Sizzling Mongolian Beef Recipe: Tender & Flavorful Magic

My kitchen adventure with this mouthwatering mongolian beef recipe started unexpectedly during a late-night craving for something bold and spicy.

Memories of street food in bustling markets inspired me to recreate those incredible flavors at home.

Tender strips of beef dance in a glossy, caramelized sauce that promises intense satisfaction with every bite.

Fragrant garlic and green onions add depth and complexity to this classic Asian-inspired dish.

Simple ingredients come together in a remarkable symphony of taste that will surprise you.

Cooking becomes an art form when you master these delectable flavor combinations.

Let’s transform an ordinary evening into an extraordinary culinary experience that will have everyone asking for seconds.

Why This Mongolian Beef Recipe Is a Favorite

• Slice beef thinly and coat with cornstarch for an ultra-fast meal that transforms simple ingredients into a restaurant-quality dish in under 30 minutes.
• Cornstarch creates a crispy exterior that locks in juicy beef flavor, giving each bite a perfect crunch and mouth-watering texture that keeps everyone coming back for more.
• Using affordable steak strips and pantry staples, this recipe delivers maximum flavor without breaking the bank, making it an ideal weeknight dinner solution that feels like a treat.
• Recreate your favorite takeout classic at home with minimal cooking skills, impressing family and friends with professional-looking results that taste even better than delivery.

Ingredients List for Mongolian Beef

• Flank Steak: A tender cut perfect for quick stir-frying, best when sliced against the grain for maximum tenderness.

• Cornstarch: Helps create a crispy exterior on the beef and thickens the sauce, giving a silky texture to the final dish.

• Soy Sauce, Rice Vinegar: Provides deep umami flavor and tangy brightness to balance the dish.
• Garlic, Ginger: Adds aromatic warmth and traditional Asian flavor profile.
• Brown Sugar: Brings a subtle sweetness that caramelizes during cooking.
• Green Onions: Offers fresh, mild onion flavor and bright green color as a garnish.
• Sesame Oil: Adds a nutty, rich finish to the sauce.
• Red Pepper Flakes: Introduces a gentle heat for those who enjoy a spicy kick.
• Vegetable Oil: Used for stir-frying and preventing sticking.

Instructions for Cooking Mongolian Beef

Prepare Tender Beef Strips

Slice beef into thin, diagonal strips against the grain to ensure maximum tenderness. Cut each slice about the width of your pinky finger for perfect bite-sized pieces.

Coat Beef With Cornstarch

• Beef strips
• Cornstarch

Place beef in a large bowl and sprinkle cornstarch over the meat. Gently toss and massage the cornstarch into each strip, creating a light, even coating. Let the coated beef rest for 10 minutes, which helps create a crispy exterior and allows the cornstarch to absorb moisture.

Mix Flavorful Sauce

• Soy sauce
• Rice vinegar
• Brown sugar
• Garlic
• Ginger
• Water

Whisk all sauce ingredients in a separate bowl until the brown sugar dissolves completely. The combination creates a perfect balance of sweet, salty, and tangy flavors that will make your Mongolian beef irresistible.

Sear Beef To Perfection

Heat a large wok or skillet over high heat. Add a splash of oil and wait until it shimmers. Carefully place beef strips in a single layer, allowing each piece to develop a golden-brown crust. Work in batches to prevent overcrowding and ensure even cooking.

Create Glossy Sauce Coating

Pour the prepared sauce into the pan with the seared beef. Stir quickly to coat each piece, letting the sauce reduce and create a glossy, sticky exterior. The sauce will thicken and cling to the crispy beef strips.

Garnish And Serve

Sprinkle chopped green onions over the beef for a fresh, sharp contrast. Serve immediately over steamed rice, allowing the sauce to drizzle and create delicious pools around the meat.

Tips for Tender, Flavorful Mongolian Beef

• Slice Strategically: Cut beef against the grain for maximum tenderness, ensuring each piece is thin and uniform to guarantee even cooking and a melt-in-your-mouth texture.
• Cornstarch Coating Trick: Allow the cornstarch-covered beef to rest for exactly 10 minutes, creating a light, crispy exterior that locks in juices and helps sauce cling perfectly.
• Heat Management: Use a wok or high-sided skillet on high heat to achieve that authentic stir-fry sear without overcrowding the pan, which prevents steaming and ensures a beautiful golden-brown crust.
• Sauce Balance: Adjust the sauce's sweetness and saltiness to your taste by carefully measuring soy sauce and brown sugar, creating a harmonious flavor profile that complements the beef.
• Quick Cooking Principle: Stir-fry beef for just 2-3 minutes to maintain its tenderness, preventing overcooking that can make the meat tough and chewy.

Reheating and Storage for Mongolian Beef Leftovers

• Store leftover Mongolian beef in an airtight container for up to 3-4 days in the refrigerator to maintain freshness and prevent bacterial growth.
• Warm the beef in a skillet over medium heat, adding a splash of water or broth to keep the meat moist and prevent drying out. Stir gently for 2-3 minutes until heated through.
• Place beef in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring between each to ensure even warming.
• If the beef seems slightly dry after reheating, drizzle a bit of extra sauce over the top to restore its original juicy and flavorful qualities.

What Complements Mongolian Beef on the Table

• Pair this savory Mongolian beef with steamed jasmine rice to soak up the delicious sauce and balance the meat's rich taste.
• Serve alongside crisp stir-fried green vegetables like bok choy or broccoli to add freshness and nutritional contrast to the beef's deep flavors.
• Choose a medium-bodied red wine like Pinot Noir or a cold Asian beer such as Tsingtao to cut through the dish's richness and complement its umami profile.
• Sprinkle toasted sesame seeds or chopped green onions on top to add a nutty crunch and visual appeal that elevates the overall dining experience.

Tasty Variations for Mongolian Beef

• Gluten-Free Option: Replace cornstarch with arrowroot powder or rice flour for a celiac-friendly alternative that maintains the same crispy texture.
• Vegetarian Swap: Substitute beef with thick-cut portobello mushrooms or firm tofu, slicing into similar-sized strips to mimic the original recipe's protein structure.
• Low-Carb Adaptation: Use coconut aminos instead of traditional soy sauce and replace cornstarch with almond flour to reduce carbohydrate content while keeping the dish's authentic flavor profile.
• Spicy Version: Add crushed red pepper flakes or sriracha sauce during cooking to increase heat intensity and create a more vibrant, zesty Mongolian-style preparation.

FAQs on Mongolian Beef Recipes

• What does cutting against the grain mean?

Cutting against the grain means slicing the meat perpendicular to the muscle fibers, which makes the beef more tender and easier to chew.

• Why use cornstarch for this recipe?

Cornstarch helps create a crispy exterior on the beef, prevents the meat from becoming tough during cooking, and thickens the sauce, giving it a glossy and smooth texture.

• Can I use a different type of beef for this recipe?

Flank steak or sirloin work best, but you can also use ribeye or New York strip steak. The key is to choose a lean cut with visible muscle fibers that can be easily sliced thin.

• How do I know when the beef is cooked perfectly?

Cook the beef quickly over high heat until it’s just browned on the outside and still slightly pink in the center, which usually takes about 2-3 minutes. This ensures the meat remains tender and juicy.

Mongolian Beef Recipe

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4.8 from 35 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Sizzling Mongolian Beef promises a flavor explosion of tender meat dancing with savory-sweet sauce. Succulent strips of beef caramelize perfectly, delivering an irresistible culinary journey that will transport diners straight to bold Asian cuisine’s heart.

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Ingredients

Scale 1x2x3x

Protein:

• 1 lb (454 grams) flank steak (or sirloin), thinly sliced against the grain

Sauce and Seasoning Ingredients:

• ½ cup (120 milliliters) low-sodium soy sauce
• ¼ cup (50 grams) brown sugar (light or dark)
• ½ cup (120 milliliters) beef broth (or water)
• 2 teaspoons (10 milliliters) sesame oil
• 1 tablespoon (15 milliliters) hoisin sauce (optional, adds depth)
• 1 teaspoon (5 grams) ginger, grated
• 3 cloves garlic, minced
• ½ teaspoon red pepper flakes (optional, for heat)

Coating and Thickening Ingredients:

• ¼ cup (30 grams) cornstarch
• 2 tablespoons vegetable oil
• 1 tablespoon cornstarch + 2 tablespoons water (for thickening)

Garnish:

• 2 green onions, sliced
• 1 teaspoon sesame seeds

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Instructions

1. Carefully slice the beef into delicate, paper-thin strips, ensuring each cut follows the natural grain of the meat for maximum tenderness.
2. Generously coat the beef strips with cornstarch, creating a light, even dusting that will help develop a crispy exterior and contribute to a luxurious sauce consistency.
3. Allow the cornstarch-covered beef to rest for a brief 10-minute interval, permitting the coating to adhere and prepare for optimal cooking.
4. Heat a wok or large skillet to high temperature, ensuring the cooking surface is scorching hot to achieve a perfect sear on the meat.
5. Swiftly introduce the beef to the sizzling pan, arranging the strips in a single layer to guarantee rapid, even caramelization.
6. Cook the beef in quick, dynamic movements, flipping and stirring to create a golden-brown crust while maintaining the meat’s internal juiciness.
7. Rapidly introduce the vibrant sauce ingredients, coating the beef in a glossy, rich glaze that balances sweet, savory, and umami flavors.
8. Continue tossing the beef in the sauce until every morsel is thoroughly glazed and heated through, creating a harmonious blend of textures and tastes.
9. Remove from heat immediately to prevent overcooking, preserving the beef’s delicate tenderness and preventing rubberiness.
10. Garnish with a sprinkle of fresh green onions and sesame seeds for a final touch of color and aromatic complexity.

Notes

• Slice beef against the grain to ensure tender, melt-in-your-mouth pieces that are easy to chew and cook quickly.
• Cornstarch coating creates a protective layer that locks in moisture, preventing the meat from becoming tough and generating a beautiful crispy exterior.
• For a healthier version, swap beef with chicken or tofu and use low-sodium soy sauce to reduce salt content without compromising rich flavor profiles.
• Allow meat to reach room temperature before cooking to guarantee even cooking and prevent tough, chewy texture that can happen when cold meat hits a hot pan.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Frying
• Cuisine: Mongolian

Nutrition

• Serving Size: 4
• Calories: 383
• Sugar: 10 g
• Sodium: 710 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 1 g
• Protein: 24 g
• Cholesterol: 70 mg