Mongolian Beef is a savory and slightly sweet stir-fry dish featuring tender slices of beef coated in a rich, soy-based sauce with garlic and ginger. Often served with rice or noodles, this popular takeout favorite is quick to make at home and full of bold flavor.
Why You’ll Love This Recipe
This Mongolian Beef recipe brings restaurant-quality flavor right to your kitchen with minimal effort. It’s made with simple, pantry-friendly ingredients and comes together in less than 30 minutes. The tender, seared beef pairs perfectly with the slightly sticky, garlicky sauce, making it an instant family favorite. Plus, it’s versatile and easy to customize to suit your taste or dietary preferences.
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/3 cup water
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
- 3 green onions, sliced (for garnish)
- Cooked rice or noodles, for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Toss the sliced flank steak in cornstarch until evenly coated. Shake off excess and set aside.
- In a small bowl, mix together the soy sauce, brown sugar, water, garlic, ginger, and red pepper flakes (if using). Set the sauce aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the coated beef in a single layer, cooking in batches if needed. Sear for 2–3 minutes per side until browned and crispy. Remove and set aside.
- Reduce heat to medium and pour the sauce into the same skillet. Let it simmer for 2–3 minutes, stirring occasionally, until slightly thickened.
- Return the beef to the skillet and toss to coat in the sauce. Cook for another 2 minutes to heat through.
- Remove from heat and garnish with sliced green onions.
- Serve hot over rice or noodles.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Vegetarian Option: Substitute the beef with firm tofu or seitan and reduce cooking time slightly.
- Low-Sugar Version: Use a sugar substitute or reduce the amount of brown sugar by half.
- Spicy Mongolian Beef: Add extra red pepper flakes, sriracha, or chili paste to turn up the heat.
- Veggie Add-Ins: Stir in bell peppers, snap peas, or broccoli for extra nutrition and color.
- Gluten-Free: Use gluten-free tamari in place of soy sauce.
Storage/Reheating
- Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in a skillet over medium heat or microwave in 30-second intervals until warmed through. Add a splash of water or soy sauce if needed to loosen the sauce.
FAQs
1. What cut of beef is best for Mongolian Beef?
Flank steak is the most commonly used cut for its tenderness and flavor, but you can also use sirloin or skirt steak.
2. Why coat the beef in cornstarch?
Cornstarch helps create a crispy exterior when seared and also thickens the sauce as it cooks.
3. Can I make this ahead of time?
Yes, you can prep the beef and sauce ahead of time. Cook just before serving for the best texture.
4. Is Mongolian Beef supposed to be spicy?
Traditionally, it’s more sweet and savory than spicy, but you can add heat to taste with chili flakes or hot sauce.
5. Can I use chicken instead of beef?
Absolutely. Chicken works well with the same sauce and cooking method—just adjust the cooking time as needed.
6. How do I slice the beef thinly?
Freeze the beef for 20–30 minutes before slicing. This firms it up, making it easier to cut into thin strips.
7. What should I serve with Mongolian Beef?
It pairs well with white rice, brown rice, fried rice, noodles, or steamed vegetables.
8. Can I double the recipe?
Yes, just make sure to cook the beef in batches to maintain a good sear.
9. How do I prevent the beef from becoming tough?
Don’t overcook it, and slice it thinly against the grain to ensure tenderness.
10. Can I make this dish in a slow cooker?
Yes, though it will have a softer texture. Cook on low for 4–5 hours, adding the cornstarch slurry toward the end to thicken the sauce.
Conclusion
Mongolian Beef is a quick and flavorful dish that delivers a perfect balance of sweet, savory, and umami flavors. With tender strips of beef, a rich sauce, and easy prep, it’s a go-to recipe for busy weeknights or anytime you’re craving homemade takeout. Customize it to your liking and enjoy a satisfying meal right from your kitchen.
Print
Mongolian Beef
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Halal
Description
Mongolian Beef is a quick and flavorful stir-fry dish made with tender strips of beef coated in a sweet and savory soy-based sauce, perfect for serving over rice or noodles.
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/3 cup water
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
- 3 green onions, sliced (for garnish)
- Cooked rice or noodles, for serving
Instructions
- Toss the sliced flank steak in cornstarch until evenly coated. Shake off excess and set aside.
- In a small bowl, mix together the soy sauce, brown sugar, water, garlic, ginger, and red pepper flakes (if using). Set the sauce aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the coated beef in a single layer, cooking in batches if needed. Sear for 2–3 minutes per side until browned and crispy. Remove and set aside.
- Reduce heat to medium and pour the sauce into the same skillet. Let it simmer for 2–3 minutes, stirring occasionally, until slightly thickened.
- Return the beef to the skillet and toss to coat in the sauce. Cook for another 2 minutes to heat through.
- Remove from heat and garnish with sliced green onions.
- Serve hot over rice or noodles.
Notes
- Slice the beef thinly against the grain for maximum tenderness.
- Freeze beef for 20–30 minutes before slicing for easier cutting.
- To make it spicier, add more red pepper flakes or hot sauce.
- For a gluten-free version, use tamari instead of soy sauce.
- Double the recipe if serving a crowd, but sear beef in batches to avoid steaming.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 19g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 75mg
