Get ready to transform your kitchen into a gourmet Asian restaurant with this incredible Mongolian Beef recipe! It’s a flavor-packed dish that’ll have you wondering why you ever ordered takeout. Trust me, once you try this, you’ll be hooked!
Why You’ll Love This Recipe
- Quick and Easy: This dish comes together in just 20 minutes – perfect for those busy weeknights when you’re craving something delicious but don’t have hours to spend in the kitchen.
- Restaurant-Quality: You’ll be amazed at how authentic and flavorful this homemade version is. It’s just like (or dare I say, even better than) what you’d get at your favorite Chinese restaurant.
- Customizable: Whether you like it spicy or mild, with extra veggies or just meat-focused, this recipe is easy to adapt to your preferences.
Ingredients You’ll Need
- Flank Steak: The star of the show! Slice it thin against the grain for the most tender result.
- Soy Sauce: The base of our sauce, bringing that rich, savory umami flavor.
- Brown Sugar: Adds a touch of sweetness to balance out the salty soy sauce.
- Ginger and Garlic: These aromatics are crucial for that authentic Asian flavor profile.
- Cornstarch: Our secret weapon for getting that crispy exterior on the beef.
- Green Onions: Add a fresh, mild onion flavor and a pop of color.
- Dried Red Chilies: Optional, but great for those who like a bit of heat!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Veggie Boost: Toss in some broccoli florets or sliced bell peppers for added nutrition and crunch.
- Noodle Swap: Instead of serving over rice, try it with lo mein noodles for a different texture.
- Protein Switch: Not a beef fan? This sauce works great with chicken or tofu too!
How to Make Mongolian Beef
Step 1: Prepare the Sauce
Whisk together soy sauce, water, brown sugar, ginger, and garlic. This sauce is the heart of the dish, so give it a taste and adjust to your liking.
Step 2: Coat the Beef
Toss your thinly sliced flank steak in cornstarch. This is the key to getting that crispy exterior we all love!
Step 3: Cook the Beef
Heat oil in a large skillet or wok and cook the beef until browned. The high heat gives it that perfect sear.
Step 4: Make it Saucy
Pour in your prepared sauce and let it bubble away until it thickens. Add in the green onions and dried chilies if using.
Step 5: Finish and Serve
Give everything a good stir to coat the beef in that glossy sauce. Serve it up over a bed of steaming rice and enjoy!
Pro Tips for Making the Recipe
- Freeze the Beef: Pop your flank steak in the freezer for about 15 minutes before slicing. This makes it easier to get those thin, even slices.
- Don’t Overcook: The beef only needs a few minutes in the pan. Overcooking can make it tough.
- Sauce Control: If you like your Mongolian Beef extra saucy, double the sauce ingredients.
How to Serve
Mongolian Beef is traditionally served over a bed of steamed white rice, which soaks up all that delicious sauce. For a lower-carb option, try it with cauliflower rice. A side of stir-fried vegetables like broccoli or bok choy complements this dish perfectly.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors often get even better overnight!
Freezing
You can freeze this dish for up to 3 months. Just thaw in the fridge overnight before reheating.
Reheating
Reheat gently in a skillet over medium heat, adding a splash of water if needed to loosen the sauce.
FAQs
Can I use a different cut of beef?
While flank steak is traditional, you can use sirloin or even ribeye if you prefer. Just make sure to slice it thinly against the grain.
How can I make this dish less spicy?
Simply omit the dried chilies or red pepper flakes. The dish will still be full of flavor without the heat.
Can I prepare the sauce ahead of time?
Absolutely! The sauce can be made up to 2 days in advance and stored in the fridge. This is a great time-saver for busy nights.
Is this dish gluten-free?
Not as written, but you can easily make it gluten-free by using tamari instead of soy sauce. Always check your other ingredients to ensure they’re certified gluten-free.
This Mongolian Beef recipe is a game-changer for your weeknight dinner rotation. It’s quick, it’s easy, and it’s bursting with flavor. So grab your wok (or skillet), and let’s bring the taste of your favorite Chinese restaurant right to your kitchen table. Happy cooking!
Print
Mongolian Beef Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Chinese-American
Description
Mongolian Beef is a delicious and quick stir-fry dish featuring tender strips of flank steak coated in a savory-sweet sauce. This recipe combines the perfect balance of flavors with soy sauce, brown sugar, ginger, and garlic, creating a mouthwatering meal that’s ready in just 20 minutes.
Ingredients
For the Sauce:
- 1/3 cup soy sauce (80ml)
- 1/3 cup water (80ml)
- 1/3 cup light brown sugar (73g)
- 1 1/2 tablespoons minced ginger
- 6 garlic cloves, minced
For the Beef:
- 1 pound flank steak, thinly sliced against the grain (450g)
- 1/3 cup cornstarch (37g)
- 3 tablespoons vegetable oil
- 10 dried red chilies (or 1/2 teaspoon crushed red pepper flakes), optional
- 5 green onions, sliced into 1-inch pieces (2 3/4ounces/80g)
Instructions
- Prepare the sauce: In a medium bowl, whisk together the soy sauce, water, brown sugar, ginger, and garlic. Set aside.
- Coat the beef: In a large bowl, toss the steak with the cornstarch until well coated. This step helps create a crispy exterior on the beef when cooked.
- Cook the beef: Heat the oil in a large skillet or wok over medium-high heat. Shake excess cornstarch off the beef strips and add them to the skillet. Cook, stirring occasionally, until the beef is browned and mostly cooked through, about 3 to 4 minutes. Transfer the cooked beef to a large bowl.
- Make the sauce: With the skillet still over medium-high heat, add the prepared sauce. Cook, stirring occasionally and scraping any browned bits from the bottom of the skillet, until the sauce thickens, about 3 minutes.
- Combine and finish: Stir the cooked beef, red chilies (if using), and green onions into the thickened sauce. Cook, stirring often, until the beef is well coated and the green onions are softened, about 1 minute.
- Serve: Immediately serve the Mongolian Beef over rice for a delicious and satisfying meal.
Notes
- Sear the meat before stirring to achieve a crispy exterior.
- Cook in batches if needed to avoid overcrowding the pan.
- Add steamed broccoli, snow peas, sliced bell peppers, or carrots for extra vegetables.
- For a gluten-free version, use tamari instead of soy sauce.
- Leftover Mongolian Beef can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 15g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg
