Mongolian beef is a popular dish known for its tender beef strips cooked in a savory, slightly sweet sauce. It’s a quick and easy recipe that we can make at home in under 30 minutes.
This Mongolian beef recipe uses simple ingredients like flank steak, soy sauce, brown sugar, garlic, and ginger to create a flavorful meal that pairs perfectly with steamed rice.
We often think of restaurant-quality dishes as complicated, but this recipe breaks it down into clear, manageable steps. By marinating the beef and cooking it until crispy before adding the sauce, we get the perfect balance of texture and taste.
You don’t need a long list of exotic ingredients or special techniques to enjoy Mongolian beef. With a few basics from the pantry and some simple steps, we can easily bring this savory-sweet dish to our own dinner table and impress family or friends.
Key Takeways
- Mongolian beef uses simple, easy-to-find ingredients for great flavor.
- Preparing the beef with a marinade and coating creates a tasty texture.
- The recipe is quick and perfect for busy weeknight meals.
Essential Ingredients and Preparation
To make Mongolian beef well, we need to focus on choosing the right beef cut. Creating the sauce with key ingredients, and preparing vegetables and aromatics, will enhance the dish’s flavor.
Each element is important for achieving the balance of texture and taste.
Choosing the Best Cut of Beef
We use flank steak for this recipe because it is lean, affordable, and cuts well into thin slices. Slicing the beef against the grain is crucial to keep it tender after cooking.
Thin slices allow quick cooking and help the sauce cling better. Before cooking, we coat the beef with cornstarch.
This step creates a light crust during searing. The cornstarch also helps the sticky sauce stick to the beef evenly, giving every bite a perfect glaze.
Key Sauce Components for Authentic Flavor
The sauce is made from simple ingredients but packs strong flavor. We use soy sauce for saltiness and umami.
The brown sugar adds balanced sweetness that caramelizes slightly during cooking, creating that classic sticky beef finish. Fresh garlic and minced ginger give the sauce a sharp, aromatic base.
They should be sautéed gently in vegetable oil to release their flavors without burning. We often add a little water to the sauce to help it combine smoothly and simmer until thickened.
The sauce must be just right—not too runny or too thick—so it clings to the beef and vegetables perfectly.
Vegetables and Aromatics for the Dish
We add green onions (scallions) during cooking and as a fresh garnish at the end. Their mild onion flavor brightens the rich sauce.
For a bit of heat, red pepper flakes can be sprinkled in, but this is optional. Some versions include extra vegetables like bell peppers or broccoli.
These add color and nutrition but should be cooked briefly to keep crispness. Properly preparing the aromatics and garnishes balances the flavors and texture, making the dish more interesting without overpowering the beef.
For a detailed step-by-step using these ingredients, see this Easy Mongolian Beef Recipe.
Step-by-Step Guide: How to Make Mongolian Beef
We start by preparing the meat thinly and properly coating it to keep it tender. Then, we make a sticky, balanced sauce that brings the dish together.
Finally, we finish by combining everything quickly and suggest simple sides that complement the flavors well.
Prepping and Slicing the Beef
The key to tender Mongolian beef is slicing the meat thinly against the grain. We recommend using flank steak or a similar cut like top sirloin or skirt steak.
To make slicing easier and more uniform, we freeze the beef for about 30 minutes. This firms it up so we can cut thin ribbons, which helps break down muscle fibers and keeps the beef from being tough.
After slicing, we toss the beef with cornstarch. This step is important because it creates a light, crispy coating and helps the sauce stick.
It also tenderizes the meat slightly during cooking.
Coating and Frying for Tenderness
We heat a large skillet or wok with some oil and butter over medium-high heat. First, we quickly stir-fry julienned carrots and sliced red bell peppers until just tender.
Then, we remove the vegetables and increase the heat. Next, we add the cornstarch-coated beef in batches.
We avoid crowding the pan because this prevents the beef from steaming. Each batch cooks about 2 minutes per side to get a crispy, caramelized surface.
Cooking in batches ensures even searing. Once all beef is cooked, we return the vegetables to the pan and keep everything warm while making the sauce.
Making the Sticky Mongolian Sauce
We combine fresh grated ginger, minced garlic, brown sugar, water, soy sauce, and a touch of sriracha in a bowl. This mix creates a deep, sweet-savory balance with just a hint of spice.
The sauce is poured over the beef and vegetables in the skillet. We turn the heat to medium-low and cook, stirring gently, until the sauce thickens.
If it gets too thick, we add a splash of water. If it’s too thin, we simmer it longer or add a cornstarch slurry.
The sauce coats every piece with flavor while keeping the beef tender and juicy.
Finishing and Serving Suggestions
Once the sauce reaches the right thickness, stir in sliced green onions. This adds a fresh bite and some bright color that’ll make your dinner look like it got a glow-up.
A sprinkle of sesame seeds on top is optional but adds a nice touch. Go wild with them if you’re feeling fancy.
Mongolian beef pairs well with plain steamed rice or fried rice. Quinoa or noodles like lo mein or udon are also great options if you’re feeling adventurous.
For a balanced meal, serve with steamed broccoli or bok choy. Your veggies will thank you.
For easy cleanup, use a heavy-bottom skillet if you don’t have a wok. It holds heat evenly and gives your beef the proper sear—plus, fewer dishes to wash.
