If you’ve ever craved a restaurant-quality dinner that comes together quickly without skimping on flavor, this Easy Mongolian Beef Recipe is an absolute game changer. Tender strips of flank steak coated in a crispy cornstarch shell are doused in a sweet, garlicky soy sauce that clings perfectly to every bite. This dish delivers that signature caramelized goodness with an irresistibly satisfying crunch and just the right balance of savory and sweet. Whether you’re cooking for a weeknight dinner or impressing friends, this recipe checks all the boxes for simplicity, taste, and that comforting homemade touch.
Ingredients You’ll Need
Getting started on this Easy Mongolian Beef Recipe is a breeze because the ingredients are straightforward but essential. Each one plays its part in creating the dish’s iconic flavors and textures, from the silky garlic soy glaze to the perfectly crisped beef.
- 2 pounds flank steak, thinly sliced against the grain: Tender and lean, this cut soaks up the sauce and cooks quickly for ideal texture.
- ½ cup cornstarch: Creates the crave-worthy crispy coating that locks in juiciness.
- ½ cup vegetable oil (for frying): Provides the perfect medium for frying the beef to golden perfection.
- 2 tablespoons vegetable oil (for sauce pan): Used to gently cook the flavorful sauce ingredients.
- 1 cup low-sodium soy sauce: Delivers the salty, umami backbone without overpowering the other flavors.
- 1 cup packed brown sugar: Adds that essential deep sweetness and helps thicken the sauce beautifully.
- 4 cloves garlic, minced: Fresh garlic gives the dish its punchy aromatic kick.
- ½ cup water: Balances the sauce and helps the sugar dissolve evenly.
- 2 green onions, chopped: Bright green crunch and mild onion flavor for freshness and color.
- Sesame seeds: Optional but recommended for that final nutty crunch and eye-catching finish.
How to Make Easy Mongolian Beef Recipe
Step 1: Prep the Beef
The first step sets the foundation for flavor and texture. Slice your flank steak thinly against the grain to ensure tenderness. Toss these strips into a large zip-top bag with cornstarch, seal it, and give it a good shake. The cornstarch coats each piece in a way that will turn wonderfully crisp once cooked. Pop it in the fridge while you prepare the sauce.
Step 2: Whip Up the Sauce
In a small saucepan, combine the vegetable oil, soy sauce, brown sugar, minced garlic, and water. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Patience is key here—the sauce thickens and reduces by about half over 15 to 20 minutes, enriching every drop with sweet and savory intensity.
Step 3: Cook the Beef
Heat ½ cup vegetable oil in a large skillet or wok on medium-high heat—this will be your crispy-cooking zone. Add the coated beef strips in small batches to avoid overcrowding, allowing each piece to brown and crisp up beautifully. Once cooked, remove the beef strips and drain them on paper towels to shed any excess oil. This technique ensures a juicy inside with that perfect crunch.
Step 4: Combine Beef and Sauce
Dump any leftover oil from the skillet, then return your crispy beef to the pan. Pour the thickened sauce over the top and toss gently to coat every delicious strip. Cook together for about 2 minutes just to meld the flavors and heat everything through.
Step 5: Garnish and Serve
Finish the dish with a sprinkle of chopped green onions and sesame seeds to add fresh bites of flavor and a lovely visual appeal. Serve immediately over steaming white rice to soak up all that luscious sauce. Now you have a plate of comfort that tastes like it took hours but was ready in under 40 minutes!
How to Serve Easy Mongolian Beef Recipe
Garnishes
Adding garnishes like sliced green onions and toasted sesame seeds isn’t just for looks—they bring an extra layer of flavor and texture to each mouthful. The green onions add a fresh herbal note while the sesame seeds impart a toasty nuttiness, enhancing the dish’s complexity.
Side Dishes
This Easy Mongolian Beef Recipe pairs beautifully with simple sides that balance its rich, savory profile. Serve alongside steamed jasmine rice or fluffy white rice to absorb every bit of sauce. For variety, consider sautéed or steamed vegetables like broccoli, snap peas, or bok choy for fresh crunch and vibrant color. Fried rice or even cauliflower rice work wonderfully too for those seeking a lighter option.
Creative Ways to Present
Want to elevate your Mongolian Beef presentation for guests? Try serving the beef in individual lettuce cups for a fun twist or layering it over a bed of soba noodles or rice noodles for a fusion flair. Garnish with fresh cilantro or thinly sliced chili to add pungent color and a touch of heat, creating a dish that’s as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Mongolian Beef keeps well in an airtight container refrigerated for up to 3 days. The sauce will continue to soak into the beef, intensifying the flavor but potentially softening the crispiness. It’s still delicious and makes for an easy next-day meal.
Freezing
If you want to stash some for longer, freeze the cooled beef and sauce in a freezer-safe container or zip-top bag for up to 2 months. For best texture, avoid freezing before cooking since the cornstarch coating won’t crisp after thawing.
Reheating
Reheat leftovers gently in a skillet over medium heat to maintain the best texture. You can add a splash of water or soy sauce if the sauce has thickened too much. Avoid microwaving if possible, as it tends to make the beef soggy rather than crispy.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While flank steak is ideal for its tenderness and flavor, you can substitute skirt steak or sirloin, just make sure to slice thinly against the grain for the best tenderness.
Is it possible to make this dish gluten-free?
Yes! Use tamari or a gluten-free soy sauce instead of regular soy sauce, and double-check that your cornstarch and other ingredients are certified gluten-free.
How do I get the sauce to thicken properly?
Patience during simmering is key. Make sure to let the sauce reduce over medium heat without rushing. If needed, you can mix a teaspoon of cornstarch with water and add it to the sauce to help thicken.
Can I prepare the sauce in advance?
Definitely! You can make the sauce ahead of time and store it in the fridge for up to 3 days. When ready to serve, just heat it up and toss with freshly cooked beef.
What can I substitute for vegetable oil?
You can use canola oil, peanut oil, or any mild-flavored oil with a high smoke point for frying. Olive oil is not recommended here as it has a lower smoke point and stronger flavor.
Final Thoughts
This Easy Mongolian Beef Recipe is one of those dishes that feels like a special treat without demanding your whole evening. Its vibrant sauce, crispy beef, and straightforward ingredients combine to create a dish that’s so satisfying you’ll want to make it on repeat. I encourage you to gather your ingredients, dust off your skillet, and dive into this deliciously comforting recipe—you won’t regret it!
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Easy Mongolian Beef Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Description
This Mongolian Beef recipe features tender, thinly sliced flank steak coated in a crispy cornstarch crust and tossed in a rich, savory-sweet soy and brown sugar sauce. Perfectly balanced with garlic and garnished with green onions and sesame seeds, it’s a crowd-pleasing dish ideal for family dinners or special occasions, best served over steamed rice.
Ingredients
Beef
- 2 pounds flank steak, thinly sliced against the grain
- ½ cup cornstarch
Sauce
- 1 cup low-sodium soy sauce
- 1 cup packed brown sugar
- 4 cloves garlic, minced
- ½ cup water
Cooking Oils and Garnishes
- ½ cup vegetable oil (for frying)
- 2 tablespoons vegetable oil (for sauce)
- 2 green onions, chopped
- Sesame seeds, for garnish
Instructions
- Prepare the beef: Slice the flank steak into thin strips across the grain to ensure tenderness. Place the cornstarch in a large zip-top bag, add the beef strips, and shake the bag well to coat each piece evenly. Refrigerate the coated beef until ready to cook.
- Make the sauce: In a saucepan, combine 2 tablespoons of vegetable oil, low-sodium soy sauce, packed brown sugar, minced garlic, and water. Cook over medium heat, stirring occasionally, until the sauce thickens and reduces by about half, which should take approximately 15 to 20 minutes. Remove from heat and set aside.
- Cook the beef: Heat ½ cup vegetable oil in a large skillet or wok over medium-high heat. Add the cornstarch-coated beef strips in batches to avoid overcrowding the pan. Fry until each piece is browned and crispy, about 2-3 minutes per batch. Remove the cooked beef with a slotted spoon and drain on paper towels to remove excess oil.
- Combine beef and sauce: Discard excess oil from the skillet, then return all cooked beef strips to the pan. Pour the prepared sauce over the beef, tossing well to coat evenly. Cook for an additional 2 minutes to heat through and meld flavors.
- Garnish and serve: Sprinkle the chopped green onions and sesame seeds on top for a fresh, nutty finish. Serve the Mongolian beef immediately over steamed rice for a complete meal.
Notes
- For best results, slice the beef thinly against the grain to maximize tenderness.
- Be sure not to overcrowd the pan while frying to ensure the beef crisps properly.
- The sauce can be prepared ahead of time and reheated before tossing with the beef.
- If you prefer a spicier version, add red pepper flakes or sliced fresh chili to the sauce.
- Use low-sodium soy sauce to control the saltiness of the dish.
