Mongolian Beef

Oh, Mongolian Beef… It’s one of those dishes that is so comforting, flavorful, and just plain delicious that every bite feels like a little celebration. With its perfectly tender beef, glossy sauce, and a hint of sweetness and spice, this dish is sure to become a go-to favorite in your recipe collection. The good news? You don’t have to hit up your favorite Chinese takeout spot to enjoy it—you can make it right at home in just a few simple steps! The best part? The savory-sweet sauce is incredibly easy to make and packs a punch of flavor that’ll have you going back for seconds.

Why You’ll Love Mongolian Beef

• Flavor Explosion: The combination of soy sauce, brown sugar, garlic, and ginger creates a rich, flavorful sauce that perfectly coats the tender beef. It’s sweet, savory, and has just the right touch of spice.
• Quick and Easy: You can whip up this dish in less than 30 minutes! Whether you’re cooking for the family or surprising friends with a delicious homemade meal, this recipe is simple yet impressive.
• Customizable: Want more heat? Add extra red pepper flakes. Prefer a thicker sauce? Simply let it cook a little longer. This dish is totally adaptable to your taste.
• Budget-Friendly: With just a few affordable ingredients, you can create a restaurant-quality meal in the comfort of your own kitchen. It’s great for busy weeknights when you want something hearty and delicious without breaking the bank.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 tablespoons vegetable oil (for frying)
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1/2 cup soy sauce
• 1/2 cup brown sugar (packed)
• 1/4 cup water
• 1 tablespoon cornstarch (for thickening)
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1/4 cup green onions, chopped (for garnish)
• Sesame seeds (optional, for garnish)

(Note: Full ingredient measurements are provided in the recipe card below.)

Instructions

Step 1: Prepare the Beef

1. Thinly slice the flank steak against the grain into bite-sized strips. This ensures the meat will be tender after cooking.
2. In a small bowl, mix the cornstarch with a bit of water to make a slurry. Toss the beef strips in the cornstarch mixture until each piece is coated evenly. This helps the beef stay tender and absorb the sauce better.

Step 2: Cook the Beef

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Once the oil is hot, add the beef to the pan in a single layer. Cook the beef in batches if necessary to avoid overcrowding. Let it sear for about 2-3 minutes per side until browned and crispy. Remove the beef from the pan and set it aside.

Step 3: Make the Sauce

1. In the same skillet, reduce the heat to medium. Add the minced garlic and grated ginger and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.
2. Pour in the soy sauce, brown sugar, and water. Stir until the sugar is dissolved and the sauce starts to simmer. Let it cook for about 5 minutes until the sauce thickens slightly.
3. If you like a bit of heat, add red pepper flakes to taste.

Step 4: Combine and Simmer

1. Return the cooked beef to the skillet and stir to coat the beef in the sauce. Let it cook for another 2-3 minutes to let the beef soak up the sauce and become nice and tender.
2. Once the sauce has thickened to your desired consistency, remove the pan from the heat.

Step 5: Garnish and Serve

1. Transfer the Mongolian beef to a serving plate. Garnish with chopped green onions and a sprinkle of sesame seeds if desired.
2. Serve the Mongolian beef with steamed rice or stir-fried vegetables for a complete meal.

Nutrition Facts

Here’s an estimated breakdown of the nutritional value per serving (based on 4 servings):

• Calories: 360
• Total Fat: 16g
  • Saturated Fat: 4g
• Cholesterol: 70mg
• Carbohydrates: 30g
  • Fiber: 1g
  • Sugar: 21g
• Protein: 24g
• Sodium: 900mg
• Calcium: 45mg
• Iron: 2.5mg

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 30 minutes

How to Serve Mongolian Beef

• With Steamed Rice: Serve over fluffy steamed white or brown rice to soak up all that delicious sauce.
• With Stir-Fried Vegetables: Pair with stir-fried veggies like broccoli, bell peppers, or snap peas for a more wholesome meal.
• In Wraps or Tacos: If you’re looking for something a little different, wrap this Mongolian beef in lettuce leaves or tortillas for a quick, tasty lunch.
• As a Main Dish: Serve it as the star of the meal alongside some hot, crispy egg rolls for a full Asian-inspired feast.

Additional Tips

• Beef Cuts: While flank steak is recommended for its tenderness, you can also use sirloin or skirt steak if you prefer.
• Thicker Sauce: If you want a thicker sauce, mix a little more cornstarch with water and add it to the sauce while it’s simmering until it reaches your desired consistency.
• Add More Veggies: For extra texture and flavor, add in some sliced onions, bell peppers, or mushrooms to the pan along with the garlic and ginger.

FAQ Section

Q1: Can I use a different cut of beef for Mongolian Beef?
A1: Yes! While flank steak is traditional, you can also use skirt steak, sirloin, or even rib-eye for this recipe.

Q2: Can I make this dish spicier?
A2: Absolutely! Add extra red pepper flakes, chili paste, or a little bit of sriracha to the sauce for more heat.

Q3: Can I make this dish in advance?
A3: Mongolian beef is best enjoyed fresh, but you can store leftovers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Q4: Can I use low-sodium soy sauce?
A4: Yes, feel free to use low-sodium soy sauce if you’re watching your salt intake. You may need to adjust the seasoning at the end to balance the flavor.

Q5: Can I substitute brown sugar with white sugar?
A5: Yes, you can use white sugar, but brown sugar gives the dish a richer, more molasses-like flavor that’s characteristic of Mongolian beef.

Q6: Can I make this recipe vegetarian?
A6: Yes! You can replace the beef with tofu or tempeh for a plant-based version of Mongolian Beef.

Q7: Can I freeze this dish?
A7: Mongolian beef can be frozen, but the texture of the beef might change slightly once thawed. Store it in an airtight container for up to 2 months.

Q8: How can I make the sauce thicker?
A8: To thicken the sauce, simply mix 1 teaspoon of cornstarch with 2 teaspoons of water and stir it into the sauce while it’s simmering until it thickens.

Q9: Can I add vegetables to the Mongolian Beef?
A9: Yes, add sliced bell peppers, onions, carrots, or snow peas to the skillet for extra color, flavor, and nutrients.

Q10: What can I serve with Mongolian Beef?
A10: Serve Mongolian beef with steamed rice, fried rice, or even noodles for a satisfying and complete meal. You could also pair it with crispy egg rolls or dumplings.

Conclusion

This Mongolian Beef recipe is an absolute winner when it comes to quick, flavorful, and satisfying meals. With tender beef coated in a glossy, sweet-savory sauce, it’s a dish you’ll crave again and again. Whether you’re cooking for the family or making dinner for yourself, this dish will always hit the spot! Enjoy the rich flavors and easy preparation—your taste buds will thank you.

Print