Mongolian Beef Recipe

Mongolian beef is a restaurant-style dish known for its tender strips of beef coated in a sweet and savory garlic-ginger sauce. The combination of soy, brown sugar, and green onions creates an irresistible glaze that’s both rich and balanced. This homemade version is quick, easy, and perfect for satisfying your takeout cravings in under 30 minutes.

This recipe is simple to prepare with minimal ingredients and delivers bold, Asian-inspired flavors that taste even better than takeout. With the right balance of sweetness, umami, and heat, it makes a comforting meal any day of the week.

Serve it over warm rice or noodles for a hearty, crowd-pleasing dinner that everyone will love. The glossy sauce and tender beef ensure every bite is bursting with flavor and texture.

Ingredients List

– 1 lb flank steak, thinly sliced against the grain
– 1/4 cup cornstarch
– 2 tablespoons vegetable oil
– 1 tablespoon sesame oil
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, minced
– 1/2 cup low-sodium soy sauce
– 1/2 cup water
– 1/3 cup brown sugar, packed
– 1 teaspoon red pepper flakes (optional, for heat)
– 1/2 cup green onions, chopped (plus extra for garnish)
– 1 tablespoon rice vinegar (optional, for brightness)
– Steamed rice or noodles, for serving

Step-by-Step Instructions

Step 1: Pat the beef slices dry with paper towels, then toss them in cornstarch until evenly coated. Let sit for 10 minutes to absorb.

Step 2: Heat vegetable oil and sesame oil in a large skillet or wok over medium-high heat. Once hot, add the beef in batches and sear each side for about 1–2 minutes until browned and crispy. Remove and set aside.

Step 3: In the same skillet, add a small drizzle of oil if needed, then sauté garlic and ginger for 30 seconds until fragrant.

Step 4: Pour in soy sauce, water, and brown sugar. Stir and bring the sauce to a gentle simmer, allowing the sugar to dissolve completely.

Step 5: Add the cooked beef back into the skillet, stirring to coat evenly. Simmer for 3–5 minutes until the sauce thickens and clings to the beef.

Step 6: Toss in green onions and red pepper flakes. Stir for 1 minute, then remove from heat. Garnish with extra green onions before serving over steamed rice or noodles.

Cook Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Servings

Serves 4

Nutritional Information (approx. per serving)

Calories: 410
Carbs: 28g
Protein: 28g
Fat: 19g

Storage Instructions

Refrigerate leftovers in an airtight container for up to 4 days.
Reheat on the stovetop or in the microwave until warm.
Freeze for up to 2 months; thaw overnight in the fridge before reheating.

Pairings/Suggestions

Mongolian beef pairs beautifully with steamed jasmine rice, fried rice, or stir-fried noodles. Add a side of sautéed broccoli, snap peas, or bok choy for a full meal. For a crunchy contrast, sprinkle sesame seeds on top or serve with spring rolls and a dipping sauce.

Seasonal Relevance

This dish is perfect year-round but especially comforting during cooler months when you crave something savory and warm. It’s also great for quick weeknight dinners or weekend family meals when you want something flavorful without much effort.

Health Benefits

Mongolian beef provides a good amount of protein and iron from the flank steak, helping support muscle repair and energy levels. Using fresh garlic and ginger not only enhances flavor but also offers natural anti-inflammatory and immune-boosting properties. Substituting low-sodium soy sauce and adding vegetables can make the dish lighter and more balanced. Opting for brown rice or quinoa instead of white rice can further increase the fiber content.

Pros and Cons

Pros	Cons
Quick and easy to make	Requires thin slicing for best texture
Restaurant-quality flavor	Sauce can be high in sodium if not adjusted
Customizable with veggies	Not ideal for long storage due to texture
Perfect for weeknight meals	Can be slightly sweet for some preferences

Conclusion

This Mongolian beef recipe brings restaurant-style flavors right to your kitchen. With tender beef, a glossy soy-garlic sauce, and a touch of sweetness, it’s a satisfying dish that balances rich umami flavors perfectly. It’s ready in just 30 minutes, making it ideal for busy weeknights.

Whether you’re serving it for family dinner or meal prepping for the week, this dish delivers unbeatable taste and texture. Once you try it, you’ll skip takeout and make this easy, delicious Mongolian beef again and again.

FAQs

Q1: Can I use a different cut of beef?
Yes, flank steak works best, but you can also use sirloin, skirt steak, or tenderloin. Just slice thinly against the grain for tenderness.

Q2: Can I make it gluten-free?
Absolutely. Use tamari or a gluten-free soy sauce alternative, and ensure other condiments used are gluten-free as well.

Q3: How can I make it spicier?
Add extra red pepper flakes, chili paste, or Sriracha to the sauce while simmering for an added kick.

Q4: Can I add vegetables?
Yes! Broccoli, bell peppers, snow peas, or carrots all complement the flavors beautifully. Stir-fry them before adding the beef back in.

Q5: How do I keep the beef tender?
Slice it thinly against the grain and avoid overcooking. Flash-searing the beef quickly keeps it juicy and tender.