The BEST Mongolian Beef Recipe

Short Description

This Mongolian Beef recipe delivers a restaurant-quality dish right at home! Tender slices of beef are coated in a sweet and savory sauce with hints of garlic and ginger, making it an irresistible meal served over rice or noodles.

Why You’ll Love This Recipe

• Quick and easy to make in under 30 minutes
• Uses simple, pantry-friendly ingredients
• Packed with bold, rich flavors
• Perfect for meal prep and leftovers
• A healthier alternative to takeout

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Flank steak, thinly sliced
• Cornstarch
• Vegetable oil
• Garlic, minced
• Ginger, grated
• Soy sauce
• Brown sugar
• Water
• Green onions, chopped
• Red pepper flakes (optional)
• Sesame seeds (for garnish, optional)

Directions

1. Toss the thinly sliced flank steak with cornstarch until evenly coated.
2. Heat oil in a pan over medium-high heat and cook the beef until crispy and browned. Remove and set aside.
3. In the same pan, sauté garlic and ginger until fragrant.
4. Add soy sauce, brown sugar, and water, bringing it to a simmer.
5. Return the cooked beef to the pan and toss to coat in the sauce.
6. Stir in green onions and cook for another minute.
7. Garnish with sesame seeds and serve over rice or noodles.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Spicy Kick: Add extra red pepper flakes or sriracha.
• Vegetable Add-Ins: Toss in bell peppers, broccoli, or snap peas.
• Low-Sodium Option: Use low-sodium soy sauce and reduce sugar.
• Gluten-Free: Substitute soy sauce with tamari or coconut aminos.
• Extra Crunch: Top with crispy fried onions or toasted cashews.

Storage/Reheating

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm in a skillet over medium heat or microwave in 30-second intervals.
• Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

What is the best cut of beef for Mongolian beef?

Flank steak is ideal, but sirloin or skirt steak also work well.

Can I make this recipe ahead of time?

Yes, you can prep the ingredients ahead and cook just before serving.

How do I prevent the beef from becoming chewy?

Slice the beef thinly against the grain and avoid overcooking.

Is Mongolian beef spicy?

No, but you can add red pepper flakes or chili paste for heat.

Can I use chicken instead of beef?

Yes, chicken works well as a substitute in this recipe.

What should I serve with Mongolian beef?

Steamed rice, noodles, or stir-fried vegetables pair perfectly.

Can I make this in a slow cooker?

Yes, cook on low for 4 hours, but sear the beef first for better texture.

How do I thicken the sauce?

If needed, mix a teaspoon of cornstarch with water and stir it in.

Can I add more vegetables?

Absolutely! Bell peppers, carrots, or mushrooms make great additions.

Does this dish taste like takeout?

Yes, but even better since it’s homemade with fresher ingredients!

Conclusion

This Mongolian Beef recipe is a perfect balance of savory, sweet, and slightly spicy flavors. Whether served over rice or noodles, it’s a delicious and easy way to enjoy a restaurant-style meal at home. Give it a try and impress your family with this crowd-pleasing dish!

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