Love the bold, savory flavors of Mongolian Beef from your favorite Chinese restaurant? Now, you can make it at home with this easy Copycat Mongolian Beef Recipe. Tender slices of beef are cooked in a luscious sweet-and-savory sauce that perfectly coats every bite. It’s ready in just 30 minutes and pairs beautifully with steamed rice or stir-fried vegetables.
Ingredients
For the Beef:
- 1 lb flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
For the Sauce:
- 2 teaspoons vegetable oil
- 1 tablespoon fresh ginger, minced
- 4 cloves garlic, minced
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 2/3 cup brown sugar
Optional Garnishes:
- 1/4 cup green onions, sliced
- 1 teaspoon sesame seeds
Preparation
Prepare the Beef
- Slice the flank steak thinly against the grain.
- Coat the beef slices evenly in cornstarch and let sit for 10 minutes. This step helps create a slightly crispy texture when fried.
Make the Sauce
- Heat 2 teaspoons of vegetable oil in a saucepan over medium heat.
- Sauté the minced ginger and garlic for about 1 minute until fragrant.
- Add soy sauce, water, and brown sugar to the pan, stirring until the sugar dissolves.
- Bring the sauce to a gentle boil, then reduce the heat to simmer for 5 minutes. The sauce should thicken slightly.
Cook the Beef
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat.
- Add the cornstarch-coated beef in batches to avoid overcrowding the pan. Cook for 2-3 minutes per side or until the edges are crispy. Remove from the skillet and set aside.
Combine Beef and Sauce
- Once all the beef is cooked, pour the sauce into the skillet.
- Add the cooked beef to the sauce and toss to coat. Simmer for 1-2 minutes until the sauce fully adheres to the beef.
Variation Ideas
- Vegetarian Option: Substitute beef with firm tofu or seitan for a plant-based version.
- Spicy Kick: Add 1 teaspoon of red chili flakes or a drizzle of Sriracha to the sauce.
- Extra Veggies: Include stir-fried broccoli, bell peppers, or snow peas to make it a complete meal.
- Gluten-Free: Use tamari or coconut aminos in place of soy sauce.
Cooking Notes
- To ensure tender beef, slice it thinly and against the grain.
- For a thicker sauce, dissolve 1 teaspoon of cornstarch in 1 tablespoon of water and stir it into the sauce while simmering.
- Serve immediately for the best texture and flavor.
Serving Suggestions
Pair this Copycat Mongolian Beef with:
- Steamed white or brown rice
- Stir-fried vegetables like broccoli, carrots, and snap peas
- Noodles for a lo mein-style twist
Tips
- Freeze the flank steak for 20-30 minutes before slicing to make it easier to cut thinly.
- Keep the wok or skillet very hot to achieve the perfect sear on the beef.
- Make extra sauce if you prefer a saucier dish—it’s great drizzled over rice!
Prep Time, Cooking Time, and Total Time
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information (per serving, based on 4 servings):
- Calories: 360
- Protein: 22g
- Fat: 14g
- Carbohydrates: 38g
- Sodium: 860mg
FAQs
What cut of beef works best for Mongolian Beef?
Flank steak is the most popular choice for its tenderness and flavor, but skirt steak or sirloin are also excellent substitutes.
Can I make this dish ahead of time?
While it’s best served fresh, you can prepare the sauce and slice the beef ahead of time. Store them separately and cook right before serving.
Can I use pre-minced garlic and ginger?
Yes, jarred garlic and ginger can be used for convenience, but fresh ingredients provide the best flavor.
Conclusion
This Copycat Mongolian Beef Recipe brings the flavors of your favorite Chinese takeout right to your kitchen. With its tender beef and rich, sweet-and-savory sauce, it’s a dish your whole family will love. Try it today and enjoy the satisfaction of creating a restaurant-quality meal at home!