Mongolian Beef Recipe (Tender, Savory, and Restaurant-Style!)

You know that craving for takeout? The kind that makes your mouth water just thinking about it? Well, I’ve got a homemade Mongolian Beef recipe that’s even better—sweet, savory, and perfectly tender!

It’s got that rich, caramelized sauce that clings to every juicy piece of beef. And guess what? It only takes a few simple ingredients you probably already have.

No need to wait for delivery. You can make this in less time than it takes to order! Plus, it’s way fresher, and you control what goes in it.

So grab your pan, and let’s make some magic. Trust me, once you try this, you’ll never go back to takeout again!

Why You’ll Love This Recipe

• Better Than Takeout: Enjoy the bold flavors of your favorite Chinese restaurant at home.
• Quick and Easy: Ready in less than 30 minutes with minimal prep work.
• Tender and Flavorful: Thinly sliced beef is lightly coated in cornstarch for a crispy yet tender texture.
• Perfect for Meal Prep: Make a batch ahead of time and reheat for a stress-free dinner.
• Customizable: Adjust spice levels and sweetness to suit your taste.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Servings

This recipe makes 4 servings. Easily double the ingredients if cooking for a larger group.

Difficulty

Beginner-friendly, perfect for home cooks of all skill levels.

Required Kitchen Tools

Before you start cooking, make sure you have these essential tools:

• Sharp knife – For thinly slicing the beef.
• Cutting board – Essential for prepping ingredients.
• Mixing bowls – To coat the beef and mix the sauce.
• Large skillet or wok – For stir-frying. A nonstick pan works well too.
• Tongs or chopsticks – Helps with handling the beef while cooking.
• Whisk – To combine sauce ingredients smoothly.

Key Ingredients for the Mongolian Beef

Here’s everything you need to create this flavorful dish:

• Flank Steak: Thinly sliced against the grain for tenderness.
• Cornstarch: Lightly coats the beef, creating a crispy exterior.
• Neutral Oil: Such as vegetable or avocado oil, for high-heat cooking.
• Unsalted Butter: Adds richness to the stir-fry.
• Carrot: Julienned for a slight crunch and natural sweetness.
• Red Bell Pepper: Sliced into strips, adding color and texture.
• Green Onions: Thickly sliced for a mild onion flavor and garnish.
• Sesame Seeds: Optional, for a nutty finish.

Sauce Ingredients

• Fresh Ginger: Peeled and grated, adding a warm, spicy note.
• Garlic Cloves: Grated for bold aromatic flavor.
• Brown Sugar: Balances the savory and spicy elements.
• Water: Helps create the right sauce consistency.
• Low-Sodium Soy Sauce: Provides depth and umami.
• Sriracha: Adds heat, but can be adjusted based on preference.

How to Make Mongolian Beef (Step-by-Step Instructions)

Step 1: Prepare the Beef

1. Slice the flank steak into thin strips (about ¼-inch thick) against the grain. This ensures the meat stays tender when cooked.
2. Coat with cornstarch: Place the sliced beef in a bowl and toss with ¼ cup cornstarch until each piece is lightly coated. Let it sit for 10 minutes while you prepare the other ingredients.

Why coat the beef in cornstarch?
Cornstarch creates a slightly crispy texture when seared, while also helping the sauce cling to the meat for a thick, velvety finish.

Step 2: Prepare the Sauce

1. In a small bowl, whisk together:
   • 1 teaspoon fresh ginger, grated
   • 4 garlic cloves, grated
   • ⅓ cup brown sugar
   • ⅓ cup water
   • ⅓ cup low-sodium soy sauce
   • 1 teaspoon Sriracha (adjust to taste)
2. Set the sauce aside.

Tip: If you prefer a thicker sauce, you can mix 1 teaspoon cornstarch with 1 tablespoon water and add it to the sauce before simmering.

Step 3: Sear the Beef

1. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat.
2. Add half of the coated beef slices in a single layer. Sear for 1-2 minutes per side until browned and crispy.
3. Remove the cooked beef and place it on a plate. Repeat with the second batch, adding another 1 tablespoon oil if needed.
4. Once all the beef is cooked, wipe out any excess oil from the pan.

Tip: Avoid overcrowding the pan—this helps the beef sear properly instead of steaming.

Step 4: Cook the Vegetables

1. Reduce heat to medium.
2. Add 1 tablespoon unsalted butter to the skillet and let it melt.
3. Stir in the julienned carrot and red bell pepper strips. Sauté for 2-3 minutes until slightly softened but still crisp.

Step 5: Simmer Everything in the Sauce

1. Pour the prepared sauce into the skillet with the vegetables. Let it simmer for 1-2 minutes until slightly thickened.
2. Add the cooked beef back to the pan, tossing everything together until the beef is coated in sauce.
3. Stir in the ⅓ cup thickly sliced green onions and cook for another 30 seconds.

Tip: For extra heat, sprinkle in some red pepper flakes or add an extra teaspoon of Sriracha.

Step 6: Garnish and Serve

1. Transfer the Mongolian Beef to a serving dish.
2. Sprinkle with sesame seeds (if using) for a final touch.
3. Serve immediately with steamed rice, stir-fried noodles, or roasted vegetables.

How to Serve Mongolian Beef

Mongolian Beef is a flavorful, saucy dish that pairs well with a variety of sides. Here are some delicious ways to serve it:

Classic Pairings:

• Steamed White or Brown Rice: The mild flavor of rice complements the rich, savory sauce.
• Fried Rice: A great way to add extra texture and flavor to your meal.
• Lo Mein or Stir-Fried Noodles: Toss with sesame oil and soy sauce for a tasty side.

Low-Carb Options:

• Cauliflower Rice: A great alternative for a lighter meal.
• Zucchini Noodles: Adds a fresh, slightly crunchy texture.
• Steamed or Stir-Fried Vegetables: Broccoli, bok choy, or snow peas pair beautifully with Mongolian Beef.

Garnishes to Elevate Flavor:

• Chopped Cilantro or Thai Basil: Adds a fresh herbal note.
• Crushed Peanuts or Cashews: Provides a subtle crunch.
• Extra Green Onions: For an extra punch of onion flavor.

How to Store and Reheat Mongolian Beef

Refrigerating Leftovers

• Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing Mongolian Beef

• Freeze the cooked beef and sauce separately in freezer-safe containers for up to 3 months.
• When ready to eat, thaw in the refrigerator overnight before reheating.

Reheating Instructions

• Stovetop: Heat in a skillet over medium heat for 3-5 minutes, adding a splash of water if needed to loosen the sauce.
• Microwave: Heat in 30-second intervals, stirring between each, until warmed through.
• Oven: Reheat in an oven-safe dish at 300°F for 10-15 minutes.

Mongolian Beef Variations

1. Add More Vegetables

Boost the nutrition and color by adding:

• Broccoli Florets: Steam them before adding to the pan.
• Snap Peas or Green Beans: Sauté along with the bell peppers.
• Mushrooms: Stir-fry with the other vegetables for extra umami flavor.

2. Make It Spicier

• Add extra Sriracha or a teaspoon of chili garlic sauce.
• Sprinkle in red pepper flakes or add a diced Thai chili for extra heat.

3. Swap the Protein

• Chicken: Thinly sliced boneless, skinless chicken breast or thighs work great.
• Shrimp: Cook quickly in the sauce for a seafood twist.
• Tofu: For a vegetarian option, press and cube firm tofu, then pan-fry until golden.

4. Make It Gluten-Free

• Use gluten-free soy sauce or tamari in place of regular soy sauce.
• Ensure your cornstarch is labeled gluten-free.

Nutrition Information

Serving Size	Calories	Protein (g)	Carbs (g)	Fat (g)	Sodium (mg)
1 serving (¼ of recipe)	~380	26	32	16	~650

Note: Nutrition values are approximate and can vary based on ingredient brands and serving sizes.

Mongolian Beef FAQs

1. Can I use a different cut of beef?

Yes! Besides flank steak, you can use sirloin, ribeye, or skirt steak—just slice them thinly against the grain for tenderness.

2. How do I make it less sweet?

Reduce the brown sugar to ¼ cup or add more soy sauce to balance the sweetness.

3. Can I make this ahead of time?

Absolutely! Cook the beef and sauce separately, then store them in the fridge for up to 3 days. Reheat on the stovetop before serving.

4. Can I make this without cornstarch?

Yes, but cornstarch helps create a crispy texture and thickens the sauce. If avoiding it, try arrowroot powder or tapioca starch as a substitute.

5. What’s the best way to reheat Mongolian Beef?

For best results, reheat in a skillet over medium heat with a splash of water to loosen the sauce. Microwaving works too but may slightly alter the texture.

Conclusion

Mongolian Beef is a quick, flavorful dish that’s perfect for busy weeknights. With a rich, savory sauce and tender beef, it’s a great alternative to takeout. Serve it with rice or noodles, and don’t forget to customize it with your favorite veggies!