If you have ever craved that perfect balance of sweet, savory, and tender beef all in one bite, then this Easy Mongolian Beef Recipe is exactly what you need to add to your cooking repertoire. This dish is a true crowd-pleaser with delicate, crispy strips of flank steak drenched in a luscious brown sugar soy glaze, brightened by fresh garlic and green onions. It’s amazingly simple to prepare yet tastes like something you spent hours perfecting, making it a go-to favorite for weeknight dinners or casual get-togethers.
Ingredients You’ll Need
The magic of this Easy Mongolian Beef Recipe lies in the simplicity and quality of its ingredients. Each one plays an essential role: from creating that irresistible crispy texture to building layers of flavor that make your taste buds sing. Here’s what you’ll need to bring this dish to life:
- 2 pounds flank steak, thinly sliced against the grain: This cut is perfect for quick cooking and staying tender.
- ½ cup cornstarch: Coats the beef to give it that crispy exterior we all love.
- ½ cup vegetable oil: For frying the beef to golden perfection.
- 2 tablespoons vegetable oil: Used in the sauce to add richness and help meld flavors.
- 1 cup low-sodium soy sauce: Brings savory umami depth without overpowering.
- 1 cup packed brown sugar: Adds sweetness and helps thicken the sauce into a glossy glaze.
- 4 cloves garlic, minced: Infuses the sauce with fragrant pungency.
- ½ cup water: Balances the sauce and helps it reduce to the perfect consistency.
- 2 green onions, chopped: For a fresh, slightly sharp garnish that cuts through the sweetness.
- Sesame seeds: Optional, but they add nutty crunch and a lovely finishing touch.
How to Make Easy Mongolian Beef Recipe
Step 1: Prepare the Beef
Start by slicing your flank steak thinly against the grain—it’s a simple step that makes a huge difference in tenderness. Toss the beef strips into a large zip-top bag with the cornstarch, then shake well until every bite is coated lightly but thoroughly. Pop this in the fridge to keep cold and ready for frying later.
Step 2: Make the Sauce
While your beef chills, combine the vegetable oil, soy sauce, brown sugar, minced garlic, and water in a saucepan. Cook over medium heat, stirring occasionally, until the sauce thickens and reduces roughly by half. This usually takes about 15-20 minutes. You’ll know it’s ready when it’s glossy, syrupy, and incredibly fragrant—set it aside to keep warm.
Step 3: Fry the Beef
Heat the remaining vegetable oil in a large skillet or wok over medium-high heat. Add your beef strips in batches, making sure not to crowd the pan so they get nice and crispy rather than steamed. Fry each batch until beautifully browned and crispy on the outside, then transfer to a paper towel-lined plate to drain excess oil.
Step 4: Combine and Finish
Once all the beef is cooked, pour out any extra oil left in the skillet—this keeps the dish from feeling greasy. Return all the crispy beef back to the pan, pour over the luscious sauce, and toss everything together to coat evenly. Cook for an additional 2 minutes to let all those flavors marry and heat through perfectly.
Step 5: Garnish and Serve Your Easy Mongolian Beef Recipe
At this point, your kitchen is probably smelling amazing already. Sprinkle on chopped green onions and a generous handful of sesame seeds if you like. Serve the beef steaming hot over a mound of fluffy white rice or your favorite grain to soak up every last bit of that delicious sauce.
How to Serve Easy Mongolian Beef Recipe
Garnishes
Using fresh green onions offers a crisp, slightly peppery contrast to the sweetness of the sauce, while a sprinkle of toasted sesame seeds adds that irresistible nutty crunch. These simple touches elevate the dish visually and give your taste buds an extra layer of delight.
Side Dishes
This dish pairs wonderfully with steamed white or jasmine rice to absorb the flavorful sauce, but if you want to mix it up, try serving it alongside sautéed broccoli or snap peas for a fresh, vibrant crunch. A light Asian-style salad with a sesame ginger dressing also complements this meal beautifully.
Creative Ways to Present
For a fun twist, serve this Easy Mongolian Beef Recipe in lettuce wraps, allowing everyone to build their own flavorful bites. Or present it over a bed of cauliflower rice for a low-carb version that still captures all that amazing flavor. Either way, this dish is as versatile as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Mongolian Beef can be stored in an airtight container in the refrigerator for up to 3 days. The beef will retain its tender texture and flavorful sauce, making it perfect for quick lunches or dinners later in the week.
Freezing
Although freezing is possible, it’s best to freeze the beef and sauce separately if you plan to keep it longer than a few days. Place both in airtight freezer-safe containers and use within 2 months for the freshest taste. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat your Easy Mongolian Beef gently in a skillet over medium heat to preserve the crispy texture, stirring occasionally until warmed through. Avoid microwaving straight from frozen to prevent the beef from becoming tough or rubbery.
FAQs
Can I use a different cut of beef for this recipe?
Flank steak is preferred because of its balance between tenderness and flavor, but you can substitute skirt steak or sirloin. Just be sure to slice thinly against the grain to keep the meat tender.
Is this recipe spicy?
By default, this Easy Mongolian Beef Recipe is sweet and savory without heat, but you can easily add red pepper flakes or a dash of chili sauce to bring in some spice if you like.
What can I use instead of cornstarch for the coating?
If you don’t have cornstarch, arrowroot powder or potato starch can work as good alternatives to give that same crispy finish to the beef.
How do I prevent the sauce from becoming too thick or too thin?
Keep an eye on the sauce as it simmers, stirring occasionally. The goal is a syrupy consistency that coats the back of a spoon. If it thickens too much, add a splash of water; if too thin, simmer a little longer to reduce further.
Can I prepare any parts of this recipe ahead of time?
You can slice the beef and coat it with cornstarch up to a day in advance, storing it in the fridge until cooking. The sauce can also be made ahead and gently reheated when you’re ready to cook the beef.
Final Thoughts
This Easy Mongolian Beef Recipe is a shining example of how simple ingredients combined with straightforward steps can create an unforgettable dish full of flavor and texture. Whether you’re cooking for family, friends, or just yourself, it’s guaranteed to become a beloved staple. I truly hope you give it a try and find as much joy in making and eating it as I do sharing it with you today!
Print
Easy Mongolian Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
This Mongolian Beef recipe features thinly sliced flank steak coated in cornstarch, fried until crispy, and tossed in a sweet and savory soy-based sauce with garlic. Garnished with green onions and sesame seeds, it’s a flavorful, restaurant-style dish that cooks up quickly and pairs perfectly with steamed rice.
Ingredients
Beef
- 2 pounds flank steak, thinly sliced against the grain
- ½ cup cornstarch
- 2 tablespoons vegetable oil (for frying beef)
- Additional vegetable oil for frying (about ½ cup)
Sauce
- 1 cup low-sodium soy sauce
- 1 cup packed brown sugar
- 4 cloves garlic, minced
- ½ cup water
Garnish
- 2 green onions, chopped
- Sesame seeds
Instructions
- Prepare Beef: Slice the flank steak into thin strips against the grain. Place the cornstarch into a large zip-top bag, add the beef strips, and shake well to coat evenly. Refrigerate until ready to use.
- Make Sauce: In a saucepan, combine vegetable oil, low-sodium soy sauce, packed brown sugar, minced garlic, and water. Cook over medium heat, stirring occasionally, until the sauce thickens and reduces by about half, which will take approximately 15 to 20 minutes. Set the sauce aside.
- Fry Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the beef strips in batches to avoid overcrowding, cooking each batch until browned and crispy. Remove the cooked beef and drain on paper towels to remove excess oil.
- Combine and Finish: Discard any excess oil from the skillet. Return all the fried beef strips to the skillet and pour the prepared sauce over the beef. Toss well to coat everything evenly and cook for an additional 2 minutes or until heated through.
- Garnish and Serve: Garnish the Mongolian beef with chopped green onions and sesame seeds. Serve immediately over steamed rice for a complete meal.
Notes
- Be sure to slice the flank steak thinly against the grain for tender pieces.
- Do not overcrowd the pan when frying beef to ensure crispy texture.
- The sauce thickens best when cooked slowly over medium heat; avoid turning the heat too high.
- Serve with steamed rice or vegetables for a balanced meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
