Few dishes capture the magic of Asian cuisine quite like Mongolian Beef. With its tender strips of beef coated in a glossy, savory-sweet sauce, this dish offers a perfect balance of flavor, texture, and aroma. Whether you’re recreating a favorite takeout meal or cooking for a special dinner at home, Mongolian Beef impresses every time.
What makes it so irresistible is the combination of tender, slightly crispy beef with a sauce that’s rich in soy, brown sugar, and garlic flavors. Serve it over steaming rice or alongside stir-fried vegetables, and you have a restaurant-quality meal right in your own kitchen. In this guide, we’ll walk you through every step — from selecting the right cut of beef to tips for the perfect sauce — so you can master this classic dish.
Ingredients
For 4 servings, you’ll need:
Beef:
- 1 lb (450 g) flank steak, thinly sliced against the grain
- ¼ cup (30 g) cornstarch
- 2–3 tbsp vegetable oil, for frying
Sauce:
- ½ cup (120 ml) low-sodium soy sauce
- ½ cup (100 g) brown sugar
- ½ cup (120 ml) water
- 1–2 tsp ginger, finely grated
- 3 cloves garlic, minced
- ¼ tsp crushed red pepper flakes (optional, for heat)
Vegetables & Garnish:
- 4–5 green onions, sliced into 2-inch pieces
- 1 tsp sesame oil (optional, for finishing)
- Sesame seeds, for garnish
Instructions
Step 1 – Prepare the Beef
Start by slicing your flank steak thinly against the grain. This ensures the beef stays tender when cooked. Pat the slices dry with paper towels to remove excess moisture, then toss them in cornstarch until lightly coated. This creates a thin crust during cooking, giving the beef a slight crispiness while keeping it tender inside.
Step 2 – Make the Sauce
In a medium bowl, combine soy sauce, brown sugar, water, garlic, ginger, and crushed red pepper flakes. Stir until the sugar dissolves. Set aside while you cook the beef — this pre-made sauce ensures every piece of beef gets coated with the perfect balance of sweet and savory flavor.
Step 3 – Cook the Beef
Heat 2–3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot but not smoking, add half of the beef slices in a single layer. Cook for 2–3 minutes on each side until browned and slightly crispy. Remove the beef and repeat with the remaining slices. Be careful not to overcrowd the pan, or the beef will steam instead of crisping.
Step 4 – Combine Beef and Sauce
Reduce the heat to medium. Pour the sauce mixture into the skillet and bring it to a gentle boil. Let it simmer for 2–3 minutes until slightly thickened. Then, return the cooked beef to the pan and toss until each piece is evenly coated in the sauce.
Step 5 – Add Green Onions
Add the sliced green onions and cook for an additional 1–2 minutes, just until they soften slightly but still retain a bright green color. Finish with a drizzle of sesame oil if desired and a sprinkle of sesame seeds.
Step 6 – Serve
Serve the Mongolian Beef immediately over steamed white rice or fried rice for a complete meal. The dish is best enjoyed fresh, while the beef is still tender and the sauce is perfectly glossy.
Conservation and Storage
Mongolian Beef is best eaten fresh, but you can store leftovers safely:
- Refrigerator: Place cooled beef in an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over medium heat to prevent the beef from becoming tough.
- Freezer: While not ideal, you can freeze Mongolian Beef for up to 2 months. Separate the beef from rice if storing together. Thaw in the refrigerator overnight and reheat on the stovetop for best results.
Tip: Avoid microwaving for long periods, as this can dry out the beef and make the sauce separate.
Variations
Mongolian Beef is incredibly versatile, and small tweaks can change its flavor profile:
- Spicy Mongolian Beef: Add 1–2 teaspoons of Sriracha or chili paste to the sauce for extra heat.
- Vegetable Boost: Include bell peppers, broccoli, or snap peas for a colorful stir-fry variation.
- Gluten-Free Version: Substitute tamari or coconut aminos for soy sauce.
- Honey or Maple Twist: Replace part of the brown sugar with honey or maple syrup for a slightly different sweetness.
- Crispy Beef: Double-dredge the beef in cornstarch and lightly fry for an extra-crunchy texture.
Serving Suggestions
- With Rice: Serve over fluffy white or jasmine rice to soak up the sauce.
- With Noodles: Toss cooked lo mein or rice noodles with the beef for a comforting noodle dish.
- Family-Style Stir-Fry: Serve in a large bowl with steamed vegetables for a balanced meal.
- Garnish Options: Fresh cilantro, sliced red chili, or extra green onions add visual appeal and flavor.
Pro Tip: Always serve immediately after cooking to enjoy the perfect texture. The cornstarch in the beef can thicken the sauce further as it sits, which may change the dish’s consistency.
Tips for Perfect Mongolian Beef
- Slice Beef Thinly: Against the grain to ensure tenderness.
- Pat Dry: Removing moisture allows the beef to sear and develop a crisp coating.
- Pre-Make Sauce: This ensures that the flavors blend quickly and evenly.
- High Heat Cooking: Helps achieve that signature slightly crispy exterior while keeping the inside tender.
- Don’t Overcrowd: Cooking in batches prevents steaming and ensures even browning.
Conclusion
Mongolian Beef is a standout dish that combines rich, savory-sweet flavors with tender, succulent beef. Its simple ingredients and straightforward cooking process make it accessible for home cooks, yet its complex taste makes it feel like a restaurant-quality meal.
Whether served over rice, tossed with noodles, or enhanced with colorful vegetables, Mongolian Beef proves its versatility and wide appeal. With tips for perfecting the beef and sauce, variations for every taste, and guidance on storage, this dish can be enjoyed fresh, reheated, or adapted to suit your culinary preferences.
Mastering Mongolian Beef at home means you can enjoy a comforting, flavorful meal any day of the week — with the bonus of controlling ingredients, spice levels, and portion sizes. Once you try this recipe, you’ll see why it remains a favorite in households worldwide, delighting both family and friends with its bold flavors and tender texture.
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Mongolian Beef: Sweet, Savory, and Perfectly Tender
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Few dishes capture the magic of Asian cuisine quite like Mongolian Beef. Tender strips of beef are coated in a glossy, savory-sweet sauce that balances flavor, texture, and aroma perfectly. Serve it over rice or with stir-fried vegetables for a restaurant-quality meal at home.
Ingredients
For 4 servings:
Beef:
1 lb (450 g) flank steak, thinly sliced against the grain
¼ cup (30 g) cornstarch
2–3 tbsp vegetable oil, for frying
Sauce:
½ cup (120 ml) low-sodium soy sauce
½ cup (100 g) brown sugar
½ cup (120 ml) water
1–2 tsp grated ginger
3 cloves garlic, minced
¼ tsp crushed red pepper flakes (optional)
Vegetables & Garnish:
4–5 green onions, cut into 2-inch pieces
1 tsp sesame oil (optional)
Sesame seeds, for garnish
Instructions
Step 1 – Prepare the Beef
Slice flank steak thinly against the grain. Pat dry with paper towels, then toss in cornstarch until lightly coated. This ensures a tender interior and slightly crispy exterior.
Step 2 – Make the Sauce
In a medium bowl, mix soy sauce, brown sugar, water, garlic, ginger, and red pepper flakes. Stir until sugar dissolves and set aside.
Step 3 – Cook the Beef
Heat oil in a large skillet or wok over medium-high heat. Add half of the beef in a single layer and cook 2–3 minutes per side until browned and slightly crispy. Remove and repeat with remaining beef. Avoid overcrowding the pan.
Step 4 – Combine Beef and Sauce
Reduce heat to medium. Pour the sauce into the skillet, simmer 2–3 minutes until slightly thickened. Return beef and toss to coat evenly.
Step 5 – Add Green Onions
Add sliced green onions and cook 1–2 minutes until slightly softened. Drizzle with sesame oil and sprinkle with sesame seeds.
Step 6 – Serve
Serve immediately over steamed rice or fried rice while the beef is tender and sauce glossy.
Notes
Conservation & Storage:
Refrigerator: Store cooled beef in an airtight container for up to 3 days. Reheat gently in a skillet.
Freezer: Freeze up to 2 months. Separate from rice if stored together. Thaw overnight in the fridge and reheat on stovetop.
Avoid long microwaving to prevent dry beef and separated sauce.
Tips for Perfect Mongolian Beef:
Slice beef thinly against the grain for tenderness.
Pat dry before coating to get a crisp exterior.
Pre-make sauce to ensure even flavor.
Cook on high heat for slightly crispy edges.
Cook in batches to prevent steaming and uneven browning.
Variations
Spicy: Add 1–2 tsp Sriracha or chili paste.
Vegetable Boost: Include bell peppers, broccoli, or snap peas.
Gluten-Free: Substitute tamari or coconut aminos for soy sauce.
Honey/Maple Twist: Replace part of the brown sugar with honey or maple syrup.
Extra Crispy Beef: Double-dredge in cornstarch before frying.
Serving Suggestions
Serve over jasmine or white rice.
Toss with cooked lo mein or rice noodles.
Family-style stir-fry with steamed vegetables.
Garnish with cilantro, red chili slices, or extra green onions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish / Stir-Fry
- Method: Sautéing / Stir-Fry
- Cuisine: Asian / Chinese
Nutrition
- Serving Size: 1 portion
- Calories: 430 kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg
Keywords: Mongolian Beef, Easy Mongolian Beef, Sweet and Savory Beef
