I think I’m in love with this Mongolian beef.
It combines sweet and savory flavors with tender, crispy beef. Better yet, it’s quick to make and tastes even better than restaurant versions.
I know takeout is tempting, but trust me, making this dish at home is so worth it. It’s my go-to when I want to skip the delivery fees.
Plus, I can control the ingredients and make it just how I like it!
What is Mongolian Beef?
Despite its name, Mongolian Beef actually has Taiwanese roots and has become a beloved staple in Chinese-American cuisine.
It features thinly sliced beef, typically flank steak, cooked in a savory and slightly sweet sauce made from soy sauce, brown sugar, garlic, and ginger.
Often served over steamed rice or noodles, it’s known for its rich flavors and quick preparation.
Why You’ll Love This Mongolian Beef
Quick Preparation: Even though it tastes like you spent hours in the kitchen, you can have this on the table in just 20 minutes! So it’s an ideal choice for busy weeknights when you need a delicious meal in a hurry.
Versatile Dish: Add your favorite vegetables, such as broccoli or bell peppers, serve it over rice or noodles, or even make lettuce wraps.
Crowd-Pleaser: With its tender beef and rich, savory sauce, Mongolian beef is a surefire hit for family dinners.
Ingredients
- Flank Steak: A flavorful cut that’s lean and tender when sliced thinly against the grain. Feel free to use sirloin if that’s all you have.
- Cornstarch: The secret to crispy beef, cornstarch creates a light coating that helps the meat brown and caramelize. It also thickens the sauce.
- Vegetable Oil: High-heat cooking calls for vegetable oil, which allows the beef to sear and develop a delicious crust.
- Ginger and Garlic: This aromatic duo infuses the dish with authentic Asian flavors and a hint of spice.
- Low-Sodium Soy Sauce: The backbone of the savory sauce, it adds depth and umami without overwhelming saltiness.
- Brown Sugar: A touch of sweetness balances dish and gives the sauce its signature sticky texture.
- Red Pepper Flakes (Optional): For those who like a kick.
- Green Onions: Fresh green onions bring a pop of color and a mild, oniony crunch to the finished dish.
- Sesame Seeds: A garnish of nutty sesame seeds lends an extra layer of flavor and texture to this classic stir-fry.
How to Make Mongolian Beef
Craving a delicious Asian-inspired dinner tonight? Look no further than this mouthwatering Mongolian beef!
Tender strips of flank steak are coated in a rich, salty-sweet sauce that will have your taste buds dancing.
And luckily, it’s a breeze to recreate.
1. SLICE: Cut the steak against the grain into 1/4-inch pieces. Toss with cornstarch and set aside.
2. WHISK: Mix the soy sauce, water, brown sugar, and red pepper flakes. Set aside.
3. SEAR: Cook the beef in a single layer for about 1 minute per side until browned. Work in batches if needed. Remove to a plate.
4. COOK: In the same skillet, cook the ginger and garlic until fragrant, then add the sauce and simmer until it starts to thicken.
5. COMBINE: Return the beef to the skillet and add the green onions. Toss and cook for an additional 1-2 minutes.
6. SERVE: Serve hot over steamed rice. Garnish with sesame seeds, if desired. Enjoy!
Tips For the Best Mongolian Beef (Just Like P.F. Chang’s!)
If you haven’t tried making Mongolian beef at home yet, you’re seriously missing out.
The steak is tender, and the sticky, garlicky sauce is absolutely irresistible.
Check out these tips, then get frying.
- Steak choice. Flank steak, sirloin, New York strip steak or beef tenderloin all work well. Slice thinly against the grain for the most tender result.
- Freeze first. Place the steak in the freezer for 15-30 minutes before slicing. This firms up the meat, making it much easier to slice into thin, even strips.
- Marinate. Marinate the beef in the following for 30-60 minutes: 2 tsp each oil, cooking sherry, and soy sauce, 1 tbsp cornstarch, 1/4 tsp baking soda. Drain, let the excess drip off, then coat in the cornstarch as instructed.
- Cornstarch coating. Toss the sliced beef in cornstarch very well before cooking. This helps tenderize the meat and thickens the sauce.
- Batch cooking. Cook the beef in small batches to avoid overcrowding the pan.
- Sauce balance. The sauce should have a balance of sweet and savory flavors from the brown sugar and soy sauce. Adjust the amounts to taste.
- Veggie additions. Add thinly sliced carrots or bell peppers, chopped broccoli florets, sliced mushrooms, or a handful of baby spinach leaves.
- Go vegan. Swap the beef for firm tofu slices. Just don’t forget to press out the excess moisture.
- Serving ideas. Serve Mongolian beef over steamed rice, cauliflower rice, or fried rice. It also pairs well with simple veggies like bok choy or broccoli.
How to Store
This dish is a total crowd-pleaser and a regular in my dinner rotation.
While it doesn’t freeze well, it’s so easy to make, you can whip it up last minute any night of the week.
And though the texture won’t be quite as crisp, you can store leftovers in the fridge.
To Store: Place cooled Mongolian beef in an airtight container and refrigerate for 3-4 days. Separate the beef from any rice or noodles to prevent fogginess.
To Reheat: Warm Mongolian beef in a skillet over medium heat for 3-5 minutes, stirring occasionally. Alternatively, microwave in 30-second intervals, stirring between each, until heated through.
Note: I don’t recommend freezing leftovers as the meat will lose a lot of its moisture and crunchy exterior after thawing.
More Steak Dinners Your Family Will Love
Asian Steak Bites
Steak and Potato Foil Packets
Easy Steak Tacos
Garlic Butter Steak Bites
Mongolian Beef
4
servings10
minutes10
minutes494
kcalMongolian beef combines sweet and savory flavors with tender, crispy beef. It’s quick to make and tastes even better than restaurant versions.
Ingredients
1 1/2 pounds flank steak
1/4 cup cornstarch
1/2 cup low-sodium soy sauce
1/2 cup water
1/2 cup brown sugar, packed
1/4 teaspoon red pepper flakes, optional
3 tablespoons vegetable oil, divided
1 tablespoon minced fresh ginger
4 cloves garlic, minced
4 green onions, cut into 2-inch pieces
1 tablespoon sesame seeds, optional, for garnish
Instructions
- Slice the steak against the grain into 1/4-inch pieces. Place in a large bowl and toss with cornstarch until evenly coated. Set aside.
- In a small bowl, whisk the soy sauce, water, brown sugar, and red pepper flakes (if using). Set aside.
- Heat 2 tablespoons of oil in a large skillet or wok over high heat. Add the beef in a single layer and cook for about 1 minute per side until browned. If needed, work in batches to avoid overcrowding. Remove the beef to a plate.
- In the same skillet, cook the ginger and garlic with the remaining oil until fragrant. Add the soy sauce mixture, stir, and simmer for 2-3 minutes until it starts to thicken.
- Return the beef to the skillet and add the green onions. Toss everything together and cook for an additional 1-2 minutes until the meat is heated through and the sauce coats everything nicely.
- Serve hot over steamed rice. If desired, sprinkle sesame seeds over the dish as a garnish. Enjoy!
Notes
- For extra tender beef, freeze it for 15-30 minutes before slicing. This makes it easier to cut thin, even slices.
- Marinate the beef in the following for 30-60 minutes: 2 tsp oil, 2 tsp cooking sherry, 2 tsp soy sauce, 1 tbsp cornstarch, 1/4 tsp baking soda.
- For some heat, add extra red pepper flakes or a splash of sriracha to the sauce.
