Mongolian Beef Recipe

Ingredients You’ll Need

For the beef and coating:

• 1 1/2 pounds flank steak, sliced thin against the grain
• 1/4 cup cornstarch
• 2 tablespoons vegetable oil for coating
• 1/2 cup vegetable oil for frying

For the Mongolian sauce:

• 1/2 cup soy sauce (low-sodium preferred)
• 1/2 cup water
• 2/3 cup dark brown sugar, packed
• 1 tablespoon fresh ginger, minced
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1 teaspoon sesame oil

For finishing and serving:

• 4-5 green onions, cut into 2-inch pieces
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• Sesame seeds for garnish
• Steamed white rice or fried rice
• Steamed broccoli (optional)

Understanding Mongolian Beef Origins

Despite its name, Mongolian beef isn’t actually Mongolian – it’s a Chinese-American creation likely inspired by Taiwanese stir-fry dishes. The “Mongolian” name refers to the cooking style over high heat, similar to Mongolian barbecue restaurants. This dish has become a takeout staple beloved for its sweet-savory flavor profile.

Selecting and Preparing the Beef

Choose flank steak for its perfect balance of tenderness and beefy flavor. Partially freeze the beef for 30 minutes before slicing – this makes it much easier to cut paper-thin slices against the grain. Slicing against the grain is crucial for tender results, as it shortens the muscle fibers.

Creating the Perfect Coating

Place the sliced beef in a large bowl and toss with 2 tablespoons of vegetable oil until evenly coated. Add the cornstarch and toss again until every piece is well-coated with a light dusting. This coating creates a barrier that keeps the beef tender while creating a slight crust that helps the sauce cling.

Preparing the Signature Sauce

In a medium bowl, whisk together soy sauce, water, brown sugar, minced ginger, minced garlic, red pepper flakes if using, and sesame oil. Whisk until the brown sugar dissolves completely. The sauce should be smooth without any sugar crystals remaining.

Setting Up for Stir-Frying

Have all ingredients prepped and within arm’s reach before you start cooking – sliced beef coated, sauce mixed, green onions cut, and rice already cooked. Mongolian beef cooks very quickly once you start, so organization is key to success.

Frying the Beef

Heat 1/2 cup of vegetable oil in a large wok or skillet over medium-high heat until shimmering. Working in batches to avoid overcrowding, add beef pieces in a single layer. Fry for 2-3 minutes until crispy and golden brown, then flip and cook another 1-2 minutes. Transfer to a paper towel-lined plate.

Achieving the Perfect Texture

The beef should have a light, crispy exterior while remaining tender inside. Overcrowding the pan causes steaming instead of frying, resulting in tough, chewy beef. Maintain high heat and work in small batches for the best results.

Making the Sauce Base

Remove most of the oil from the pan, leaving about 1 tablespoon. Add the minced ginger and garlic, stir-frying for about 30 seconds until fragrant but not browned. The aromatics should sizzle and release their oils, perfuming your entire kitchen.

Creating the Glossy Coating

Pour the prepared sauce mixture into the pan and bring to a simmer. The sauce will bubble and begin to thicken slightly as it reduces. Let it simmer for 2-3 minutes, stirring occasionally, until it starts to develop a syrupy consistency.

Thickening the Sauce

If you want a thicker, glossier sauce that clings more to the beef, stir in the cornstarch slurry and cook for another minute until the sauce reaches your desired consistency. The sauce should coat the back of a spoon and look glossy and appetizing.

Combining Beef and Sauce

Return the fried beef to the pan along with the green onion pieces. Toss everything together quickly, ensuring every piece of beef is coated with the glossy sauce. The green onions should stay vibrant and crisp, adding textural contrast.

Quick Final Cooking

Cook for just 1-2 minutes, tossing continuously, until everything is heated through and the sauce clings beautifully to the beef. Don’t overcook at this stage or the beef will become tough and the green onions will lose their vibrant color and crunch.

Total Cooking Time

This restaurant-quality dish requires only 30 minutes from start to finish, including 15 minutes of preparation time and 15 minutes of cooking time. The quick execution makes this perfect for busy weeknights when you want something special without spending hours in the kitchen.

Serving and Nutritional Information

This recipe serves 4 people generously, with each serving containing approximately 485 calories. Each portion provides about 32 grams of protein, 22 grams of fat, and 38 grams of carbohydrates primarily from the brown sugar in the sauce. The dish is rich in protein, iron, and B vitamins from the beef.

What to Serve With Your Mongolian Beef

This flavorful dish is traditionally served over steamed white rice, which soaks up the delicious sweet-savory sauce. Fried rice makes an excellent alternative for a more complete meal. Add steamed broccoli, snap peas, or mixed vegetables on the side for color, nutrition, and textural variety.

Expert Tips for Restaurant Results

Slice the beef as thinly as possible for the most tender results and authentic restaurant texture. Partially freezing the meat before slicing makes this much easier and creates those paper-thin slices that cook quickly and stay tender.

Don’t skip the cornstarch coating step, which creates a protective barrier that keeps the beef tender while providing texture for the sauce to cling to. This technique is what separates restaurant-quality stir-fry from home cooking.

Use a wok if possible for the best heat distribution and easier tossing. The high, sloped sides of a wok make it easier to stir-fry without ingredients flying out of the pan. If using a skillet, choose the largest one you have.

Heat Level Adjustments

Control the spice level by adjusting the amount of red pepper flakes. For mild versions, omit them completely. For spicier Mongolian beef, increase the red pepper flakes or add fresh sliced chilies along with the green onions.

Sauce Consistency Preferences

Some prefer a thinner, more sauce-like consistency that pools around the rice, while others like thick, glossy sauce that clings tightly to the beef. Adjust the cornstarch slurry amount based on your preference, or skip it entirely for a lighter sauce.

Make-Ahead Strategies

The beef can be sliced and coated with cornstarch several hours ahead, stored covered in the refrigerator. The sauce can be mixed and refrigerated for up to 2 days. However, the actual cooking should be done just before serving for the best texture.

Protein Variations

This cooking method and sauce work excellently with other proteins. Try chicken (increase cooking time), pork tenderloin, shrimp (reduce cooking time significantly), or even crispy tofu for vegetarian versions. Each protein absorbs the sweet-savory sauce beautifully.

Vegetable Additions

While traditional Mongolian beef focuses on the meat, many home cooks add vegetables like sliced bell peppers, snap peas, or mushrooms. Add these after frying the beef and before adding the sauce, stir-frying until crisp-tender.

Sugar Alternatives

For less sweet versions, reduce the brown sugar to 1/3 cup. For different flavor profiles, substitute honey or maple syrup for half the brown sugar. Each sweetener contributes slightly different caramel notes to the finished dish.

Storage and Reheating

Leftover Mongolian beef keeps refrigerated for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water if the sauce has thickened too much. The beef will be slightly less tender than when freshly made but still delicious.

Troubleshooting Common Issues

If your beef is tough, it may have been sliced with the grain rather than against it, or overcooked during frying or final tossing. If the sauce is too sweet, add more soy sauce or a splash of rice vinegar to balance. If too thin, simmer longer or add more cornstarch slurry.