Mongolian Beef

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There’s something satisfying about homemade Mongolian beef. This dish brings together savory-sweet flavors, tender yet crispy beef, and a glossy, thickened sauce. If you crave authentic takeout but want control over ingredients or simply enjoy kitchen experiments, this is a meal you’ll want to master. Below you’ll find a comprehensive guide to preparing Mongolian beef, including ingredient explanations, essential techniques, adaptations, and helpful storage tips.

What is Mongolian Beef?

Mongolian beef is a popular stir-fry often featured in Chinese-American restaurants. Its roots trace back to Taiwanese BBQ-style cuisine, rather than Mongolian cuisine, but the flavors have become a household favorite across the globe. The dish stars thinly sliced beef, typically flank steak, quickly seared in oil. It’s then tossed with a glossy, umami-rich sauce—a balance of soy sauce, brown sugar, ginger, garlic, and (sometimes) a dash of heat.

Served over steamed jasmine rice or tender noodles, Mongolian beef finds its place as a weeknight favorite, perfect for family-style sharing or quick solo dinners.

Why Make Mongolian Beef at Home?

Homemade Mongolian beef brings several advantages:

• Quick and Simple: The stir-fry method means dinner is ready in under 30 minutes.
• Flavor Control: Tailor sweetness, saltiness, and heat to your preferences.
• Quality Ingredients: Opt for the freshest beef and high-quality sauces, avoiding restaurant-level sodium levels or additives.
• Versatility: Add vegetables, swap proteins, or adjust the dish for dietary needs.

Takeout may be tempting, but cooking Mongolian beef at home means you savor every detail—from slicing the steak thin to watching the sauce bubble and coat the beef.

Core Ingredients and Key Roles

Understanding each ingredient helps you make tweaks without losing the dish’s classic character.

Beef Selection

• Flank Steak: Preferred for its flavor and texture when sliced thin against the grain.
• Alternatives: Sirloin or even skirt steak work well if sliced properly.

Why Slice Against the Grain?

Cutting across the muscle fibers results in tender strips. Freeze the beef for about 20 minutes first for cleaner, thinner slices.

Essential Sauce Ingredients

Finishing Touches

• Green Onions: Bright, sharp bite—added at the end for freshness.
• Sesame Seeds: Sprinkle for a nutty crunch.
• Vegetable Oil: Use for high-heat stir-frying.

Step-by-Step: How to Make Mongolian Beef

1. Prep the Beef

• Place unfrozen or semi-frozen steak on a cutting board.
• Slice into thin strips—about 1/4 inch thick—against the grain.
• Toss strips in cornstarch. Coat thoroughly but shake off excess. Let rest on a plate while you prepare the sauce.

Tip: Cornstarch coats each strip, helping the beef crisp as it cooks and thickening the sauce later.

2. Mix the Sauce

In a bowl, whisk together:

• 1/2 cup low-sodium soy sauce
• 1/2 cup water
• 1/3 cup brown sugar
• 1/2 teaspoon red pepper flakes (optional)

Set aside.

3. Sear the Beef

• Heat 2-3 tablespoons vegetable oil in a large skillet or wok over medium-high heat.
• Once shimmering, lay beef pieces in a single layer. Don’t crowd the pan—work in batches if needed.
• Sear each side for about 1 minute, just until edges turn crispy and the interior stays tender.
• Remove cooked beef to a clean plate.

Visual cue: The beef should look browned and crisp at the edges.

4. Make the Sauce

• In the same skillet, add more oil if needed.
• Sauté 1-2 teaspoons freshly grated ginger and 2-3 minced garlic cloves for about 30 seconds. Stir constantly to prevent burning.
• Pour in the pre-mixed sauce.
• Let it simmer for 2-3 minutes until it thickens slightly and turns glossy.

5. Combine and Finish

• Return the seared beef strips to the skillet with the sauce.
• Toss to coat all pieces evenly.
• Add sliced green onions (from 2-3 green onions) and cook for another 1-2 minutes. The onions should soften just slightly, adding crunch and color.

Final flourish: Sprinkle sesame seeds over the finished dish before serving.

Expert Tips for Perfect Mongolian Beef

Choice of Beef

• Flank steak remains the best option for this recipe. However, you can substitute with sirloin, tenderloin, or strip steak if preferred.
• Always slice against the grain. This shortens the fibers, making each bite melt-in-your-mouth tender.

Achieving Crispy Beef

• Allow beef slices to rest for ten minutes after tossing with cornstarch. This helps the coating adhere during frying.
• Sear beef in batches to prevent steaming and guarantee crisp edges.
• If using an electric stove or a pan that retains less heat, let the oil come back up to temperature between batches.

Sauce Balance

• Too salty? Add a splash of water or extra brown sugar.
• Want it sweeter? Up the brown sugar by a tablespoon.
• More heat? Toss in extra red pepper flakes or thinly sliced fresh chilies.

Add-ins and Variations

• Include vegetables such as bell peppers, snap peas, or julienned carrots for added color and nutrition.
• Make it gluten-free by using tamari or coconut aminos in place of soy sauce.
• Tofu is a great protein swap. Press it well, then slice, coat, and pan-fry as you would the beef.

Serving Suggestions

• Steamed jasmine rice, brown rice, or egg noodles make perfect bases for Mongolian beef.
• For a lighter option, serve over cauliflower rice or in lettuce cups.

Common Questions and Troubleshooting

Can I use a different sugar?

Yes. Coconut sugar or maple syrup can add complexity, but the flavor profile will change. White sugar is fine in a pinch.

Why isn’t my beef crispy?

Overcrowding and low heat are the usual culprits. Work in batches, pat beef strips dry before adding cornstarch, and use enough oil to shallow-fry each strip.

Can I make it less sweet?

Definitely. Reduce the brown sugar or omit entirely for a more savory-salty dish.

Storage and Meal Prep

While Mongolian beef tastes best fresh, you can store leftovers.

• To Store: Cool beef and sauce, then transfer to an airtight container. Refrigerate up to four days.
• To Reheat: Warm gently in a skillet over medium heat for three to five minutes, adding a splash of water if sauce has thickened too much. The microwave works in short bursts; stir between intervals for even heating.

Note: Freezing isn’t ideal, as the beef loses its just-cooked texture and the sauce can split.

Ingredient and Calories Table

Calories will vary based on serving size and specific ingredients.

Mongolian beef combines crisp-tender beef, a velvety sauce, and punchy aromatics. Once you see how quick and satisfying it is to make at home, this dish may secure a permanent spot in your dinner rotation. Play with sauces, add veggies, try it over noodles or rice, and make it your own. The process is simple, the possibilities endless, and the results—always delicious.

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Mongolian Beef

⭐⭐⭐⭐⭐

4.7 from 1 votes

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Course: Dinner / Cuisine: Taiwanese

Prep Time 10 minutes

Cooking Time 10 minutes

Servings 4 servings

Calories 494 cal

Mongolian beef combines sweet and savory flavors. The beef is tender and crispy. It is quick to make. It tastes even better than restaurant versions.

Ingredients

• 1/2 cup low-sodium soy sauce
• 4 green onions, cut into 2-inch pieces
• 1 tablespoon minced fresh ginger
• 1 tablespoon sesame seeds, optional, for garnish
• 1 1/2 pounds flank steak
• 1/2 cup water
• 1/2 cup brown sugar, packed
• 4 cloves garlic, minced
• 3 tablespoons vegetable oil, divided
• 1/4 cup cornstarch
• 1/4 teaspoon red pepper flakes, optional

Instructions

1. Slice the steak against the grain into 1/4-inch pieces. Place the pieces in a large bowl. Toss with cornstarch until evenly coated. Set aside.
2. Whisk the soy sauce, water, brown sugar, and red pepper flakes (if using) in a small bowl. Set aside.
3. Heat 2 tablespoons of oil in a large skillet or wok over high heat. Add the beef in a single layer. Cook for about 1 minute per side until browned. If needed, work in batches to avoid overcrowding. Remove the beef to a plate.
4. In the same skillet, cook the ginger and garlic with the remaining oil until fragrant. Add the soy sauce mixture. Stir. Simmer for 2-3 minutes until it starts to thicken.
5. Return the beef to the skillet. Add the green onions. Toss everything together. Cook for an additional 1-2 minutes. Make sure the meat is heated through. The sauce should coat everything nicely.
6. Serve hot over steamed rice. If desired, sprinkle sesame seeds over the dish. Use them as a garnish. Enjoy!