If you’re craving an irresistibly savory and slightly sweet dinner that whips up in no time, this Mongolian Beef Recipe is going to become your new go-to. It features tender, thinly sliced flank steak coated in a crisp cornstarch crust, bathed in a luscious sauce with notes of ginger, garlic, and soy, perfectly balanced by a touch of brown sugar and a hint of heat from Sriracha. Paired with vibrant, crisp vegetables, this dish is just bursting with flavor and texture, making it a guaranteed crowd-pleaser any night of the week.
Ingredients You’ll Need
Gathering simple pantry staples and fresh produce is the secret to making this Mongolian Beef Recipe shine. Each ingredient plays a key role in creating that signature mix of crunch, zest, and melt-in-your-mouth tenderness.
- 1 carrot, peeled and julienned: Adds a fresh sweetness and a bit of crunch to balance the rich beef.
- 1 red bell pepper, sliced into strips: Brightens the dish with color and a juicy snap.
- 1 tablespoon unsalted butter: Infuses richness and helps the vegetables glide in the pan.
- 2 tablespoons neutral oil, divided: Provides a high-heat cooking medium perfect for searing beef and stir-frying.
- 1 pound flank steak, thinly sliced against the grain: Ensures tender, flavorful beef that cooks quickly.
- 1/4 cup cornstarch: Creates a crispy coating on the beef and thickens the sauce beautifully.
- 1/3 cup green onions, thickly sliced (from 4 stems): Adds a fresh, sharp bite that lifts the entire dish.
- 1 teaspoon sesame seeds, optional garnish: Adds subtle nuttiness and visual appeal.
- 1 teaspoon fresh ginger, peeled and grated: Brings a zesty warmth that’s essential to the flavor profile.
- 4 garlic cloves, peeled and grated: Packs a punch of savory depth.
- 1/3 cup brown sugar, packed: Balances the savory with a subtle molasses sweetness.
- 1/3 cup water: Helps meld all sauce ingredients into a glossy glaze.
- 1/3 cup low-sodium soy sauce: Provides the salty, umami backbone to the dish.
- 1 teaspoon Sriracha, or to taste: Adds the perfect kick of heat – adjust to your liking!
How to Make Mongolian Beef Recipe
Step 1: Coat the Beef
Start by tossing those thin flank steak slices with cornstarch in a bowl until every piece is fully coated. This step is crucial because it creates that irresistibly crispy outer layer once cooked. It’s quick and sets the foundation for texture that makes this dish truly special.
Step 2: Prepare the Sauce
Next, whisk together the brown sugar, water, soy sauce, grated ginger, garlic, and Sriracha in a separate bowl. This simple but flavor-packed sauce is what gives the Mongolian Beef Recipe its signature combination of sweet, savory, and spicy notes. Setting it aside now lets the flavors meld while you cook the other components.
Step 3: Cook the Vegetables
Heat a combination of oil and butter in a large skillet or wok over medium-high heat. Stir-fry the carrots and red bell peppers just until crisp-tender. Their freshness and crunch offer a beautiful contrast to the rich beef later on. Once done, set them aside so the pan is ready for searing the steak.
Step 4: Sear the Beef
Turn the heat up to high and add a bit more oil. Place the coated beef slices in the hot skillet and sear them for about 2 minutes per side to lock in juiciness and get that golden, crispy crust. Don’t overcrowd the pan here—cook in batches if needed—to keep the sear perfect on every piece.
Step 5: Combine and Simmer
Return the vegetables and sliced green onions to the skillet with the seared beef. Pour the prepared sauce over everything and stir to combine. Lower the heat to medium-low, then let the dish simmer for about 3 minutes until the sauce thickens into a glossy coating that clings to each ingredient beautifully.
Step 6: Garnish and Serve
Finish your Mongolian Beef Recipe by sprinkling sesame seeds over the top for an optional nutty crunch and gorgeous presentation. Serve immediately while it’s hot, with all those vibrant flavors and textures sizzling on your plate.
How to Serve Mongolian Beef Recipe
Garnishes
While sesame seeds add a lovely nutty crunch, don’t be shy about throwing on extra green onions or even a sprinkle of toasted sesame oil for a fragrance boost. Fresh chili slices can also add heat if you love spice, making every bite an exciting flavor adventure.
Side Dishes
This Mongolian Beef Recipe pairs wonderfully with fluffy steamed rice or fried rice to soak up the luscious sauce. For some veggies, simple steamed broccoli or snap peas complement the dish without overpowering it, keeping your meal balanced and vibrant.
Creative Ways to Present
Want to impress your friends? Serve the beef over a bed of crispy noodles or even cauliflower rice for a low-carb twist. You can also roll the beef and veggies into lettuce cups for a fun, fresh way to enjoy this flavorful dish at gatherings or family dinners.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, transfer any leftover Mongolian Beef Recipe to an airtight container. It will stay fresh in the refrigerator for up to 3 days, making it an excellent choice for easy, flavorful lunches or quick dinners throughout the week.
Freezing
If you want to keep this delight longer, you can freeze the cooked beef and veggies in a freezer-safe container or bag. Make sure to leave some space for expansion, and freeze for up to 2 months. For best texture, avoid freezing the sauce separately.
Reheating
To reheat, thaw overnight in the fridge if frozen. Warm gently in a skillet over medium heat, stirring occasionally, until hot and bubbling. Avoid microwaving directly from frozen to preserve the crisp coating on the beef and vibrant texture of the veggies.
FAQs
Can I use other cuts of beef for this Mongolian Beef Recipe?
Absolutely! While flank steak is preferred for its tenderness and flavor, you can substitute with skirt steak, sirloin, or even ribeye if you slice it thinly against the grain to maintain tenderness. Just adjust cooking times as needed.
Is this recipe very spicy?
The heat level in this Mongolian Beef Recipe is mild to moderate depending on how much Sriracha you add. It’s easy to control—start with less and add more if you like things spicy. The dish balances sweet and spicy beautifully.
Can I make this recipe gluten-free?
Yes! Simply swap the low-sodium soy sauce with tamari or a gluten-free soy alternative. Make sure your cornstarch and other ingredients are also gluten-free to keep this dish safe for gluten-sensitive diets.
How do I slice the beef thinly if it’s too hard?
For ultimate ease, slightly freeze the beef for about 30 minutes before slicing. This firms it up and makes thin, uniform slices much easier. Always slice against the grain to ensure tenderness.
Can I add more vegetables to this dish?
Definitely! Feel free to customize by adding broccoli florets, snap peas, mushrooms, or even baby corn. Just adjust the cooking times for each to ensure everything stays crisp-tender and delicious.
Final Thoughts
There’s something so comforting and satisfying about a perfect Mongolian Beef Recipe—rich, flavorful sauce, tender beef with a golden crust, and fresh, crisp veggies all harmonizing on your plate. Whether you’re cooking for family or impressing friends, this recipe is a wonderful way to bring a beloved takeout classic to your kitchen with confidence and ease. Give it a try, and watch it become a fast favorite!
Print
Mongolian Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese-American
Description
This Mongolian Beef recipe features tender thinly sliced flank steak coated in cornstarch, stir-fried to achieve a crispy exterior, and tossed with fresh vegetables in a flavorful sweet and savory sauce made from soy sauce, brown sugar, garlic, and ginger. The dish is quick to prepare with a perfect balance of spicy, sweet, and savory notes, making it a favorite for weeknight dinners or casual gatherings.
Ingredients
Beef and Coating
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
Vegetables
- 1 carrot, peeled and julienned
- 1 red bell pepper, sliced into strips
- 1/3 cup green onions, thickly sliced (from 4 stems)
Sauce
- 1/3 cup brown sugar, packed
- 1/3 cup water
- 1/3 cup low-sodium soy sauce
- 1 teaspoon fresh ginger, peeled and grated
- 4 garlic cloves, peeled and grated
- 1 teaspoon Sriracha, or to taste
Cooking Fats and Garnishes
- 1 tablespoon unsalted butter
- 2 tablespoons neutral oil, divided
- 1 teaspoon sesame seeds, optional garnish
Instructions
- Coat the Beef: Place the thinly sliced flank steak in a bowl and add the cornstarch. Stir thoroughly to ensure each slice is completely coated, which will help create a crispy exterior when cooked.
- Prepare the Sauce: In a separate bowl, combine the brown sugar, water, low-sodium soy sauce, grated fresh ginger, grated garlic, and Sriracha. Mix well to dissolve the sugar and blend the flavors. Set this sauce aside for later use.
- Cook the Vegetables: Heat 1 tablespoon of neutral oil and 1 tablespoon of unsalted butter in a large skillet or wok over medium-high heat. When the skillet is hot, add the julienned carrot and sliced red bell pepper. Stir-fry frequently until the vegetables become crisp-tender according to your preference, then remove them from the skillet and set aside on a separate plate.
- Sear the Beef: Increase the heat to high and add the remaining 1 tablespoon of neutral oil to the skillet. Once hot, add the coated beef slices in a single layer without overcrowding the pan. Sear the beef for about 2 minutes per side until a crispy coating forms. Cook the beef in batches if necessary, adding more oil if the pan becomes dry.
- Combine and Simmer: Return the cooked vegetables to the skillet along with the thickly sliced green onions. Pour the prepared sauce over the ingredients and stir well to combine everything. Reduce the heat to medium-low and let the sauce simmer for approximately 3 minutes until it thickens and coats the beef and vegetables.
- Garnish and Serve: Optionally sprinkle the dish with sesame seeds for added flavor and texture. Serve the Mongolian Beef hot over rice or noodles for a complete meal.
Notes
- Slice the flank steak thinly against the grain for a more tender bite.
- Do not overcrowd the pan when searing the beef to ensure even crisping.
- You can adjust the heat level by varying the amount of Sriracha or substituting it with another chili sauce.
- For a gluten-free version, use tamari or a gluten-free soy sauce alternative.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet.
