Mongolian beef is a classic Chinese-American dish featuring tender strips of beef coated in a rich, savory-sweet sauce with bold garlic and ginger flavors. Often served over steamed rice or noodles, this dish is a takeout favorite that you can easily recreate at home in under 30 minutes. Perfect for busy weeknights, this recipe uses pantry staples and a few simple techniques to deliver restaurant-quality results that will have your family asking for seconds.
Ingredients
For the Beef:
- 1 lb flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil, for stir-frying
For the Sauce:
- 1/3 cup low-sodium soy sauce
- 1/3 cup brown sugar
- 1/4 cup water
- 2 teaspoons sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
Optional Garnishes:
- 2-3 green onions, sliced
- Sesame seeds, for sprinkling
Preparation
Prepare the Beef
- Slice the flank steak thinly against the grain for tender bites.
- Place the sliced beef in a bowl and toss with cornstarch, ensuring each piece is evenly coated. Let it sit for 10 minutes while you prepare the sauce.
Make the Sauce
- In a small bowl, whisk together the soy sauce, brown sugar, water, sesame oil, garlic, and ginger. Set aside.
Stir-Fry the Beef
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add half of the beef slices, spreading them out to avoid overcrowding.
- Cook for 1-2 minutes on each side until browned but not overcooked. Remove and set aside. Repeat with the remaining beef, adding more oil if needed.
Combine Beef and Sauce
- Reduce the heat to medium and pour the sauce into the skillet. Let it simmer for 2-3 minutes until slightly thickened.
- Add the cooked beef back into the skillet and toss to coat evenly with the sauce. Simmer for another 1-2 minutes to blend the flavors.
Garnish and Serve
- Remove from heat and garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice or noodles.
Variations
- Spicy Mongolian Beef: Add 1-2 teaspoons of red chili flakes or Sriracha to the sauce for a spicy kick.
- Vegetarian Option: Substitute the beef with crispy tofu or mushrooms for a plant-based version.
- Extra Veggies: Stir-fry broccoli, bell peppers, or snap peas along with the beef for a heartier dish.
- Gluten-Free Mongolian Beef: Use gluten-free tamari or coconut aminos in place of soy sauce.
Cooking Notes
- Cornstarch Coating: Coating the beef in cornstarch creates a velvety texture and helps thicken the sauce.
- High Heat Cooking: Stir-fry the beef quickly on high heat to lock in the juices and avoid overcooking.
- Make It Ahead: Prep the sauce and slice the beef in advance to save time during cooking.
Serving Suggestions
- Serve over steamed jasmine rice or fried rice for a classic pairing.
- Pair with stir-fried vegetables or an Asian-inspired cucumber salad for a complete meal.
- Use as a filling for lettuce wraps for a low-carb option.
Tips for Success
- Thin Slices: Slice the beef as thin as possible for the best texture. Freeze the steak for 15 minutes before slicing to make it easier.
- Control the Sweetness: Adjust the brown sugar to taste for a sweeter or less sweet sauce.
- Quick Cooking: Keep the beef moving in the skillet to prevent sticking or burning.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Nutritional Information (Per Serving, Serves 4)
- Calories: 320
- Protein: 25g
- Carbohydrates: 20g
- Fat: 15g
- Sodium: 650mg
FAQs
1. Can I use a different cut of beef?
Yes, sirloin, ribeye, or skirt steak are great alternatives to flank steak. Ensure they are thinly sliced against the grain for tenderness.
2. Can I make this ahead of time?
Mongolian beef is best served fresh, but you can store leftovers in the refrigerator for up to 3 days. Reheat in a skillet over low heat to maintain the sauce’s consistency.
3. How do I thicken the sauce further?
If the sauce isn’t thick enough, mix 1 teaspoon of cornstarch with 2 teaspoons of water and stir it into the skillet. Simmer until thickened.
4. Can I double the recipe?
Absolutely! Cook the beef in batches to avoid overcrowding the skillet, and double the sauce ingredients.
Conclusion
Mongolian beef is a flavorful, quick-to-make dish that brings takeout-quality flavor straight to your kitchen. The sweet and savory sauce combined with tender beef makes it a crowd-pleaser for weeknight dinners or special occasions. Serve it over rice or noodles and enjoy a delicious, homemade alternative to your favorite restaurant dish!