Craving a restaurant-quality dish that’s bursting with flavor? Look no further than this mouthwatering Mongolian Beef recipe! It’s a perfect blend of tender beef strips, a rich savory-sweet sauce, and a hint of heat that’ll make your taste buds dance. Best of all, you can whip it up in just 20 minutes – perfect for those busy weeknights when you want something delicious but don’t have hours to spend in the kitchen.

Why You’ll Love This Recipe

  • Quick and Easy: From start to finish, this dish comes together in just 20 minutes. It’s faster than takeout!
  • Flavor Explosion: The combination of soy sauce, brown sugar, ginger, and garlic creates a sauce that’s absolutely irresistible.
  • Customizable: Adjust the heat level to your liking, or add in your favorite veggies for a personalized touch.
  • Crowd-Pleaser: This dish is sure to impress family and friends alike. It’s a guaranteed hit at the dinner table!

Ingredients You’ll Need

  • Flank Steak: The star of the show, sliced thinly against the grain for maximum tenderness.
  • Cornstarch: This is the secret to getting that perfect crispy exterior on the beef.
  • Soy Sauce: Brings that umami flavor we all crave.
  • Brown Sugar: Balances out the saltiness with a touch of sweetness.
  • Ginger and Garlic: These aromatics add depth and complexity to the sauce.
  • Green Onions: For a fresh, slightly pungent flavor and pop of color.
  • Dried Red Chilies: Optional, but great for those who like a bit of heat.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

  • Veggie Version: Add in some broccoli florets or sliced bell peppers for extra nutrition and crunch.
  • Spice it Up: If you’re a heat lover, throw in some extra red pepper flakes or a dash of sriracha.
  • Protein Swap: Try using chicken or tofu instead of beef for a different twist.

How to Make Mongolian Beef

Step 1: Prepare the Sauce

Whisk together soy sauce, water, brown sugar, ginger, and garlic in a bowl. This sauce is the heart and soul of the dish, so make it with love!

Step 2: Coat the Beef

Toss your thinly sliced flank steak with cornstarch. This step is crucial for achieving that perfect crispy exterior.

Step 3: Cook the Beef

Heat oil in a skillet and cook the beef until browned. The key here is not to overcrowd the pan – you want each piece to get nice and crispy.

Step 4: Make the Sauce

Add the sauce to the skillet and let it thicken. This is where the magic happens – the sauce will coat the beef beautifully.

Step 5: Finish and Serve

Toss in the green onions and dried chilies (if using), give it a quick stir, and you’re done! Serve over a bed of fluffy rice and enjoy.

Pro Tips for Making the Recipe

  • Slice Against the Grain: This ensures tender beef that’s easy to chew.
  • Don’t Skip the Cornstarch: It’s essential for that crispy texture we’re after.
  • High Heat is Your Friend: Keep that skillet nice and hot for the best sear on your beef.

How to Serve

Serve your Mongolian Beef over a bed of steamed white rice. Want to make it a complete meal? Add a side of stir-fried vegetables or a crisp Asian slaw.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the fridge for up to 3 days. The flavors actually get better overnight!

Freezing

You can freeze this dish for up to 3 months. Just thaw in the fridge overnight before reheating.

Reheating

Reheat gently in a skillet over medium heat, adding a splash of water if needed to loosen the sauce.

FAQs

Can I use a different cut of beef?
While flank steak is traditional, you can use sirloin or even ribeye if you prefer. Just make sure to slice it thinly against the grain.

How can I make this dish less spicy?
Simply omit the dried chilies or red pepper flakes. The dish will still be packed with flavor from the ginger and garlic.

Can I make this dish gluten-free?
Absolutely! Just swap the soy sauce for tamari or coconut aminos, and make sure your cornstarch is certified gluten-free.

What’s the best way to slice the beef thinly?
For easier slicing, try partially freezing the beef for about 30 minutes before cutting. This firms it up and makes it easier to get those thin, even slices.

Ready to bring the flavors of your favorite Chinese restaurant right to your kitchen? This Mongolian Beef recipe is your ticket to a delicious, satisfying meal that’s sure to become a regular in your dinner rotation. Don’t be surprised if your family starts requesting it weekly – it’s just that good!

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Mongolian Beef Recipe

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Asian
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Description

Savor the rich flavors of this classic Mongolian Beef recipe, featuring tender strips of flank steak coated in a savory-sweet sauce. This quick and easy dish combines the perfect balance of soy sauce, brown sugar, ginger, and garlic, creating a mouthwatering meal that’s sure to impress.

Ingredients

Units Scale

For the Sauce:

  • 1/3 cup soy sauce (80ml)
  • 1/3 cup water (80ml)
  • 1/3 cup light brown sugar (73g)
  • 1 1/2 tablespoons minced ginger
  • 6 garlic cloves, minced

For the Beef:

  • 1 pound flank steak, thinly sliced against the grain (450g)
  • 1/3 cup cornstarch (37g)
  • 3 tablespoons vegetable oil
  • 10 dried red chilies (or 1/2 teaspoon crushed red pepper flakes), optional
  • 5 green onions, sliced into 1-inch pieces (2 3/4 ounces/80g)

Instructions

  1. Prepare the sauce: In a medium bowl, whisk together the soy sauce, water, brown sugar, ginger, and garlic. Set aside.
  2. Coat the beef: In a large bowl, toss the steak with the cornstarch until well coated. This step will help create a crispy exterior on the beef when cooked.
  3. Cook the beef: Heat the oil in a large skillet or wok over medium-high heat. Shake excess cornstarch off the beef strips and add them to the skillet. Cook, stirring occasionally, until the beef is browned and mostly cooked through, about 3 to 4 minutes. Transfer the cooked beef to a large bowl.
  4. Make the sauce: With the skillet still over medium-high heat, add the prepared sauce. Cook, stirring occasionally and scraping any browned bits from the bottom of the skillet, until the sauce thickens, about 3 minutes.
  5. Combine and finish: Add the cooked beef, red chilies (if using), and green onions to the skillet with the thickened sauce. Cook, stirring often, until the beef is well coated and the green onions are softened, about 1 minute.
  6. Serve: Immediately serve the Mongolian Beef over rice for a delicious and satisfying meal.

Notes

  • Sear the meat before stirring to achieve a nice brown crust.
  • Cook in batches if needed to avoid overcrowding the pan.
  • Add vegetables like steamed broccoli, snow peas, or bell peppers for extra nutrition and flavor.
  • For a spicier version, increase the amount of dried red chilies or red pepper flakes.

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 15g
  • Sodium: 1200mg
  • Fat: 20g
  • Saturated Fat: 5g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 60mg
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Hey, I'm Emily! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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