Name: Mongolian Beef
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 pound flank steak sliced thin against the grain; 1/4 cup cornstarch; 1/3 cup water; 1/4 cup low sodium soy sauce; 1/2 cup brown sugar packed; 2 teaspoons cornstarch; 1/4 cup vegetable oil; 2 garlic cloves minced; 1 tablespoon minced ginger; 4 green onions cut into one inch pieces, with the whites and greens separated

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Mongolian beef is a savory dish that balances tender slices of flank steak with a sweet and salty sauce, punctuated by fragrant garlic and ginger. The beef becomes addictively soft while maintaining a slight chew, creating a delightful contrast against the lush, sticky sauce. Served over rice, it transforms a simple meal into something worth celebrating.

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I still remember the first time I tasted Mongolian beef at a local Asian restaurant. The sauce was perfectly thick and clingy, lovingly enveloping the beef. I knew I had to recreate it at home. This homemade version is not only quicker than waiting for takeout but also gives you complete control over the ingredients. Plus, it’s a fantastic budget-friendly option for dinner that will impress family and friends. With just a little time, you can whip up this easy and utterly delicious meal right in your kitchen. I can’t wait for you to try it!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Mongolian Beef
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Mongolian Beef

Why You’ll Love This Recipe

Simple & Quick: Whip this up in about 35 minutes, perfect for busy weeknights.
Irresistible Flavor: The harmony of sweet brown sugar with salty soy sauce and fragrant aromatics makes each bite enjoyable.
Eye-Catching Appeal: The glossy sauce and vibrant green onions make this dish look as good as it tastes.
Flexible Serving: Great for family dinners, meal prep, or impressing unexpected guests.
Diet-Friendly Options: Easily adaptable for gluten-free diets with tamari soy sauce.

Ingredients You’ll Need

1 pound flank steak, sliced thin against the grain: This cut is ideal for quick cooking and absorbs flavors beautifully. If flank steak isn’t available, sirloin or skirt steak can work as a substitute.
1/4 cup cornstarch: This helps to create a crispy exterior on the meat when cooked. If you want a gluten-free option, ensure you use a certified gluten-free cornstarch.
1/3 cup water: This helps in balancing the sauce, ensuring it’s not too salty or too thick.
1/4 cup low sodium soy sauce: Using low sodium keeps the dish from becoming overly salty while still providing that savory umami flavor.
1/2 cup brown sugar, packed: The sweetness of the brown sugar balances the salty soy sauce and gives the dish its signature flavor. You can switch to coconut sugar if you prefer a lighter option.
2 teaspoons cornstarch: Added for thickening the sauce, keeping it clingy and luscious. Opt for tapioca starch if you need a replacement.
1/4 cup vegetable oil: Ideal for frying as it has a high smoking point. Canola oil is a good option too.
2 garlic cloves, minced: Fresh garlic builds amazing flavor. Adjust to taste; using garlic powder isn’t quite the same, but it’ll work in a pinch.
1 tablespoon minced ginger: Adds warmth and depth; fresh ginger is a must here for that zesty flavor.
4 green onions, cut into one-inch pieces, with the whites and greens separated: The green parts bring freshness and color to the finished dish, while the white parts add a mild bite.

How to Make Mongolian Beef

Prepare the Beef: In a large bowl, mix together the sliced flank steak and the 1/4 cup of cornstarch until the beef is well coated. Let it sit for a moment to absorb the flavor.
Make the Sauce: In a small bowl, whisk together the 1/3 cup water, 1/4 cup low sodium soy sauce, 1/2 cup brown sugar, and 2 teaspoons cornstarch until fully combined. Set this mixture aside; it’s the magic sauce!
Cook the Beef: In a large skillet over medium heat, pour in the 1/4 cup of vegetable oil. Once it’s hot and shimmering, add the beef in batches to avoid overcrowding the pan. Sear each batch for about 3 to 5 minutes until it’s browned (but not fully cooked through) and then transfer to a plate tented with foil.
Sauté Aromatics: Reduce the heat slightly, draining all but 1 tablespoon of oil from the skillet. Add in the minced garlic, minced ginger, and the whites of the green onions. Sauté until fragrant, being careful not to burn the garlic—this will take about 30 seconds.
Combine Everything: Pour the sauce mixture into the skillet, scraping up any browned bits from the bottom. Bring the sauce to a simmer and cook until it thickens, about 1 minute. Then, return the beef to the skillet and toss everything together until combined and coated.
Garnish and Serve: Finish with the remaining greens from the green onions for a pop of color. Serve the Mongolian beef over hot rice, and enjoy!

Storing & Reheating

For best results, store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze Mongolian beef for up to 3 months. To reheat, warm it gently in a skillet over medium heat until heated through, adding a splash of water or broth if needed to refresh the sauce.

Chef’s Helpful Tips

Ensure you slice the flank steak against the grain for maximum tenderness.
Don’t skip the cornstarch coating; it’s key to achieving that lovely texture.
Keep your garlic and ginger at hand and ready for quick sautéing—they add an irreplaceable aroma.
Experiment with the sweetness! If you prefer a less sweet version, reduce the brown sugar to 1/3 cup and adjust to taste.
Serve with steamed broccoli or snap peas for some added crunch and nutrients.

Using these tips, you’ll have an impressive meal that feels restaurant-worthy right at home.

Enjoy this easy-to-make dish that’s bursting with flavor and aroma. Mongolian beef will not only satisfy your cravings but also delight your family and friends with its incredible taste. You’ll find this recipe becomes a regular on your dinner table, bringing a little taste of Asian cuisine right into your home. So grab your apron and get cooking!

Recipe FAQs

Can I use other cuts of beef for Mongolian beef?

Absolutely! While flank steak is popular, sirloin or skirt steak works beautifully as well. Each cut offers its own unique flavor and tenderness.

Can I make this dish in advance?

Yes! You can prepare the beef and sauce ahead of time. Just store them separately in the refrigerator and combine them when ready to serve, cooking just until the beef is heated through.

Is Mongolian beef spicy?

This dish isn’t spicy, focusing more on sweet and savory flavors. If you’d like some heat, consider adding red pepper flakes or a dash of sriracha to the sauce for a kick!

Can I make this gluten-free?

Certainly! Simply substitute low sodium soy sauce with tamari, which is gluten-free. Most of the other ingredients should already be compatible.

⭐ If you make my Mongolian Beef recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇