How to Make the Best Mongolian Beef – Easy and Flavorful!

Hey there, fellow food lovers! Are you craving something savory, flavorful, and oh-so-satisfying? Look no further! Today, I’m thrilled to share with you my secret recipe for the best Mongolian Beef you’ve ever tasted. This dish is a perfect blend of tender beef, crispy textures, and a rich, savory sauce that will leave you wanting more. Plus, it’s incredibly easy to make and ready in just 30 minutes—ideal for those quick family dinners or weeknight dinner ideas. Whether you’re a fan of Chinese food or just looking for a new beef recipe to add to your rotation, this Mongolian Beef is sure to become a favorite!

Why You’ll Love This Recipe

• Quick and easy to prepare—perfect for busy evenings
• Tender, melt-in-your-mouth beef with a crispy exterior
• Rich, savory sauce with just the right amount of sweetness
• Customizable—add a little heat if you like
• Ready in 30 minutes, making it a great option for weeknight dinners

Ingredients

Here’s what you’ll need to make this delicious Mongolian Beef recipe:

• 1 ½ lbs flank steak (thinly sliced against the grain)
• ¼ cup cornstarch
• 2 tablespoons vegetable oil (for frying)
• 4 cloves garlic (minced)
• 1 teaspoon fresh ginger (grated)
• ½ cup soy sauce (low-sodium preferred)
• ½ cup water
• ⅓ cup brown sugar
• 1 teaspoon red pepper flakes (optional, for a little heat)
• 3 green onions (sliced into 2-inch pieces)
• 1 tablespoon sesame oil

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s dive into the step-by-step process for making this mouthwatering Mongolian Beef:

1. Prepare the Beef: Start by thinly slicing your flank steak against the grain. This is crucial for tender, melt-in-your-mouth bites. Toss the slices in cornstarch, ensuring each piece is evenly coated. The cornstarch not only helps create a crispy texture when frying but also thickens the sauce later.
2. Fry the Beef: Heat your vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the beef in batches, making sure not to overcrowd the pan. Fry the slices for about 2-3 minutes per side, or until they develop a golden-brown crust. Remove the cooked beef and set it aside on a paper towel-lined plate to drain excess oil.
3. Make the Sauce: In the same skillet, reduce the heat to medium and add the minced garlic and grated ginger. Sauté for about 30 seconds, or until fragrant. Be careful not to burn them. Next, pour in the soy sauce, water, and brown sugar. Stir well to combine and bring the mixture to a gentle simmer.
4. Simmer the Sauce: Let the sauce cook for 3-4 minutes, allowing it to slightly reduce and thicken. If you’d like to add a touch of spice, sprinkle in some red pepper flakes at this stage.
5. Combine Beef and Sauce: Return the cooked beef to the skillet, tossing it in the sauce until every piece is well-coated. Let everything simmer together for 1-2 minutes so the beef absorbs the flavors of the sauce.
6. Finish with Fresh Flavors: Toss in the sliced green onions and sesame oil for the final touch. Stir everything together, then remove the skillet from the heat.

Pro Tips for Making the Recipe

• Slice Against the Grain: This ensures the beef is tender and not chewy.
• Don’t Overcrowd the Pan: Fry the beef in batches to get the best crispy texture.
• Adjust the Heat: If you prefer a milder dish, skip the red pepper flakes. For more heat, add a bit more!
• Use Fresh Ingredients: Fresh garlic and ginger make a big difference in the flavor.

How to Serve

Your Mongolian Beef is now ready to be devoured! Here are a few ideas for serving:

• Steamed White Rice: A classic pairing that soaks up the flavorful sauce perfectly.
• Noodles: Serve over rice noodles or chow mein for a fun twist.
• Vegetables: Add some stir-fried veggies like broccoli, bell peppers, or carrots for a balanced meal.
• Garnish: Sprinkle with sesame seeds for a decorative and tasty finish.

Make Ahead and Storage

• Make Ahead: Prepare the beef and sauce separately up to a day in advance. Combine and cook just before serving.
• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze: The beef and sauce can be frozen together for up to 2 months. Reheat gently on the stovetop or in the microwave.

And there you have it—your new go-to recipe for Mongolian Beef! It’s quick, flavorful, and perfect for any occasion. If you enjoyed this recipe, be sure to check out some of our other delicious beef recipes like Garlic Butter Beef Bites and Chinese Beef and Broccoli. Happy cooking, and don’t forget to share your creations with me on social media—I can’t wait to see what you make!