If you’ve ever craved the rich, savory flavors of Chinese restaurant takeout, chances are you’ve come across mongolian beef. This beloved dish combines tender strips of beef, a glossy soy-based sauce, and fresh scallions for a perfect balance of sweet and savory. The best part? You can recreate it right at home in under 30 minutes, making it an easy weeknight dinner that feels like a special treat.
Why You’ll Love This Mongolian Beef Recipe
- Quick and easy: Ready in less than 30 minutes, perfect for busy weeknights.
- Simple ingredients: Uses pantry staples like soy sauce, garlic, and ginger.
- Better than takeout: Fresh, flavorful, and customizable to your taste.
- Family-friendly: Pairs perfectly with rice or noodles for a complete meal everyone will enjoy.
- Customizable: Easily adjust sweetness, spice level, or add extra veggies.
Ingredients Needed for Perfect Mongolian Beef
- Beef flank steak: Thinly sliced to cook quickly and absorb the savory sauce.
- Soy sauce: Adds deep umami flavor and forms the base of the sauce.
- Brown sugar: Balances the salty flavors with a touch of sweetness.
- Garlic and ginger: Classic aromatics that bring warmth and depth to the dish.
- Green onions: Fresh crunch and a pop of color to finish the beef.
- Cornstarch: Helps create a light crispy coating on the beef and thickens the sauce.
Step-by-Step Instructions to Make Mongolian Beef
- Prepare the beef: Slice flank steak thinly against the grain. Toss with cornstarch until lightly coated.
- Make the sauce: In a bowl, whisk together soy sauce, brown sugar, garlic, and ginger. Set aside.
- Cook the beef: Heat oil in a skillet or wok. Fry the beef in batches until browned and slightly crispy. Remove and set aside.
- Combine: Pour the sauce into the skillet, simmer until it thickens, then return the beef. Stir to coat evenly.
- Finish: Add chopped green onions, toss gently, and serve hot over rice or noodles.
Expert tip: For extra tenderness, marinate the beef in a little soy sauce and cornstarch for 15 minutes before cooking.
Recipe Tips & Variations
- Spicy kick: Add red pepper flakes or sliced chili peppers to the sauce.
- Extra veggies: Toss in broccoli, bell peppers, or snap peas for added nutrition.
- Healthier version: Use less sugar and substitute low-sodium soy sauce.
- Gluten-free option: Swap soy sauce with tamari.
How to Store & Reheat
Store leftover mongolian beef in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water to loosen the sauce. Avoid microwaving too long to keep the beef from turning tough.
Similar Recipes You Will Love
If you enjoyed this delicious mongolian beef, you’ll also love trying other flavorful beef dishes. Give this hearty Corned Beef a try for a comforting classic, or impress your guests with the elegant Beef Wellington. For a kitchen staple that adds rich flavor to countless meals, check out how to make your own Beef Tallow.
Frequently Asked Questions (FAQ)
What cut of beef is best for mongolian beef?
Flank steak or sirloin works best because they cook quickly and stay tender when sliced thin.
Can I make mongolian beef without cornstarch?
Yes, but cornstarch helps crisp up the beef and thickens the sauce for that signature texture.
Is mongolian beef spicy?
Traditionally, it’s not very spicy, but you can add chili flakes or sriracha if you prefer heat.
With its tender beef, glossy sauce, and fresh green onions, mongolian beef is a comforting dish you’ll want to make again and again. Give this recipe a try tonight, and don’t forget to share your creation or leave a comment below. For more delicious recipes, follow along for easy weeknight meals made with love!
Mongolian Beef
Ingredients
- 1 lb flank steak thinly sliced against the grain
- 1/4 cup cornstarch
- 1/2 cup soy sauce low sodium preferred
- 1/2 cup brown sugar packed
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1/2 cup water
- 2 tablespoons vegetable oil
- 5 green onions cut into 2-inch pieces
- 1 teaspoon red pepper flakes optional, for spice
- Cooked white rice for serving
Instructions
- Slice flank steak thinly against the grain. Toss with cornstarch until lightly coated.
- In a bowl, whisk together soy sauce, brown sugar, water, garlic, and ginger. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Cook beef in batches for 2–3 minutes until browned and slightly crispy. Remove and set aside.
- Pour the sauce mixture into the skillet. Bring to a simmer and cook for 2–3 minutes until slightly thickened.
- Return the beef to the pan and toss to coat with the sauce.
- Stir in green onions and cook for another 1 minute.
- Serve hot over white rice or noodles.