Recipe Overview
Mongolian Beef is a quick, savory-sweet beef stir-fry made with thinly sliced flank steak, garlic, ginger, soy sauce, brown sugar, and green onions. The beef cooks quickly in a hot skillet and gets coated in a glossy sauce that tastes rich, flavorful, and perfect over rice or noodles. It’s a great weeknight dinner when you want something that feels like takeout but is easy to make at home.
Why You’ll Love This Recipe
- Quick enough for a weeknight dinner
- Made with simple pantry ingredients
- Sweet, savory, and full of garlic-ginger flavor
- Pairs perfectly with rice, noodles, or vegetables
- Easy to customize with extra veggies or spice
Ingredients You’ll Need
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil, divided
- ½ cup low-sodium soy sauce
- ¼ cup brown sugar
- ¼ cup water
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ teaspoon black pepper
- Optional: ¼ teaspoon red pepper flakes
- 3 green onions, sliced, plus more for garnish if desired
- Optional: 1 teaspoon sesame seeds for garnish
Step-by-Step Instructions
- Pat the flank steak dry with paper towels. Slice it thinly against the grain so the beef stays tender.
- Place the sliced beef in a bowl and toss with the cornstarch until evenly coated. Let it sit for 10 minutes while you make the sauce.
- In a small bowl, whisk together the soy sauce, brown sugar, water, garlic, ginger, black pepper, and optional red pepper flakes.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
- Add half of the beef in a single layer and cook for 1–2 minutes per side, until browned. Transfer to a plate. Repeat with the remaining 1 tablespoon oil and remaining beef.
- Reduce the heat to medium. Pour the sauce into the skillet and bring it to a simmer, scraping up any browned bits from the bottom of the pan.
- Let the sauce simmer for 2–3 minutes, until slightly thickened.
- Return the beef to the skillet and toss to coat in the sauce. Cook for 1–2 minutes, until the beef is hot and coated in the glossy sauce.
- Stir in the sliced green onions and remove from heat.
- Garnish with extra green onions and sesame seeds if desired. Serve warm.
Helpful Tips
- Slice the beef against the grain so it stays tender.
- Coat the beef lightly with cornstarch to help it brown and thicken the sauce.
- Cook the beef in batches so the pan stays hot and the meat sears instead of steaming.
- Use low-sodium soy sauce so the sauce does not become too salty.
- Have all ingredients ready before cooking, because stir-fry recipes move quickly.
Recipe Variations
- Make it spicy: Add ¼ teaspoon red pepper flakes, chili garlic sauce, or sriracha to the sauce.
- Add vegetables: Stir in broccoli, bell peppers, snap peas, carrots, or mushrooms.
- Use a different cut of beef: Sirloin or skirt steak can work if sliced thinly against the grain.
- Use chicken: Thinly sliced chicken thighs or chicken breast can be used instead of beef. Cook until the chicken reaches 165°F.
- Make it less sweet: Reduce the brown sugar to 2 tablespoons.
What to Serve with Mongolian Beef
Mongolian Beef pairs well with steamed rice, fried rice, noodles, broccoli, green beans, snap peas, stir-fried vegetables, or a simple cucumber salad. Spoon extra sauce over rice or noodles for the best flavor.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat until hot and warmed through, adding a splash of water if the sauce thickens too much. You can also microwave individual portions in short intervals.
Frequently Asked Questions
What cut of beef is best for Mongolian Beef?
Flank steak works well because it cooks quickly and stays tender when sliced thinly against the grain. Sirloin or skirt steak can also work.
How do I keep the beef tender?
Slice it thinly against the grain, coat it lightly with cornstarch, and cook it quickly over medium-high heat.
Can I add vegetables?
Yes. Broccoli, bell peppers, snap peas, carrots, mushrooms, or green beans all work well. Cook the vegetables before adding the sauce, then add the beef back in.
Can I make Mongolian Beef spicy?
Yes. Add red pepper flakes, chili garlic sauce, sriracha, or sliced fresh chilies to the sauce.
Can I use chicken instead of beef?
Yes. Thinly sliced chicken thighs or chicken breast can be used. Cook the chicken until it reaches 165°F.
Can I make this ahead of time?
Yes, but Mongolian Beef is best fresh. If making ahead, store the beef and sauce in the refrigerator and reheat gently so the beef does not become tough.
Recipe Card
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil, divided
- ½ cup low-sodium soy sauce
- ¼ cup brown sugar
- ¼ cup water
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ teaspoon black pepper
- Optional: ¼ teaspoon red pepper flakes
- 3 green onions, sliced, plus more for garnish if desired
- Optional: 1 teaspoon sesame seeds for garnish
Instructions
- Pat flank steak dry and slice thinly against the grain.
- Toss sliced beef with cornstarch and let it sit for 10 minutes.
- In a small bowl, whisk together soy sauce, brown sugar, water, garlic, ginger, black pepper, and optional red pepper flakes.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
- Cook half of the beef in a single layer for 1–2 minutes per side, until browned. Transfer to a plate. Repeat with remaining oil and beef.
- Reduce heat to medium. Pour sauce into the skillet and bring to a simmer, scraping up any browned bits.
- Simmer sauce for 2–3 minutes, until slightly thickened.
- Return beef to the skillet and toss to coat. Cook for 1–2 minutes, until hot and glossy.
- Stir in sliced green onions and remove from heat.
- Garnish with extra green onions and sesame seeds if desired. Serve warm.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until hot and warmed through, adding a splash of water if needed to loosen the sauce.