“`html
If you have ever craved a dish that perfectly balances sweet, savory, and a hint of spice, then this Mongolian Beef Recipe is going to become your new best friend in the kitchen. Tender slices of flank steak coated in a crispy layer of cornstarch are tossed in a rich sauce made from soy sauce, brown sugar, and hoisin, along with the vibrant flavors of garlic and ginger. Every bite bursts with a delightful contrast of textures and a depth of flavor that makes it impossible to stop eating. Whether you’re treating yourself on a weeknight or impressing friends at dinner, this Mongolian Beef Recipe brings restaurant-quality excitement to your table with ingredients that are simple but packed with punch.
Ingredients You’ll Need
This Mongolian Beef Recipe relies on a handful of straightforward ingredients that work harmoniously to create that iconic taste and texture. Each component is essential—ensuring your beef is crispy, your sauce perfectly balanced, and the final dish visually appealing.
- Flank steak, 1 lb: Thinly sliced against the grain to keep the beef tender and easy to eat.
- Vegetable oil, 2 tablespoons: Ideal for frying the beef to a golden, crispy finish without overpowering the flavors.
- Cornstarch, 1/4 cup: Coats the beef for that irresistible crust that soaks up the sauce beautifully.
- Soy sauce, 1/4 cup (low-sodium recommended): Adds savory umami depth and saltiness to the sauce.
- Water, 1/4 cup: Helps dilute the sauce slightly for the perfect consistency.
- Brown sugar, 1/2 cup (packed): Provides rich sweetness that perfectly balances the salty soy sauce.
- Hoisin sauce, 3 tablespoons: Brings a sweet, tangy complexity that’s signature to this recipe.
- Garlic, 2 cloves minced: Delivers aromatic warmth and sharpness when sautéed.
- Fresh ginger, 1 teaspoon grated: Adds freshness and a subtle peppery zing that wakes up the palate.
- Rice vinegar, 1 teaspoon: A touch of acidity to brighten the sauce and balance its sweetness.
- Red pepper flakes, 1/4 teaspoon (optional): For an optional gentle kick that enhances the flavor without overwhelming.
- Green onions, 2-3 chopped: For garnish—offering a mild bite and fresh color contrast.
- Sesame seeds (optional): Adds a toasty crunch and visual appeal as a final flourish.
How to Make Mongolian Beef Recipe
Step 1: Prepare the Beef
Start by thinly slicing your flank steak against the grain into bite-sized strips—this is key for tenderness. Then toss these slices evenly in cornstarch, which creates that crave-worthy crispy coating. Make sure to shake off any excess cornstarch so your beef cooks perfectly without clumping.
Step 2: Cook the Beef
Heat your vegetable oil in a large skillet or wok over medium-high heat until shimmering. To keep the beef crispy, fry it in batches; overcrowding will cause steaming instead of frying. Each batch should take about 2-3 minutes to achieve a golden brown crust. Once cooked, transfer the beef to a plate and set it aside.
Step 3: Make the Sauce
In the same skillet, add a bit more oil if the pan looks dry, then sauté minced garlic and grated ginger for about 30 seconds until fragrant and aromatic. Now add soy sauce, water, brown sugar, hoisin sauce, rice vinegar, and the optional red pepper flakes. Stir everything together and bring it to a gentle simmer. Let the sauce thicken slightly, which usually takes about 2-3 minutes, so it clings beautifully to the beef.
Step 4: Combine Beef and Sauce
Return the crispy beef strips to the skillet, tossing them to coat evenly with the glossy sauce. Cook everything together for another 2-3 minutes, giving the beef time to soak up those incredible flavors that make this Mongolian Beef Recipe truly unforgettable.
Step 5: Garnish and Serve
Finally, sprinkle chopped green onions and sesame seeds over the top for a pop of color, texture, and fresh flavor. Serve your Mongolian beef piping hot over steamed rice or noodles, and get ready for a fantastic meal.
How to Serve Mongolian Beef Recipe
Garnishes
Brighten your Mongolian Beef Recipe with vibrant chopped green onions and a sprinkle of toasted sesame seeds. These simple garnishes add not only visual appeal but also a fresh, nutty contrast that complements the rich sauce exquisitely.
Side Dishes
For a complete, satisfying meal, serve your Mongolian beef alongside fluffy steamed jasmine rice or tender noodles. Steamed broccoli or snap peas add crunch and freshness, balancing the richness of the beef while keeping the dish feeling light and wholesome.
Creative Ways to Present
If you want to jazz up this classic dish, try stacking the beef and sauce over a bed of crisp lettuce leaves for a fun hand-held wrap. Alternatively, serve it with cauliflower rice for a low-carb twist, or top with pickled vegetables to introduce a tangy bite that cuts through the sweetness.
Make Ahead and Storage
Storing Leftovers
Once your Mongolian Beef Recipe has cooled to room temperature, store any leftovers in an airtight container in the refrigerator. Properly stored, the beef will stay delicious for up to 3-4 days—perfect for a quick reheat during busy weekdays.
Freezing
This dish freezes quite well and makes an excellent make-ahead meal. Place cooled beef and sauce in a freezer-safe container, leaving some space for expansion, and freeze for up to 2 months. For best results, avoid freezing the green onions and sesame seeds; add those fresh after reheating.
Reheating
To reheat, gently warm the Mongolian beef in a skillet over medium heat until heated through, stirring occasionally to keep the sauce from sticking or burning. A splash of water can help loosen the sauce. Avoid microwaving if possible to preserve the crispy texture of the beef.
FAQs
What cut of beef is best for Mongolian Beef Recipe?
Flank steak is the top choice because it’s flavorful and becomes tender when sliced thinly against the grain. Other good options include skirt steak or sirloin—just make sure to slice thinly for the best texture.
Can I make this recipe gluten-free?
Absolutely! Substitute the soy sauce with tamari or a gluten-free soy sauce alternative. Double-check your hoisin sauce as some brands contain wheat; gluten-free versions can be found or you can make a homemade substitute.
Is Mongolian Beef spicy?
This Mongolian Beef Recipe is generally on the mild side, but you can easily add heat by increasing or including red pepper flakes. It’s totally customizable to match your spice tolerance.
How do I get the beef crispy without overcooking it?
Coating the beef in cornstarch and frying in hot oil in small batches helps create a crispy crust quickly while keeping the inside tender. Don’t overcrowd the pan, and fry just until golden to prevent dryness.
Can I prepare the sauce in advance?
Yes, making the sauce ahead of time saves time on cooking day! Just mix all the sauce ingredients and refrigerate. When ready, sauté garlic and ginger, add the pre-made sauce, and proceed with the recipe as usual.
Final Thoughts
There’s something incredibly satisfying about mastering a Mongolian Beef Recipe that bursts with flavor, texture, and warmth. This dish is not only a sure crowd-pleaser but also a wonderful way to bring a little excitement and comfort to your dinner table. So grab your ingredients, channel that enthusiasm, and enjoy creating a meal that’s as impressive as it is delicious—you won’t regret it!
“`
Print
Mongolian Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Description
Mongolian Beef is a flavorful and quick stir-fry dish featuring crispy thinly sliced flank steak coated in a sweet and savory sauce made with soy sauce, brown sugar, hoisin, garlic, ginger, and a touch of heat. Served garnished with green onions and sesame seeds, it’s a perfect restaurant-style meal to enjoy at home over steamed rice or noodles.
Ingredients
Beef
- 1 lb flank steak, thinly sliced against the grain
- 1/4 cup cornstarch (for coating the beef)
- 2 tablespoons vegetable oil (for frying)
Sauce
- 1/4 cup soy sauce (low-sodium recommended)
- 1/4 cup water
- 1/2 cup brown sugar (packed)
- 3 tablespoons hoisin sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon rice vinegar
- 1/4 teaspoon red pepper flakes (optional, for heat)
Garnish
- 2–3 green onions, chopped
- Sesame seeds (optional)
Instructions
- Prepare the Beef: Thinly slice the flank steak against the grain into bite-sized strips. Toss the beef in cornstarch, coating each piece evenly. Shake off any excess cornstarch to ensure an even, crispy coating when frying.
- Cook the Beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the beef in batches to avoid overcrowding, and fry each batch until golden and crispy, about 2-3 minutes. Remove the cooked beef from the skillet and set aside to keep warm.
- Make the Sauce: Using the same skillet, add a little more oil if needed. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Pour in the soy sauce, water, brown sugar, hoisin sauce, rice vinegar, and red pepper flakes if you want some heat. Stir well to combine and bring the sauce to a simmer. Cook for 2-3 minutes until it thickens slightly.
- Combine Beef and Sauce: Return the fried beef to the skillet with the sauce, tossing to coat evenly. Cook an additional 2-3 minutes to allow the beef to absorb the sauce’s rich flavors fully.
- Garnish and Serve: Garnish the dish with chopped green onions and optional sesame seeds. Serve hot over steamed rice or noodles for a delicious and complete meal.
Notes
- Slice the steak thinly against the grain to ensure tenderness.
- Use low-sodium soy sauce to control salt levels.
- Adjust the amount of brown sugar to control sweetness.
- Do not overcrowd the pan when frying to maintain crispiness.
- The sauce thickens quickly, so watch carefully to avoid burning.
- Optional red pepper flakes add a nice subtle heat but can be omitted for a milder flavor.
- This dish pairs well with steamed broccoli or snap peas as a side.
