Name: Mongolian Beef
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 pound flank steak, thinly sliced against the grain; 1/4 cup cornstarch; 1/4 cup vegetable oil; 2 teaspoons fresh ginger, finely minced; 4 cloves garlic, minced; 1/2 cup low-sodium soy sauce; 1/2 cup packed light brown sugar; 1/2 cup water; 1/4 teaspoon red pepper flakes (optional, adjust to taste); 4 green onions, sliced into 1-inch pieces; Cooked white or jasmine rice, for serving; Sesame seeds, for garnish (optional)

Hey y’all! Craving that irresistible sweet, savory, and slightly spicy Mongolian Beef you get at your favorite Chinese restaurant? You’re in luck, because you can whip up this crowd-pleasing classic right at home. It’s bursting with tender steak, a glossy garlic-ginger soy sauce, and just the right hint of sweetness—perfect for family dinners, a tasty date night in, or meal prepping for the week. Let’s get cooking!

Why You’ll Love This

It’s quick – ready in under 30 minutes from start to finish!
Tender, juicy beef coated in a luscious, umami-rich sauce.
Uses simple, everyday ingredients found in most kitchens.
Easily customizable to your favorite spice level or vegetables.
Way better and fresher than takeout—right from your skillet!

Ingredients

1 pound flank steak, thinly sliced against the grain
1/4 cup cornstarch
1/4 cup vegetable oil
2 teaspoons fresh ginger, finely minced
4 cloves garlic, minced
1/2 cup low-sodium soy sauce
1/2 cup packed light brown sugar
1/2 cup water
1/4 teaspoon red pepper flakes (optional, adjust to taste)
4 green onions, sliced into 1-inch pieces
Cooked white or jasmine rice, for serving
Sesame seeds, for garnish (optional)

Directions

Step 1: Prep the Steak

Pat the thinly sliced flank steak dry with paper towels. Toss the steak strips with cornstarch until each strip is evenly coated. Shake off any excess.

Step 2: Make the Sauce

In a medium bowl, whisk together soy sauce, brown sugar, water, and red pepper flakes (if using) until the sugar dissolves. Set aside.

Step 3: Sear the beef

Heat vegetable oil in a large skillet or wok over medium-high heat. Add steak strips in a single layer (cook in batches if needed). Sear for 1-2 minutes per side, just until browned and crispy on the edges. Remove steak to a paper towel-lined plate.

Step 4: Sauté Ginger and Garlic

Lower the heat to medium. Add minced ginger and garlic to the remaining oil in the pan. Sauté for 30 seconds, stirring constantly, until fragrant—not browned.

Step 5: Combine and Simmer

Pour in the prepared sauce. Let it bubble for 1-2 minutes until slightly thickened.

Step 6: Add Steak Back

Return the seared steak to the pan along with green onions. Toss and cook together for about 1-2 minutes more, until well-coated and heated through. The sauce will become glossy and cling to the beef.

Step 7: Serve

Serve Mongolian beef hot over rice, sprinkled with sesame seeds and extra green onions if you like. Enjoy!

Notes

Slice the beef as thinly as possible for ultimate tenderness—freezing the steak for 30 minutes helps.
Don’t overcrowd the pan, or the steak won’t crisp up—work in batches if needed.
Adjust sugar or soy sauce according to your taste for sweeter or saltier results.

Variations

Chicken Mongolian: Swap steak for thinly sliced chicken breast or thighs.
Veggie Packed: Add broccoli florets, snow peas, or bell peppers during the last few minutes of cooking.
Gluten-Free: Use tamari or coconut aminos instead of traditional soy sauce.

Required Equipment

Large nonstick skillet or wok
Sharp chef’s knife
Cutting board
Mixing bowls
Tongs or spatula
Paper towels

Storage Instructions

Cool leftovers completely before storing in an airtight container.
Refrigerate for up to 3 days. For longer storage, freeze up to 2 months.
Reheat gently on the stovetop or microwave until warmed through, adding a splash of water if needed to loosen the sauce.

Serving Recommendations

Serve over warm white or jasmine rice, or replace rice with steamed broccoli for a low-carb twist.
Stir-fried bok choy or Asian cucumber salad makes a refreshing side.

Pro Tips

Don’t skip the cornstarch coating—it helps lock in juiciness and creates a restaurant-style finish.
Beef cooks quickly; don’t overcook or it can become tough.
Add the green onions at the end for a burst of color and crunch.

FAQ

Can I use a different cut of beef?

Yes! Sirloin steak or even skirt steak work well if sliced thinly against the grain.

How spicy is this recipe?

It’s mild, but add more red pepper flakes or a dash of sriracha to customize your heat level.

Can I make this ahead?

Absolutely—just store the cooked Mongolian Beef in an airtight container and reheat as needed for quick lunches or dinners.

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Mongolian Beef

Why You’ll Love This

Ingredients