Mongolian Beef

Why You’ll Love This Recipe

Mongolian Beef is a popular Chinese-American dish known for its tender strips of beef coated in a savory, slightly sweet, and garlicky soy-based sauce. It’s quick to make, full of flavor, and pairs perfectly with steamed rice or noodles. Ideal for weeknight dinners or when you’re craving takeout at home, this dish is satisfying and delicious.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flank steakcornstarchvegetable oilsesame oilfresh garlicfresh gingersoy saucesoy sauce (low sodium preferred)brown sugarscallions (green onions)red pepper flakes (optional for heat)water

directions

Slice the flank steak thinly against the grain and toss with cornstarch until evenly coated.

In a large skillet or wok, heat vegetable oil over medium-high heat.

Add the coated beef and cook in batches, searing each side until browned and crispy. Remove and set aside.

In the same skillet, add a little more oil and sauté garlic and ginger until fragrant.

Pour in the soy sauce, water, and brown sugar. Stir to combine and bring to a simmer.

Return the beef to the skillet and toss to coat in the sauce. Cook until the sauce thickens and coats the meat.

Add chopped scallions and stir briefly to combine.

Serve hot over steamed rice or noodles.

Servings and timing

This recipe serves 4.Preparation time: 15 minutesCooking time: 15 minutesTotal time: 30 minutes

Variations

Add broccoli, bell peppers, or snap peas for a vegetable boost.

Use chicken or tofu as an alternative to beef.

Spice it up with extra red pepper flakes or a splash of sriracha.

Replace brown sugar with honey or maple syrup for a different sweetness.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in a skillet over medium heat or microwave until hot.For freezing, cool completely and store in freezer-safe containers for up to 2 months.

FAQs

What cut of beef is best?

Flank steak or sirloin work best for tenderness and quick cooking.

Can I make it gluten-free?

Yes, use tamari or a gluten-free soy sauce alternative.

Is Mongolian Beef spicy?

It’s generally mild, but you can add red pepper flakes for heat.

Can I prep this ahead?

Yes, slice and coat the beef in advance and store it in the fridge.

What goes well with Mongolian Beef?

Steamed rice, fried rice, lo mein, or stir-fried vegetables pair well.

Do I need a wok?

A large skillet works just as well for this recipe.

How do I keep the beef tender?

Slice thinly against the grain and avoid overcooking.

Is this dish sweet?

It has a mild sweetness from brown sugar balanced with savory soy sauce.

Can I reduce the sugar?

Yes, reduce the amount or use a sugar substitute to suit your taste.

What oil is best for frying the beef?

Vegetable or canola oil with a high smoke point is ideal.

Conclusion

Mongolian Beef is a flavorful and easy-to-make dish that brings restaurant-quality taste to your home kitchen. With its tender beef and rich, garlicky sauce, it’s a satisfying favorite that comes together quickly. Try it once, and you’ll want to make it a regular in your meal rotation.

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