The perfect combination of sweet and savory flavors, this Easy Mongolian Beef recipe is a quick and satisfying dish you’ll want to add to your dinner rotation. Thinly sliced flank steak is coated in a luscious soy-based sauce with hints of garlic and ginger, making every bite rich and flavorful.
Not only is this dish quick to prepare, but it’s also incredibly versatile. Serve it over a bed of fluffy steamed rice or pair it with a side of stir-fried veggies for a complete and balanced meal. Whether you’re looking to impress guests or whip up a fuss-free dinner for the family, this Mongolian Beef recipe delivers in every way.
Full Recipe:
Ingredients:
- 1 lb flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 1/3 cup soy sauce
- 1/3 cup water
- 1/2 cup brown sugar, packed
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup green onions, sliced, for garnish
- Steamed rice, for serving
Directions:
- In a large bowl, toss the sliced steak with cornstarch until evenly coated. Shake off any excess cornstarch and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the steak in batches to avoid overcrowding the pan and cook for 1-2 minutes on each side until browned. Remove and set aside.
- In the same skillet, add soy sauce, water, brown sugar, garlic, ginger, and red pepper flakes (if using). Stir well and bring the sauce to a simmer. Cook for 2-3 minutes, allowing the sugar to dissolve.
- Add the cooked steak back to the skillet and toss to coat evenly with the sauce. Simmer for another 2-3 minutes until the sauce thickens and the steak is heated through.
- Remove from heat and garnish with sliced green onions. Serve hot over steamed rice.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 290 kcal | Servings: 4 servings
The Origins of Mongolian Beef
Despite its name, Mongolian Beef is not a traditional dish from Mongolia. It is believed to have originated in Taiwanese-style barbecue restaurants, where it was adapted to suit the local palate and eventually gained popularity worldwide. The dish features tender beef slices cooked in a sweet and savory sauce, reminiscent of Asian stir-fry dishes but with its own unique flavor profile.
Why This Recipe Works
This Easy Mongolian Beef recipe is a simplified version of the classic, made for home cooks who want to enjoy restaurant-quality flavors without the hassle. The cornstarch coating on the beef not only helps it brown beautifully but also thickens the sauce, creating a glossy finish that clings to each piece. The combination of garlic, ginger, and soy sauce adds depth, while brown sugar balances the savory notes with a touch of sweetness.
Cooking Tips for Success
- Choose the Right Cut of Beef:
Use flank steak or sirloin for this recipe, as they are lean and tender when sliced thinly against the grain. - Prep in Advance:
Since the cooking process is quick, have all your ingredients measured, sliced, and ready to go before turning on the heat. - Don’t Overcrowd the Pan:
Cook the beef in batches to ensure it sears properly. Overcrowding will lower the pan’s temperature and cause the meat to steam rather than brown. - Customize the Spice Level:
If you enjoy a bit of heat, increase the red pepper flakes or add a drizzle of chili oil to the sauce. - Serve Fresh:
Mongolian Beef is best enjoyed immediately after cooking to maintain its rich flavor and texture. Pair it with steamed rice or noodles for a satisfying meal.
Healthier Variations
- Low-Sodium Option: Use low-sodium soy sauce to reduce the overall salt content without sacrificing flavor.
- Vegetarian Twist: Substitute the beef with firm tofu, portobello mushrooms, or tempeh for a plant-based version.
- Lower Sugar Alternative: Replace the brown sugar with honey or a natural sweetener like monk fruit for a healthier option.
Pairing Suggestions
- Side Dishes:
Complement the flavors of Mongolian Beef with steamed broccoli, stir-fried snow peas, or roasted baby carrots. These vegetables balance the richness of the sauce with their natural freshness. - Beverages:
Serve with a light and refreshing drink like jasmine tea, iced green tea, or a sparkling citrus-infused water.
FAQs About Mongolian Beef
Q: Can I prepare this recipe ahead of time?
A: Yes! You can slice the beef and mix the sauce ingredients in advance. However, cook the dish just before serving for the best texture and flavor.
Q: Can I freeze Mongolian Beef?
A: Absolutely! Let the cooked dish cool completely before storing it in an airtight container. Freeze for up to 3 months, and reheat on the stovetop for the best results.
Q: What can I use if I don’t have flank steak?
A: Sirloin, ribeye, or even chicken breast can work well as substitutes. Just ensure you slice them thinly for quick and even cooking.
Recipe History and Modern Adaptations
Mongolian Beef has become a staple in Asian-American cuisine, often served in Chinese restaurants across the U.S. The home-cooked version allows for endless adaptations, from adjusting the sweetness to adding a spicy kick. This recipe has stood the test of time due to its simplicity, quick preparation, and delicious flavor.
The Appeal of Easy Mongolian Beef
This dish is a favorite for busy weeknights and impromptu dinners because it delivers bold flavors with minimal effort. The sweet, savory, and slightly tangy sauce, combined with tender slices of beef, makes this a standout recipe that rivals takeout versions. Plus, its versatility and quick cooking time make it a go-to meal for families and individuals alike.
Key Ingredients and Their Roles
- Flank Steak:
The main protein in this recipe, flank steak, is lean yet flavorful. When sliced thinly against the grain, it becomes incredibly tender and cooks quickly. - Cornstarch:
Cornstarch is used to coat the beef, creating a light crust when seared. It also acts as a thickening agent for the sauce, giving it a glossy and rich texture. - Soy Sauce:
This provides the umami base of the dish, delivering savory depth that balances perfectly with the sweetness of the brown sugar. - Brown Sugar:
The sweetness from brown sugar enhances the soy sauce and helps caramelize the beef, giving it that signature Mongolian flavor. - Garlic and Ginger:
These aromatic ingredients are essential in Asian cooking, adding warmth and a fragrant complexity to the dish. - Green Onions:
Used as a garnish, green onions provide a fresh, slightly sharp contrast to the rich sauce and tender beef.
How to Make It a Balanced Meal
Mongolian Beef is typically served with a carbohydrate base like steamed rice or noodles to soak up the sauce. However, you can add a variety of sides for a balanced meal:
- Vegetables: Stir-fried broccoli, snap peas, or bok choy are excellent choices to round out the dish.
- Whole Grains: Swap white rice for brown rice, quinoa, or farro for a healthier option.
- Low-Carb Alternative: Serve over cauliflower rice or zucchini noodles for a lighter version.
Storage and Reheating Tips
Storage:
- Let the dish cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 3-4 days.
Reheating:
- Reheat gently on the stovetop over medium heat, adding a splash of water or broth to loosen the sauce if it thickens too much in the fridge.
- Alternatively, microwave in 30-second increments, stirring occasionally to heat evenly.
Freezing:
- Mongolian Beef freezes well. Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Creative Ways to Serve Mongolian Beef
- As a Wrap:
Wrap the beef and sauce in lettuce leaves for a low-carb, handheld meal. - Over Noodles:
Toss the beef with cooked lo mein or rice noodles for a Mongolian-inspired noodle dish. - In a Bowl:
Layer steamed rice, sautéed veggies, and Mongolian Beef in a bowl for a trendy and delicious presentation. - Stuffed in Buns:
Use steamed bao buns or soft dinner rolls to create Mongolian Beef sliders—perfect for parties or appetizers.
Recipe Adaptations for Dietary Preferences
- Gluten-Free Version:
Use gluten-free soy sauce or tamari in place of regular soy sauce. - Low-Sodium Option:
Opt for low-sodium soy sauce to reduce the salt content without compromising flavor. - Vegetarian Substitute:
Replace beef with tofu or mushrooms. Coat them lightly in cornstarch and cook them as you would the beef. - Keto-Friendly:
Skip the sugar and use a sugar-free sweetener like erythritol or stevia.
Expert Tips for Perfect Mongolian Beef
- Slice Thinly and Evenly:
Freeze the steak for 15-20 minutes before slicing. This firms up the meat, making it easier to cut thin, uniform slices. - Cook in Batches:
Avoid overcrowding the pan to ensure the beef gets a proper sear instead of steaming. - Balance the Sauce:
Adjust the sweetness and saltiness to your taste by tweaking the amount of brown sugar and soy sauce. - Enhance the Flavor:
Add a splash of rice vinegar or sesame oil to the sauce for extra depth. - Boost the Heat:
Incorporate red chili flakes, sriracha, or diced fresh chili for a spicy kick.
Cultural Influence and Popularity
Mongolian Beef has become a quintessential dish in American-Chinese cuisine, known for its rich, crowd-pleasing flavors. While it doesn’t originate from traditional Mongolian cuisine, the dish’s name reflects its Asian-inspired roots and appeals to a global audience. Today, it’s celebrated for its adaptability, ease of preparation, and restaurant-quality results at home.
Conclusion
Easy Mongolian Beef is a delicious, quick, and versatile dish that brings bold, restaurant-quality flavors to your home. With tender beef coated in a rich, sweet-savory sauce, it’s perfect for weeknight dinners or special occasions.
Customizable and simple to prepare, this recipe is sure to become a favorite in your kitchen, pleasing family and friends alike. Enjoy the ease and satisfaction of making this timeless classic!