Mongolian Beef Recipe

If there’s one dish that never fails to dazzle at dinnertime, it’s Mongolian Beef. Imagine melt-in-your-mouth strips of beef, seared to perfection and cloaked in a glossy, sweet-savory sauce, each tender bite laced with a hint of heat and aromatic ginger. This quick and easy recipe rivals your favorite takeout, but with all the joy (and none of the mystery!) of making it right at home. Whether you’re hosting friends or indulging in a cozy meal with family, Mongolian Beef checks every box for flavor, speed, and sheer dinnertime excitement.

Ingredients You’ll Need

With just a handful of simple ingredients, you’ll create Mongolian Beef that bursts with harmony—think tender meat, a signature sauce, and pops of fresh color. Each element has a role to play, from building rich umami notes to adding that final irresistible flair.

• Ginger paste: Gives the sauce its warm, zesty kick and a fragrance that won’t be ignored.
• Garlic (minced): Provides bold, aromatic undertones that form the backbone of the sauce.
• Red pepper flakes: Just a pinch for balance, offering a gentle nudge of heat without overwhelming the dish.
• Light brown sugar: Brings sweetness and helps achieve that signature glossy caramelization in the sauce.
• Soy sauce (low sodium): Adds salty depth and classic umami flavor, while letting you control the saltiness.
• Water: Loosens the sauce so it coats every strand of beef perfectly.
• Flank steak or skirt steak: These cuts stay beautifully tender after quick cooking, just remember to slice thinly across the grain.
• Corn starch: Gives the beef that irresistible crisp finish while thickening the sauce to a silky texture.
• Extra virgin olive oil: Provides the sizzle for searing the beef and carrying those flavors throughout the stir-fry.
• Green onions (green parts only): A sprinkle on top for a fresh, mild onion bite and a pop of color.
• Sesame seeds: A subtle nutty crunch that makes the finished dish shine.
• Cooked rice (for serving): Fluffy rice soaks up every drop of that luscious Mongolian Beef sauce.

How to Make Mongolian Beef

Step 1: Whisk Together the Sauce

Start by mixing all your sauce ingredients—ginger paste, minced garlic, red pepper flakes, brown sugar, soy sauce, and water—in a small bowl. Whisk until everything is smooth and that brown sugar has dissolved. This is the flavor powerhouse for your Mongolian Beef, and doing this up front means you’re ready for lightning-fast cooking later.

Step 2: Slice and Coat the Beef

Using a sharp knife, slice your flank steak or skirt steak into thin strips, aiming for about a quarter-inch or thinner. Always cut against the grain; this keeps each bite ultra-tender. Pop the beef and cornstarch into a large zip-top bag, shake until every strand is lightly coated, and then let it sit while you prep the pan. This coating is essential for that crispy finish and helps the sauce cling lovingly to the meat.

Step 3: Sear the Beef

Heat the extra virgin olive oil in a large skillet or wok over high heat. When the oil’s shimmering and hot, arrange half the beef in a single layer. Sear for 45 seconds, then quickly flip and give the other side another 45 seconds. Don’t worry about cooking the beef through just yet; you want that golden, slightly crispy exterior. Transfer to a plate and repeat with the rest of the beef.

Step 4: Finish with the Sauce

Lower the heat to medium-high and return the skillet to the stove. Pour in the sauce mixture and whisk constantly as it comes to a boil—this will start to thicken beautifully. Reduce to medium heat, return the cooked beef to the skillet, and toss everything together. Let it simmer for a couple of minutes until the beef is fully done and the Mongolian Beef sauce is thick, glossy, and utterly tantalizing.

Step 5: Garnish and Serve

Sprinkle the finished Mongolian Beef with plenty of green onions and a scattering of sesame seeds. One last toss, and it’s ready for you to serve over fluffy hot rice. The fragrance as you plate this up will have everyone floating toward the kitchen!

How to Serve Mongolian Beef

Garnishes

Garnishing Mongolian Beef is the fun part—add sliced green onions for a fresh crunch and a burst of color. A sprinkle of sesame seeds brings a light nutty flavor and classic “takeout” touch that elevates the meal’s look and taste.

Side Dishes

The obvious classic pairing is warm steamed rice; it absorbs every bit of the sweet, savory sauce. For a feast, add steamed broccoli, crunchy snap peas, or a light cucumber salad to contrast the Mongolian Beef’s rich flavors with some freshness on the plate.

Creative Ways to Present

Craving something new? Try serving Mongolian Beef in lettuce wraps for a fun hands-on dinner or tuck it into warm bao buns for an Asian-inspired slider. For appetizers, pile bite-sized portions onto crispy wonton chips or nestle into endive leaves with extra sesame seeds for a fresh twist.

Make Ahead and Storage

Storing Leftovers

Once you’ve enjoyed your Mongolian Beef, any leftovers will keep beautifully in an airtight container in the refrigerator for up to three days. The flavor holds up—and some say it’s even better the next day as everything melds!

Freezing

For longer storage, freeze the cooked beef without the sauce in a freezer-safe container or bag for up to two months. When you’re ready to enjoy it again, thaw overnight in the fridge and whip up a fresh batch of sauce for the best taste and texture.

Reheating

To reheat, warm the beef in a skillet over medium heat, tossing and adding a splash of water or broth to revive the sauce’s silkiness. You can also microwave in short bursts, making sure you cover the dish to keep everything moist and delicious.

FAQs

What’s the best cut of beef for Mongolian Beef?

Flank steak or skirt steak are your top choices—they’re both tender and soak up the sauce perfectly. Just remember: thin slicing against the grain makes all the difference!

Can I make Mongolian Beef gluten-free?

Absolutely! Swap regular soy sauce for a gluten-free alternative like tamari or coconut aminos, and you’ve got a gluten-free version everyone can enjoy.

Is Mongolian Beef really spicy?

Not overly. The pinch of red pepper flakes adds just a mild warmth, but you can skip it for a super mild version or add more for serious heat lovers.

Can I prep Mongolian Beef ahead of time?

Definitely. Slice and coat your beef in cornstarch up to a day ahead, or mix the sauce beforehand and store both in the fridge. When you’re ready, finish up in under 10 minutes for lightning-fast dinner.

What are the best vegetables to add to Mongolian Beef?

While traditional Mongolian Beef is all about the beef and sauce, feel free to toss in bell peppers, snow peas, or steamed broccoli for a pop of color and extra nutrition.

Final Thoughts

There’s something magical about gathering around the table to dig into this Mongolian Beef—each bite tastes like your favorite takeout, but made with simple ingredients and lots of love. Don’t wait for a special occasion; try it tonight and fall in love with how quick and flavorful dinner can be!

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