If you’re craving a dish that perfectly balances sweet, savory, and a little spicy kick, this Mongolian Beef Recipe is exactly what you need. The tender, crispy seared flank steak coated in a glossy sauce, combined with crisp-tender vegetables, creates a beautifully harmonious plate that bursts with flavor. Each bite delivers a satisfying mix of textures and tastes that will have you coming back for seconds. Whether you’re cooking for a weeknight dinner or impressing friends, this recipe is a delicious, crowd-pleasing favorite that’s surprisingly easy to pull together.
Ingredients You’ll Need
These ingredients are straightforward but thoughtfully chosen to build layers of flavor and texture throughout the dish. Each item plays a vital role, from giving the beef its crispy crust to infusing the sauce with bold sweetness and subtle heat.
- 1 carrot, peeled and julienned: Adds a fresh crunch and bright color to balance the rich beef.
- 1 red bell pepper, sliced into strips: Provides a sweet, juicy contrast that complements the savory sauce.
- 1 tablespoon unsalted butter: Enhances the dish with a subtle richness and helps with sautéing vegetables.
- 2 tablespoons neutral oil, divided: Used for high-heat cooking to achieve that perfect sear on the beef.
- 1 pound flank steak, thinly sliced against the grain: This cut is ideal for quick cooking and tender bites.
- 1/4 cup cornstarch: Creates a crispy coating on the beef and thickens the final sauce.
- 1/3 cup green onions, thickly sliced (from 4 stems): Adds freshness and a mild onion flavor with a nice crunch.
- 1 teaspoon sesame seeds, optional garnish: Boosts nutty flavor and adds a lovely finishing touch.
- 1 teaspoon fresh ginger, peeled and grated: Contributes a warm, zesty aroma and slight spiciness.
- 4 garlic cloves, peeled and grated: Provides a deep, savory base note that’s essential in the sauce.
- 1/3 cup brown sugar, packed: Balances the savory soy with a rich sweetness and caramel undertones.
- 1/3 cup water: Thins out the sauce just enough for even coating of the ingredients.
- 1/3 cup low-sodium soy sauce: Offers the classic, salty umami punch for authentic flavor.
- 1 teaspoon Sriracha, or to taste: Adds a subtle heat that wakes up the palate without overpowering.
How to Make Mongolian Beef Recipe
Step 1: Coat the Beef
Start by placing your beautifully sliced flank steak in a bowl and tossing it with the cornstarch until every piece is evenly coated. This simple step is crucial because the cornstarch forms the crispy, mouth-watering crust that makes this dish so irresistible.
Step 2: Prepare the Sauce
In a separate bowl, mix together the brown sugar, soy sauce, water, fresh ginger, garlic, and Sriracha. This combination strikes a fine balance between sweet, salty, and spicy elements that will come alive as you cook.
Step 3: Cook the Vegetables
Heat one tablespoon of oil and the butter in a large skillet or wok over medium-high heat. Toss in the julienned carrot and red bell pepper, stir-frying until they’re crisp-tender and full of vibrant color. Remove them from the pan to keep the flavors intact and ready for the final dish.
Step 4: Sear the Beef
Turn your heat up to high and add the remaining tablespoon of oil. Carefully add the cornstarch-coated beef slices in a single layer, working in batches if needed to avoid overcrowding. Sear each side for about two minutes until the exterior is golden and slightly crispy—this step locks in tenderness and flavor.
Step 5: Combine and Simmer
Return the cooked vegetables and green onions to the skillet. Pour over the sauce, stirring everything to coat evenly. Lower the heat to medium-low and let it simmer gently for about three minutes until the sauce thickens and clings deliciously to the beef and veggies.
Step 6: Final Touches and Serve
If desired, sprinkle the dish with sesame seeds just before serving to add a little extra texture and a nutty finish that ties everything together beautifully.
How to Serve Mongolian Beef Recipe
Garnishes
Fresh green onions and sesame seeds work wonders as garnishes. They not only add a pop of color but also an additional layer of flavor that enhances the overall dish. For some extra flair, you could sprinkle chopped cilantro or toasted peanuts to bring a nutty crunch.
Side Dishes
Mongolian Beef pairs beautifully with fluffy steamed jasmine rice or sticky rice to soak up that luscious sauce. For a lighter touch, steamed broccoli or sautéed bok choy make refreshing vegetable sides that complement the bold flavors perfectly.
Creative Ways to Present
Try serving this Mongolian Beef Recipe in lettuce cups for a fun, handheld experience or over a bed of fragrant noodles tossed with sesame oil and scallions. You can even transform it into a hearty stir-fry bowl topped with avocado slices and a drizzle of chili mayo for an exciting fusion twist.
Make Ahead and Storage
Storing Leftovers
After the Mongolian Beef has cooled to room temperature, place it in an airtight container and refrigerate for up to three days. The beef and vegetables will retain their texture, and the flavors actually deepen, making for a delicious next-day meal.
Freezing
This recipe freezes well, too. Store the cooled beef and vegetables in a freezer-safe container or bag for up to two months. When ready to enjoy, thaw overnight in the fridge before reheating gently to preserve the texture and taste.
Reheating
Reheat leftovers in a skillet over medium heat to maintain that crispy exterior on the beef and prevent the vegetables from becoming soggy. Add a splash of water if necessary to loosen the sauce, but be careful not to overcook.
FAQs
Can I use a different cut of beef for this Mongolian Beef Recipe?
Absolutely! While flank steak is ideal due to its tenderness and flavor, you can also use skirt steak or sirloin. Just be sure to slice against the grain thinly to ensure tender bites.
How spicy is this dish?
The Sriracha adds a mild heat level that you can adjust to your preference. If you love it spicier, add more Sriracha or a dash of chili flakes. For a milder version, simply reduce or omit the Sriracha.
Can I make this recipe gluten-free?
Yes! Use tamari or a gluten-free soy sauce alternative, and make sure your cornstarch and other ingredients are certified gluten-free. This small swap keeps the flavor intact without gluten.
Is the thick sauce really necessary?
The thickened sauce is part of what makes Mongolian Beef so special, providing a glossy coating that clings to the beef and vegetables. It ties all the flavors together and creates that signature finish, so I highly recommend keeping it.
What’s the best way to slice the beef?
For the best texture, slice the flank steak thinly against the grain. This technique shortens the muscle fibers, making the beef much more tender and easier to chew after cooking.
Final Thoughts
This Mongolian Beef Recipe is truly one of those dishes that feels both special and doable on any night. Its irresistible combination of crispy beef, vibrant vegetables, and a perfectly balanced sauce makes it a timeless favorite that’s sure to delight anyone lucky enough to try it. I can’t wait for you to make it your own and share the love with friends and family!
Print
Mongolian Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
A flavorful and quick Mongolian Beef recipe featuring tender flank steak coated in cornstarch, stir-fried with crisp vegetables, and coated in a sweet and savory brown sugar-soy sauce. Perfect for a weeknight dinner served over rice.
Ingredients
Vegetables
- 1 carrot, peeled and julienned
- 1 red bell pepper, sliced into strips
- 1/3 cup green onions, thickly sliced (from 4 stems)
Beef and Coating
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
Sauce
- 1/3 cup brown sugar, packed
- 1/3 cup water
- 1/3 cup low-sodium soy sauce
- 1 teaspoon Sriracha, or to taste
- 1 teaspoon fresh ginger, peeled and grated
- 4 garlic cloves, peeled and grated
Cooking Fats and Garnish
- 1 tablespoon unsalted butter
- 2 tablespoons neutral oil, divided
- 1 teaspoon sesame seeds, optional garnish
Instructions
- Coat the Beef: Place the thinly sliced beef in a bowl and add the cornstarch. Stir well to ensure every piece is completely coated, which will help create a crispy texture when cooked.
- Prepare the Sauce: In a separate bowl, combine brown sugar, water, low-sodium soy sauce, Sriracha, fresh ginger, and grated garlic. Stir until the sugar is dissolved and the ingredients are thoroughly mixed. Set aside.
- Stir-fry Vegetables: Heat 1 tablespoon of oil and 1 tablespoon of butter in a large skillet or wok over medium-high heat. Once hot, add the julienned carrot and sliced red bell pepper. Stir-fry frequently until the vegetables become crisp-tender, then transfer them to a separate plate to keep warm.
- Sear the Beef: Turn the heat to high and add the remaining 1 tablespoon of oil to the skillet. When the oil is hot, add the beef slices in a single layer, taking care not to overcrowd the pan. Sear the beef for about 2 minutes on each side until a crispy coating forms. If needed, add more oil between batches.
- Combine and Simmer: Return the cooked vegetables to the skillet and add the sliced green onions. Pour the prepared sauce over the beef and vegetables. Reduce heat to medium-low and allow the mixture to simmer for around 3 minutes, stirring occasionally, until the sauce thickens and coats all ingredients evenly.
- Garnish and Serve: If desired, sprinkle sesame seeds over the top as a garnish. Serve the Mongolian Beef hot, ideally with steamed rice or noodles.
Notes
- Slice the flank steak thinly against the grain for the most tender bites.
- Cook the beef in batches to avoid steaming and ensure a nice crispy exterior.
- Adjust Sriracha to control the spice level according to preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Serve with steamed rice, cauliflower rice, or noodles for a complete meal.
