Mongolian Beef So Good You’ll Skip Takeout Forever
When craving a dish that delivers an irresistible punch of flavor and takes little time to make, look no further than Mongolian Beef. This delightful dish features tender flank steak coated in a sweet and savory sauce, perfect not just for special occasions but also for cozy weeknight dinners. The satisfying texture of the meat, combined with aromatic garlic, ginger, and crunchy green onions, makes this dish as enjoyable to prepare as it is to eat. Once you try this version, you may find yourself skipping takeout forever!
Table of Contents
My first time making Mongolian beef was during a rainy afternoon when I found myself longing for something hearty yet easy to whip up. With a handful of simple ingredients and a frying pan, I was transported to a bustling Asian restaurant without leaving my kitchen. The combination of sesame and soy sauce wafting through my home filled the air with a warmth that instantly elevated my mood. Trust me, you’ll want to keep this recipe on hand because it’s not just quick—it’s a true crowd-pleaser!
Why You’ll Love This Recipe
- Simple & Quick: You can prepare this delicious meal in about 20 minutes.
- Irresistible Flavor: The balance of sweet and savory flavors makes every bite a pleasure.
- Eye-Catching Appeal: The vibrant colors of the green onions make the dish pop and look amazing on your table.
- Flexible Serving: Ideal for a comforting dinner or delightful enough to impress guests.
- Diet-Friendly Options: You can easily adjust ingredients for gluten-free versions without sacrificing taste.
Ingredients You’ll Need
- 1 pound flank steak: This cut is ideal for stir-frying because it’s both tender and flavorful. Slice it thinly against the grain for maximum tenderness.
- 1/4 cup cornstarch: Coating the beef in cornstarch helps give it a crispy outer layer when seared.
- 1/3 cup water: This helps create a smooth sauce when mixed with other ingredients.
- 1/4 cup low-sodium soy sauce: A key ingredient for the savory base of the sauce; low-sodium ensures you can control the saltiness.
- 1/2 cup brown sugar, packed: The sweetness of brown sugar balances the savory soy sauce, creating that signature flavor.
- 2 teaspoons cornstarch: This will help thicken the sauce for a nice glossy finish.
- 1/4 cup vegetable oil: A neutral oil perfect for frying; it withstands high heat well.
- 2 garlic cloves, minced: Fresh garlic adds an aromatic punch that complements the beef.
- 1 tablespoon minced ginger: Ginger provides a warm, spicy note that brightens the dish.
- 4 green onions, cut into one-inch pieces: Using both the white and green parts adds color and fresh flavor.
How to Make Mongolian Beef So Good You’ll Skip Takeout Forever
Coat the Beef: In a large bowl, toss the 1 pound flank steak with 1/4 cup cornstarch until well coated. This will create that lovely crisp texture we’re after. Set aside while you prepare the sauce.
Mix the Sauce: In a small bowl, whisk together 1/3 cup water, 1/4 cup low-sodium soy sauce, 1/2 cup brown sugar, and 2 teaspoons cornstarch until smooth. Set this mixture aside as well; it will become your luscious sauce.
Cook the Flank Steak: In a large skillet over medium heat, add 1/4 cup vegetable oil. Once shimmering, add the coated beef in small batches. Fry for about 3 to 5 minutes per batch or until browned and crispy. Remove from the pan and transfer to a plate, covering with foil to keep warm. Drain all but 1 tablespoon of oil from the pan.
Sauté the Aromatics: Add 2 minced garlic cloves and 1 tablespoon minced ginger to the same skillet, along with the whites of the 4 green onions. Sauté until fragrant, being cautious not to let the garlic burn.
Thicken the Sauce: Pour the prepared sauce into the skillet, scraping up any delicious browned bits from the bottom. Bring to a simmer, and cook until the sauce thickens, around 1 minute. This is where the magic happens!
Combine the Ingredients: Return the cooked beef to the skillet, tossing to coat in the thickened sauce. Serve immediately, garnished with the greens of the green onions, over a bed of hot rice.
Storing & Reheating
Leftovers can be kept covered in the fridge for up to 3 days. For optimal freshness, store in an airtight container. If you want to freeze it, place the dish in a freezer-safe container, and it will last for up to 3 months. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight and reheat on the stovetop over medium heat, adding a splash of water if the sauce has thickened too much.
Chef’s Helpful Tips
- Avoid overcrowding the pan while frying the beef, as this can result in steaming instead of searing.
- If cooking for a crowd, consider doubling the recipe; it’s easy to make in larger batches.
- For a spice kick, add a teaspoon of red pepper flakes to the sauce for an extra layer of flavor.
- Use day-old rice, if you have it, as it holds up better than freshly cooked rice when combined with the saucy beef.
- Feel free to add bell peppers or broccoli for a veggie boost.
This Mongolian beef is packed with flavors that will whisk you away to your favorite Asian restaurant, all from the comfort of your home kitchen. Its balance of sweet, savory, and aromatic components can turn dinner into a special occasion, leaving you with that warm and cozy feeling. Don’t shy away from experimenting; adjust the sauce to your taste or incorporate your favorite veggies.
Recipe FAQs
Can I use a different cut of meat?
Absolutely! While flank steak is ideal for its tenderness, you can use sirloin or skirt steak as alternatives. Just ensure you slice against the grain for the best texture.
Is this recipe suitable for meal prep?
Yes, Mongolian beef is great for meal prep! Just make sure to store it separately from your rice. This way, everything stays fresh and doesn’t become soggy.
How can I make this dish gluten-free?
To make Mongolian beef gluten-free, substitute low-sodium soy sauce with tamari, which is typically gluten-free. Just double-check the labels to ensure they are certified gluten-free.
What’s the best way to serve Mongolian beef?
Mongolian beef pairs wonderfully with steamed white or brown rice, but you can also enjoy it with noodles or even a bed of sautéed vegetables for a lighter meal. Garnishing with sesame seeds or additional green onions adds a lovely finishing touch!
PrintMore Main Dishes Recipes
- Slow Cooker Reuben Dip | Easy Dinner idea
- Easy Ground Beef and Broccoli
- Cajun Shrimp and Sausage Pasta
- Easy Vegan Potato Salad
- Garlic Butter Baked Chicken Breast
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Mongolian Beef So Good You’ll Skip Takeout Forever
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Asian
Description
Mongolian Beef is an easy, mouthwatering dish featuring tender flank steak and a delicious sauce. Perfect for a quick dinner or comforting meal at home!
Ingredients
- 1 pound flank steak sliced thin against the grain
- 1/4 cup cornstarch
- 1/3 cup water
- 1/4 cup low sodium soy sauce
- 1/2 cup brown sugar packed
- 2 teaspoons cornstarch
- 1/4 cup vegetable oil
- 2 garlic cloves minced
- 1 tablespoon minced ginger
- 4 green onions cut into one inch pieces, with the whites and greens separated
Instructions
- In a large bowl, combine the flank steak and the cornstarch, tossing to coat well. Set aside.
- In a small bowl, whisk together the water, soy sauce, brown sugar, and cornstarch. Set aside.
- In a large skillet over medium heat, heat the oil until shimmering. Cook the beef in batches, avoiding overcrowding, for about 3 to 5 minutes per batch. Remove the beef and tent with foil on a plate, draining the pan of all but 1 tablespoon of oil.
- In the same skillet, sauté the garlic, ginger, and the whites of the green onions until fragrant, taking care not to burn the garlic.
- Pour the sauce into the skillet, scraping up browned bits. Bring it to a simmer and cook until thickened, about 1 minute. Return the beef to the pan, tossing to combine, and garnish with the green onion greens before serving over rice.
Notes
For extra flavor, let the flank steak marinate in the cornstarch mixture for 30 minutes before cooking.
Serve with steamed rice or noodles to soak up the delicious sauce.
Leftovers can be stored in an airtight container and reheated for a quick meal.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 18g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg
