This Simple Mongolian Beef recipe is a deliciously savory dish that’s perfect for a quick weeknight dinner. With tender slices of flank steak coated in a sweet and savory sauce made from soy sauce, brown sugar, garlic, and ginger, it’s sure to satisfy your cravings. The recipe is easy to follow, and you can have this flavorful dish ready in less than 30 minutes. Serve it over steamed rice and garnish with green onions and sesame seeds for a complete meal.
Ingredients You’ll Need:
- 1 lb flank steak, thinly sliced
- 2 tbsp vegetable oil
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp cornstarch
- 1/4 tsp crushed red pepper flakes (optional for heat)
- 2 green onions, sliced (for garnish)
- 1 tbsp sesame seeds (for garnish)
- Steamed rice (for serving)
How to Make Simple Mongolian Beef:
This recipe is designed to be simple yet packed with flavor. With just a few steps, you can create a restaurant-quality dish in the comfort of your own home.
Step-by-Step Instructions:
1. Prepare the Flank Steak: Heat 2 tbsp of vegetable oil in a large skillet or wok over medium-high heat. While the oil heats up, thinly slice the flank steak against the grain. Once the oil is hot, add the steak slices to the skillet in a single layer. Cook the steak for about 5-7 minutes, stirring occasionally until it is browned and cooked through. Remove the steak from the skillet and set it aside.
2. Make the Sauce: In the same skillet, lower the heat to medium and add 1/2 cup soy sauce, 1/2 cup brown sugar, 1/4 cup water, 3 minced garlic cloves, and 1 tbsp fresh minced ginger. Stir the ingredients together and bring the mixture to a gentle simmer, allowing the sugar to dissolve and the flavors to blend.
3. Thicken the Sauce: In a small bowl, mix 1 tbsp cornstarch with a few tablespoons of water to form a slurry. Slowly pour the slurry into the simmering sauce while stirring continuously. Cook for about 2 minutes or until the sauce has thickened to your desired consistency.
4. Combine the Steak: Return the browned flank steak to the skillet with the thickened sauce. Toss the steak in the sauce to ensure it’s fully coated. Let it cook for an additional 2 minutes to allow the steak to soak up the flavors and heat through.
5. Garnish and Serve: Once the beef is fully heated, remove it from the heat and garnish with sliced green onions and sesame seeds. Serve the Mongolian beef hot over a bed of steamed rice for a complete and satisfying meal.
Helpful Tips:
- Cutting the Steak: For easier slicing, place the flank steak in the freezer for about 10-15 minutes before slicing it. This will firm up the meat, making it easier to cut thin, even slices.
- Customize the Heat: If you like your Mongolian beef a bit spicier, increase the amount of crushed red pepper flakes or add a splash of sriracha to the sauce.
- Serve with Vegetables: For a more balanced meal, stir-fry some bell peppers, broccoli, or snap peas and add them to the dish before serving.
Details:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese-inspired
- Diet: Dairy-Free
Notes:
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave, adding a little water if the sauce has thickened too much.
- If you want to make the dish gluten-free, use a gluten-free soy sauce or tamari.
Frequently Asked Questions:
1. Can I use a different cut of beef? Yes, other tender cuts like sirloin or ribeye would work well in this recipe if you don’t have flank steak. Just make sure to slice the beef thinly against the grain.
2. Can I add vegetables to this recipe? Absolutely! Feel free to stir-fry vegetables like broccoli, bell peppers, or carrots along with the beef or as a side to add extra texture and nutrients to the meal.
3. Can I make this dish ahead of time? Yes, Mongolian beef can be made ahead and stored in the fridge for a few days. The flavors will continue to develop, making it even tastier when reheated.
4. What can I serve with Mongolian Beef? This dish pairs perfectly with steamed jasmine or basmati rice, but you could also serve it with noodles or even cauliflower rice for a low-carb option.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat or microwave it for a couple of minutes until heated through. If the sauce thickens too much, add a little water or soy sauce to loosen it up.
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Simple Mongolian Beef
Description
This Simple Mongolian Beef recipe is a deliciously savory dish that’s perfect for a quick weeknight dinner. With tender slices of flank steak coated in a sweet and savory sauce made from soy sauce, brown sugar, garlic, and ginger, it’s sure to satisfy your cravings.
Ingredients
- 1 lb flank steak, thinly sliced
- 2 tbsp vegetable oil
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp cornstarch
- 1/4 tsp crushed red pepper flakes (optional for heat)
- 2 green onions, sliced (for garnish)
- 1 tbsp sesame seeds (for garnish)
- Steamed rice (for serving)
Instructions
1. Prepare the Flank Steak: Heat 2 tbsp of vegetable oil in a large skillet or wok over medium-high heat. While the oil heats up, thinly slice the flank steak against the grain. Once the oil is hot, add the steak slices to the skillet in a single layer. Cook the steak for about 5-7 minutes, stirring occasionally until it is browned and cooked through. Remove the steak from the skillet and set it aside.
2. Make the Sauce: In the same skillet, lower the heat to medium and add 1/2 cup soy sauce, 1/2 cup brown sugar, 1/4 cup water, 3 minced garlic cloves, and 1 tbsp fresh minced ginger. Stir the ingredients together and bring the mixture to a gentle simmer, allowing the sugar to dissolve and the flavors to blend.
3. Thicken the Sauce: In a small bowl, mix 1 tbsp cornstarch with a few tablespoons of water to form a slurry. Slowly pour the slurry into the simmering sauce while stirring continuously. Cook for about 2 minutes or until the sauce has thickened to your desired consistency.
4. Combine the Steak: Return the browned flank steak to the skillet with the thickened sauce. Toss the steak in the sauce to ensure it’s fully coated. Let it cook for an additional 2 minutes to allow the steak to soak up the flavors and heat through.
5. Garnish and Serve: Once the beef is fully heated, remove it from the heat and garnish with sliced green onions and sesame seeds. Serve the Mongolian beef hot over a bed of steamed rice for a complete and satisfying meal.
Notes
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave, adding a little water if the sauce has thickened too much.
- If you want to make the dish gluten-free, use a gluten-free soy sauce or tamari.