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Mongolian Beef Recipe

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  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian-inspired

Description

This Mongolian Beef recipe is a delicious and easy way to enjoy a takeout favorite at home. Tender beef with a crispy coating is tossed in a savory and slightly sweet sauce, making it an irresistible dish.


Ingredients

Units Scale
  • 1 carrot, peeled and julienned
  • 1 red bell pepper, sliced into strips
  • 1 tablespoon unsalted butter
  • 2 tablespoons neutral oil, divided
  • 1 pound flank steak, thinly sliced against the grain
  • 1/4 cup cornstarch
  • 1/3 cup green onions, thickly sliced (from 4 stems)
  • 1 teaspoon sesame seeds, optional garnish

Sauce Ingredients:

  • 1 teaspoon fresh ginger, peeled and grated
  • 4 garlic cloves, peeled and grated
  • 1/3 cup brown sugar, packed
  • 1/3 cup water
  • 1/3 cup low-sodium soy sauce
  • 1 teaspoon Sriracha, or to taste

Instructions

  1. Prepare the Beef: Place beef slices in a bowl, add cornstarch, and stir to completely coat.
  2. Make the Sauce: In a bowl, combine all the sauce ingredients and stir until well combined. Set aside.
  3. Stir-fry Vegetables: In a large skillet or wok, heat 1 tablespoon oil with 1 tablespoon butter over medium/high heat. Once the skillet is hot, add the carrot and peppers and stir-fry until crisp-tender or to your desired tenderness, stirring frequently. Remove the vegetables to a separate plate.
  4. Sear the Beef: Increase to high heat and add 1 tablespoon oil. Once hot, add the beef and sear for about 2 minutes per side to create a crispy coating. Add more oil if the skillet seems dry. Do not crowd the pan and cook the beef in batches if needed.
  5. Combine and Simmer: Add the vegetables back into the skillet with the green onion. Add the sauce and stir to combine. Turn heat to medium/low and simmer until the sauce thickens, about 3 minutes.
  6. Serve: Garnish with sesame seeds if desired and serve.

Notes

  • Beef Substitutions: You can also use top sirloin, skirt steak, flat iron steak, top round, or even rib-eye 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.
  • Oil: 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: Use Tamari Sauce for gluten-free Mongolian Beef. If using regular soy sauce, add it to taste since it has more salt.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 500kcal
  • Sugar: 20g
  • Sodium: 800mg
  • Fat: 25g
  • Saturated Fat: 6g
  • Unsaturated Fat: 17g
  • Trans Fat: 1g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 70mg