Mongolian Beef – A Takeout-Style Favorite Made at Home

Mongolian Beef is a beloved Chinese-American dish featuring tender slices of beef coated in a sweet and savory soy-based sauce, often served over steamed rice or noodles. It’s known for its glossy, garlicky sauce and caramelized beef, typically stir-fried with scallions for a pop of freshness.

Despite its name, Mongolian Beef doesn’t originate from Mongolia — it was popularized by Chinese restaurants in Taiwan and the U.S. This dish delivers bold flavor with a short ingredient list and fast cook time, making it perfect for a quick weeknight meal that tastes like your favorite takeout.

With a beautiful balance of salty, sweet, and umami, Mongolian Beef is sure to become a staple in your dinner rotation.

Ingredients Overview

This dish keeps it simple, but each ingredient plays an important role in building flavor and texture. Here’s what you’ll need:

For the Beef:

• Flank steak or sirloin: Thinly sliced against the grain for maximum tenderness. Flank steak is traditional and has the best texture when seared quickly.

• Cornstarch: Lightly coats the beef, helping it crisp in the pan and thicken the sauce naturally during cooking.

• Oil: High-heat oil like vegetable, canola, or peanut oil is ideal for stir-frying.

For the Sauce:

• Soy sauce: Use low-sodium to keep the dish from getting overly salty.

• Brown sugar: Adds that signature sweetness and helps caramelize the beef.

• Garlic: Minced fresh garlic adds aroma and depth.

• Ginger: Freshly grated ginger brings warmth and zing to the sauce.

• Water or chicken broth: Helps balance the sauce’s richness.

• Optional red pepper flakes: For a touch of heat if desired.

For Garnish:

• Green onions (scallions): Stirred in at the end for freshness and mild bite.

• Sesame seeds (optional): Adds texture and visual appeal.

• Steamed rice or noodles: For serving.

Ingredient Tips & Substitutions:

• Swap flank steak with skirt steak, sirloin, or even chicken if preferred.

• For a gluten-free version, use tamari or coconut aminos instead of soy sauce.

• To make it lower in sugar, reduce brown sugar or replace with honey or maple syrup.

Step-by-Step Instructions

Mongolian Beef cooks quickly, so have everything prepped before you start.

1. Prep the beef:

1. Slice 1 lb of flank steak thinly against the grain (¼-inch thick slices).

2. Toss the beef slices in ¼ cup cornstarch until evenly coated. Let sit for 10–15 minutes while you prep the sauce.

2. Make the sauce:

1. In a small bowl, whisk together:

   • ½ cup low-sodium soy sauce

   • ½ cup water or chicken broth

   • ⅓ cup brown sugar

   • 3 cloves garlic, minced

   • 1 teaspoon freshly grated ginger

   • Pinch of red pepper flakes (optional)

3. Sear the beef:

1. Heat 2–3 tablespoons oil in a large skillet or wok over medium-high heat.

2. Add beef in a single layer (in batches if necessary) and sear 1–2 minutes per side until browned and crispy on the edges.

3. Transfer cooked beef to a paper towel-lined plate. Drain excess oil if needed.

4. Build the sauce:

1. In the same pan, add the sauce mixture and bring to a simmer.

2. Cook for 2–3 minutes, stirring frequently, until the sauce slightly thickens and turns glossy.

5. Combine:

1. Return the beef to the pan, tossing to coat in the sauce.

2. Stir in 3–4 chopped green onions and cook 1 minute more.

3. Serve hot over steamed rice or noodles.

Pro Tips:

• Don’t overcrowd the pan when searing the beef — work in batches for best browning.

• Let the cornstarch-coated beef rest before cooking to form a light crust.

• Add water chestnuts, snow peas, or bell peppers for crunch and color.

Tips, Variations & Substitutions

• Spicy Mongolian Beef: Add a spoonful of chili garlic sauce or extra red pepper flakes.

• Vegetarian version: Substitute beef with crispy tofu or sautéed mushrooms.

• Add greens: Stir in spinach or bok choy at the end for added nutrition.

• Crispier beef: Fry the cornstarch-coated beef in hot oil separately and toss in the sauce just before serving.

Serving Ideas & Occasions

Mongolian Beef is a versatile dish that pairs beautifully with:

• Steamed white or jasmine rice

• Brown rice or cauliflower rice for a lighter option

• Stir-fried noodles or lo mein

• Sesame green beans or broccoli

Ideal for:

• Quick weeknight dinners

• Homemade takeout nights

• Date nights or family meals

This dish is rich, flavorful, and faster than waiting for delivery.

Nutritional & Health Notes

Mongolian Beef is protein-rich and deeply satisfying. While the sauce is sweet, you can easily adjust the sugar level for a healthier spin.

• Beef provides iron, zinc, and protein.

• Ginger and garlic offer anti-inflammatory and immune-supportive properties.

• Make it lighter by:

  • Using leaner cuts of meat

  • Reducing oil and sugar

  • Serving with vegetables or whole grains

A standard serving clocks in at 350–450 calories, depending on portion size and ingredients.

FAQs

Q1: Can I use another cut of beef besides flank steak?

A1: Yes. Sirloin, skirt steak, or even thinly sliced chuck can be used. Just be sure to slice against the grain for tenderness.

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Q2: Is Mongolian Beef spicy?

A2: Traditionally, it’s sweet and savory, not spicy. You can add red pepper flakes or chili paste if you want heat.

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Q3: Can I make this ahead of time?

A3: You can prep the sauce and beef slices ahead, but for best texture, cook just before serving. Reheat gently to avoid overcooking.

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Q4: Can I make this dish gluten-free?

A4: Yes. Use tamari or coconut aminos instead of soy sauce and ensure your cornstarch is certified gluten-free.

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Q5: What does cornstarch do in this recipe?

A5: It helps the beef crisp when seared and thickens the sauce slightly when it’s tossed back in the pan.

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Q6: How long does Mongolian Beef last in the fridge?

A6: Store in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.

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Q7: Can I freeze Mongolian Beef?

A7: Yes, but the texture of the sauce may change slightly upon thawing. Freeze in a sealed container for up to 2 months and reheat on the stovetop.

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