Savory Mongolian Beef Recipe That Sizzles with Bold Flavor

My kitchen adventures always lead me to unexpected mongolian beef discoveries that surprise even seasoned home cooks.

This classic Asian-inspired dish brings together tender strips of meat and a bold, savory sauce that dances across your palate.

Rich layers of flavor emerge from carefully selected ingredients that blend sweet and spicy elements perfectly.

Each bite tells a story of traditional cooking methods reimagined for modern kitchens.

Subtle ginger notes and caramelized edges make this recipe a standout among stir-fry classics.

The combination of soy sauce, brown sugar, and garlic creates a harmony that will make your taste buds sing.

You can easily master this restaurant-quality meal in less than 30 minutes, bringing international cuisine right to your dining table.

Grab your wok and let the culinary journey begin!

Why Mongolian Beef Recipe Delivers Big Flavor

• Whip Up a Quick Weeknight Meal: This Mongolian beef recipe transforms ordinary steak into a restaurant-worthy dish in just 30 minutes, making it perfect for busy families craving delicious dinner solutions.
• Master Restaurant-Style Cooking at Home: By using simple techniques like cornstarch coating and high-heat searing, home cooks can achieve crispy, glossy beef with professional-quality results without complex culinary skills.
• Customize for Every Palate: The recipe's versatile sauce allows easy adjustments – reduce red pepper flakes for mild preferences or add extra for spice lovers, ensuring everyone at the table enjoys their perfect version of the dish.
• Minimal Ingredients, Maximum Flavor: With common pantry staples like soy sauce, brown sugar, and ginger, this recipe delivers bold, complex tastes without requiring specialized or expensive ingredients.

What’s Inside The Mongolian Beef Recipe

• Steak: Tender beef with a rich flavor, best when sliced thinly against the grain for maximum tenderness.

• Soy Sauce, Beef Broth: Provides deep, savory umami flavors and liquid base for the sauce.
• Brown Sugar: Adds sweetness and helps create a glossy sauce texture.
• Hoisin Sauce: Contributes sweet and tangy complexity to the sauce.

• Ginger, Garlic: Essential for authentic Asian flavor profile, bringing warmth and depth.
• Red Pepper Flakes: Introduces a subtle heat and spicy kick to the dish.
• Sesame Oil: Offers a nutty, distinctive Asian-inspired aroma.

• Cornstarch: Critical for coating beef and creating a crispy exterior, also used to thicken sauce.
• Vegetable Oil: Provides neutral cooking medium for searing beef.

• Green Onions, Sesame Seeds: Fresh, crunchy toppings that add color and textural contrast.
• Steamed Rice or Noodles: Traditional base for serving Mongolian beef.

Simple Steps To Make Mongolian Beef Recipe

Step 1: Slice and Prep Beef

Cut the steak into thin, delicate strips by slicing against the grain. This technique ensures tender, melt-in-your-mouth beef pieces. Generously coat each strip with cornstarch, creating a light, crispy exterior. Let the beef rest for a few moments, allowing the cornstarch to adhere perfectly and create a stunning golden crust when cooked.

Step 2: Craft Flavor-Packed Sauce

• Soy sauce
• Brown sugar
• Beef broth
• Sesame oil
• Hoisin sauce
• Fresh ginger
• Minced garlic
• Red pepper flakes

In a separate small container, whisk cornstarch with water to create a smooth thickening agent that will give the sauce its perfect consistency.

Step 3: Sear the Beef

Heat vegetable oil in a large skillet or wok until it shimmers with intense heat. Carefully place beef strips in a single layer, ensuring they’re not overcrowded. Sear each piece for a quick 1-2 minutes, creating a gorgeous caramelized exterior. Work in batches if necessary to maintain that perfect crispy texture. Transfer the seared beef to a temporary plate.

Step 4: Bring Sauce to Life

Pour the prepared sauce into the same hot pan, allowing it to bubble and dance. Add the cornstarch mixture, stirring continuously until the sauce transforms into a glossy, thick coating. Gently return the crispy beef to the pan, tossing and coating each piece in the luxurious sauce.

Step 5: Final Flourish and Serve

Sprinkle freshly chopped green onions and a shower of sesame seeds over the beef. This adds a burst of color and an extra layer of flavor. Serve immediately over steamed rice or tender noodles, creating a restaurant-quality meal right in your own kitchen.

Tips That Work For Mongolian Beef Recipe

• Slice Strategically: Cut steak against the grain for maximum tenderness, ensuring each bite is melt-in-your-mouth soft and easy to chew.
• Cornstarch Coating Trick: Let beef sit after coating to help create a crispy exterior that locks in juices and helps sauce cling perfectly.
• Searing Secrets: Cook beef in batches to maintain high pan temperature, preventing steaming and achieving that beautiful golden-brown crust.
• Sauce Stability: Use cornstarch slurry to thicken sauce naturally, creating a glossy, restaurant-quality finish that coats every beef strip.
• Customize with Confidence: Swap proteins like chicken or tofu for a versatile meal, and adjust red pepper flakes to control spice level for all taste preferences.

Storing Mongolian Beef Recipe Without Fuss

• Refrigerate leftover Mongolian beef in an airtight container for up to 3-4 days.
• Cool the dish completely before sealing to prevent moisture buildup.
• Store the beef and rice separately to maintain the meat's crispy texture.
• Reheat gently in a skillet over medium-low heat, adding a splash of beef broth to restore moisture and prevent drying out.
• Avoid microwaving if possible, as it can make the beef tough and rubbery.
• Freeze individual portions in freezer-safe containers for maximum 2 months.
• Thaw overnight in the refrigerator before reheating to preserve the best flavor and texture.
• Always check for any signs of spoilage before consuming stored leftovers.

Best Pairings For Mongolian Beef Recipe

• Pair with Crisp White Wine: Choose a chilled Riesling or Gewürztraminer to balance the bold, savory flavors of the Mongolian beef. Its slight sweetness and light acidity will cut through the richness of the dish.
• Complement with Asian Beer: Grab a cold Tsingtao, Sapporo, or Asahi to enhance the umami notes. These light lagers provide a refreshing contrast to the spicy and sweet sauce.
• Match with Ginger-Infused Cocktail: Shake up a Moscow Mule or a ginger martini that echoes the ginger in the recipe. The zesty, bright flavors will elevate the beef's complex taste profile.
• Serve with Cucumber Salad: Create a simple side of chilled cucumber slices dressed in rice vinegar and sesame oil. This cool, tangy accompaniment will provide a fresh counterpoint to the rich, saucy beef.

Twist Up The Mongolian Beef Recipe This Way

• Spicy Sichuan Beef: Replace red pepper flakes with Sichuan peppercorns and add extra chili oil for a fiery, numbing flavor profile that brings authentic Chinese heat to the classic recipe.
• Low-Carb Lettuce Wrap Version: Skip the rice and serve the beef in crisp lettuce cups, reducing carbohydrates while maintaining the delicious savory sauce and tender meat texture.
• Ginger-Garlic Powerhouse: Double the fresh ginger and garlic amounts to create a more intense aromatic experience, enhancing the overall depth of flavor in the dish.
• Quick Weeknight Shortcut: Use pre-sliced beef from the grocery store and bottled minced ginger to reduce preparation time, making this gourmet-style meal achievable on busy evenings.

FAQs For Mongolian Beef Recipe

• Why do I need to slice the beef against the grain?

Slicing against the grain breaks down tough muscle fibers, making the beef more tender and easier to chew. This technique ensures your Mongolian beef is soft and not chewy.

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

Flank steak or sirloin work best because they’re lean and have good flavor. Avoid tough cuts like round steak, which might make your dish less tender.

• What if I don't have hoisin sauce?

No worries! You can substitute with a mix of soy sauce, ketchup, and a bit of honey. This will give a similar sweet and tangy flavor profile to your sauce.

• How can I make this dish spicier?

Simply increase the amount of red pepper flakes or add some sriracha sauce to the mixture. You can also add fresh chopped chili peppers for extra heat and kick.

Mongolian Beef Recipe

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4.6 from 21 reviews

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

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Description

Savor the bold flavors of Mongolian Beef, a sizzling dish that brings Asian-inspired zest to your dinner table. Tender strips of beef dance with a glossy, sweet-and-spicy sauce, promising a delightful culinary journey you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Protein:

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

Sauce and Seasoning Ingredients:

• ¼ cup (60 ml) cornstarch
• ½ cup (120 ml) low-sodium soy sauce
• ¼ cup (50 g) brown sugar (light or dark)
• ½ cup (120 ml) beef broth (or water)
• 2 teaspoons (10 ml) sesame oil
• 1 tablespoon (15 ml) hoisin sauce (optional, adds depth)
• 1 teaspoon grated ginger
• 3 cloves garlic, minced
• ½ teaspoon red pepper flakes (optional, for heat)
• 1 tablespoon (15 ml) cornstarch + 2 tablespoons (30 ml) water (for thickening)

Garnish:

• 2 green onions, sliced
• 1 teaspoon sesame seeds
• 2 tablespoons (30 ml) vegetable oil

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Instructions

1. Prepare the beef by slicing steak into delicate, thin strips against the grain, ensuring each piece is uniform in size for even cooking.
2. Generously coat the beef strips with cornstarch, allowing the mixture to rest for 10 minutes to develop a crispy exterior and enhance sauce adherence.
3. Create a robust sauce by combining soy sauce, brown sugar, beef broth, sesame oil, hoisin sauce, minced ginger, crushed garlic, and red pepper flakes in a mixing bowl.
4. Prepare a cornstarch slurry by blending cornstarch with water in a separate small container, which will help thicken the sauce later.
5. Heat vegetable oil in a large wok or skillet until it shimmers with intense heat, preparing for a quick sear.
6. Carefully place beef strips in a single layer, avoiding overcrowding, and sear each side for 1-2 minutes until a golden-brown crust forms.
7. Remove the crispy beef and set aside, keeping the meat’s temperature and texture intact.
8. Pour the prepared sauce into the same cooking vessel, allowing it to simmer and develop deep flavors.
9. Incorporate the cornstarch slurry, stirring continuously until the sauce reaches a luxurious, glossy thickness.
10. Reintroduce the seared beef to the sauce, gently tossing to ensure each strip is lavishly coated.
11. Garnish with finely chopped green onions and a sprinkle of toasted sesame seeds for added texture and visual appeal.
12. Serve immediately over steamed rice or tender noodles, presenting a vibrant and aromatic Mongolian beef dish.

Notes

• Slice beef against the grain for maximum tenderness and easier chewing, ensuring each bite melts in your mouth.
• Cornstarch coating creates a magical crispy exterior that locks in juices and provides restaurant-quality texture.
• Use flank steak or sirloin for best results, as these cuts are lean and absorb marinade quickly.
• Allow beef to sit at room temperature before cooking to guarantee even searing and prevent tough meat.
• Sear beef in small batches to maintain high pan temperature, preventing steaming and ensuring gorgeous caramelization.
• Adjust red pepper flakes for personalized spice levels, making this dish friendly for mild to heat-loving palates.
• For gluten-free version, substitute regular soy sauce with tamari and use certified gluten-free cornstarch.
• Prep all ingredients beforehand since this recipe moves quickly and requires constant attention.

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

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 8 g
• Sodium: 750 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 70 mg