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- 1 lb flank steak, thinly sliced against the grain - 2 tablespoons cornstarch - 3 tablespoons vegetable oil - 1/2 cup low-sodium soy sauce - 1/4 cup packed brown sugar - 2 garlic cloves, minced - 1-inch piece of fresh ginger, grated - 4 green onions, sliced (keep white and green parts separate) - 1/2 teaspoon red pepper flakes (adjust to your heat preference) - 1 tablespoon sesame oil - Steamed jasmine rice for serving The flank steak is the star of this dish. It’s tender and full of flavor. Cornstarch helps create a crispy texture. Vegetable oil gives the beef a nice sear. Soy sauce adds saltiness, while brown sugar brings sweetness. Garlic and ginger enhance the taste, making it aromatic. The green onions add freshness, and red pepper flakes give it a kick. - Bell peppers, sliced - Broccoli florets - Snow peas - Carrots, julienned You can add extra veggies for more color and crunch. Bell peppers bring sweetness. Broccoli adds a nice bite. Snow peas are fun and crisp. Carrots add a pop of color. Feel free to mix and match based on what you like. - Large skillet or wok - Medium mixing bowl - Small bowl for sauce - Whisk or fork - Cutting board and knife A large skillet or wok is best for cooking. It allows for even heating and space for searing. You’ll need a mixing bowl for marinating the beef. A small bowl is great for whisking the sauce. A cutting board and knife help with slicing the veggies. Make sure you have everything ready before you start cooking! {{ingredient_image_2}} Start by slicing the flank steak thinly. You want to cut against the grain. This helps make the beef tender. Place the beef in a medium bowl. Sprinkle the cornstarch over the beef. Mix it well to coat each piece. Let the beef marinate for 15 minutes at room temperature. This step adds flavor and helps tenderize the meat. In a small bowl, combine the soy sauce, brown sugar, minced garlic, grated ginger, and red pepper flakes. Whisk these ingredients together until the sugar dissolves. This sauce will give the dish its savory and sweet flavor. Set the sauce aside while you cook the beef. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the marinated beef in a single layer. Cook the beef for about 2-3 minutes. Avoid stirring so it gets a nice brown sear. Once browned, take the beef out and place it on a plate. In the same skillet, add 1 tablespoon of vegetable oil. Toss in the white parts of the green onions. Sauté them for around 1 minute until they smell great. Then, pour the sauce into the skillet. Bring it to a gentle simmer and cook for 2-3 minutes until it thickens a bit. Next, return the seared beef to the skillet. Toss it in the sauce until each piece is coated well. Drizzle some sesame oil for extra flavor and cook for another minute. Finally, fold in the green parts of the green onions right before serving. This adds a fresh taste and a nice crunch. Serve your Mongolian beef over jasmine rice for a delicious meal! To make your beef tender, start with flank steak. Cut it against the grain. This helps break down the fibers. Next, coat the beef in cornstarch. Let it marinate for 15 minutes. This step locks in moisture and flavor. The cornstarch also gives it a nice crust when seared. You can boost the flavor by adding more garlic or ginger. If you like heat, add more red pepper flakes. For a sweet twist, try adding honey. You can also switch the soy sauce for tamari for a gluten-free option. To add depth, consider a splash of rice vinegar. This will balance the sweetness. Cook the beef quickly over medium-high heat. This keeps it juicy. Sear for 2-3 minutes without stirring. Overcrowding the pan can cause steaming instead of searing. If needed, cook in batches. Once the beef is browned, remove it promptly. This prevents overcooking. When making the sauce, let it simmer gently. This helps thicken it without burning. Pro Tips Slice Against the Grain: This technique helps to break down the muscle fibers, resulting in more tender pieces of meat. Always look for the direction of the fibers and cut perpendicular to them. Marinate for Flavor: Allowing the beef to marinate with cornstarch for at least 15 minutes not only tenderizes the meat but also helps it to absorb the flavors of the sauce better. Use High Heat: Cooking on medium-high heat allows the beef to sear quickly, creating a beautiful crust while keeping the inside juicy. Avoid overcrowding the skillet to ensure even cooking. Garnish Smartly: Finish your dish with fresh green onions and a sprinkle of sesame seeds to add both color and a pop of flavor. This final touch elevates the presentation and taste of your Mongolian beef. {{image_4}} The classic Mongolian beef recipe highlights tender flank steak and a sweet-savory sauce. You start with thinly sliced flank steak. Coat it with cornstarch for a lovely texture. The sauce mixes soy sauce, brown sugar, garlic, and ginger. This blend gives depth to the dish. Cook the beef until it browns, then combine it with the sauce. Finally, add sliced green onions for a bright finish. Serve it over steamed jasmine rice for a complete meal. You can play with the original recipe to create exciting new dishes. Try using chicken or tofu instead of beef. These options keep the dish light and flavorful. For a spicy kick, add sriracha or chili oil to the sauce. You can also swap brown sugar for honey or maple syrup. This change can give the dish a unique twist. If you want a thicker sauce, mix in a bit of hoisin sauce. You can even try different vegetables, like bell peppers or broccoli. Each change can lead to a new, tasty version of Mongolian beef. You can make a vegetarian or vegan version of Mongolian beef quite easily. Use seitan or tempeh as the main protein. Both options provide great texture and flavor. Instead of soy sauce, try using a low-sodium tamari for a gluten-free option. You can still keep the garlic, ginger, and green onions for that authentic taste. Serve this version over jasmine rice or quinoa. It makes a hearty, satisfying meal without meat. Enjoy the rich flavors while sticking to your dietary needs! To keep your Mongolian beef fresh, store it in an airtight container. Let it cool to room temperature first. This helps prevent condensation, which can make the meat soggy. Place the container in the fridge. It will stay good for up to three days. When you're ready to eat, reheating is simple. You can use a pan on low heat. Stir gently to avoid burning. You can also use a microwave. Heat in short bursts, stirring in between until warm. This keeps the beef tender and tasty. If you want to store it longer, you can freeze Mongolian beef. Use a freezer-safe container or heavy-duty bag. Make sure to remove as much air as possible. It can last up to three months in the freezer. To thaw, place it in the fridge overnight. Then reheat as mentioned above. Mongolian beef is not from Mongolia. This dish comes from Chinese-American cuisine. It uses flavors that mimic Mongolian dishes but is made for American tastes. The dish features tender beef, a sweet sauce, and green onions. It became popular in the U.S. in the late 20th century. Many enjoy its rich flavor and quick prep time. Yes, you can prepare Mongolian beef ahead of time. Cook the beef and sauce first. Store them in the fridge for up to three days. When ready to eat, reheat the dish on low heat. Add a splash of water if it seems dry. Fresh green onions can be added just before serving. Mongolian beef pairs well with several sides. Here are some great options: - Steamed jasmine rice - Fried rice - Stir-fried vegetables - Noodles - A fresh cucumber salad These sides balance the rich flavors of the beef. You can mix and match to suit your taste! Mongolian beef is a tasty dish that you can make at home. We covered the main and optional ingredients to fit your taste. You learned marinating, cooking, and storing tips. I hope you feel ready to try different recipes, too. Cooking can be fun, and this dish is sure to impress. Enjoy your next meal with these easy steps and tricks!

Mouthwatering Mongolian Beef

A delicious and savory dish featuring tender flank steak coated in a flavorful sauce, served over jasmine rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mongolian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb flank steak, thinly sliced against the grain
  • 2 tablespoons cornstarch
  • 3 tablespoons vegetable oil
  • 1 cup low-sodium soy sauce
  • 1 4 packed brown sugar
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 4 pieces green onions, sliced (keep white and green parts separate)
  • 1 2 red pepper flakes (adjust to your heat preference)
  • 1 tablespoon sesame oil
  • 1 serving steamed jasmine rice for serving

Instructions
 

  • In a medium mixing bowl, evenly coat the sliced flank steak with cornstarch. Let them marinate at room temperature for about 15 minutes.
  • In a separate small bowl, whisk together the low-sodium soy sauce, brown sugar, minced garlic, grated ginger, and red pepper flakes until well combined.
  • Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef slices in a single layer and sear for 2-3 minutes until browned. Remove the beef and set aside.
  • In the same skillet, add the remaining 1 tablespoon of vegetable oil and toss in the sliced white parts of the green onions. Sauté for about 1 minute until fragrant.
  • Pour the prepared sauce into the skillet and bring it to a gentle simmer. Cook for about 2-3 minutes until it thickens slightly.
  • Return the seared beef to the skillet and toss until coated in the sauce. Drizzle the sesame oil over the mixture and cook for an additional minute.
  • Remove from heat and fold in the green parts of the green onions.

Notes

Serve over steamed jasmine rice and garnish with green onions and sesame seeds.
Keyword beef, mongolian, quick meal, stir-fry