If you’re craving a dish that’s bursting with sweet, savory, and slightly spicy flavors, this Mongolian Beef Recipe is exactly what you need. With tender slices of flank steak coated in a crispy cornstarch crust and tossed in a luscious homemade sauce, every bite offers a perfect balance of texture and taste. Whether it’s a quick weeknight dinner or a special treat, this recipe brings restaurant-quality flavors right into your kitchen without any fuss.
Ingredients You’ll Need
The magic of this Mongolian Beef Recipe lies in its simple yet essential ingredients. Each one plays a vital role in creating the delicious flavor and texture that make this dish so incredible, from the tender beef to the crunchy vegetables and the caramelized sauce that ties everything together.
- 1 carrot, peeled and julienned: Adds a sweet crunch and vibrant color to brighten the dish.
- 1 red bell pepper, sliced into strips: Offers a fresh, slightly sweet flavor that complements the beef perfectly.
- 1 tablespoon unsalted butter: Enhances richness in the stir-fried vegetables.
- 2 tablespoons neutral oil, divided: Provides the high-heat cooking base without overpowering flavors.
- 1 pound flank steak, thinly sliced against the grain: The star protein that promises tenderness and flavor.
- 1/4 cup cornstarch: Creates a crispy coating on the beef and helps thicken the sauce.
- 1/3 cup green onions, thickly sliced (from 4 stems): Fresh, mild onion flavor adds aroma and texture.
- 1 teaspoon sesame seeds, optional garnish: Adds a nutty crunch and lovely visual detail.
- 1 teaspoon fresh ginger, peeled and grated: Brings a warm, earthy note to the sauce.
- 4 garlic cloves, peeled and grated: Infuses the dish with pungent, savory depth.
- 1/3 cup brown sugar, packed: Delivers the signature sweet balance against salty soy sauce.
- 1/3 cup water: Helps create the sauce base and control thickness.
- 1/3 cup low-sodium soy sauce: Provides savory umami with a salty kick.
- 1 teaspoon Sriracha, or to taste: Adds a gentle spicy warmth that complements the dish perfectly.
How to Make Mongolian Beef Recipe
Step 1: Prepare the Beef
Start by slicing the flank steak thinly against the grain—this ensures tenderness once cooked. Toss the beef slices in cornstarch, coating each piece evenly. This step is crucial because it gives the beef that delightful crispy texture when seared and helps thicken the sauce later on.
Step 2: Make the Sauce
Mix together brown sugar, low-sodium soy sauce, water, grated ginger, garlic, and Sriracha in a bowl until the sugar dissolves and everything is well combined. Setting this sauce aside means you’re ready to quickly combine flavors once the beef and vegetables are cooked.
Step 3: Stir-fry Vegetables
Heat 1 tablespoon of neutral oil along with the butter in a large skillet or wok over medium-high heat. Toss in the julienned carrots and red bell pepper strips, stir-frying until they’re crisp-tender. This keeps them vibrant and maintains a slight crunch, adding an excellent textural contrast to the dish. Remove them to a plate once done.
Step 4: Sear the Beef
Turn your heat up to high and add the remaining 1 tablespoon of oil. Add the cornstarch-coated beef in a single layer without crowding the pan—this encourages a perfect sear. Let it cook for about 2 minutes on each side to develop a crispy exterior while keeping the inside juicy. If the pan dries out, add a bit more oil for consistent searing. Cook in batches if necessary.
Step 5: Combine and Simmer
Return the vegetables to the skillet, along with the thickly sliced green onions. Pour in the sauce and stir everything together. Lower the heat to medium-low and let it simmer for a few minutes until the sauce thickens to a glossy, sticky coating. This step brings everything together, making each bite utterly delicious.
Step 6: Serve
Finish by sprinkling optional sesame seeds for some subtle crunch and nuttiness. Your Mongolian Beef Recipe is ready to be plated and enjoyed!
How to Serve Mongolian Beef Recipe
Garnishes
Sprinkling sesame seeds or additional chopped green onions on top adds a beautiful visual contrast and an extra layer of flavor that makes the dish feel complete. Freshly sliced red chilies can add a colorful, spicy kick if you want to turn up the heat.
Side Dishes
This Mongolian Beef Recipe pairs wonderfully with steamed white or brown rice, allowing the sauce to soak up perfectly. For a lower-carb option, try it alongside cauliflower rice or some stir-fried noodles for a satisfying, well-rounded meal.
Creative Ways to Present
For a fun twist, serve your Mongolian beef over crispy wonton chips or lettuce wraps to add texture and freshness. Alternatively, pile it onto steamed bao buns for a playful fusion take that guests will love. The possibilities are endless when you think outside the bowl!
Make Ahead and Storage
Storing Leftovers
Mongolian beef leftovers can be stored in an airtight container in the refrigerator for up to three days. This allows you to enjoy a quick, flavorful meal without having to start from scratch. Just give it a gentle stir before reheating to distribute the sauce.
Freezing
If you want to save this delicious Mongolian Beef Recipe for longer, freezing is a great option. Pack cooled leftovers in freezer-safe containers or heavy-duty zip bags and keep them frozen for up to two months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat the beef gently in a skillet over medium heat, adding a splash of water or soy sauce if the sauce has thickened too much. Avoid microwaving when possible to maintain the beef’s texture and prevent it from drying out. Stir frequently until warmed through.
FAQs
Can I use a different cut of beef?
Yes! While flank steak is perfect for its tenderness and flavor, you can also use skirt steak or sirloin. Just make sure to slice thinly against the grain for the best texture.
How spicy is this Mongolian Beef Recipe?
The recipe includes Sriracha for a mild heat, but you can adjust the amount to suit your spice preference. For a milder dish, reduce or omit the Sriracha.
Is this recipe gluten-free?
To make it gluten-free, swap the low-sodium soy sauce with tamari or coconut aminos. Cornstarch is naturally gluten-free, so no worries there.
Can I prepare parts of this recipe in advance?
Absolutely! You can slice the beef and prep the vegetables ahead of time. Even the sauce can be mixed and stored in the fridge for a day before cooking.
What should I serve with Mongolian beef for a complete meal?
Steamed rice, stir-fried vegetables, or even simple bok choy make excellent sides. A refreshing cucumber salad or miso soup can also balance the rich flavors nicely.
Final Thoughts
This Mongolian Beef Recipe is a sure-fire hit for any occasion, whether a cozy night in or impressing friends at dinner. I love how easy it is to whip up yet so packed with flavor and texture. Give it a try, and I promise it’ll become one of your favorite go-to dishes, too!
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 features tender, thinly sliced flank steak coated in cornstarch and seared to a crispy perfection, then stir-fried with crisp-tender carrots and red bell peppers. Tossed in a flavorful, sweet, and savory sauce made from soy sauce, brown sugar, garlic, and ginger, it’s an easy and delicious Asian-inspired dish perfect for a quick weeknight dinner.
Ingredients
Vegetables
- 1 carrot, peeled and julienned
- 1 red bell pepper, sliced into strips
- 1/3 cup green onions, thickly sliced (from 4 stems)
Meat
- 1 pound flank steak, thinly sliced against the grain
Coating
- 1/4 cup cornstarch
Sauce
- 1/3 cup brown sugar, packed
- 1/3 cup water
- 1/3 cup low-sodium soy sauce
- 1 teaspoon fresh ginger, peeled and grated
- 4 garlic cloves, peeled and grated
- 1 teaspoon Sriracha, or to taste
Other
- 1 tablespoon unsalted butter
- 2 tablespoons neutral oil, divided
- 1 teaspoon sesame seeds, optional garnish
Instructions
- Prepare the Beef: Place the thinly sliced flank steak in a bowl and add the cornstarch. Stir thoroughly to coat each piece evenly, which will help create a crispy texture when seared.
- Make the Sauce: In a separate bowl, mix together the brown sugar, water, low-sodium soy sauce, grated ginger, grated garlic, and Sriracha. Stir until fully combined and set aside for later use.
- Stir-fry Vegetables: Heat 1 tablespoon of neutral oil together with 1 tablespoon of unsalted butter in a large skillet or wok over medium-high heat. When hot, add the julienned carrot and sliced red bell pepper. Stir-fry frequently until the vegetables are crisp-tender to your liking. Remove them from the skillet and place on a plate.
- Sear the Beef: Increase the heat to high and add the remaining 1 tablespoon of neutral oil. Once the oil is hot, add the cornstarch-coated beef slices in a single layer without crowding the pan. Sear each side for about 2 minutes until a crispy coating forms. Work in batches if necessary and add more oil if the pan appears dry.
- Combine and Simmer: Return the cooked vegetables to the skillet along with the sliced green onions. Pour in the prepared sauce and stir to combine all ingredients. Reduce the heat to medium-low and let the mixture simmer for about 3 minutes, or until the sauce thickens to a glossy consistency.
- Serve: Transfer the Mongolian Beef to serving plates. Garnish with optional sesame seeds for added texture and flavor. Serve immediately and enjoy!
Notes
- Slicing the flank steak thinly against the grain ensures tenderness.
- Coating the beef with cornstarch helps achieve a crispy exterior when seared.
- Adjust the Sriracha amount to control the heat level to your preference.
- Cooking the beef in batches prevents steaming and promotes proper searing.
- This dish pairs well with steamed rice or noodles.
