Why You’ll Love This Recipe
Mongolian Beef is a flavorful and savory dish that combines tender strips of beef with a sweet and tangy sauce made from soy sauce, brown sugar, and garlic. The sauce is rich, slightly sweet, and has just the right amount of umami, making it a perfect pairing with the beef. This dish is quick to make, packed with bold flavors, and has a satisfying balance of sweetness and saltiness. Whether you’re cooking for a family dinner or craving a restaurant-style meal at home, Mongolian Beef is sure to become a favorite in your recipe collection. Plus, it’s easy to prepare and requires minimal ingredients!
Ingredients
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1 lb flank steak (or sirloin), thinly sliced against the grain
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2 tablespoons vegetable oil
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1/4 cup soy sauce (preferably low sodium)
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1/4 cup brown sugar (packed)
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2 teaspoons ginger (grated or minced)
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4 cloves garlic (minced)
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1/2 teaspoon red pepper flakes (optional, for a spicy kick)
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2-3 green onions (sliced, for garnish)
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1 tablespoon cornstarch (for coating beef)
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1/2 cup water
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1 tablespoon sesame oil (optional, for added flavor)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Beef:
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Slice the flank steak or sirloin against the grain into thin strips, about 1/4 inch thick. To make slicing easier, freeze the beef for about 20-30 minutes beforehand.
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Toss the beef strips in cornstarch until evenly coated. This will help create a crispy texture when cooked.
2. Cook the Beef:
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Heat vegetable oil in a large skillet or wok over medium-high heat.
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Add the beef to the pan in a single layer, working in batches if necessary. Cook for about 2-3 minutes per side, or until the beef is browned and crispy. Remove the beef from the skillet and set aside.
3. Make the Sauce:
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In the same skillet, reduce the heat to medium. Add the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
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Add the soy sauce, brown sugar, red pepper flakes (if using), and water to the skillet. Stir well and bring to a simmer, allowing the sauce to thicken slightly, about 3-4 minutes.
4. Combine Beef and Sauce:
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Return the cooked beef to the skillet, tossing it in the sauce to coat it evenly. Allow the beef to cook in the sauce for another 2-3 minutes, allowing it to absorb the flavors.
5. Garnish and Serve:
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Drizzle sesame oil over the beef (optional, for extra flavor) and garnish with sliced green onions.
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Serve the Mongolian Beef over steamed rice or noodles for a complete meal.
Servings and Timing
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Servings: 4
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Prep Time: 15 minutes
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Cook Time: 15 minutes
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Total Time: 30 minutes
Variations
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Add Vegetables: Stir-fry some bell peppers, broccoli, or snap peas along with the beef for added crunch and flavor.
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Spicy Mongolian Beef: Increase the amount of red pepper flakes or add sliced fresh chilies to the sauce for more heat.
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Beef Substitutes: You can substitute flank steak with chicken, or tofu for a different take on the dish. or tofu for a different ta
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Thicker Sauce: If you prefer a thicker sauce, mix an extra tablespoon of cornstarch with water to make a slurry and add it to the sauce as it simmers.
Storage/Reheating
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Storage: Store leftover Mongolian Beef in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat the Mongolian Beef in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. You can also microwave individual portions.
FAQs
1. Can I use a different cut of beef for this recipe?
Yes! While flank steak is commonly used for Mongolian Beef, you can also use sirloin, skirt steak, or even rib-eye. Just be sure to slice the beef thinly against the grain for the best texture.
2. Can I make this recipe gluten-free?
Yes, you can substitute the soy sauce with a gluten-free tamari sauce to make this recipe gluten-free.
3. How do I make the sauce thicker?
To thicken the sauce, you can add a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water) to the simmering sauce. Stir until it thickens to your desired consistency.
4. Can I make this dish spicier?
Absolutely! Add more red pepper flakes or fresh chili peppers to the sauce if you like a spicier kick.
5. Can I use a slow cooker for this recipe?
While this recipe is designed for quick stovetop cooking, you can use a slow cooker by searing the beef in a skillet first, then adding the beef, sauce ingredients, and cooking on low for 3-4 hours. However, the beef might not get as crispy as when cooked on the stovetop.
6. Can I make this dish ahead of time?
Yes, you can prepare the sauce and cook the beef separately in advance, then combine them when ready to serve. This will allow the flavors to meld together even more.
7. Can I substitute brown sugar with white sugar?
Yes, you can use white sugar instead of brown sugar, but the dish will be less rich in flavor. Brown sugar adds a deep, caramel-like sweetness to the sauce.
8. Can I add more garlic or ginger to the sauce?
Yes, if you love garlic and ginger, feel free to increase the amounts for a stronger flavor.
9. What can I serve with Mongolian Beef?
Mongolian Beef pairs perfectly with steamed white rice, jasmine rice, or fried rice. It also goes well with stir-fried vegetables or lo mein noodles.
10. Can I freeze Mongolian Beef?
Yes, you can freeze Mongolian Beef for up to 2 months. Allow it to cool completely before transferring to an airtight container. Thaw overnight in the fridge and reheat on the stovetop with a splash of water or broth.
Conclusion
Mongolian Beef is a quick, easy, and delicious dish that brings restaurant-quality flavors to your home kitchen. With tender beef, a sweet and savory sauce, and a hint of spice, it’s a dish that everyone will love. Serve it over rice or noodles for a complete and satisfying meal, and enjoy the bold flavors of this Chinese-inspired favorite. Whether you’re cooking for family or friends, Mongolian Beef is sure to be a hit!
Mongolian Beef
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Mongolian Beef is a savory, sweet, and slightly spicy dish that features tender beef in a rich sauce made from soy sauce, brown sugar, garlic, and ginger. This quick and easy recipe is perfect for weeknight dinners or whenever you’re craving restaurant-quality Chinese food at home. The balance of sweetness and savory umami flavors, combined with a touch of spice, makes Mongolian Beef a crowd-pleasing favorite. Serve it over steamed rice or noodles for a satisfying, flavorful meal!
Ingredients
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1 lb flank steak (or sirloin), thinly sliced against the grain
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2 tablespoons vegetable oil
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1/4 cup soy sauce (preferably low sodium)
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1/4 cup brown sugar (packed)
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2 teaspoons ginger (grated or minced)
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4 cloves garlic (minced)
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1/2 teaspoon red pepper flakes (optional, for a spicy kick)
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2-3 green onions (sliced, for garnish)
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1 tablespoon cornstarch (for coating beef)
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1/2 cup water
- 1 tablespoon sesame oil (optional, for added flavor)
Instructions
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Prepare the Beef: Slice the flank steak or sirloin thinly against the grain into strips, about 1/4 inch thick. Freeze the beef for 20-30 minutes before slicing to make it easier to cut. Toss the beef in cornstarch until evenly coated.
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Cook the Beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer, cooking in batches if necessary. Cook for about 2-3 minutes per side until browned and crispy. Remove the beef from the skillet and set aside.
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Make the Sauce: In the same skillet, reduce the heat to medium and add garlic and ginger. Cook for 1 minute until fragrant. Add soy sauce, brown sugar, red pepper flakes (optional), and water. Bring the mixture to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
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Combine Beef and Sauce: Return the beef to the skillet, tossing to coat evenly in the sauce. Let it cook for another 2-3 minutes to absorb the flavors.
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Garnish and Serve: Drizzle sesame oil (optional) over the beef and garnish with sliced green onions. Serve over steamed rice or noodles for a complete meal.
Notes
Variations: Add stir-fried vegetables such as bell peppers, broccoli, or snap peas for added flavor and texture.Spicy Mongolian Beef: Increase red pepper flakes or add sliced fresh chilies for extra heat.Beef Substitutes: Try using chicken, or tofu for a variation on this dish.
