Mongolian Beef

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Mongolian Beef: Savory, Simple, and Satisfying

If you’re craving restaurant-quality Mongolian beef, you’re in the right place. This dish is all about juicy beef, a glossy sweet-savory sauce, and those crisp edges you dream about. Whether you want a quick weeknight dinner or aim to impress friends with your skills, this comprehensive recipe breaks down every step.

What Makes Mongolian Beef Irresistible?

Despite the name, Mongolian beef is not native to Mongolia. Instead, it hails from Taiwanese-style barbecue restaurants and blossomed into a beloved mainstay in Chinese-American cuisine. The dish centers on thinly sliced beef—usually flank steak or sirloin—tossed in a rich soy-based sauce with hints of garlic, ginger, and brown sugar. Served hot over fluffy rice, it’s a symphony of flavor and texture: tender yet crisp, sweet but salty, with every bite deeply satisfying.

Ingredients for Mongolian Beef

You won’t need gourmet tools or rare groceries. The ingredients are affordable but deliver spectacular flavor:

For the Beef:
– Flank steak or sirloin (1 pound), sliced thin against the grain
– Cornstarch (1/4 cup)
– Vegetable or canola oil (for high-heat searing)

For the Sauce:
– Low-sodium soy sauce (1/2 cup)
– Water (1/3 cup)
– Brown sugar (1/3 cup, packed)
– Fresh garlic (2-3 cloves, minced)
– Fresh ginger (1 tablespoon, peeled and grated)
– Red pepper flakes (1/2 teaspoon, optional for heat)

Garnishes and Extras:
– Green onions (2-3 stalks, sliced on a bias)
– Toasted sesame seeds
– Steamed jasmine or basmati rice, for serving
– Optional vegetables: bell pepper strips, broccoli florets, snap peas

Ingredient Insights

Selecting the right cut of beef makes a big difference. Flank steak is the classic choice; it delivers flavor and stays tender as long as you cut across the grain. Sirloin, New York strip, or beef tenderloin also work well. Always slice thinly for best results—about 1/4 inch thick. If you have extra time, chill the steak in the freezer for 20 minutes before slicing. Firmer meat leads to cleaner, thinner cuts.

Cornstarch creates a light coating that crisps up in the pan, much like velveting in Chinese cooking. It also helps thicken the sauce later, ensuring every piece of beef glistens with flavor. Use a neutral, high-heat oil for searing so you get a beautiful crust without burning.

The sauce relies on a foundation of low-sodium soy sauce and brown sugar, with fresh ginger and garlic. Balance comes from adjusting the sweetness and savoriness to taste. Red pepper flakes add gentle heat, but you can skip them for a mild version.

Simple Mongolian Beef: Step-by-Step

Getting restaurant results at home boils down to three parts: prep, stir-fry, and saucing. Here’s how to bring it all together.

1. Slice and Prep the Beef

• Lay the steak on a cutting board. With a sharp knife, slice the beef thinly against the grain, about 1/4 inch thick.
• Pat slices dry with a paper towel.
• Place them in a bowl and sprinkle the cornstarch over. Toss until every piece has a light, even coating. Set aside while you make the sauce.

2. Whisk the Sauce

• In a small bowl, combine soy sauce, water, and brown sugar. Add in the minced garlic and grated ginger.
• Whisk until the sugar dissolves.
• Taste and adjust the balance. Add more sugar if you prefer it sweeter, or a dash more soy for extra depth.

3. Sear the Beef

• Heat a large nonstick skillet or wok over medium-high until very hot.
• Add enough oil to coat the bottom (about 2 tablespoons).
• Place the beef in a single layer. Sear for 1 minute per side without moving, until browned and crisp at the edges.
• Work in batches—crowding the pan leads to steaming, not browning.
• Transfer the cooked beef to a plate and repeat with the rest.

4. Build the Sauce

• In the same skillet, lower the heat to medium.
• If needed, add a touch more oil.
• Toss in a bit of extra garlic or ginger for more fragrance if desired.
• Pour in the soy sauce mixture.
• Let the sauce simmer, stirring constantly, until it thickens slightly—this takes about 2 minutes.

5. Bring it Together

• Return all cooked beef to the skillet.
• Add green onions and any extras (bell pepper, broccoli, snap peas).
• Toss so every strand of beef is slicked with sauce and the vegetables are tender-crisp. This should take 1-2 minutes.
• Sprinkle sesame seeds over the top.

6. Serve

• Spoon Mongolian beef over warm steamed rice.
• Add extra green onions or a sprinkle of sesame seeds for garnish.

Tips for Achieving Perfect Mongolian Beef

Mastering Mongolian beef is all about attention to the small details:

Choose the Right Steak: Flank steak is great, but don’t hesitate to swap in other tender cuts. Marinating for up to 30 minutes in a mix of soy, sherry, and cornstarch will make even cheaper cuts taste luxurious.

Slice Thinly: Thin beef cooks quickly and gets those crispy edges. Place the steak in the freezer for about 20 minutes before slicing—it makes cutting easier.

Don’t Overcrowd the Pan: Cook beef in batches. It’s tempting to save time, but patience pays off with a crispy finish.

Control Your Sauce: If the sauce gets too thick, add a tablespoon of water. Too thin? Let it simmer longer.

Customizing Flavor: Mongolian beef plays well with variety. For extra depth, add a splash of rice vinegar. For an earthier taste, toss in mushrooms or even toasted cashews.

Make It Spicy: Craving more heat? Increase the red pepper flakes, or stir in a spoonful of chili garlic sauce.

Adding Vegetables

While classic Mongolian beef sticks to beef and green onions, it adapts beautifully:

• Bell peppers: Sliced thin, they add sweetness and crunch.
• Broccoli: Florets bring color and fiber.
• Snap peas: Crisp and fresh.
• Carrots: Julienne for color and a subtle sweetness.

Stir-fry these for 1-2 minutes before adding the sauce and beef.

Table: Quick Customizations

Storing and Reheating Mongolian Beef

Mongolian beef is best eaten fresh, but leftovers keep well for quick, tasty lunches.

• Let cool to room temperature before storing.
• Pack beef and rice separately in airtight containers.
• Refrigerate for up to 3-4 days.

To Reheat: Warm gently in a skillet over medium, adding a splash of water to loosen the sauce. Or microwave in short bursts, stirring each time.

Freezing isn’t ideal since the texture of the beef changes and the sauce separates. If needed, freeze just the cooked, sliced beef and make a fresh batch of sauce later.

Making Mongolian Beef Gluten-Free or Vegan

• Gluten-Free: Use tamari or a certified gluten-free soy sauce.
• Vegan Option: Swap out the beef for pressed, extra-firm tofu. Pat tofu dry, cut into thin strips, and pan-fry with cornstarch just like the beef.

Serving Suggestions

Mongolian beef begs for rice. Steamed jasmine or basmati rice soaks up the savory sauce with every bite. For a lighter twist, serve it over cauliflower rice or alongside sautéed greens like bok choy, snow peas, or even a cucumber salad for a fresh crunch.

For a dinner party, turn Mongolian beef into lettuce wraps or serve in a bowl with brown rice and a medley of stir-fried vegetables.

Frequently Asked Questions

Can I use chicken instead?
Absolutely. Thinly slice boneless, skinless chicken breast or thighs. Follow the same steps. The sauce works beautifully with chicken.

What if I only have granulated sugar?
Brown sugar brings a deeper, caramel note, but granulated works in a pinch. Toss in a teaspoon of molasses if you have it.

Why coat with cornstarch and not flour?
Cornstarch creates a light, crisp texture and helps the sauce cling to each piece.

Can I meal prep this dish?
Slice and marinate beef up to a day ahead. Store sauce ingredients pre-mixed in a sealed jar in the fridge for a stress-free dinner.

Wrap-Up: Your Perfect Mongolian Beef Awaits

Restaurant-tender beef, rich glossy sauce, and a customizable profile make Mongolian beef a household favorite. Whether it’s your first time or you’re searching for ways to make it even better, the keys lie in good ingredients, a hot skillet, and not crowding your pan. Enjoy Mongolian beef your way—and savor every delicious mouthful.