If you have ever craved that irresistibly sweet and savory takeout delight, let me introduce you to the magic of the Mongolian Beef Recipe. This dish is a stunning celebration of thinly sliced, tender beef enveloped in a luscious soy garlic sauce that’s perfectly balanced with notes of brown sugar and fresh ginger. Ready in under 30 minutes, it’s the kind of recipe that quickly becomes a go-to comfort meal for busy weeknights or when you want to impress with minimal fuss. Whether served over steaming jasmine rice or your favorite noodles, this Mongolian Beef Recipe guarantees a flavorful experience that feels both special and satisfying every time.
Ingredients You’ll Need
The beauty of this Mongolian Beef Recipe lies in its simplicity and how each ingredient plays a crucial role in building layers of flavor and texture. From the tender beef and crisp green onions to the rich sauce components, these essentials create a harmonious and exciting profile.
- Flank steak, 1 pound: Thinly sliced against the grain for tenderness and quick cooking.
- Cornstarch, 1/4 cup: Coats the beef to create a crispy crust and helps thicken the sauce.
- Vegetable oil, 2 tablespoons: A neutral oil perfect for high-heat cooking without overpowering flavors.
- Green onions, 3 (white and green parts separated): Whites add aromatic flavor when cooked; greens provide a fresh garnish.
- Garlic, 3 cloves minced: Infuses the dish with its classic pungent warmth.
- Fresh ginger, 1/2 teaspoon grated: Offers a subtle spicy zing that brightens the sauce.
- Low-sodium soy sauce, 1/2 cup: Provides the essential salty and umami backbone.
- Brown sugar, 1/3 cup packed: Adds caramel sweetness to balance savory notes.
- Water, 1/4 cup: Helps adjust the sauce consistency.
- Hoisin sauce, 1 tablespoon (optional): Introduces a hint of complexity with its rich, tangy flavor.
- Sesame oil, 1 teaspoon: Just a dash enriches the sauce with a warm, nutty fragrance.
How to Make Mongolian Beef Recipe
Step 1: Prep Your Beef
Begin by slicing the flank steak thinly against the grain, which is key to maintaining tenderness when cooked quickly. Toss these strips in cornstarch until each piece is well coated and let them sit for about 10 minutes. This little step not only creates a crispy texture but also ensures the sauce clings beautifully to every bite.
Step 2: Whisk the Sauce
While the beef is resting, mix together soy sauce, brown sugar, water, optional hoisin sauce, and sesame oil in a small bowl. This blend strikes the perfect balance between savory and sweet, making it the heart and soul of the Mongolian Beef Recipe.
Step 3: Sear the Beef
Heat your vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer, but don’t overcrowd the pan—work in batches if necessary. Sear each side for 1 to 2 minutes until it develops a gorgeous brown crust that will enhance the flavor and texture of the final dish. Remove the cooked beef and set aside.
Step 4: Build the Sauce Base
Using the same pan, add a touch more oil if it looks dry. Sauté the minced garlic, grated ginger, and white parts of the green onions just until they’re fragrant, about 30 seconds. Then pour in your prepared sauce mixture and let it simmer gently for 2 to 3 minutes, allowing it to thicken slightly and concentrate those amazing flavors.
Step 5: Combine and Finish
Return the seared beef to the pan and toss well to coat every strip in the silky sauce. Cook everything together for another minute or so until everything is heated through and perfectly melded. This final step lets the beef soak up the sweet and garlicky sauce for maximum deliciousness.
How to Serve Mongolian Beef Recipe
Garnishes
The green parts of the chopped green onions sprinkled on top aren’t just for color—they deliver a fresh, mild bite that brightens the dish and contrasts beautifully with the intense sauce. Optionally, sprinkle a few toasted sesame seeds or a pinch of red pepper flakes if you’re craving a little heat.
Side Dishes
Mongolian beef shines best when paired with simple sides that soak up the sauce. Jasmine rice or fluffy steamed rice is a classic choice, offering a fragrant neutral bed. Alternatively, stir-fried vegetables like broccoli or snap peas add crunch and freshness, rounding out the meal beautifully.
Creative Ways to Present
For a fun twist, serve your Mongolian Beef Recipe over noodles like rice noodles or chow mein, tossing them lightly in the sauce. You can also use it as a flavorful filling for lettuce wraps, bringing a fresh, crunchy element that’s perfect for sharing. Presentation matters, so consider serving in vibrant bowls or garnishing with fresh cilantro for an extra pop.
Make Ahead and Storage
Storing Leftovers
After enjoying your Mongolian beef, store any leftovers in an airtight container in the refrigerator. The beef and sauce will stay delicious for up to 3 days, making it an excellent option for quick lunches or dinner the next day.
Freezing
If you’d like to keep your Mongolian Beef Recipe longer, freezing is a solid option. Place cooled leftovers in a freezer-safe container or bag, removing as much air as possible. For best flavor and texture, enjoy it within 1 to 2 months. Avoid freezing the rice side separately as it can become mushy on reheating.
Reheating
Reheat gently in a skillet over medium heat, adding a splash of water to loosen the sauce if it has thickened too much. Stir often to warm evenly without overcooking the beef. Alternatively, you can microwave on medium power, covered, stirring halfway through until heated through.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While flank steak is preferred for its tenderness and quick cooking, sirloin or skirt steak can be great alternatives. Just remember to slice thinly against the grain to keep the beef tender.
Is hoisin sauce necessary in the Mongolian Beef Recipe?
Not at all. Hoisin sauce adds a subtle depth and complexity, but the recipe shines without it. If you don’t have it on hand, feel confident skipping it—the sweet soy-garlic base is delicious enough on its own.
How can I make this dish spicy?
Great question! The simplest way to spice up the Mongolian Beef Recipe is by adding red pepper flakes while cooking the garlic and ginger or drizzling a little sriracha over the finished dish. Both methods provide just the right kick without overwhelming the flavors.
What can I serve with Mongolian Beef if I don’t want rice or noodles?
Try serving it alongside steamed or roasted vegetables like bok choy, green beans, or snap peas. Cauliflower rice is also a fantastic low-carb alternative that absorbs the sauce beautifully.
Can I prepare parts of this recipe in advance?
You can slice the beef and toss it in cornstarch ahead of time, storing it in the fridge until you’re ready to cook. The sauce can also be whisked in advance. Just keep the components separate until cooking to maintain their textures and freshness.
Final Thoughts
This Mongolian Beef Recipe is a powerful blend of simple ingredients coming together to create something truly memorable and satisfying. It’s quick enough for any night of the week yet impressive enough to serve guests or enjoy as a special treat. I can’t recommend it enough for anyone who loves bold flavors with minimal fuss. Give it a try, and watch it become a beloved staple in your kitchen!
Print
Mongolian Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Description
Mongolian beef is a popular takeout dish featuring thin slices of tender flank steak stir-fried in a rich, sweet-and-savory soy garlic sauce. Ready in just 25 minutes, this easy and flavorful recipe is perfect served over steamed rice or noodles, making it an ideal weeknight dinner.
Ingredients
Beef and Coating
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 3 green onions, chopped (white and green parts separated)
- 3 cloves garlic, minced
- 1/2 teaspoon grated fresh ginger
Sauce
- 1/2 cup low-sodium soy sauce
- 1/3 cup packed brown sugar
- 1/4 cup water
- 1 tablespoon hoisin sauce (optional)
- 1 teaspoon sesame oil
Instructions
- Prepare the Beef: Toss the thinly sliced flank steak in cornstarch until well coated and let it sit for 10 minutes to set the coating.
- Mix the Sauce: In a small bowl, whisk together soy sauce, brown sugar, water, hoisin sauce (if using), and sesame oil until well combined.
- Sear the Beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and sear for 1–2 minutes on each side until browned and crispy, working in batches if necessary. Remove the beef and set aside.
- Sauté Aromatics: In the same pan, add additional oil if needed. Sauté garlic, grated ginger, and the white parts of the green onions for about 30 seconds until fragrant.
- Simmer the Sauce: Pour the sauce mixture into the pan with the aromatics and let it simmer for 2–3 minutes until slightly thickened.
- Combine and Finish: Return the seared beef to the pan and toss to coat thoroughly in the sauce. Cook for another minute until the beef is heated through and glossy.
- Garnish and Serve: Sprinkle the green parts of the chopped green onions over the top and serve hot over steamed rice or noodles.
Notes
- For an extra kick of heat, add red pepper flakes or a splash of sriracha to the sauce.
- This dish pairs wonderfully with jasmine rice or stir-fried vegetables for a complete meal.
- Flank steak or sirloin are preferred cuts for tenderness and flavor.
