If you’re craving a dish that’s both comforting and packed with flavor, this Mongolian Beef Recipe should be your next kitchen adventure. Tender strips of flank steak, perfectly crisped on the outside and coated in a luscious, sweet-savory sauce, make every bite utterly irresistible. This recipe beautifully balances the richness of brown sugar with the depth of soy sauce and the subtle zing of garlic, creating a plateful of deliciousness that’s sure to become a favorite family staple. Whether you’re cooking for a weeknight dinner or impressing guests, Mongolian Beef offers a satisfying, restaurant-quality meal right at home.
Ingredients You’ll Need
These ingredients are straightforward and pantry-friendly, yet each plays a crucial role in delivering the signature taste, texture, and color that make this Mongolian Beef Recipe so delightful.
- Flank Steak, 2 pounds: Thinly sliced against the grain to ensure tenderness and quick cooking.
- Cornstarch, ½ cup: Creates a crisp coating on the beef when fried, locking in juiciness.
- Vegetable Oil, ½ cup plus 2 tablespoons: Needed for frying and for making the sauce base, providing a neutral flavor and perfect frying temperature.
- Low-Sodium Soy Sauce, 1 cup: Adds savory depth and a salty punch while keeping the sauce balanced.
- Brown Sugar, 1 cup packed: Gives the dish its signature sweet contrast and beautiful caramelized color.
- Garlic, 4 cloves minced: Infuses the sauce with a fragrant warmth that complements the rich beef.
- Water, ½ cup: Helps to soften the sauce and achieve the right consistency.
- Green Onions, 2 chopped: Used as a fresh garnish that adds vibrant color and mild onion flavor.
- Sesame Seeds: Optional but highly recommended for a subtle nutty crunch on top.
How to Make Mongolian Beef Recipe
Step 1: Prepare the Beef
Start by slicing your flank steak into thin strips against the grain. This step is essential to ensure each bite is tender and easy to chew. Next, toss the beef strips in cornstarch using a large zip-top bag — this coating will crisp up beautifully when fried and keep the inside juicy. Once coated, refrigerate the beef while you prepare the sauce to let the flavors meld and the cornstarch adhere properly.
Step 2: Make the Sauce
Combine vegetable oil, soy sauce, brown sugar, minced garlic, and water in a saucepan over medium heat. This mixture is where the magic starts to happen! Stir occasionally to dissolve the sugar entirely and allow the sauce to reduce by about half, thickening into a glossy, syrupy glaze. This rich, flavorful sauce will be the perfect companion to the crispy beef.
Step 3: Fry the Beef
Heat the remaining vegetable oil in a large skillet or wok over medium-high heat. Add the beef strips in batches to avoid overcrowding — crowded pans steam the meat instead of crisping it. Fry until each piece is golden and crispy on the edges, then remove and drain on paper towels. Crispy beef is key to achieving that delightful texture contrast in this Mongolian Beef Recipe.
Step 4: Combine and Finish
Discard any excess oil from the skillet to prevent greasiness, then return your crispy beef to the pan. Pour the thickened sauce over, tossing everything to coat the meat evenly. Let it cook together for an additional 2 minutes so the sauce clings perfectly to each strip, melding flavors into an irresistible final dish.
Step 5: Garnish and Serve
Right before serving, sprinkle chopped green onions and sesame seeds over the beef. These simple garnishes add fresh color, a touch of crunch, and burst of flavor that elevate your Mongolian Beef Recipe from good to unforgettable. Serve it piping hot over steamed rice to soak up every delicious drop.
How to Serve Mongolian Beef Recipe
Garnishes
Chopped green onions are a classic garnish that adds a pop of freshness and a mild bite, perfectly balancing the sweet and savory sauce. Toasted sesame seeds give a subtle nutty crunch, enhancing texture without overpowering the dish’s flavor. Feel free to add a sprinkle of crushed red pepper flakes if you like a little heat.
Side Dishes
Steamed jasmine or basmati rice is the ideal accompaniment, soaking up the flavorful sauce with every bite. For a vegetable contrast, try sautéed broccoli, snap peas, or bok choy — their crispness and lightness complement the richness of the Mongolian Beef beautifully. Simple stir-fried vegetables with a hint of garlic or ginger keep the meal balanced and vibrant.
Creative Ways to Present
If you’re looking to impress, serve the Mongolian Beef Recipe in small lettuce cups topped with green onions and a drizzle of extra sauce for a fun finger-food twist. Alternatively, layer it on a bed of noodles tossed in sesame oil and scallions for a hearty noodle bowl. Either way, the presentation adds an exciting element to this beloved dish.
Make Ahead and Storage
Storing Leftovers
Leftover Mongolian Beef keeps wonderfully in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, cool the beef completely before sealing to avoid condensation which can soften the crispy coating.
Freezing
This dish can be frozen, but keep in mind that the crispy texture may diminish upon thawing. To freeze, place cooled beef and sauce in a freezer-safe container or bag for up to 2 months. Defrost overnight in the refrigerator for best results.
Reheating
Reheat leftovers gently in a non-stick skillet over medium heat to bring back some crispness, stirring occasionally to warm the sauce evenly. Avoid using the microwave if possible, as it tends to make the beef soggy. A quick re-crisp in the skillet will revive that fantastic texture you loved originally.
FAQs
Can I use a different cut of beef for Mongolian Beef Recipe?
Flank steak is preferred for its flavor and ability to slice thinly, but you can substitute with skirt steak or sirloin if needed. Just be sure to slice against the grain for optimal tenderness.
Is brown sugar essential for the sauce?
Yes, brown sugar provides the caramel notes and balances the savory soy sauce element. White sugar would make the sauce lighter but less rich, so brown sugar is the best choice for authentic taste.
Can I make this recipe gluten-free?
Absolutely! Just swap out the soy sauce for a gluten-free tamari or coconut aminos to keep the dish gluten-free without sacrificing flavor.
How can I make the beef more tender?
Thinly slicing against the grain is key. Additionally, marinating the beef briefly or adding a pinch of baking soda to the marinade can help tenderize the meat even more.
Can I add vegetables directly into the dish?
Yes! Bell peppers, broccoli florets, or snap peas stir-fried quickly with the beef work wonderfully. Add them after frying the beef to maintain their crunch and vibrant color.
Final Thoughts
I honestly can’t recommend this Mongolian Beef Recipe enough because it hits every note I look for in a homemade meal — quick, flavorful, and wildly satisfying. It’s the kind of dish that fills your kitchen with a mouthwatering aroma and brings everyone to the table with excitement. So grab your ingredients and give this recipe a go – I promise it’ll become one of your go-to favorites in no time!
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Mongolian Beef Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
This Mongolian Beef recipe features tender flank steak coated in crispy cornstarch, stir-fried to perfection, and smothered in a sweet and savory homemade sauce made from soy sauce, brown sugar, garlic, and a touch of water. Garnished with fresh green onions and sesame seeds, this dish offers a delightful balance of flavors and textures that’s perfect over steamed rice for a satisfying Asian-inspired meal.
Ingredients
Beef
- 2 pounds flank steak, thinly sliced against the grain
- ½ cup cornstarch
- ½ cup vegetable oil (for frying)
Sauce
- 2 tablespoons vegetable oil
- 1 cup low-sodium soy sauce
- 1 cup packed brown sugar
- 4 cloves garlic, minced
- ½ cup water
Garnish
- 2 green onions, chopped
- Sesame seeds
Instructions
- Prepare Beef: Slice the flank steak into thin strips against the grain to ensure tenderness. Place the cornstarch into a large zip-top bag. Add the beef strips to the bag, seal it, and shake well to coat all pieces evenly with cornstarch. Refrigerate the coated beef until ready to cook to help the coating set.
- Make Sauce: In a medium saucepan, combine 2 tablespoons of vegetable oil, soy sauce, brown sugar, minced garlic, and water. Cook over medium heat, stirring occasionally, allowing the sauce to thicken and reduce by about half. This process should take approximately 15 to 20 minutes. Once thickened, remove the sauce from heat and set aside.
- Fry Beef: Heat ½ cup of vegetable oil in a large skillet or wok over medium-high heat until hot. Add the cornstarch-coated beef strips in batches to avoid overcrowding, frying each batch until the beef turns browned and crispy on the outside. Use tongs to turn the beef for even cooking. Remove the cooked beef with a slotted spoon and drain on paper towels to remove excess oil.
- Combine and Finish: Once all beef batches are cooked, discard any excess oil remaining in the skillet, leaving only a small amount for flavor. Return all the fried beef strips back into the skillet. Pour the prepared sauce evenly over the beef. Toss and stir the beef in the sauce to coat thoroughly. Cook for an additional 2 minutes over medium heat, allowing the beef to absorb the sauce and heat through completely.
- Garnish and Serve: Transfer the sauced Mongolian beef to a serving platter or plates. Garnish with chopped green onions and a sprinkle of sesame seeds for added flavor and crunch. Serve immediately over steamed white rice or your preferred grain for a satisfying meal.
Notes
- For best results, slice the beef thinly against the grain to ensure tenderness.
- Make sure not to overcrowd the pan when frying to allow the beef to get crispy rather than steamed.
- Low-sodium soy sauce controls salt levels but you can adjust according to taste.
- You can substitute flank steak with skirt steak or sirloin if preferred.
- Serve immediately, as the crispiness of the beef softens upon standing.
- Leftovers can be refrigerated for up to 2 days and reheated gently to avoid overcooking the beef.
