Mongolian Beef – A Sweet & Savory Stir-Fry Favorite

Mongolian Beef is a beloved dish known for its bold flavor, tender texture, and glossy caramelized sauce. Despite the name, this popular dish has Chinese-American roots and is commonly found in takeout menus across the U.S., inspired by Northern Chinese barbecue-style stir-fries rather than traditional Mongolian cuisine.

This recipe features thinly sliced beef, typically flank steak, seared until crispy on the edges and then tossed in a rich, garlicky soy-based sauce with brown sugar and ginger. It strikes a perfect balance between sweet and savory, with a luxurious texture and an aroma that fills your kitchen with warmth and comfort.

Whether you’re craving a quick weeknight dinner or planning a satisfying homemade alternative to takeout, Mongolian Beef delivers every time — with simplicity, bold taste, and crowd-pleasing appeal.

Ingredients Overview

Understanding the role of each ingredient in Mongolian Beef is key to getting that signature restaurant-style flavor and texture at home.

• Flank Steak: This lean cut is ideal for stir-frying. When sliced thin against the grain, it becomes incredibly tender while still maintaining structure. If flank steak isn’t available, skirt steak or sirloin are reliable alternatives.

• Cornstarch: Lightly coating the beef in cornstarch gives it a crispy exterior when seared. It also helps thicken the sauce later, creating that glossy finish.

• Soy Sauce: Use regular or low-sodium soy sauce as the base for the sauce. It brings depth and umami without being overpowering. Tamari can be used for a gluten-free version.

• Brown Sugar: This adds the signature sweetness to Mongolian Beef. The molasses in brown sugar gives the sauce a rich, slightly sticky quality that clings to the beef.

• Garlic and Ginger: Fresh garlic and ginger are essential aromatics. They infuse the sauce with warmth and spice, balancing the sweetness and saltiness beautifully.

• Green Onions (Scallions): Sliced diagonally and added at the end, green onions provide a burst of freshness and color. You can also stir-fry the white parts for an extra layer of flavor.

• Vegetable Oil: A high smoke-point oil like canola or peanut oil is best for stir-frying the beef quickly at high heat.

Optional Additions

• Chili flakes: For those who like heat, a pinch of red pepper flakes or a few slices of fresh chili can introduce a spicy kick.

• Vegetables: Though not traditional, broccoli, snow peas, or bell peppers can be added for color and crunch.

• Honey: Swap part of the brown sugar for honey for a different sweetness profile.

Step-by-Step Instructions

1. Slice the Beef: Begin by thinly slicing the flank steak against the grain into ¼-inch thick strips. This shortens the muscle fibers, making the meat more tender and easier to chew.

2. Coat with Cornstarch: Toss the sliced beef with cornstarch in a bowl until each piece is lightly dusted. Let it sit for 10 minutes — this step helps crisp the meat and thicken the sauce later.

3. Prepare the Sauce: In a small bowl, mix together soy sauce, brown sugar, water, minced garlic, and grated ginger. Set aside.

4. Sear the Beef: Heat a few tablespoons of oil in a wok or large skillet over medium-high heat. When the oil shimmers, add the beef in a single layer, working in batches if needed. Sear for 2–3 minutes per side until deeply browned and crispy at the edges.

5. Drain and Rest: Transfer the cooked beef to a paper towel-lined plate to drain excess oil. Remove any burnt bits from the pan.

6. Make the Sauce: In the same pan, reduce heat to medium. Pour in the prepared sauce and let it simmer for 2–3 minutes, stirring occasionally, until it starts to thicken and bubble.

7. Combine and Finish: Return the beef to the pan and toss it in the sauce until fully coated. Add the green onions and stir just until they soften slightly, about 1 minute.

8. Serve Immediately: Serve hot over steamed jasmine rice or noodles for a complete meal.

Chef’s Tips

• Don’t overcrowd the pan when searing beef. Too much meat at once will lower the temperature and result in steaming rather than crisping.

• If using a cast iron skillet, preheat well for a superior sear.

• Use fresh ginger and garlic rather than powdered — the aroma and flavor difference is noticeable.

Tips, Variations & Substitutions

• Make It Spicy: Add a splash of Sriracha or a teaspoon of sambal oelek to the sauce for a spicier Mongolian Beef.

• Low-Sugar Version: Reduce the brown sugar to 2 tablespoons and add a bit of rice vinegar for tang.

• Gluten-Free: Replace soy sauce with tamari or coconut aminos, and ensure all other ingredients are gluten-free.

• Vegetarian Twist: Substitute the beef with extra-firm tofu or tempeh. Press tofu beforehand and pan-fry until golden.

• Slow Cooker Method: Sear the beef, then add everything to a slow cooker and cook on low for 2–3 hours until tender.

Serving Ideas & Occasions

Mongolian Beef is a satisfying meal all on its own, but pairing it with complementary sides elevates the experience.

• Serve Over: Steamed jasmine or basmati rice, stir-fried noodles, or cauliflower rice for a low-carb option.

• Add a Side: Pair with garlicky bok choy, sesame green beans, or a simple cucumber salad.

• Perfect For:

  • Quick weeknight dinners

  • Meal prep (it reheats well!)

  • Hosting friends with an Asian-inspired menu

  • Cold weather comfort meals with bold flavor

The deep, rich aroma and sticky-sweet sauce make this dish a warm and nostalgic treat — ideal for cozy nights or festive dinners.

Nutritional & Health Notes

Mongolian Beef offers a satisfying combination of protein and carbs, making it a balanced, filling meal when paired with vegetables or whole grains.

• Protein: Flank steak is lean and protein-rich, supporting muscle repair and energy.

• Carbs & Sugar: While the brown sugar adds sweetness, portion control helps balance the overall sugar intake. Serve with extra veggies to offset the sweetness and boost fiber.

• Lower Fat Option: Use less oil when searing, or drain the cooked beef thoroughly to reduce fat.

• Clean Eating Tip: Add steamed or stir-fried vegetables to boost nutrition and fiber while cutting down on extra rice or noodles.

FAQs

Q1: What cut of beef is best for Mongolian Beef?
A1: Flank steak is the most popular choice due to its texture and quick cooking time. Skirt steak or sirloin also work well if sliced thinly across the grain.

Q2: Can I make Mongolian Beef ahead of time?
A2: Yes. Cook the beef and sauce separately, store in airtight containers, and reheat in a skillet just before serving. It stores well for up to 3 days in the fridge.

Q3: How do I keep the beef tender?
A3: Slice it thinly against the grain, don’t overcook, and sear quickly at high heat. Marinating isn’t necessary due to the flavorful sauce, but resting after slicing helps tenderize.

Q4: Is Mongolian Beef spicy?
A4: Traditionally, it’s not spicy — it’s more sweet and savory. However, you can easily add heat with chili flakes or hot sauce to taste.

Q5: Can I freeze Mongolian Beef?
A5: Yes. Let it cool completely, store in freezer-safe bags or containers, and freeze for up to 2 months. Reheat on the stovetop with a splash of water or broth to refresh the sauce.

Q6: What vegetables go well with Mongolian Beef?
A6: Broccoli, snow peas, baby corn, mushrooms, and bell peppers all pair beautifully. Stir-fry them before adding the beef back into the sauce for even cooking.

Q7: Is there a way to make Mongolian Beef low-carb?
A7: Swap the brown sugar with a keto-friendly sweetener like erythritol or monk fruit, and serve over cauliflower rice or shredded cabbage instead of traditional rice.

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