals any restaurant dish. With its customizable flavor profile and quick preparation time, it’s a meal that satisfies your cravings without the wait. Whether you’re serving it with rice, noodles, or veggies, Mongolian beef will become a staple in your weekly meal rotation.

By mastering this simple yet flavorful dish, you’ll have the confidence to recreate your favorite takeout classics at home—elevating your cooking skills while enjoying a delicious, satisfying meal.