Mongolian Beef Recipe

Mongolian Beef is a classic takeout favorite that combines tender slices of beef with a savory-sweet sauce, infused with garlic, ginger, and a touch of soy. Traditionally prepared with thinly sliced flank steak, this dish is stir-fried to perfection, creating a delicious caramelized glaze that clings to every piece of beef. The dish is typically served over steamed rice or noodles, making it a satisfying meal that’s quick to prepare and loved by all.

Despite its name, Mongolian Beef doesn’t trace its roots to Mongolian cuisine. Instead, it’s a Chinese-American creation, inspired by the bold, saucy flavors of Chinese stir-fry dishes. Its appeal lies in its balance of flavors: salty soy sauce, sweet brown sugar, and the aromatic warmth of garlic and ginger.

This recipe will guide you through preparing a restaurant-quality Mongolian Beef dish in your own kitchen. With tips for achieving perfectly tender beef, creative serving ideas, and variations to suit any dietary preference, this comprehensive guide will have you skipping takeout in favor of homemade.

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes, it’s a perfect weeknight meal.
• Authentic Flavors: Combines sweet, savory, and umami elements to create a truly addictive dish.
• Tender Beef: Thinly sliced flank steak ensures every bite is melt-in-your-mouth delicious.
• Customizable: Adjust the sweetness, spice, or add vegetables for a personalized twist.
• Better than Takeout: Fresh, homemade ingredients elevate this dish beyond your local takeout option.

Preparation Time and Yield

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Serving Size: 1 cup

Nutritional Information (per serving)

• Calories: 420
• Carbohydrates: 28g
• Protein: 35g
• Fat: 18g
• Fiber: 1g
• Sugar: 10g

Ingredients

For the Beef

• 1 1/2 pounds flank steak (or sirloin), thinly sliced against the grain
• 1/4 cup cornstarch
• 3 tablespoons vegetable oil (or any neutral oil for stir-frying)

For the Sauce

• 1/3 cup low-sodium soy sauce
• 1/3 cup brown sugar (light or dark, based on preference)
• 1/4 cup water
• 1 tablespoon hoisin sauce (optional, for depth of flavor)
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated

Optional Add-Ins and Garnishes

• 1 cup green onions, cut into 2-inch pieces
• 1 teaspoon red pepper flakes (optional, for spice)
• Sesame seeds
• Steamed broccoli (as a side or mix-in)

Step-by-Step Instructions

Step 1: Prepare the Beef

1. Thinly slice the flank steak against the grain into strips about 1/4-inch thick. Slicing against the grain ensures the beef is tender.
2. Pat the beef slices dry with paper towels to remove excess moisture.
3. Toss the beef with cornstarch in a bowl until all pieces are evenly coated. Let the beef sit for 10 minutes while you prepare the sauce. This step helps create a crispy exterior when stir-fried.

Step 2: Make the Sauce

1. In a small bowl, whisk together the soy sauce, brown sugar, water, and hoisin sauce (if using). Set aside.
2. Mince the garlic and grate the ginger. These aromatics will add bold flavor to the sauce.

Step 3: Cook the Beef

1. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the beef in a single layer, working in batches to avoid overcrowding the pan. Cook for 2-3 minutes on each side until browned and crispy. Remove the cooked beef and set aside on a plate.

Step 4: Sauté the Aromatics

1. Add the remaining tablespoon of oil to the skillet. Reduce the heat to medium and add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.

Step 5: Combine the Sauce and Beef

1. Pour the prepared sauce into the skillet with the garlic and ginger. Bring it to a gentle simmer, stirring constantly.
2. Return the cooked beef to the skillet and toss to coat evenly in the sauce. Let the mixture simmer for 2-3 minutes until the sauce thickens and clings to the beef.

Step 6: Add Green Onions

1. Stir in the green onions during the final minute of cooking to retain their vibrant color and slightly crunchy texture.

Step 7: Garnish and Serve

1. Transfer the Mongolian Beef to a serving dish and sprinkle with sesame seeds and additional green onions for garnish.
2. Serve immediately over steamed rice, noodles, or alongside sautéed vegetables.

Alternative Presentation Ideas

1. Over Steamed Rice: The classic pairing for Mongolian Beef, rice soaks up the flavorful sauce beautifully.
2. With Noodles: Serve the beef over stir-fried noodles or lo mein for a heartier option.
3. As a Bowl: Create a Mongolian Beef bowl by layering steamed rice or quinoa, stir-fried vegetables, and the saucy beef.
4. In Lettuce Wraps: Spoon the beef into crisp lettuce leaves for a fresh and low-carb presentation.
5. Family-Style: Serve the beef in a large dish with sides of rice, vegetables, and dumplings for a complete meal.

Additional Tips for Success

1. Slice Thinly: Thin slices of beef cook quickly and absorb the sauce more effectively. Freeze the beef for 15 minutes before slicing to make this step easier.
2. Don’t Overcrowd the Pan: Cooking the beef in batches ensures it browns properly instead of steaming.
3. Use Fresh Aromatics: Fresh garlic and ginger are essential for achieving authentic flavors. Avoid substitutes like garlic powder if possible.
4. Monitor the Sauce: The sauce thickens quickly due to the sugar content. Keep a close eye to prevent it from burning.
5. Customize the Spice: Add red pepper flakes or sriracha to the sauce for a spicy kick.

Recipe Variations

1. Vegetable Mongolian Beef: Add vegetables like broccoli, bell peppers, snap peas, or carrots to the stir-fry for a nutritious twist.
2. Spicy Mongolian Beef: Incorporate chili oil or fresh chili slices into the sauce for a spicier flavor.
3. Pineapple Mongolian Beef: Add chunks of pineapple during the final minutes of cooking for a sweet and tangy variation.
4. Low-Carb Version: Serve the beef over cauliflower rice or zucchini noodles for a keto-friendly option.
5. Chicken or Tofu Substitute: Replace the beef with chicken breast or firm tofu for a different protein option.

Freezing and Storage

1. Refrigeration: Store leftover Mongolian Beef in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.
2. Freezing: Freeze the cooked beef and sauce in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
3. Reheating Tips: Add a splash of water or beef broth when reheating to restore the sauce’s consistency.

Healthier Twist Ideas

1. Reduce Sugar: Decrease the amount of brown sugar or use a sugar substitute like honey or coconut sugar for a lower-sugar alternative.
2. Less Oil: Use an air fryer or non-stick pan to reduce the amount of oil needed for cooking the beef.
3. Low-Sodium Option: Opt for low-sodium soy sauce and use reduced-sodium broth to lower the salt content.
4. Add Greens: Incorporate spinach, kale, or bok choy for extra vitamins and fiber.
5. Swap the Protein: Use lean ground beef or turkey to reduce saturated fat content.

Serving Suggestions for Events

1. Casual Dinner: Serve Mongolian Beef with a side of fried rice and egg rolls for a comforting weeknight meal.
2. Dinner Party: Plate the beef alongside jasmine rice and stir-fried vegetables for an elegant yet simple entrée.
3. Potluck: Bring Mongolian Beef in a slow cooker to keep it warm and serve it buffet-style.
4. Meal Prep: Divide the beef and sauce into meal prep containers with rice and vegetables for easy lunches throughout the week.
5. Special Occasions: Pair the dish with wine or a signature cocktail for a complete dining experience.

Special Equipment

1. Sharp Knife: Essential for slicing the beef thinly and evenly.
2. Wok or Large Skillet: Provides the high heat necessary for stir-frying.
3. Tongs: Makes flipping the beef slices easier during cooking.
4. Microplane Grater: Ideal for grating fresh ginger finely.
5. Small Whisk: Ensures the sauce ingredients combine smoothly.

Frequently Asked Questions

1. What is the best cut of beef for Mongolian Beef?
   Flank steak is the most common choice, but sirloin or skirt steak also works well.
2. Can I use a different protein?
   Yes, chicken, pork, shrimp, or tofu can all be used as substitutes for beef.
3. How do I ensure the beef stays tender?
   Slice the beef thinly against the grain and avoid overcooking it during the stir-fry process.
4. Can I make this dish gluten-free?
   Absolutely! Use tamari or gluten-free soy sauce and cornstarch instead of flour for dredging.
5. Is Mongolian Beef spicy?
   Traditionally, it’s not spicy. However, you can add chili flakes or sriracha for heat.
6. Can I prepare the dish ahead of time?
   You can slice the beef and prepare the sauce in advance, but cook the beef just before serving for the best texture.
7. Can I make Mongolian Beef in a slow cooker?
   Yes, but the texture will differ. Sear the beef first, then cook it with the sauce on low for 4-5 hours.
8. What sides pair well with Mongolian Beef?
   Steamed rice, fried rice, lo mein, or sautéed vegetables all complement the dish beautifully.

Conclusion

Mongolian Beef is a crowd-pleasing dish that delivers bold, savory-sweet flavors with every bite. Its caramelized sauce, tender beef, and simple preparation make it a favorite for both weeknight meals and special occasions. By mastering this recipe at home, you’ll create a dish that rivals even the best takeout, offering fresh ingredients and customizable options.

Whether served over rice, paired with noodles, or accompanied by crisp vegetables, Mongolian Beef is a versatile recipe that’s sure to become a staple in your repertoire. The balance of flavors, combined with the ease of preparation, ensures it’s a dish you’ll return to time and time again. Try it today and discover why this classic stir-fry remains a beloved favorite!

Mongolian Beef Recipe

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• Author: Sophia
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Ingredients

Scale 1x2x3x

For the Beef

• 1 1/2 pounds flank steak (or sirloin), thinly sliced against the grain
• 1/4 cup cornstarch
• 3 tablespoons vegetable oil (or any neutral oil for stir-frying)

For the Sauce

• 1/3 cup low-sodium soy sauce
• 1/3 cup brown sugar (light or dark, based on preference)
• 1/4 cup water
• 1 tablespoon hoisin sauce (optional, for depth of flavor)
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated

Optional Add-Ins and Garnishes

• 1 cup green onions, cut into 2-inch pieces
• 1 teaspoon red pepper flakes (optional, for spice)
• Sesame seeds
• Steamed broccoli (as a side or mix-in)

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Instructions

Step 1: Prepare the Beef

1. Thinly slice the flank steak against the grain into strips about 1/4-inch thick. Slicing against the grain ensures the beef is tender.
2. Pat the beef slices dry with paper towels to remove excess moisture.
3. Toss the beef with cornstarch in a bowl until all pieces are evenly coated. Let the beef sit for 10 minutes while you prepare the sauce. This step helps create a crispy exterior when stir-fried.

Step 2: Make the Sauce

1. In a small bowl, whisk together the soy sauce, brown sugar, water, and hoisin sauce (if using). Set aside.
2. Mince the garlic and grate the ginger. These aromatics will add bold flavor to the sauce.

Step 3: Cook the Beef

1. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the beef in a single layer, working in batches to avoid overcrowding the pan. Cook for 2-3 minutes on each side until browned and crispy. Remove the cooked beef and set aside on a plate.

Step 4: Sauté the Aromatics

1. Add the remaining tablespoon of oil to the skillet. Reduce the heat to medium and add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.

Step 5: Combine the Sauce and Beef

1. Pour the prepared sauce into the skillet with the garlic and ginger. Bring it to a gentle simmer, stirring constantly.
2. Return the cooked beef to the skillet and toss to coat evenly in the sauce. Let the mixture simmer for 2-3 minutes until the sauce thickens and clings to the beef.

Step 6: Add Green Onions

1. Stir in the green onions during the final minute of cooking to retain their vibrant color and slightly crunchy texture.

Step 7: Garnish and Serve

1. Transfer the Mongolian Beef to a serving dish and sprinkle with sesame seeds and additional green onions for garnish.
2. Serve immediately over steamed rice, noodles, or alongside sautéed vegetables.

• Prep Time: 15 minutes
• Cook Time: 10 minutes

Nutrition

• Serving Size: 1 cup
• Calories: 420 kcal
• Sugar: 10g
• Fat: 18g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 35g