If you have a craving for something sweet, savory, and downright addictive, this Mongolian Beef Recipe is exactly what you need on your dinner table. Packed with tender, crispy slices of flank steak coated in a sticky, flavorful sauce that strikes the perfect balance between sweet and spicy, it’s a dish that’s as satisfying as it is simple. With just a handful of fresh vegetables to add color and crunch, this recipe transforms a quick weeknight dinner into a restaurant-quality experience you’ll want to make again and again.
Ingredients You’ll Need
The beauty of this Mongolian Beef Recipe lies in its straightforward, accessible ingredients that come together to create layers of flavor and texture. Each element plays a distinct part—whether it’s the cornstarch that gives the beef its irresistible crispy coating or the brown sugar and soy sauce combo that creates that signature glossy sauce.
- 1 carrot, peeled and julienned: Adds a subtle sweetness and vibrant color to brighten the dish.
- 1 red bell pepper, sliced into strips: Provides a fresh crunch and a pop of red for visual appeal.
- 1 tablespoon unsalted butter: Offers richness that enhances the stir-fried vegetables and sauce.
- 2 tablespoons neutral oil, divided: Essential for high-heat cooking without overpowering flavors.
- 1 pound flank steak, thinly sliced against the grain: Tender and flavorful, it’s the star protein of the dish.
- 1/4 cup cornstarch: Creates the crispy coating that makes each bite delightfully crunchy.
- 1/3 cup green onions, thickly sliced (from 4 stems): Imparts fresh, mild onion flavor and vibrant green color.
- 1 teaspoon sesame seeds, optional garnish: Adds a subtle nutty crunch and a beautiful finishing touch.
- 1 teaspoon fresh ginger, peeled and grated: Brings warmth and a hint of zing that enlivens the sauce.
- 4 garlic cloves, peeled and grated: Infuses the dish with a deep, aromatic punch.
- 1/3 cup brown sugar, packed: Balances soy sauce’s saltiness with caramel sweetness.
- 1/3 cup water: Helps to create a luscious sauce consistency.
- 1/3 cup low-sodium soy sauce: Provides that savory, umami backbone essential to Mongolian flavors.
- 1 teaspoon Sriracha, or to taste: Adds a gentle heat to keep your taste buds tingling.
How to Make Mongolian Beef Recipe
Step 1: Prepare the Beef
Start by thinly slicing your flank steak against the grain—this is key for tenderness. Toss these slices in cornstarch until they are well coated. This step may seem simple, but it’s what ensures your beef will get that crispy exterior once cooked. The cornstarch seals in juices and forms a blissful crust when seared.
Step 2: Make the Sauce
In a small bowl, whisk together the brown sugar, low-sodium soy sauce, water, grated ginger, grated garlic, and Sriracha. This combination is the heart of your Mongolian Beef Recipe, defining the perfect marriage of sweet, salty, and spicy flavors. Setting this aside gives those flavors time to meld and deepens the complexity of your sauce.
Step 3: Stir-fry Vegetables
Heat 1 tablespoon of oil along with the butter in a large skillet or wok over medium-high heat. Toss in the julienned carrots and sliced red bell peppers and stir-fry just until they’re crisp-tender. This quick cooking preserves their vibrant colors and satisfying crunch that will contrast beautifully with the tender beef. Set the vegetables aside on a plate for now.
Step 4: Sear the Beef
Turn the heat up to high and add the remaining tablespoon of oil to the skillet. Once hot, add the cornstarch-coated beef in a single layer—cook in batches if necessary to avoid overcrowding. Sear each side for about 2 minutes so a crispy coating forms while keeping the inside juicy. This is where your Mongolian Beef Recipe gets that wonderful texture that makes it irresistibly good.
Step 5: Combine and Simmer
Return the cooked vegetables and sliced green onions to the skillet with the beef. Pour in the sauce you prepared earlier and stir everything together. Lower the heat to medium-low and let it simmer until the sauce thickens and clings to every piece, about 3 minutes. This final step melds all the components into a glossy, flavorful masterpiece.
How to Serve Mongolian Beef Recipe
Garnishes
Sprinkling a teaspoon of toasted sesame seeds over your Mongolian Beef Recipe not only adds a lovely nutty flavor but also a delicate crunch that elevates each bite. If you want to amp up freshness, feel free to add some extra chopped green onions on top—these little garnishes bring visual appeal and layers of taste.
Side Dishes
This dish shines alongside a simple bowl of steamed jasmine rice or fluffy white rice to soak up the luscious sauce. For something green and fresh, pair it with sautéed bok choy or a crisp cucumber salad to balance out the sweetness of the beef with cooling, refreshing textures.
Creative Ways to Present
Looking to impress your guests? Consider serving your Mongolian Beef Recipe in individual lettuce cups for a fun, interactive meal. Or serve it over a bed of cauliflower rice for a lighter, low-carb twist. Either way, the striking colors and enticing aroma make it a feast for both eyes and palate.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Mongolian Beef Recipe, store them in an airtight container in the refrigerator for up to 3 days. The beef and sauce keep their flavors beautifully but try to add any fresh garnishes only when serving again for the best texture.
Freezing
While this dish is best enjoyed fresh, you can freeze leftover cooked Mongolian Beef for up to 2 months. Place the beef and sauce together in a freezer-safe container or heavy-duty freezer bag. Vegetables might lose some of their crispness after freezing, so consider adding fresh veggies when reheating.
Reheating
Reheat your Mongolian Beef gently in a skillet over medium heat to retain that wonderful sauce texture and avoid drying out the meat. Adding a splash of water or soy sauce can help loosen the sauce if it thickens too much during storage.
FAQs
Can I use a different cut of beef for this Mongolian Beef Recipe?
Absolutely! While flank steak is ideal for its tenderness and quick cooking time, you can also use skirt steak or sirloin sliced thinly against the grain for similar results. Just be mindful of cooking times to keep the beef tender.
Is it possible to make this dish vegetarian or vegan?
Yes! Swap the beef for firm tofu or seitan, and replace butter with a plant-based alternative. Use vegan soy sauce to keep the recipe fully plant-based while still enjoying the savory, sweet sauce that defines this dish.
How spicy is this Mongolian Beef Recipe?
The recipe includes Sriracha to add a mild kick, but you can easily adjust the heat level by adding more or less according to your taste. For a milder dish, omit the Sriracha entirely without sacrificing flavor.
Can I prepare the sauce ahead of time?
Definitely! The sauce can be mixed and stored in the fridge for up to 3 days ahead. This makes weeknight cooking even faster because all you need to do is stir-fry and combine everything.
What is the secret to getting the beef crispy in this recipe?
Coating the beef slices evenly with cornstarch and then cooking in a very hot pan without overcrowding is the key. The cornstarch crisps up as the beef sears, creating that deliciously crispy texture you expect from a great Mongolian Beef Recipe.
Final Thoughts
This Mongolian Beef Recipe has quickly become one of my favorite go-to dishes when I want something that feels like a treat without complicated steps. Its rich sauce, perfect balance of flavors, and delightful textures make every bite memorable. I truly hope you give it a try and enjoy the warm, comforting flavors that make it so special.
Print
Mongolian Beef Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This Mongolian Beef recipe is a quick and flavorful stir-fry featuring tender, crispy flank steak slices coated in cornstarch and cooked with fresh vegetables in a sweet and savory sauce. Perfect for a 30-minute meal, it combines tender beef with crunchy carrots and bell peppers, enhanced by a rich sauce made with soy, brown sugar, garlic, ginger, and a hint of heat from Sriracha.
Ingredients
Vegetables
- 1 carrot, peeled and julienned
- 1 red bell pepper, sliced into strips
- 1/3 cup green onions, thickly sliced (from 4 stems)
- 1 teaspoon sesame seeds, optional garnish
Beef and Coating
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
Oils and Fats
- 1 tablespoon unsalted butter
- 2 tablespoons neutral oil, divided (such as vegetable or canola oil)
Sauce
- 1 teaspoon fresh ginger, peeled and grated
- 4 garlic cloves, peeled and grated
- 1/3 cup brown sugar, packed
- 1/3 cup water
- 1/3 cup low-sodium soy sauce
- 1 teaspoon Sriracha, or to taste
Instructions
- Prepare the Beef: Place the thinly sliced flank steak in a bowl. Add the cornstarch and stir until each slice is completely coated, which will help create a crispy texture when seared.
- Make the Sauce: In a separate bowl, combine grated ginger, grated garlic, brown sugar, water, low-sodium soy sauce, and Sriracha. Stir thoroughly to dissolve the sugar and mix all the flavors together. Set this sauce mixture aside.
- Stir-fry Vegetables: Heat 1 tablespoon of neutral oil along with 1 tablespoon of unsalted butter in a large skillet or wok over medium-high heat. Once hot, add the julienned carrot and sliced red bell pepper. Stir-fry the vegetables until they become crisp-tender but still retain some bite, stirring frequently. Remove the cooked vegetables from the skillet and set them aside on a plate.
- Sear the Beef: Turn the heat up to high and add the remaining 1 tablespoon of neutral oil to the skillet. Once the oil is hot, add the coated beef slices in a single layer, avoiding crowding the pan. Sear the beef for about 2 minutes on each side to develop a crispy, browned coating. If necessary, cook the beef in batches and add more oil if the skillet becomes dry.
- Combine and Simmer: Return the cooked vegetables and sliced green onions to the skillet with the seared beef. Pour the prepared sauce over the mixture and stir to combine everything evenly. Reduce the heat to medium-low and allow the mixture to simmer for approximately 3 minutes, or until the sauce thickens to a glaze that coats the beef and vegetables.
- Serve: Remove from heat and optionally garnish with sesame seeds. Serve the Mongolian Beef hot over rice or your preferred side dish for a satisfying meal.
Notes
- Be sure to slice the flank steak thinly against the grain to maximize tenderness.
- Do not crowd the pan when searing the beef to ensure even browning and crispiness.
- The sauce can be adjusted for heat by increasing or decreasing the Sriracha according to taste.
- If you prefer a thicker sauce, let it simmer a minute or two longer but watch carefully to avoid burning.
- This dish pairs well with steamed rice or noodles for a complete meal.
- For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
