If you’re craving a dish that’s bursting with savory, sweet, and just a touch of spice, this Mongolian Beef Recipe is your new go-to comfort meal. Picture tender flank steak perfectly coated in a crispy cornstarch crust, swimming in a rich sauce made from brown sugar, soy sauce, garlic, and ginger, all mingling with crunchy, colorful vegetables. It’s a harmonious blend of flavors and textures that proves homemade Chinese-inspired dishes can be both simple and spectacular. Whether you’re looking to impress guests or just treat yourself on a weeknight, this recipe delivers big on taste with straightforward steps that anyone can follow.
Ingredients You’ll Need
Each ingredient in this Mongolian Beef Recipe plays a crucial role, from the thinly sliced flank steak that absorbs the bold sauce to the bright veggies that add freshness and crunch. The ingredient list is simple but thoughtfully balanced to create a dish full of flavor and pleasing texture.
- 1 carrot, peeled and julienned: Adds a subtle sweetness and vibrant orange color to brighten the dish.
- 1 red bell pepper, sliced into strips: Provides crispness and a mild peppery flavor with a pop of red.
- 1 tablespoon unsalted butter: Adds richness and helps achieve a silky sauce texture.
- 2 tablespoons neutral oil, divided: Essential for high-heat cooking without overpowering flavors.
- 1 pound flank steak, thinly sliced against the grain: The star protein, tender and flavorful when sliced correctly.
- 1/4 cup cornstarch: Creates a crispy coating on the beef for that irresistible texture contrast.
- 1/3 cup green onions, thickly sliced (from 4 stems): Offers a fresh, slightly pungent bite and color contrast.
- 1 teaspoon sesame seeds, optional garnish: Provides a nutty crunch and visual appeal.
- 1 teaspoon fresh ginger, peeled and grated: Brings a warm, citrusy spiciness that wakes up the palate.
- 4 garlic cloves, peeled and grated: Adds deep, aromatic flavor that’s foundational to this dish.
- 1/3 cup brown sugar, packed: Balances the savory ingredients with molasses-rich sweetness.
- 1/3 cup water: Helps create the perfect sauce consistency.
- 1/3 cup low-sodium soy sauce: Brings umami depth without overwhelming saltiness.
- 1 teaspoon Sriracha, or to taste: Adds a subtle kick that can be adjusted to preference.
How to Make Mongolian Beef Recipe
Step 1: Coat the Beef
Begin by placing your thinly sliced flank steak in a bowl and thoroughly tossing it with cornstarch. This step is key because the cornstarch creates a crisp crust when the beef hits the hot skillet, giving the meat a beautiful texture that contrasts perfectly with the silky sauce that’ll come later.
Step 2: Prepare the Sauce
Mix together the brown sugar, water, soy sauce, grated ginger, grated garlic, and Sriracha in a separate bowl. Stir this until everything is well combined and the sugar starts to dissolve. This sauce is the heart of your Mongolian Beef Recipe, delivering that addictive blend of sweet and savory flavors that make this dish shine.
Step 3: Cook the Vegetables
Heat one tablespoon of oil and the butter in a large skillet or wok over medium-high heat. Once hot, toss in the carrot and red bell pepper, stir-frying until they become crisp-tender. Don’t overcook—these veggies should retain a bit of crunch and vibrant color to complement the tender beef. Remove them from the skillet and set aside.
Step 4: Sear the Beef
Turn the heat up to high and add the remaining tablespoon of oil. Once the pan is smoking hot, add your coated beef slices in a single layer — be careful not to crowd the pan, or the beef will steam instead of sear. Cook about two minutes per side until the outside is crispy and golden. You might need to do this in batches to get that perfect crust all around.
Step 5: Combine and Simmer
Return the cooked vegetables to the skillet and sprinkle in the green onions. Pour the prepared sauce over everything and stir well to coat. Reduce the heat to medium-low and let the mixture simmer for about three minutes, or until the sauce thickens into a glossy, sticky coating that clings to every piece of beef and veggie.
Step 6: Garnish and Serve
Sprinkle sesame seeds on top if you like an extra touch of nutty flavor and a pretty finish. Your Mongolian Beef Recipe is now ready to be enjoyed—serve it hot and watch it disappear fast!
How to Serve Mongolian Beef Recipe
Garnishes
Fresh green onions sprinkled on top provide a burst of color and a mild pungency that cuts through the sweetness of the sauce. Sesame seeds add texture and a toasty note that’s just delightful. If you want a touch more heat, a few extra drops of Sriracha on the side encourage everyone to spice it up as they like.
Side Dishes
This dish pairs wonderfully with steamed jasmine rice or fluffy brown rice, which soak up all that luscious sauce. For a low-carb option, try cauliflower rice or roasted vegetables on the side. You can also serve it alongside simple steamed broccoli or snow peas for added crunch and freshness.
Creative Ways to Present
Want to impress? Serve your Mongolian Beef Recipe in individual bowls with a sprinkling of toasted sesame seeds and finely chopped cilantro for a fresh twist. Alternatively, pile the beef and veggies over a bed of noodles or even atop crispy wonton chips for an exciting appetizer-style presentation. The glossy, caramelized sauce makes every plate look restaurant-worthy without the fuss.
Make Ahead and Storage
Storing Leftovers
After your Mongolian Beef Recipe cools, transfer leftovers into an airtight container and refrigerate. The flavors actually deepen overnight, making the next day’s meal just as delicious. Consume within three days for best taste and freshness.
Freezing
This dish freezes well if you want to save portions for a busy day. Place cooled portions in freezer-safe containers or heavy-duty zip-top bags. Freeze for up to two months. When ready, thaw in the refrigerator overnight before reheating to maintain the best texture.
Reheating
To reheat, gently warm the Mongolian Beef Recipe in a skillet over medium heat, stirring occasionally to prevent sticking. You can add a splash of water or broth if needed to loosen the sauce. Avoid microwaving if possible, as it can make the beef tough and the sauce separate.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While flank steak is ideal for its tenderness and flavor, you can also use skirt steak or sirloin. Just make sure to slice thinly against the grain to keep the meat tender.
Is it possible to make this dish vegetarian or vegan?
Yes! Swap the beef for crispy tofu or seitan. Use vegetable oil and adjust the sauce ingredients to ensure they’re all plant-based; soy sauce and brown sugar are usually fine but double-check the labels for any animal products.
How spicy is this Mongolian Beef Recipe?
The recipe includes Sriracha, which adds a gentle heat that you can easily adjust. If you prefer it mild, reduce or omit the Sriracha. For a fiery kick, add more or include chili flakes.
Why is the cornstarch coating on the beef important?
The cornstarch gives the beef that coveted crispy texture after searing, which contrasts beautifully with the sticky, sweet sauce. Without it, the beef can end up soggy or lack that satisfying bite.
Can I prepare parts of this recipe in advance?
Definitely! You can slice the beef and coat it with cornstarch earlier in the day, and chop your vegetables ahead of time. The sauce can also be mixed and stored in the fridge. When you’re ready to cook, it all comes together quickly.
Final Thoughts
This Mongolian Beef Recipe is a fantastic way to bring bold, mouthwatering flavors to your dinner table without spending hours in the kitchen. Its beautiful balance of sweet, savory, and lightly spicy notes paired with tender beef and crisp vegetables is truly irresistible. So grab your skillet and get ready to make this dish your new favorite weeknight meal—you won’t regret it!
Print
Mongolian Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Description
A flavorful and crispy Mongolian Beef recipe featuring thinly sliced flank steak coated in cornstarch, stir-fried with crisp-tender carrots and bell peppers, and simmered in a sweet and savory soy-based sauce. This dish delivers delicious Asian-inspired flavors and is perfect for a quick weeknight dinner.
Ingredients
Beef and Coating
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
Vegetables
- 1 carrot, peeled and julienned
- 1 red bell pepper, sliced into strips
- 1/3 cup green onions, thickly sliced (from 4 stems)
Sauce
- 1/3 cup brown sugar, packed
- 1/3 cup water
- 1/3 cup low-sodium soy sauce
- 1 teaspoon Sriracha, or to taste
- 1 teaspoon fresh ginger, peeled and grated
- 4 garlic cloves, peeled and grated
Cooking Fats and Garnish
- 1 tablespoon unsalted butter
- 2 tablespoons neutral oil, divided
- 1 teaspoon sesame seeds, optional garnish
Instructions
- Coat the Beef: Place the thinly sliced flank steak in a bowl, add the cornstarch, and stir until each slice is thoroughly coated. This will help create a crispy crust when cooked.
- Prepare the Sauce: In a separate bowl, combine brown sugar, water, low-sodium soy sauce, Sriracha, grated ginger, and grated garlic. Stir well until all the ingredients are well incorporated. Set this sauce mixture aside for later use.
- Cook the Vegetables: Heat 1 tablespoon of neutral oil together with 1 tablespoon of unsalted butter in a large skillet or wok over medium-high heat. Once hot, add the julienned carrots and sliced red bell peppers. Stir-fry these vegetables frequently until they are crisp-tender, according to your preference. Once cooked, remove them from the skillet and set aside on a separate plate.
- Sear the Beef: Increase the heat to high and add the remaining 1 tablespoon of neutral oil to the skillet. When the oil is hot, add the cornstarch-coated beef slices in a single layer, avoiding crowding the pan; cook the beef in batches if necessary. Sear each side for about 2 minutes until a crispy coating forms. Add a little more oil if the pan becomes dry during cooking.
- Combine and Simmer: Return the cooked vegetables along with the sliced green onions to the skillet with the beef. Pour in the prepared sauce and stir everything together to combine. Reduce the heat to medium-low and let the mixture simmer, stirring occasionally, until the sauce thickens, about 3 minutes.
- Garnish and Serve: If desired, sprinkle the dish with sesame seeds for a finishing touch. Serve the Mongolian Beef hot, ideally over steamed rice or noodles.
Notes
- Be sure to slice the beef thinly against the grain for tender results.
- Do not overcrowd the pan when cooking the beef to ensure a crispy crust.
- You can adjust the spiciness by varying the amount of Sriracha according to taste.
- For a gluten-free version, substitute low-sodium soy sauce with tamari or coconut aminos.
- Using a wok or large skillet helps with even cooking and tossing.
