If you have ever craved that perfect balance of sweet and savory flavors in a stir fry, this Mongolian Beef Recipe is guaranteed to hit every note beautifully. Tender strips of flank steak get a crispy coating and then get tossed in a glossy sauce made with soy, brown sugar, and just a touch of sesame oil. The result is a dish packed with deep umami flavor but still quick enough for a weeknight dinner. Every bite is bursting with deliciousness, making it a standout favorite that tastes like a restaurant-quality meal made right in your own kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Mongolian Beef Recipe lies in its straightforward ingredients that come together to create a flavorful feast. Each item plays an essential role in delivering the perfect texture, taste, and aroma that defines this dish.
- 1 pound flank steak, thinly sliced against the grain: This cut offers tenderness and soaks up the sauce wonderfully.
- 1/4 cup cornstarch: Creates that irresistible crispy coating when frying the beef.
- 2 tablespoons vegetable oil: Perfect neutral oil for frying and sautéing without overpowering flavors.
- 1/2 teaspoon salt: Balances and enhances all the flavors.
- 1/4 teaspoon black pepper: Adds a gentle kick to the beef.
- 3 garlic cloves, minced: Brings aromatic depth and savoriness to every bite.
- 1 tablespoon fresh ginger, minced: Adds a refreshing, slightly spicy zing.
- 1/2 cup low-sodium soy sauce: The salty backbone of the sauce with rich umami notes.
- 1/2 cup brown sugar: Delivers that iconic sweet contrast that makes this dish irresistible.
- 1/2 cup water: Helps create the perfect consistency for the sauce.
- 1 teaspoon sesame oil: Imparts a nutty fragrance that finishes the dish beautifully.
- 1/2 teaspoon red pepper flakes (optional): For those who love a touch of heat in their Mongolian Beef Recipe.
- 4 green onions, sliced into 1-inch pieces: Adds fresh crunch and color right at the end.
- 1 teaspoon sesame seeds for garnish: Adds a subtle, toasty crunch and a pretty finishing touch.
How to Make Mongolian Beef Recipe
Step 1: Coat the Beef
To get that signature crispy texture on your beef, toss the thinly sliced flank steak in cornstarch until every piece is evenly coated. This little step creates the perfect barrier for frying and helps the sauce cling to each bite. Let the coated beef rest for about 10 minutes to let the cornstarch set before moving on.
Step 2: Prepare the Sauce
While the beef rests, whisk together the soy sauce, brown sugar, water, sesame oil, and red pepper flakes if you’re adding heat. This simple sauce captures the sweet-savory balance that makes this Mongolian Beef Recipe a true crowd-pleaser. Set it aside while you cook the beef.
Step 3: Cook the Beef
Heat the vegetable oil over medium-high heat in a large skillet or wok. Shake off any excess cornstarch from the beef and work in batches to avoid overcrowding the pan. Cook each batch for about 1 to 2 minutes per side until it develops a beautiful brown crust and crisp edges. Transfer the cooked beef to a plate and repeat until all the beef is done. This quick frying locks in flavor and texture.
Step 4: Sauté Garlic and Ginger
Reduce the heat to medium and toss minced garlic and fresh ginger into the skillet. Sauté these aromatics for about 30 seconds until fragrant, which brings bright, zesty notes that brighten the rich sauce.
Step 5: Simmer the Sauce
Pour the prepared sauce into the skillet with the garlic and ginger. Stir occasionally and let it simmer gently for 2 to 3 minutes. The sauce will thicken slightly, turning glossy and luscious — perfect for coating the beef.
Step 6: Combine and Finish
Return all the crispy cooked beef to the skillet and toss everything together so each piece is luxuriously coated in the sauce. Stir in the sliced green onions for freshness and cook for another minute to meld flavors. Finish by sprinkling toasted sesame seeds on top for an inviting crunch and gorgeous visual appeal.
How to Serve Mongolian Beef Recipe
Garnishes
Simple garnishes elevate the whole experience. Sprinkle the finished dish with sesame seeds for a nice toasty crunch and extra visual appeal. Fresh green onions not only add a pop of color but also a mild, crisp contrast that cuts through the sweetness of the sauce beautifully.
Side Dishes
This Mongolian Beef Recipe pairs wonderfully with steamed white rice to soak up every last drop of sauce. For a healthier twist, jasmine rice or brown rice make great alternatives. You can also serve it alongside stir-fried vegetables or noodles to complete a comforting and filling meal.
Creative Ways to Present
For a fun dinner party approach, serve the Mongolian beef over crispy lettuce leaves for a fresh crunch or place it atop cauliflower rice for a low-carb option. For a casual weeknight vibe, toss the beef into a warm tortilla or flatbread with fresh herbs and pickled vegetables for an Asian-inspired wrap.
Make Ahead and Storage
Storing Leftovers
Leftover Mongolian Beef stores beautifully in an airtight container in the refrigerator for up to 3 days. The beef will retain its texture, and the sauce keeps its rich flavor, making it an excellent option for quick lunches or dinners later in the week.
Freezing
You can freeze cooked Mongolian Beef for up to 2 months. Package it well in freezer-safe containers or heavy-duty freezer bags to prevent freezer burn. When ready to enjoy, thaw overnight in the refrigerator for the best results.
Reheating
Reheat leftovers gently on the stovetop over medium heat to prevent drying out. Add a splash of water or broth if needed to loosen the sauce. Avoid using a microwave if you want to keep the beef as tender and flavorful as possible.
FAQs
Can I use a different cut of beef for this Mongolian Beef Recipe?
Absolutely! While flank steak is ideal for its tenderness and quick cooking, you can also use skirt steak or sirloin. Just be sure to slice thinly against the grain for the best texture.
Is this recipe spicy?
The base recipe is mild, but you can easily add red pepper flakes to introduce a kick. Adjust the amount to your spice tolerance for a custom heat level.
Can I substitute the beef with chicken or tofu?
Yes! This recipe works wonderfully with chicken breast or thighs, as well as firm tofu for a vegetarian version. Just adjust cooking times accordingly.
Do I have to marinate the beef?
The beef is not marinated in this recipe. The cornstarch coating and quick frying method lock in flavor and create a great texture without the need for a long marinade.
What should I serve with Mongolian Beef?
Steamed rice, noodles, or stir-fried vegetables are classic companions. You can also get creative with lettuce wraps or cauliflower rice for a lighter option.
Final Thoughts
This Mongolian Beef Recipe is one of those dishes that feels like a special treat but comes together effortlessly. The harmony of crispy beef coated in a rich, sweet, and savory sauce makes it a guaranteed crowd-pleaser. I encourage you to give it a try—you might just find your new favorite weeknight meal!
