Mongolian Beef Recipe

Name: Mongolian Beef Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese-American
Ingredients: 1 pound flank steak, thinly sliced against the grain; 1/4 cup cornstarch; 1 tablespoon vegetable oil; 1/2 cup soy sauce; 1/2 cup water; 1/4 cup brown sugar; 2 tablespoons rice vinegar; 1 tablespoon grated fresh ginger; 2 cloves garlic, minced; 1/2 teaspoon red pepper flakes (optional); 2 green onions, sliced (for garnish)

Author: Tessa

Published: January 26, 2025

Jump to Recipe·Print Recipe

Mongolian beef has been a favorite of mine ever since I first tasted it at a local Chinese-American restaurant years ago. I was instantly hooked by the tender slices of beef bathed in that rich, glossy sauce. For a long time, I thought it was one of those magical dishes best left to the professionals. But after a little experimentation in my own kitchen, I discovered that making delicious Mongolian beef at home is not only incredibly satisfying but also surprisingly quick! It’s become my go-to for those nights when I want something spectacular without spending hours over the stove. Trust me, you’re going to love how easy it is to bring this restaurant classic right to your dining room table.

Why You’ll Love This Mongolian Beef Recipe

This Mongolian beef recipe is going to become your new weeknight hero, I promise! It’s designed for speed without sacrificing flavor. You’ll get incredibly tender beef every single time, coated in a rich, savory, and perfectly balanced sauce that’s utterly irresistible. It’s a satisfying meal that comes together in a flash, making it perfect for those busy evenings when you crave something special but don’t have all day.

The Irresistible Appeal of Homemade Mongolian Beef

Making Mongolian beef yourself means you get to control every delicious detail. Forget waiting for takeout; with fresh ingredients, you can customize the flavors exactly to your liking. The beef is always perfectly cooked, and the sauce hits just the right notes of sweet and savory, often surpassing what you’d get from a restaurant.

Essential Ingredients for Perfect Mongolian Beef

Making Mongolian beef starts with gathering the right ingredients, and I’ve got them all laid out for you. You’ll need 1 pound of flank steak, thinly sliced against the grain – this is crucial for tenderness. For that signature crispy coating, grab 1/4 cup of cornstarch. You’ll also need 1 tablespoon of vegetable oil for cooking. The heart of our sauce is 1/2 cup of soy sauce, 1/2 cup of water, and 1/4 cup of brown sugar for that lovely sweetness. Don’t forget 2 tablespoons of rice vinegar, 1 tablespoon of freshly grated ginger, and 2 cloves of minced garlic. A touch of heat comes from 1/2 teaspoon of red pepper flakes (totally optional!), and finally, 2 green onions, sliced, for a fresh garnish.

Mongolian Beef - detail 1

Understanding Your Mongolian Beef Ingredients

Flank steak works wonderfully here because it’s lean and gets incredibly tender when sliced correctly. Cornstarch isn’t just for coating; it also helps create that velvety sauce. Brown sugar brings a deep, rich sweetness, while rice vinegar adds a bright, tangy balance. Fresh ginger and garlic provide aromatic depth that truly elevates the dish.

Step-by-Step Guide to Crafting Amazing Mongolian Beef

Making Mongolian Beef at home is all about following a few simple steps that build incredible flavor. We’ll start with preparing the beef, move on to crafting that irresistible sauce, and then bring it all together for a truly memorable meal. Don’t worry, I’ll walk you through each part, making sure you get that perfect restaurant-quality result right in your own kitchen. Precision in timing and heat management is key here, especially when cooking the beef and simmering the sauce, so pay close attention to those details!

Preparing Your Beef for the Best Mongolian Beef

First things first, let’s get that flank steak ready! In a medium bowl, take your thinly sliced beef and toss it thoroughly with the cornstarch until every piece is evenly coated. This cornstarch coating is our secret for tender beef and a velvety sauce. Heat your vegetable oil in a large skillet or wok over medium-high heat until it’s shimmering. Add the beef in a single layer – you might need to do this in batches to avoid overcrowding, which can steam the meat instead of browning it. Cook for just 2-3 minutes per side until it’s beautifully browned and cooked through. Remove the beef and set it aside; it’s waiting for its saucy bath!

Mastering the Mongolian Beef Sauce

Now for the star of the show: the sauce! Using the same skillet (don’t clean it, those little bits of beef add flavor!), reduce the heat slightly if needed and add the soy sauce, water, brown sugar, rice vinegar, grated ginger, minced garlic, and those optional red pepper flakes. Give everything a good stir until the brown sugar has completely dissolved. Bring this mixture to a gentle simmer, allowing it to cook for about 2-3 minutes. You want the flavors to meld and the sauce to thicken ever so slightly. It should coat the back of a spoon, signaling it’s ready for the beef.

Bringing It All Together: Your Mongolian Beef

Once your sauce is perfectly simmered, it’s time for the grand finale! Carefully return the cooked beef to the skillet. Toss everything gently, making sure each tender slice of beef is beautifully coated in that rich, glossy sauce. Let it cook for just another 1-2 minutes, allowing the sauce to thicken even more and cling to the beef. Garnish generously with freshly sliced green onions for a pop of color and freshness. Serve your amazing Mongolian Beef immediately with a side of fluffy rice, and get ready to enjoy!

Mongolian Beef - detail 2

Tips for Success with Your Mongolian Beef

To truly nail your Mongolian beef, a few little tricks can make all the difference. Always slice your beef against the grain; this is crucial for tenderness and makes every bite melt in your mouth. Don’t be afraid to adjust the red pepper flakes to your liking – if you love a kick, add more, if not, skip them entirely! And while the recipe is simple, using fresh ginger and garlic really elevates the flavor profile. Serving it immediately over hot rice ensures the best texture and taste.

Achieving Tender Mongolian Beef Every Time

For beef that’s unbelievably tender, here’s a secret: after slicing, marinate your flank steak in about a tablespoon of soy sauce and a pinch of baking soda for at least 30 minutes before coating with cornstarch. This simple step works wonders!

Customizing Your Mongolian Beef Flavor

Want more heat? Add extra red pepper flakes or a dash of sriracha to the sauce. Prefer it sweeter? A touch more brown sugar will do the trick. You’re the chef here, so make it sing to your taste buds!

Frequently Asked Questions About Mongolian Beef

I get a lot of questions about making Mongolian beef, so I’ve gathered some of the most common ones here to help you out! Knowing these little details can really elevate your homemade Mongolian beef experience. From choosing the right cuts of beef to perfecting the spice level and finding the perfect accompaniment, I’ve got you covered. This section aims to clear up any confusion and help you confidently create a delicious meal that rivals any takeout.

Can I use a different cut of beef for Mongolian Beef?

Absolutely! While flank steak is traditional for Mongolian beef, you can also use skirt steak or even sirloin. Just make sure to slice it very thinly against the grain to ensure maximum tenderness, as these cuts can be a bit tougher if not prepared correctly.

How can I make my Mongolian Beef spicier or less spicy?

Adjusting the heat in your Mongolian beef is super easy! For more spice, simply increase the amount of red pepper flakes in the sauce. If you prefer less heat, you can reduce them or omit them entirely. A dash of sriracha at the end works too!

What are the best side dishes to serve with Mongolian Beef?

Mongolian beef pairs wonderfully with simple sides that let its rich flavor shine. Steamed white rice is a classic choice, perfect for soaking up all that delicious sauce. Brown rice or even some quick stir-fried noodles are also fantastic. For a touch of freshness and balance, consider serving it alongside steamed broccoli, green beans, or a simple Asian-inspired cucumber salad.

Storing and Reheating Your Mongolian Beef

If you happen to have any leftover Mongolian beef (which is rare in my house!), store it in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over medium-low heat with a tablespoon or two of water or beef broth to prevent it from drying out. You can also microwave it, but the skillet method helps maintain that lovely tender texture and glossy sauce.

Estimated Nutritional Information for Mongolian Beef

Please note that the nutritional information provided is an estimate only. Actual values can vary significantly based on specific brands of ingredients used, exact portion sizes, and any modifications made to the recipe. It is not intended as medical or dietary advice.

Enjoy Your Homemade Mongolian Beef!

There you have it, my friends! Your very own, incredibly delicious homemade Mongolian beef. I truly hope you give this recipe a try and fall in love with how easy and rewarding it is to make. Don’t be shy – whip up a batch, gather your loved ones, and savor every tender, saucy bite. I can’t wait to hear how it turns out for you, so please, leave a comment below and let me know your thoughts!