Mongolian Beef

Discover how to make Mongolian Beef quickly with this easy, flavorful recipe that delivers tender beef and bold, savory sauce every time. This classic Chinese-American favorite combines perfectly seared strips of beef with a rich, slightly sweet soy-based sauce that’s bursting with umami. Whether you’re cooking for a weeknight dinner or impressing guests, this Mongolian Beef recipe hits all the right notes in record time.

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights without sacrificing flavor.
• Always Tender Beef: The secret marinade and cooking technique guarantee juicy, melt-in-your-mouth beef.
• Bold, Balanced Sauce: Combines savory soy, sweet brown sugar, and a hint of garlic for an irresistible glaze.
• Minimal Ingredients: Uses pantry staples you probably already have, making it budget-friendly and accessible.
• Versatile Dish: Easy to customize with your favorite veggies or protein substitutions.

Ingredients You’ll Need

Each ingredient in this Mongolian Beef recipe serves an important role, from enhancing flavor to creating the perfect texture. Simple yet effective, these essentials come together to make a standout sauce and tender meat every time.

• Beef Sirloin or Flank Steak: Thinly sliced for quick cooking and tenderness.
• Cornstarch: Coats the beef for a light crispiness that holds the sauce beautifully.
• Soy Sauce: Provides the salty and savory backbone of the sauce.
• Brown Sugar: Adds just the right amount of sweetness to balance the soy and garlic.
• Garlic: Freshly minced for fragrance and a punch of flavor.
• Ginger (optional): A subtle warmth that deepens the sauce’s complexity.
• Green Onions: Sliced thin for garnish and added freshness.
• Vegetable Oil: For stir-frying the beef quickly at high heat.
• Water: To thin the sauce just enough to coat the beef perfectly.

Variations for Mongolian Beef

Feel free to experiment with this recipe to match your dietary preferences or what’s on hand in your kitchen. It’s simple to tweak without losing the signature flavors that make Mongolian Beef so beloved.

• Spicy Kick: Add red chili flakes or sriracha for a fiery twist on the classic sauce.
• Vegetarian Version: Swap beef for crispy tofu or seitan for a plant-based delight.
• Extra Veggies: Toss in bell peppers, broccoli, or snap peas for added crunch and nutrition.
• Low-Sodium Option: Use low-sodium soy sauce to make the dish heart-healthier.
• Thicker Sauce: Double the cornstarch to create a more glaze-like consistency if desired.

How to Make Mongolian Beef

Step 1: Prepare the Beef

Start by slicing your beef thinly across the grain. This ensures the meat stays tender after cooking. Toss the slices in cornstarch until lightly coated; this will give the beef a subtle crisp edge when stir-fried and help the sauce cling perfectly.

Step 2: Make the Sauce

In a bowl, combine soy sauce, brown sugar, freshly minced garlic, ginger (if using), and a splash of water. Stir to dissolve the sugar fully, creating the rich, sweet-savory base that defines Mongolian Beef.

Step 3: Cook the Beef

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef in batches to avoid overcrowding, and stir-fry until browned and crispy on the edges, about 2 minutes per side. Remove cooked beef from pan and set aside.

Step 4: Combine and Simmer

Pour the prepared sauce into the hot pan and bring to a simmer. The mixture will thicken as it heats. Return the beef to the pan and toss gently in the sauce until evenly coated and warmed through.

Step 5: Garnish and Serve

Finish off by sprinkling sliced green onions over the top, adding freshness and a pop of color. Serve immediately with steamed rice or your favorite side.

Pro Tips for Making Mongolian Beef

• Slice Against the Grain: Cutting the beef perpendicular to muscle fibers ensures tenderness.
• Don’t Overcrowd the Pan: Cook beef in small batches for perfect sear and crispness.
• Use Fresh Garlic: Freshly minced garlic provides brighter, more vibrant flavor than pre-minced.
• Control Sauce Thickness: Adjust cornstarch or water amounts to get your preferred sauce consistency.
• Rest the Sauce: Let the sauce simmer briefly before tossing with beef to fully develop flavors.

How to Serve Mongolian Beef

Garnishes

The classic garnish of thinly sliced green onions brings a sharp, fresh bite that cuts through the sweet and savory sauce, elevating the dish visually and flavor-wise. You can also add toasted sesame seeds for extra crunch and nuttiness.

Side Dishes

Mongolian Beef pairs beautifully with fluffy white or brown rice, which soaks up the luscious sauce perfectly. For a low-carb option, serve alongside steamed or stir-fried vegetables such as bok choy, broccoli, or snap peas to add color and crunch.

Creative Ways to Present

Serve Mongolian Beef over cauliflower rice or inside warm lettuce wraps for a fresh, handheld meal. Alternatively, layering it with noodles or even crispy wonton chips creates an exciting twist on traditional presentations.

Make Ahead and Storage

Storing Leftovers

Place leftovers in an airtight container and refrigerate promptly. Mongolian Beef will keep well for up to 3 days while maintaining taste and texture.

Freezing

For longer storage, Mongolian Beef freezes well. Cool completely, then transfer to freezer-safe containers or bags. It’s best consumed within 2 months for optimal flavor and texture.

Reheating

Reheat gently in a skillet over medium heat to avoid drying out the beef, adding a splash of water if needed to loosen the sauce. Microwave reheating works too but can sometimes make the beef tougher.

FAQs

What cut of beef is best for Mongolian Beef?

Flank steak or sirloin sliced thinly across the grain works best because these cuts become tender quickly and complement the savory sauce perfectly.

Can I make Mongolian Beef gluten-free?

Yes, simply substitute regular soy sauce with gluten-free tamari or coconut aminos, and ensure your cornstarch and other ingredients are gluten-free.

Is this recipe spicy?

The classic version is mild, but you can easily add heat by incorporating chili flakes, fresh chilies, or hot sauce based on your preference.

Can I prepare the sauce in advance?

Absolutely, the sauce can be mixed ahead and stored in the refrigerator for up to 2 days, which helps shorten cooking time on busy nights.

How do I avoid soggy beef?

Coating the beef lightly with cornstarch and cooking it in batches on high heat ensures a crispy exterior that holds up nicely once the sauce is added.

Final Thoughts

This Mongolian Beef recipe is a quick, flavorful, and satisfying way to enjoy a restaurant-quality dish at home anytime you want. With simple ingredients and straightforward steps, you can have tender beef coated in a deliciously glossy, savory sauce ready in a flash—why not give it a try tonight?

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