Mongolian Beef is a beloved Chinese-American takeout classic that combines tender slices of beef with a sweet and savory garlic-ginger sauce. This homemade version is not only faster than delivery but also lets you control the quality of ingredients, ensuring a healthier, more flavorful meal.
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My recipe delivers that signature crispy-edged beef coated in a glossy, sticky sauce that clings beautifully to every morsel. Using flank steak and a simple cornstarch sear, you'll achieve restaurant-quality texture right in your own kitchen.
Whether you're cooking for a busy weeknight or impressing guests, this Mongolian Beef is sure to become a staple. Serve it over steamed jasmine rice or noodles for a complete and satisfying meal.
Why You'll Love This Recipe
About the Ingredients
1 1/2 lbs (680g) flank steak, thinly sliced against the grain
Flank steak is ideal for its beefy flavor and tenderness when sliced thin. If unavailable, use sirloin or skirt steak.
1/3 cup (45g) cornstarch
Cornstarch creates the crispy coating. For a gluten-free option, use arrowroot powder.
1/4 cup (60ml) vegetable oil, divided
Use a high smoke point oil like canola or peanut. You'll need enough to sear the beef in batches.
1/2 cup (120ml) low-sodium soy sauce
Low-sodium prevents the dish from being too salty. For gluten-free, use tamari or coconut aminos.
1/2 cup (100g) packed brown sugar
Brown sugar adds sweetness and helps create the glaze. You can substitute with honey or maple syrup, adjusting to taste.
1/2 cup (120ml) water
Water thins the sauce. You can use beef broth for extra flavor.
4 cloves garlic, minced
Fresh garlic is key. Pre-minced garlic can be used in a pinch, but fresh is better.
1 tablespoon fresh ginger, grated
Fresh ginger adds a zing. Ground ginger is not a good substitute; use fresh for best results.
2 green onions, sliced (for garnish)
Green onions add freshness and color. Chives can be used as a substitute.
1 teaspoon sesame oil (optional, for finish)
Sesame oil adds a nutty aroma. If you don't have it, skip it or use toasted sesame seeds.
Tips & Tricks
- Slice the beef thinly against the grain for tenderness. Partially freeze the steak for 15 minutes to make slicing easier.
- Don't overcrowd the pan when searing the beef. Work in batches to ensure each piece gets crispy, not steamed.
- The sauce will thicken as it simmers. If it gets too thick, add a splash of water to reach desired consistency.
Pro Tips
Step-by-Step Instructions
1. Slice the Beef
Thinly slice the flank steak against the grain into 1/4-inch thick strips. This ensures tenderness and quick cooking.
2. Coat with Cornstarch
In a bowl, toss the beef slices with cornstarch until evenly coated. Shake off any excess.
3. Heat the Oil
Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat (400°F / 200°C) until shimmering.
4. Sear the Beef
Working in batches, add a single layer of beef and sear for 1-2 minutes per side until browned and crispy. Transfer to a plate and repeat with remaining oil and beef.
5. Make the Sauce
Reduce heat to medium (350°F / 175°C). Add garlic and ginger to the skillet and sauté for 30 seconds until fragrant.
6. Combine Sauce Ingredients
Pour in soy sauce, brown sugar, and water. Stir and bring to a simmer. Let cook for 2-3 minutes until sugar dissolves and sauce slightly thickens.
7. Return Beef to Skillet
Add the seared beef back to the skillet. Toss to coat in the sauce and cook for 1-2 minutes until the beef is heated through and the sauce clings to the meat.
8. Finish and Serve
Turn off heat. Drizzle with sesame oil if using. Garnish with green onions and serve immediately over rice or noodles.
Delicious Variations
Spicy Mongolian Beef
Add 1-2 teaspoons of sriracha or red pepper flakes to the sauce for heat.
Vegetable Add-In
Stir-fry broccoli, bell peppers, or snap peas with the garlic and ginger for extra nutrition.
Chicken or Pork
Substitute beef with boneless chicken thighs or pork tenderloin, adjusting cooking time accordingly.
How to Store Mongolian Beef
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in 30-second intervals.
Frequently Asked Questions
Q: What is Mongolian Beef sauce made of?
The sauce is made from soy sauce, brown sugar, water, garlic, and ginger. It's a sweet and savory glaze that thickens when simmered.
Q: What is the best cut of beef for Mongolian Beef?
Flank steak is the best choice due to its flavor and tenderness when sliced thin. Sirloin or skirt steak are good alternatives.
Q: How do I get the beef crispy?
Ensure the beef is dry and coated with cornstarch, then sear in a hot skillet in a single layer without overcrowding. This creates a crispy crust.
Q: Is Mongolian Beef gluten-free?
Traditional Mongolian Beef is not gluten-free due to soy sauce. To make it gluten-free, use tamari or coconut aminos and ensure cornstarch is gluten-free.
Q: Can I make Mongolian Beef ahead of time?
Yes, you can prepare the sauce and slice the beef in advance. Cook just before serving for the best texture. Leftovers can be stored and reheated.
I hope you enjoy this homemade Mongolian Beef as much as my family does! If you try it, leave a comment below and let me know how it turned out. Don't forget to share this recipe with friends who love takeout!
Mongolian Beef
Mongolian Beef with crisp-tender beef and glossy sauce – a quick 30-minute dinner that beats takeout!
🧂 Ingredients
- 1 1/2 lbs (680g) flank steak, thinly sliced against the grain
- 1/3 cup (45g) cornstarch
- 1/4 cup (60ml) vegetable oil, divided
- 1/2 cup (120ml) low-sodium soy sauce
- 1/2 cup (100g) packed brown sugar
- 1/2 cup (120ml) water
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced (for garnish)
- 1 teaspoon sesame oil (optional, for finish)
📋 Instructions
- 1Slice the Beef — Thinly slice the flank steak against the grain into 1/4-inch thick strips. This ensures tenderness and quick cooking.
- 2Coat with Cornstarch — In a bowl, toss the beef slices with cornstarch until evenly coated. Shake off any excess.
- 3Heat the Oil — Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat (400°F / 200°C) until shimmering.
- 4Sear the Beef — Working in batches, add a single layer of beef and sear for 1-2 minutes per side until browned and crispy. Transfer to a plate and repeat with remaining oil and beef.
- 5Make the Sauce — Reduce heat to medium (350°F / 175°C). Add garlic and ginger to the skillet and sauté for 30 seconds until fragrant.
- 6Combine Sauce Ingredients — Pour in soy sauce, brown sugar, and water. Stir and bring to a simmer. Let cook for 2-3 minutes until sugar dissolves and sauce slightly thickens.
- 7Return Beef to Skillet — Add the seared beef back to the skillet. Toss to coat in the sauce and cook for 1-2 minutes until the beef is heated through and the sauce clings to the meat.
- 8Finish and Serve — Turn off heat. Drizzle with sesame oil if using. Garnish with green onions and serve immediately over rice or noodles.
