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

Scale

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