If you’re craving a restaurant-quality meal at home, look no further than this Mongolian Beef! Thinly sliced beef is coated in a rich, garlicky, and slightly sweet Mongolian sauce that clings to every bite. It’s crispy, saucy, and utterly satisfying, all while being made in just 30 minutes!

This dish is a staple in Chinese-American cuisine, often found at popular takeout spots. But trust me—homemade is better! The beef turns out incredibly tender, the sauce thickens to perfection, and you can adjust the sweetness and spice to suit your taste. Serve it over steamed rice or noodles, and you’ve got a meal that will have everyone coming back for seconds.

Why You’ll Love This Recipe

• Quick & Easy: Ready in just 30 minutes, perfect for a busy weeknight.
• Crispy & Saucy: The beef gets that irresistible crispy texture, while the sauce coats every bite beautifully.
• Better Than Takeout: No need to order delivery when you can make this at home with fresh ingredients and no mystery additives.
• Customizable: Adjust the sweetness, spice, and salt levels to your preference!

Ingredients You’ll Need

For the Beef:

• 1 lb flank steak, thinly sliced against the grain
• ¼ cup cornstarch
• 2 tbsp vegetable oil

For the Sauce:

• 1 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 tsp fresh ginger, grated
• ½ cup low-sodium soy sauce
• ½ cup water
• ⅓ cup brown sugar
• 1 tsp sesame oil
• ¼ tsp red pepper flakes (optional, for heat)
• 2 green onions, sliced (for garnish)
• 1 tsp sesame seeds, for garnish

How to Make Mongolian Beef

Step 1: Prepare the Beef

The secret to tender, restaurant-style Mongolian beef lies in slicing and coating it properly.

1. Slice the flank steak against the grain into thin strips. This helps break up the muscle fibers, keeping the meat tender.
2. Toss the beef in cornstarch, ensuring each piece is well coated. This step not only helps crisp up the beef but also thickens the sauce later.
3. Let the beef sit for 10 minutes to allow the cornstarch to adhere.

Step 2: Cook the Beef

1. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the beef in a single layer, cooking in batches to avoid overcrowding. Sear for 1-2 minutes per side until the edges are crispy and golden brown.
3. Transfer the cooked beef to a plate and set aside.

Step 3: Make the Mongolian Sauce

1. In the same pan, add 1 tablespoon of vegetable oil.
2. Sauté the minced garlic and grated ginger for 30 seconds, until fragrant.
3. Pour in the soy sauce, water, brown sugar, sesame oil, and red pepper flakes (if using).
4. Stir well and let the sauce simmer for 2-3 minutes until slightly thickened.

Step 4: Combine & Serve

1. Return the crispy beef to the pan and toss it in the sauce until fully coated.
2. Let everything simmer for 1-2 minutes, allowing the sauce to thicken further.
3. Garnish with sliced green onions and sesame seeds.
4. Serve hot over steamed rice or noodles.

Helpful Tips

• Slice the beef thinly! Cutting it against the grain ensures it stays tender and not chewy.
• Don’t skip the cornstarch. It creates the crispy coating and also helps thicken the sauce.
• Cook the beef in batches. Overcrowding the pan can make the beef soggy instead of crispy.
• Adjust the sauce to taste. If you like it sweeter, add a little more brown sugar. Prefer it spicier? Increase the red pepper flakes!

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stir-Fry
• Cuisine: Chinese-American
• Diet: Dairy-Free

Notes

• Best Beef to Use: Flank steak is the best cut for Mongolian beef because it’s lean yet tender when sliced against the grain. If you can’t find flank steak, sirloin or skirt steak works too.
• Make it Healthier: Use less sugar or substitute with honey for a more natural sweetness.
• Want More Veggies? Add bell peppers, carrots, or broccoli to the stir-fry for extra nutrition and crunch.

Nutritional Information (Per Serving)

• Calories: ~400 kcal
• Protein: ~25g
• Carbohydrates: ~30g
• Fat: ~18g
• Sodium: ~800mg (varies based on soy sauce brand)

Frequently Asked Questions

1. Can I use a different cut of beef?

Yes! Flank steak is ideal, but you can also use sirloin, ribeye, or skirt steak. Just be sure to slice it thinly against the grain for the best texture.

2. What can I serve this with?

Mongolian beef pairs perfectly with steamed white rice, fried rice, or noodles. For a lower-carb option, serve it with cauliflower rice or stir-fried veggies.

3. Can I make this ahead of time?

Yes! Cook the beef and sauce separately, then combine them just before serving. This keeps the beef crispy. Store them separately in the fridge for up to 3 days.

4. How do I make this spicier?

Increase the red pepper flakes, or add a drizzle of sriracha or chili oil to the sauce.

Storage Instructions

Refrigeration:

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in a skillet over medium heat to maintain the crispy texture.

Freezing:

• Mongolian beef is best enjoyed fresh, but you can freeze it for up to 2 months.
• Let it cool completely, then store in a freezer-safe bag.
• Thaw overnight in the fridge before reheating.

Related Recipes

If you liked this Mongolian Beef, you’ll love these other takeout-style favorites:

• Irresistible Mongolian Chicken Stir-Fry with Scallions and Chili Peppers
• Chinese Beef and Onion Stir-Fry

Conclusio

This Mongolian Beef is the perfect balance of crispy, saucy, and tender—all in just 30 minutes! Once you try it, you’ll never go back to takeout. It’s incredibly easy to make, customizable to your taste, and guaranteed to impress.

Give it a try, and let me know how it turns out! Serve it over hot rice, grab your chopsticks, and enjoy a better-than-restaurant experience right at home. Happy cooking!

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