Easy Mongolian Beef

Craving the rich, savory flavors of your favorite Chinese takeout? Easy Mongolian Beef is the answer to your midweek meal blues. This dish features tender strips of beef coated in a glossy, sweet-savory sauce infused with garlic and ginger. Stir-fried to perfection and served over rice or noodles, Mongolian Beef is both satisfying and surprisingly easy to make at home.

The dish’s roots can be traced to Chinese-American cuisine rather than traditional Mongolian cooking. Its bold flavors, minimal prep, and quick cook time have made it a staple of Asian-inspired home cooking. With this guide, you’ll master the art of making Mongolian Beef, with all the tips and variations you need to create the perfect version for your taste.

Why You’ll Love This Recipe

• Quick and Easy: Ready in just 30 minutes, it’s ideal for busy weeknights.
• Restaurant Quality: Recreate the flavor and texture of takeout at a fraction of the cost.
• Customizable: Adjust the sweetness, spice, and vegetables to suit your preferences.
• Crowd-Pleaser: With its rich sauce and tender beef, this dish is loved by kids and adults alike.
• Great for Meal Prep: Make a large batch and enjoy flavorful leftovers throughout the week.

Preparation Time and Servings

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Serving Size: 1 cup

Nutritional Information (per serving)

• Calories: 340
• Carbohydrates: 20g
• Protein: 25g
• Fat: 17g
• Fiber: 1g
• Sugar: 12g

Ingredients

For the Sauce:

• ½ cup low-sodium soy sauce
• ½ cup packed brown sugar
• ¼ cup water
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 2 teaspoons fresh ginger, minced
• 3 cloves garlic, minced

For the Beef:

• 1 pound flank steak, sliced thinly against the grain
• ¼ cup cornstarch
• 2 tablespoons vegetable oil, for frying

Optional Add-Ins:

• 1 cup green onions, sliced into 1-inch pieces (both green and white parts)
• 1 teaspoon crushed red pepper flakes (optional, for heat)

Serving Options:

• Steamed white or brown rice
• Stir-fried noodles
• Steamed broccoli or snap peas

Step-by-Step Instructions

Step 1: Prepare the Beef

• Slice the flank steak thinly against the grain into bite-sized pieces. This ensures the beef remains tender.
• Toss the beef slices in cornstarch, coating each piece evenly. Set aside for 10 minutes to allow the cornstarch to adhere.

Step 2: Make the Sauce

• In a small bowl, whisk together soy sauce, brown sugar, water, cornstarch, sesame oil, minced ginger, and garlic. Set aside.

Step 3: Sear the Beef

• Heat the vegetable oil in a large skillet or wok over medium-high heat.
• Add the cornstarch-coated beef in a single layer, cooking for 2-3 minutes on each side until browned and crispy. Cook in batches if necessary to avoid overcrowding the pan.
• Remove the beef from the skillet and set it aside on a plate lined with paper towels.

Step 4: Cook the Sauce

• Drain excess oil from the skillet, leaving about 1 tablespoon.
• Pour the prepared sauce into the skillet and bring it to a simmer over medium heat, stirring frequently.
• Add the green onions (if using) and cook for 1-2 minutes until they soften slightly.

Step 5: Combine Beef and Sauce

• Return the cooked beef to the skillet and toss to coat evenly in the sauce. Simmer for 2-3 minutes, allowing the sauce to thicken and the beef to absorb the flavors.

Step 6: Serve

• Remove from heat and serve immediately over steamed rice or noodles. Garnish with additional green onions or sesame seeds if desired.

Ingredient Background

Flank Steak:
Flank steak is a lean, flavorful cut of beef perfect for stir-frying. Its long muscle fibers benefit from being sliced thinly against the grain to ensure tenderness. If flank steak isn’t available, skirt steak, sirloin, or even tenderloin can be used as substitutes.

Soy Sauce:
Soy sauce forms the base of the sauce, delivering a salty umami punch. Opt for low-sodium soy sauce to control the saltiness of the dish.

Brown Sugar:
Brown sugar adds a sweet contrast to the savory soy sauce, balancing the flavors beautifully. Light or dark brown sugar can be used interchangeably.

Cornstarch:
Cornstarch is used in two ways: to coat the beef for a crispy texture and to thicken the sauce for that glossy finish.

Ginger and Garlic:
These aromatic ingredients are essential for building the bold, savory flavor profile characteristic of Mongolian Beef.

Green Onions:
Green onions provide a fresh, slightly sweet flavor that complements the rich sauce.

Technique Tips

1. Slice Thinly: Thin slices of beef cook quickly and remain tender. For easier slicing, freeze the steak for 15-20 minutes before cutting.
2. Don’t Overcrowd: Cook the beef in batches to ensure it browns evenly and doesn’t steam.
3. Simmer the Sauce: Let the sauce simmer briefly to thicken and meld the flavors before adding the beef.
4. Serve Immediately: Mongolian Beef is best enjoyed fresh, as the sauce thickens further upon cooling.

Alternative Presentation Ideas

1. Mongolian Beef Lettuce Wraps: Serve the beef in large lettuce leaves for a low-carb option.
2. Over Stir-Fried Noodles: Toss the beef and sauce with cooked noodles for a heartier dish.
3. Vegetable Stir-Fry: Add broccoli, snap peas, or bell peppers to the dish for a veggie-packed version.
4. On Fried Rice: Layer the beef over fried rice for an indulgent, complete meal.

Additional Tips for Success

1. Marinate for Extra Flavor: For a deeper flavor, marinate the beef in soy sauce, garlic, and ginger for 30 minutes before coating in cornstarch.
2. Control Sweetness: Adjust the amount of brown sugar to your taste preference—reduce for a less sweet dish or increase for a more traditional takeout flavor.
3. Add Heat: Sprinkle crushed red pepper flakes or drizzle with chili oil for a spicy kick.
4. Use Fresh Ingredients: Fresh ginger and garlic are key to achieving authentic flavor. Avoid powdered substitutes if possible.

Recipe Variations

1. Spicy Mongolian Beef: Add 1-2 tablespoons of Sriracha or chili paste to the sauce for heat.
2. Vegetarian Mongolian “Beef”: Use tofu, mushrooms, or seitan instead of beef.
3. Gluten-Free Mongolian Beef: Substitute tamari or coconut aminos for soy sauce and ensure other ingredients are gluten-free.
4. Mongolian Chicken or Pork: Replace the beef with chicken breast, thighs, or thinly sliced pork.

Freezing and Storage

Refrigeration:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore the sauce’s consistency.

Freezing:
Freeze cooked Mongolian Beef in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat in a skillet.

Healthier Twist Ideas

1. Use Leaner Beef: Choose lean cuts like sirloin or use chicken breast instead of beef.
2. Reduce Sugar: Cut the amount of brown sugar by half or use a sugar substitute like honey or maple syrup.
3. Add Vegetables: Incorporate nutrient-dense veggies like broccoli, zucchini, or carrots.
4. Low-Sodium Options: Use low-sodium soy sauce and reduce added salt.

Serving Suggestions for Events

1. Family Dinner: Pair Mongolian Beef with steamed rice and a side of sautéed vegetables.
2. Date Night: Serve with stir-fried noodles and a crisp Asian cucumber salad.
3. Potluck Dish: Prepare a large batch and serve in a warming dish for guests to help themselves.
4. Meal Prep: Divide into containers with rice or quinoa for grab-and-go lunches.

Special Equipment

• Wok or Large Skillet: Essential for high-heat cooking and even searing of the beef.
• Sharp Knife: Ensures clean, thin slices of beef.
• Tongs or Spatula: Helps to stir-fry without tearing the beef.

Frequently Asked Questions

1. Can I use a different type of meat?
Yes! Chicken, pork, or tofu are great substitutes. Adjust cooking times as needed.

2. Is there a way to make this dish spicier?
Add crushed red pepper flakes, chili oil, or Sriracha to the sauce for more heat.

3. What’s the best way to slice beef for stir-fry?
Always slice against the grain. Freezing the beef for 15-20 minutes makes it easier to achieve thin slices.

4. Can I make this recipe in advance?
Yes, prepare the sauce and marinate the beef ahead of time. Cook just before serving for the best texture.

5. Can I double the recipe?
Absolutely! Cook the beef in batches to maintain proper searing.

6. What vegetables work well in this dish?
Broccoli, snap peas, carrots, bell peppers, and bok choy all complement Mongolian Beef.

7. Can I use ground beef?
Yes, though the texture will differ. Cook ground beef until browned, then proceed with the recipe.

8. How do I prevent the sauce from burning?
Stir the sauce constantly and cook over medium heat to avoid burning.

Conclusion

Easy Mongolian Beef is a flavorful and versatile dish that transforms simple ingredients into a restaurant-quality meal. Whether you’re recreating your favorite takeout or impressing guests with a quick stir-fry, this recipe is a guaranteed winner. With endless variations and tips for success, you can tailor it to your tastes and make it your own. So fire up your wok, slice that beef, and dive into the delicious world of Mongolian Beef—you won’t regret it!

Print