This Mongolian Beef is so good, you’ll never order takeout again! Tender slices of beef are coated in a savory-sweet sauce and stir-fried with colorful vegetables for a dish that’s both delicious and satisfying. It’s surprisingly easy to make, and you can customize it to your liking with different vegetables or levels of spice. Get ready to wow your family and friends with this restaurant-quality meal!

Why You’ll Love This Recipe

Flavorful: The sauce is a delicious balance of savory, sweet, and umami flavors, thanks to a combination of soy sauce, brown sugar, and aromatics.
Quick and easy: This recipe comes together in just minutes, making it perfect for busy weeknights.
Better than takeout: You can control the quality of ingredients and customize the flavors to your liking.
Versatile: Serve it with rice, noodles, or your favorite stir-fry vegetables.

Ingredients for Mongolian Beef

This recipe uses simple, pantry-friendly ingredients to create a flavorful and satisfying dish. Here’s what you’ll need:

Flank Steak (or other suitable cuts): Choose a tender cut of beef that’s suitable for stir-frying.
Cornstarch: Used to create a light and crispy coating on the beef.
Neutral Oil: For stir-frying the beef and aromatics. Use an oil with a high smoke point, such as peanut oil, canola oil, vegetable oil, avocado oil, or extra light olive oil.
Soy Sauce: Adds a salty and savory base to the sauce. (Use Tamari Sauce for gluten-free Mongolian Beef.)
Brown Sugar: Provides a touch of sweetness and helps create a glaze.
Water: Thins the sauce to the desired consistency.
Ginger and Garlic: Aromatic essentials that add depth and complexity to the sauce.
Sriracha: Adds a spicy kick. Adjust the amount to your liking.
Carrot and Red Bell Pepper: Add color, sweetness, and crunch.
Green Onions: Sliced green onions add a fresh, oniony flavor and a pop of color.
Sesame Seeds: Optional garnish for added texture and nutty flavor.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

How to Make Mongolian Beef

Step 1: Prepare the Beef

Slice the flank steak against the grain into thin strips. Toss the beef with cornstarch in a bowl or ziplock bag until evenly coated.

Step 2: Make the Sauce

In a bowl, combine the grated ginger, grated garlic, brown sugar, water, soy sauce, and sriracha. Stir until well combined and set aside.

Step 3: Stir-Fry the Vegetables

Heat 1 tablespoon of oil and the butter in a large skillet or wok over medium-high heat. Add the julienned carrots and sliced bell peppers and stir-fry until crisp-tender. Remove the vegetables from the pan and set aside.

Step 4: Stir-Fry the Beef

Increase the heat to high and add the remaining oil to the skillet. Once hot, add the cornstarch-coated beef and sear for about 2 minutes per side, or until browned and crispy. Do not overcrowd the pan; cook the beef in batches if needed.

Step 5: Combine and Serve

Add the cooked vegetables and green onions to the skillet with the beef. Pour in the sauce and stir to combine. Reduce the heat to medium-low and simmer until the sauce thickens, about 3 minutes. Garnish with sesame seeds if desired and serve immediately with rice or noodles.

Tips for Making the Recipe

Beef selection: Flank steak is ideal for this recipe, but you can also use other tender cuts of beef, such as skirt steak, flat iron steak, top round, or even ribeye steak. Cut the beef into thin slices across the grain. If you freeze the steak for 30 minutes, it will be easier to thinly slice.
Cornstarch coating: The cornstarch helps create a light and crispy coating on the beef. Make sure the beef is evenly coated for the best results.
Don’t overcrowd the pan: Cook the beef in batches to ensure it browns properly.
Adjust the sauce: You can adjust the amount of brown sugar and sriracha to your liking. For a sweeter sauce, add more brown sugar. For a spicier sauce, add more sriracha.

How to Serve Mongolian Beef

With rice or noodles: Serve the Mongolian beef over steamed rice or noodles for a complete and satisfying meal.
As part of a stir-fry: Add your favorite stir-fry vegetables, such as broccoli, carrots, or snow peas, to the pan with the beef and sauce for a complete meal.

Make Ahead and Storage

Storing Leftovers

Store leftover Mongolian beef in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat the Mongolian beef gently in the microwave or in a pan on the stovetop until heated through.

FAQs

Can I use a different type of meat?
Yes, you can use chicken, pork, or even tofu instead of beef. Adjust the cooking time accordingly.

Can I make this recipe gluten-free?
Yes, you can use gluten-free soy sauce (tamari) and ensure that your cornstarch is certified gluten-free.

My sauce is too thin, what should I do?
If your sauce is too thin, you can thicken it by adding a slurry of cornstarch and water. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce while it’s simmering.

Can I make this recipe spicier?
Yes, you can add more sriracha or red pepper flakes to the sauce.

There you have it! A simple and delicious recipe for Mongolian Beef. I hope you enjoy it!