If you love the irresistible combination of sweet, savory, and tender beef, then you are in for a treat with this Copycat Mongolian Beef Recipe. This dish perfectly captures the bold flavors and satisfying textures of the restaurant favorite, right from your own kitchen. With succulent strips of flank steak coated in a luscious brown sugar-soy sauce glaze and accented by fresh green onions, this recipe delivers a mouthwatering experience that’s both comforting and exciting. Whether it’s a weeknight dinner or a special occasion, this Copycat Mongolian Beef Recipe will quickly become a beloved go-to in your meal rotation.
Ingredients You’ll Need
This Copycat Mongolian Beef Recipe shines because of its simple yet impactful ingredients. Each one plays a key role in building that signature rich and slightly caramelized sauce, tender beef, and vibrant finishing touches. Here’s what you’ll want to gather before you start:
- Sesame oil: Adds a nutty aroma that infuses the sauce with authentic Asian flavor.
- Olive oil: Used for cooking the beef and sautéing aromatics, providing a mild, fruity base.
- Fresh grated ginger: Gives the dish a zesty, warm bite that balances the sweetness.
- Minced garlic cloves: Packed with fragrant punch that melds beautifully with the ginger.
- Soy sauce or Tamari: Offers salty depth and a savory backbone to the sauce.
- Water: Helps modulate the sauce consistency for perfect coating.
- Brown sugar (packed): Creates that signature sweet caramelization every bite needs.
- Cornstarch: Ensures the beef is evenly coated and helps thicken the sauce.
- Flank steak: Thinly sliced against the grain for tenderness and quick cooking.
- Green onions: Adds a fresh, crisp pop of color and mild onion flavor.
How to Make Copycat Mongolian Beef Recipe
Step 1: Coat the Flank Steak
Start by placing the thinly sliced flank steak into a large ziptop bag along with cornstarch. Shake the bag well so every strip is lightly coated. This coating not only helps the sauce cling to the beef but also gives the steak a nice silky texture once cooked. Let it sit for at least 10 minutes before moving on.
Step 2: Prepare the Sauce Base
While the steak rests, heat sesame oil and a teaspoon of olive oil in a medium skillet over medium heat. Add freshly grated ginger and minced garlic, sautéing for about 2 minutes. The aroma of ginger and garlic will fill your kitchen and it’s the first hint of the flavor magic coming your way!
Step 3: Build the Sauce
Pour in the soy sauce, water, and packed brown sugar to your skillet with ginger and garlic. Stir this mixture occasionally as it simmers and thickens over about 3 to 5 minutes. The transformation from thin liquid into a sticky, glossy sauce is what makes this Copycat Mongolian Beef Recipe so irresistible.
Step 4: Cook the Beef in Batches
In a separate large skillet or wok, heat ¼ cup olive oil over medium heat. Add half of the cornstarch-coated steak strips and cook for 3 to 5 minutes, turning halfway through to develop an even sear. Use a paper towel-lined plate to drain the cooked strips, removing excess oil. Repeat this process with the remaining beef and olive oil. Cooking in batches helps the steak crisp up perfectly without steaming.
Step 5: Combine and Finish Cooking
Discard extra oil from your beef skillet, then return the cooked steak strips to the pan. Pour the thickened sauce over the beef and toss everything together over medium heat for about 5 minutes. During the last 30 seconds, stir in the chopped green onions. This final step layers fresh flavor and color for that authentic restaurant feel.
How to Serve Copycat Mongolian Beef Recipe
Garnishes
Present your Copycat Mongolian Beef Recipe with an extra sprinkle of freshly sliced green onions or even a few toasted sesame seeds to enhance texture and visual appeal. A small drizzle of chili oil adds a hint of spice if you want to kick things up a notch.
Side Dishes
This dish pairs beautifully with fluffy steamed white rice, which soaks up that luscious sauce perfectly. For a veggie boost, a simple side of steamed broccoli, snap peas, or stir-fried bok choy helps balance the sweetness with vibrant greens.
Creative Ways to Present
For a fun twist, serve the beef inside lettuce cups for a light, handheld experience, or plate it over a bed of fried rice for extra comfort. Using curved bowls or shallow plates can help show off the sauce and beef strips in an inviting way, perfect for family meals or dinner guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Copycat Mongolian Beef in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making reheated servings just as delicious as fresh.
Freezing
This dish freezes well if you want to save some for later. Place cooled beef and sauce in a freezer-safe container and freeze for up to 2 months. When frozen, the texture holds up nicely and the sauce remains flavorful.
Reheating
To reheat, gently warm the beef and sauce in a skillet over medium-low heat until heated through, stirring occasionally. Avoid microwaving directly as it can dry out the steak. Adding a splash of water or soy sauce during reheating helps maintain the saucy goodness.
FAQs
Can I use a different cut of beef for this recipe?
Flank steak is preferred for its tenderness and quick cooking time, but you can use skirt steak or sirloin strips in a pinch. Just be sure to cut thinly against the grain for the best texture.
Is it possible to make this recipe gluten-free?
Absolutely! Swap regular soy sauce with gluten-free Tamari to keep all the flavor without gluten. Just check that all your other ingredients, like brown sugar, are naturally gluten-free as well.
How spicy is this Copycat Mongolian Beef Recipe?
This recipe is mild and family-friendly by default, focusing on sweet and savory flavors. If you want some heat, you can easily add crushed red pepper flakes or a drizzle of chili oil during cooking or serving.
Can I prepare the sauce in advance?
Yes, making the sauce ahead of time is totally doable. Just keep it refrigerated and reheat gently before tossing with the cooked beef. This step saves time on busy days without sacrificing flavor.
What should I serve with Copycat Mongolian Beef to make a full meal?
Besides steamed rice, consider pairing it with stir-fried vegetables or a fresh Asian-style slaw for crunch. Egg rolls or dumplings make excellent appetizers to round out the meal beautifully.
Final Thoughts
There’s just something so satisfying about recreating your favorite restaurant classics at home without any fuss, and this Copycat Mongolian Beef Recipe is one of those dishes. It’s quick, flavorful, and hits every delicious note you could want in a stir-fry. Give it a try for your next dinner and watch it become one of your personal favorites too!
Print
Copycat Mongolian Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
Description
This Copycat Mongolian Beef recipe delivers a perfect balance of sweet and savory flavors in tender flank steak strips cooked to perfection. Coated with a light layer of cornstarch for a delicate crust and tossed in a flavorful sauce made from soy sauce, brown sugar, garlic, and ginger, this dish mimics restaurant-style Mongolian beef at home. Ready in just 30 minutes, it’s an ideal quick and satisfying Asian-inspired stir-fry to serve over steamed rice with fresh green onions adding a mild oniony crunch.
Ingredients
Beef
- 1 lb. flank steak, cut into ¼-inch thick strips against the grain
- ¼ cup olive oil (divided)
- ¼ cup cornstarch
Sauce
- 1 tsp sesame oil
- 1 tsp olive oil
- 1 tsp fresh ginger, grated
- 2 garlic cloves, minced
- ½ cup soy sauce or Tamari
- ½ cup water
- 2/3 cup packed brown sugar
Garnish
- 3 green onions, cut into 1-inch pieces
Instructions
- Prepare the Beef: Place the flank steak strips and cornstarch in a large zip-top bag. Seal and shake the bag thoroughly to evenly coat the beef with cornstarch. Let this rest for at least 10 minutes to allow the coating to set before cooking.
- Make the Sauce: In a medium skillet, heat sesame oil and 1 teaspoon olive oil over medium heat. Add the grated ginger and minced garlic, sautéing for about 2 minutes while stirring constantly to release their aromas without burning.
- Simmer the Sauce: Pour in the soy sauce, water, and brown sugar. Stir occasionally and cook over medium heat for 3 to 5 minutes, until the sauce thickens slightly. Remove from heat and set aside.
- Cook the Beef Part 1: In a large skillet or wok, heat ¼ cup olive oil over medium heat. Add half of the cornstarch-coated beef strips in a single layer. Cook for 3 to 5 minutes, flipping the strips halfway through to brown both sides and cook thoroughly.
- Drain the Beef: Remove the cooked beef from the skillet and transfer it to a paper towel-lined plate to absorb the excess oil. This step ensures the beef remains crispy and not greasy.
- Cook the Beef Part 2: Repeat the cooking and draining steps with the remaining beef strips and olive oil until all beef is cooked.
- Combine Beef and Sauce: Pour off any excess oil from the skillet or wok used to cook the beef. Return all the cooked beef strips to the pan and pour the prepared sauce over them. Toss everything together and cook over medium heat for an additional 5 minutes to meld the flavors.
- Add Green Onions: Stir in the green onions during the last 30 seconds of cooking to lightly soften them while preserving their fresh flavor and texture.
- Serve: Plate the Mongolian beef over steamed rice and enjoy this flavorful, homemade stir-fry.
Notes
- For best results, cut the flank steak against the grain to ensure tenderness.
- If you prefer a gluten-free version, use Tamari instead of regular soy sauce.
- Adjust the brown sugar amount to your taste for a sweeter or less sweet sauce.
- Use a high smoke-point oil like canola or vegetable oil if preferred instead of olive oil for cooking the beef.
- Do not skip draining the excess oil from cooked beef to prevent a greasy dish.
- The sauce can be made ahead and stored in the refrigerator for up to 2 days.
- Serve with steamed jasmine or basmati rice for an authentic experience.
