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
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
- Toss the thinly sliced flank steak with cornstarch until evenly coated.
- Heat oil in a pan over medium-high heat and cook the beef until crispy and browned. Remove and set aside.
- In the same pan, sauté garlic and ginger until fragrant.
- Add soy sauce, brown sugar, and water, bringing it to a simmer.
- Return the cooked beef to the pan and toss to coat in the sauce.
- Stir in green onions and cook for another minute.
- 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!
PrintThe BEST Mongolian Beef Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian, Chinese
Description
This Mongolian Beef is a restaurant-quality dish made at home! Tender slices of beef are coated in a savory-sweet garlic and ginger sauce, then stir-fried to perfection. It’s quick, easy, and perfect for serving over rice or noodles.
Ingredients
For the Beef:
- 1 lb flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
For the Sauce:
- 1/2 cup low-sodium soy sauce
- 1/3 cup brown sugar
- 1/2 cup water
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes (optional, for heat)
For Garnish & Serving:
- 2 green onions, sliced
- 1 teaspoon sesame seeds (optional)
- Cooked white rice or noodles
Instructions
- Prepare the Beef:
- In a bowl, toss the thinly sliced beef with cornstarch until fully coated. Let it sit for 10 minutes while you prepare the sauce.
- Make the Sauce:
- In a small bowl, whisk together soy sauce, brown sugar, water, garlic, ginger, and red pepper flakes. Set aside.
- Cook the Beef:
- Heat vegetable oil in a large pan or wok over medium-high heat.
- Add the beef in a single layer and cook for 1-2 minutes per side until crispy and browned. Work in batches if needed. Remove beef and set aside.
- Simmer the Sauce:
- In the same pan, pour in the sauce mixture and bring to a simmer. Cook for 2-3 minutes, stirring occasionally, until slightly thickened.
- Combine & Serve:
- Return the cooked beef to the pan, tossing to coat in the sauce. Cook for another 1-2 minutes until everything is well combined.
- Garnish with green onions and sesame seeds. Serve over white rice or noodles.
Notes
- Thicker Sauce? Add 1 teaspoon of cornstarch mixed with 1 tablespoon of water.
- Spicy Kick? Add more red pepper flakes or a drizzle of sriracha.
- Vegetable Add-ins? Stir-fry bell peppers or broccoli for extra flavor.
Nutrition
- Calories: 400
- Sugar: 14g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 60mg
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