Easy Mongolian Beef

Easy Mongolian Beef is a popular takeout-inspired dish that features tender strips of beef coated in a rich, savory-sweet sauce with bold flavors of garlic, ginger, and soy sauce. This recipe brings restaurant-quality Mongolian beef to your kitchen in less than 30 minutes, making it the perfect option for busy weeknights or when you’re craving something indulgent but quick to prepare. Served over fluffy white rice or alongside stir-fried vegetables, this dish is a guaranteed crowd-pleaser.

Unlike its restaurant counterpart, this homemade version allows you to control the ingredients, ensuring the perfect balance of flavors and freshness. Thinly sliced beef is coated in cornstarch, which helps create a crispy exterior when seared in a hot pan, while the sauce thickens to a glossy consistency that clings to every bite. With a simple preparation process and ingredients you likely already have in your pantry, this Mongolian Beef recipe is about to become a staple in your dinner rotation.

Why You’ll Love This Recipe

Mongolian Beef is the ultimate combination of bold flavors, tender beef, and a luscious sauce. This easy recipe skips the deep frying often used in restaurant versions, opting for a quick stir-fry method that delivers crispy beef without excess oil. It’s an ideal option for those who love flavorful, Asian-inspired meals but want to skip the takeout line. The recipe is versatile—pair it with rice, noodles, or vegetables—and can be customized with additional spice or a touch of sweetness to suit your preferences. It’s quick, easy, and incredibly satisfying.

Preparation Time and Servings:

• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes
• Yield: 4 servings
• Serving Size: 1 cup

Nutritional Information (per serving):

• Calories: 360
• Carbohydrates: 22g
• Protein: 28g
• Fat: 15g
• Fiber: 1g
• Sugar: 14g

Ingredients

For the beef:

• 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
• ¼ cup cornstarch
• 2 tbsp vegetable oil (for frying)

For the sauce:

• 2 tbsp vegetable oil
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• ½ cup low-sodium soy sauce
• ½ cup water
• ½ cup brown sugar, packed
• 1 tbsp hoisin sauce (optional, for extra flavor)
• 1 tbsp rice vinegar (optional, for balance)
• 1 tsp red pepper flakes (optional, for heat)

Garnish and serving:

• 2-3 green onions, chopped
• Sesame seeds (optional)
• Steamed white rice or noodles

Step-by-Step Instructions

Step 1: Prepare the Beef

1. Slice the flank steak into thin strips, cutting against the grain to ensure tenderness. Pat the beef slices dry with paper towels.
2. Place the beef in a bowl and toss with the cornstarch until each piece is evenly coated. Shake off any excess cornstarch and set aside.

Step 2: Make the Sauce

1. In a medium bowl, whisk together the soy sauce, water, brown sugar, hoisin sauce (if using), rice vinegar (if using), and red pepper flakes. Set the sauce aside.

Step 3: Cook the Beef

1. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the beef in a single layer, cooking in batches if necessary to avoid overcrowding. Sear the beef for 1-2 minutes on each side until golden brown and crispy. Remove the cooked beef from the pan and set aside.

Step 4: Make the Sauce and Combine

1. In the same skillet, heat 2 tablespoons of oil over medium heat. Add the minced garlic and ginger, sautéing for 30 seconds until fragrant.
2. Pour in the prepared sauce mixture, stirring well to combine. Bring the sauce to a simmer and cook for 2-3 minutes until slightly thickened.
3. Return the cooked beef to the skillet, tossing it in the sauce until fully coated. Cook for an additional 1-2 minutes to ensure the beef is heated through and the sauce clings to the meat.

Step 5: Garnish and Serve

1. Remove the skillet from heat and garnish the Mongolian Beef with chopped green onions and sesame seeds.
2. Serve hot over steamed white rice or noodles, and enjoy!

Ingredient Background

Flank Steak

Flank steak is the preferred cut for Mongolian Beef due to its lean texture and bold flavor. When sliced thinly against the grain, it becomes incredibly tender. Sirloin or skirt steak can also be used as substitutes.

Cornstarch

Cornstarch is used to coat the beef, creating a light crust when seared in hot oil. It also helps thicken the sauce as it cooks.

Soy Sauce

Soy sauce forms the savory base of the sauce. Low-sodium soy sauce is recommended to prevent the dish from becoming overly salty.

Brown Sugar

Brown sugar adds a touch of sweetness that balances the salty and savory flavors of the soy sauce and garlic. It also helps create the glossy, caramelized sauce.

Ginger and Garlic

Fresh ginger and garlic are essential for adding depth and aroma to the dish, giving it an authentic Asian-inspired flavor.

Technique Tips

1. Slice Against the Grain: Cutting the beef against the grain ensures tenderness. Thin slices cook quickly and evenly.
2. Don’t Overcrowd the Pan: Cook the beef in small batches to achieve a crispy exterior. Overcrowding the pan will cause the beef to steam instead of sear.
3. Control the Sauce Thickness: Simmer the sauce until it reaches your desired consistency. For a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the sauce.
4. Taste and Adjust: Before serving, taste the sauce and adjust the sweetness, saltiness, or spiciness as needed.

Alternative Presentation Ideas

• Lettuce Wraps: Serve the Mongolian Beef in crisp lettuce cups for a low-carb option.
• Mongolian Beef Bowls: Layer the beef over rice or quinoa with steamed broccoli, shredded carrots, and a drizzle of sauce for a complete meal.
• Noodle Stir-Fry: Toss the Mongolian Beef with cooked noodles and stir-fried vegetables for a hearty noodle dish.

Additional Tips for Success

• Marinate the beef in soy sauce and ginger for 20-30 minutes before coating it in cornstarch for extra flavor.
• Use a nonstick or cast-iron skillet for even heat distribution and to prevent sticking.
• Add extra vegetables like bell peppers, snap peas, or broccoli to make the dish more nutritious and colorful.

Recipe Variations

1. Spicy Mongolian Beef: Add more red pepper flakes or drizzle in some sriracha for extra heat.
2. Vegetarian Version: Substitute beef with firm tofu or mushrooms and use vegetable broth in place of water.
3. Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce and ensure your hoisin sauce is gluten-free.
4. Honey Mongolian Beef: Replace the brown sugar with honey for a slightly lighter sweetness.

Freezing and Storage

• Refrigeration: Store leftover Mongolian Beef in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce thickens too much.
• Freezing: Freeze the cooked beef and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Healthier Twist Ideas

• Use leaner cuts of beef or chicken for a lower-fat version.
• Serve with cauliflower rice or zoodles for a low-carb meal.
• Reduce the sugar in the sauce for a lighter option.

Serving Suggestions for Events

• Dinner Party: Serve Mongolian Beef family-style on a large platter with steamed rice and a side of stir-fried vegetables.
• Meal Prep: Divide the beef and sauce into individual containers with rice and vegetables for quick, ready-to-eat lunches.
• Casual Gatherings: Pair Mongolian Beef with egg rolls, potstickers, or spring rolls for a takeout-inspired feast.

Special Equipment

• Sharp knife for slicing the beef thinly
• Large skillet or wok for even cooking and high heat
• Tongs for flipping the beef slices during cooking

Frequently Asked Questions

1. Can I use a different cut of beef?
Yes, sirloin, ribeye, or skirt steak are excellent substitutes for flank steak.

2. Can I make this dish in advance?
You can prepare the sauce and slice the beef ahead of time. Cook the beef and combine it with the sauce just before serving for the best texture.

3. What if I don’t have hoisin sauce?
You can omit it or substitute with oyster sauce or a mixture of soy sauce and a touch of honey.

4. How do I make the dish spicier?
Add extra red pepper flakes or a splash of chili oil to the sauce for more heat.

5. Can I use frozen beef?
Yes, but thaw it completely and pat it dry to remove excess moisture before cooking.

6. Can I double the recipe?
Absolutely! Double the ingredients and cook the beef in batches to ensure even searing.

7. How do I prevent the beef from sticking?
Use a nonstick skillet, ensure the pan is hot before adding the beef, and don’t overcrowd the pan.

8. Can I add vegetables?
Yes, broccoli, bell peppers, snap peas, and carrots make great additions. Add them to the pan before combining the beef and sauce.

Conclusion

Easy Mongolian Beef is a flavorful, quick-to-make dish that delivers the bold, sweet-savory flavors you love from takeout in the comfort of your kitchen. With tender beef, a glossy sauce, and a touch of spice, this dish is sure to become a family favorite. Whether served over rice, noodles, or alongside vegetables, Mongolian Beef is versatile, satisfying, and perfect for any occasion. Try this recipe today and enjoy a restaurant-quality meal in under 30 minutes!

Print