Mongolian Beef

Why This Recipe Works

This Mongolian Beef recipe works because it balances sweet and savory flavors and gives the beef a light, crisp coating. The cornstarch helps the beef sear quickly and stay tender. The simple sauce makes a glossy coating that sticks to the meat and vegetables. Quick high heat cooking keeps the vegetables crisp and the beef juicy.

This Mongolian Beef is fast and simple. Thin slices of flank steak get a light cornstarch coating and a quick sear. A brown sugar and soy sauce mixture becomes a sticky, tasty sauce. Add quick-cooked carrots, peppers, and green onions for color and crunch. You can make it at home in about 20–30 minutes.

Why you should try this recipe

• It cooks fast and works for weeknights.
• It uses a few common ingredients.
• The sauce is sweet, salty, and glossy.
• You can change the vegetables or heat level easily.

How to make Mongolian Beef

Follow these clear steps to make the dish at home. Slice the beef thin and cook it hot and fast. Make the sauce ahead so it comes together quickly. Finish by simmering until the sauce thickens and coats everything.

Ingredients :

• 1 carrot (peeled and julienned)
• 1 red bell pepper (sliced into strips)
• 1 Tbsp unsalted butter
• 2 Tbsp neutral oil (divided*)
• 1 lb flank steak (thinly sliced against the grain*)
• 1/4 cup corn starch
• 1/3 cup green onions (thickly sliced (from 4 stems))
• 1 tsp sesame seeds (optional garnish)
• 1 tsp fresh ginger (peeled and grated)
• 4 garlic cloves (peeled and grated)
• 1/3 cup brown sugar ((packed))
• 1/3 cup water
• 1/3 cup low-sodium soy sauce (*)
• 1 tsp Sriracha (or added to taste)

Equipments Needed

• Large skillet or wok
• Two mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Spatula or tongs
• Plate for cooked vegetables

Step-by-Step Instructions :

1. Place beef slices in a bowl, add cornstarch and stir to completely coat.
2. In a bowl, combine the ingredients for the sauce and stir until well combined, set aside.
3. In a large skillet or wok, heat 1 Tbsp oil with 1 Tbsp butter over medium/high heat. Once the skillet is hot, add the carrot and peppers and stir fry until crisp-tender or to your desired tenderness, stirring frequently. Remove the vegetables to a separate plate.
4. Increase to high heat and add 1 Tbsp oil. Once hot, add the beef and sear for about 2 minutes per side to create a crispy coating. Add more oil if the skillet seems dry. Do not crowd the pan and cook the beef in batches if needed.
5. Add the vegetables back into the skillet with the green onion. Add the sauce and stir to combine. Turn heat to medium/low and simmer until the sauce thickens, about 3 minutes. Garnish with sesame seeds if desired and serve.

How to serve Mongolian Beef

Serve over steamed white rice, brown rice, or noodles. Spoon extra sauce from the pan over the rice. Add extra green onions or sesame seeds on top for color. Serve with a simple side of steamed broccoli or a light salad.

How to store Mongolian Beef

Cool the dish to room temperature, then place it in an airtight container. Store in the fridge for up to 3–4 days. To freeze, put in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating. Reheat gently in a skillet over medium heat, adding a splash of water if the sauce is too thick.

Tips & Tricks

• Slice beef thin and against the grain for tender bites.
• Pat beef dry before tossing with cornstarch for better crisping.
• Use a very hot pan and do not crowd it. Cook in batches if needed.
• Taste the sauce before adding and adjust sugar or Sriracha to your liking.
• If the sauce is too thin, simmer a little longer; if too thick, add a splash of water.

Variations & Substitutions

• Substitute flank steak with skirt steak, sirloin, or thin-cut round.
• Use honey or coconut sugar instead of brown sugar (adjust amount to taste).
• Add broccoli, snap peas, or onions instead of or in addition to peppers and carrots.
• For a vegetarian version, use firm tofu coated in cornstarch and pan-fried until crisp.
• Swap low-sodium soy sauce for tamari for a gluten-free option.

FAQs

Q: Can I use frozen beef?
A: No. Thaw the beef and pat it dry before slicing and coating. Wet beef won’t crisp well.

Q: How do I make it less sweet?
A: Reduce the brown sugar by a few tablespoons or add a dash more soy sauce and a squeeze of lime.

Q: Can I make the sauce ahead?
A: Yes. Mix the sauce and store it in the fridge for a day. Add it during the final step.

Q: How do I keep the beef crispy when reheating?
A: Reheat in a hot skillet briefly. Do not overcook; add a small splash of water to loosen the sauce.

Q: Can I double the recipe?
A: Yes, but cook the beef in batches so the pan stays hot and the meat crisps well.

Conclusion

If you want another clear, restaurant-style version, see this recipe for ideas from Spend With Pennies: Spend With Pennies Mongolian Beef recipe. For more background and technique notes on Mongolian Beef, this guide from The Woks of Life is helpful: The Woks of Life Mongolian Beef recipe.

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