Name: Mongolian Beef Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Chinese
Ingredients: ¾ cup beef broth; 1/3 cup low sodium soy sauce; 3 tablespoons brown sugar; 2 tablespoons honey; 1 ½ tablespoons cornstarch; 4 cloves fresh garlic, minced; 1 teaspoon sriracha or hot sauce; ¼ teaspoon ground ginger; ¼ teaspoon sesame oil; 1 lb flank steak (can substitute skirt, sirloin, or strip steak); Salt and pepper, to taste; ¼ cup cornstarch; 2 tablespoons peanut oil (can substitute avocado or olive oil); ¼ cup beef stock; 3-4 dried red chili peppers (optional); 3 green onions, sliced; Steamed rice, for serving

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If you have ever craved a dish that combines the perfect balance of sweet, savory, and a hint of heat, look no further than this Mongolian Beef Recipe. It’s a crowd-pleaser that brings tender slices of beef glazed in a rich, flavorful sauce that clings beautifully to each bite. What makes this recipe stand out is how the simple ingredients come together effortlessly to create a restaurant-quality dish right in your own kitchen. Whether you’re cooking for family or friends, this Mongolian Beef Recipe promises to be your go-to for a quick yet impressive meal.

Ingredients You’ll Need

Two images side by side on a white marbled surface, each showing a white plate filled with pieces of raw red meat. The left plate has smooth, bright red slices of meat layered flat and closely packed, showing some thin fat lines and natural texture. The right plate shows similar meat pieces, but covered in a white powdery flour layer, giving a rougher texture and lighter look where the flour sticks, with the pinkish red meat slightly visible underneath. photo taken with an iphone --ar 4:5 --v 7

Nothing complicated here—just a handful of essential ingredients that each play a starring role in delivering that classic Mongolian beef experience. Every element from the soy sauce to the fresh garlic contributes layers of flavor, while corn starch and oil ensure the perfect texture and caramelized finish.

¾ cup beef broth: Adds a hearty depth and savory base to the sauce, enhancing the beef’s natural flavors.

1/3 cup low sodium soy sauce: Provides the signature salty umami punch without overwhelming the palate.
3 tablespoons brown sugar: Balances the savory with rich sweetness and helps with the glaze.
2 tablespoons honey: Adds a subtle floral sweetness and glossy finish.

1 ½ tablespoons cornstarch: Key for thickening the sauce to the perfect luscious consistency.
4 cloves fresh garlic (minced): Infuses the sauce with its aromatic, savory warmth.
1 teaspoon sriracha (can sub hot sauce): Introduces a gentle spicy kick that wakes up the dish.

¼ teaspoon ground ginger: Gives a subtle zesty freshness that cuts through the richness.
¼ teaspoon sesame oil: Just a touch for that unmistakable nutty, toasted aroma.
1 lb. flank steak (or skirt, sirloin, or strip steak): Thinly sliced for tenderness and quick cooking.

Salt and pepper (to taste): For seasoning and elevating the beef’s natural flavor.
¼ cup cornstarch: Used to lightly coat the beef so it crisps up beautifully.
2 tablespoons peanut oil (or avocado/olive oil): Perfect for high-heat searing that locks in juices.

¼ cup beef stock: Helps deglaze the pan and intensify the sauce’s savoriness.
3-4 dried red chili peppers (optional): Adds extra warmth and a touch of smokiness if you like it spicy.
3 green onions (sliced): Adds freshness and a pop of color as the final touch.

Steamed rice: The perfect vehicle to soak up every bit of that delicious sauce.

How to Make Mongolian Beef Recipe

Step 1: Prepare the Sauce

Start by combining all the sauce ingredients in a bowl—this includes the beef broth, soy sauce, brown sugar, honey, cornstarch, garlic, sriracha, ground ginger, and sesame oil. Keep this mixture in a cool place until you’re ready to use it. It’s important that the liquid remains cool so the cornstarch doesn’t activate prematurely, ensuring the sauce thickens perfectly later.

Step 2: Tenderize and Slice the Beef

Place a sheet of plastic wrap over your flank steak and gently pound it with a meat tenderizer. This step is key to breaking down the fibers, making your beef irresistibly tender. Next, slice the meat thinly against the grain into ¼-inch strips—this helps them cook fast and stay juicy.

Step 3: Season and Coat the Beef

Pat the beef strips completely dry with paper towels, then lightly season them with salt and pepper. Toss the strips in ¼ cup cornstarch until they’re well coated on all sides. This coating will crisp up the beef when it hits the hot oil and also help thicken the sauce when combined later.

Step 4: Sear the Beef

Heat your peanut oil over medium-high heat in a large skillet or wok. Sear the beef in batches—this is crucial so they don’t steam from overcrowding. Each batch should take about 3-4 minutes to develop a beautiful brown crust. Once cooked, set the beef aside on a plate.

Step 5: Create the Sauce Base

Turn off the heat momentarily, pour in the beef stock, and return the pan to medium. Use a silicone spatula to scrape up the delicious browned bits stuck to the bottom of the skillet. This technique adds incredible flavor to your sauce. Let it reduce by half over 2-3 minutes. If you’re using dried red chili peppers, toss them in at this stage for that extra touch of smoky heat.

Step 6: Finish the Sauce and Combine

Stir your prepared sauce mixture once more and pour it into the skillet. Bring everything to a boil so the sauce thickens beautifully, then reduce to a simmer. Add the beef back into the pan and toss to coat in the luscious sauce for 2-3 minutes. The beef will soak up all those flavors and the sauce will cling perfectly. Finish by removing from heat and sprinkling with freshly sliced green onions.

How to Serve Mongolian Beef Recipe

A white round bowl holds two main parts: on the left side, there is a layer of cooked white rice with soft, separated grains; on the right side, there is a thick layer of shiny dark brown beef strips coated in a glossy sauce, mixed with bright green scallion pieces and dark red dried chili pieces; white sesame seeds are sprinkled over the beef for texture. The bowl is set on a white marbled surface with a soft beige cloth partially visible at the top right corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love adding a sprinkle of sliced green onions right before serving for that fresh crunch and vibrant color. If you want to turn up the heat, a few toasted sesame seeds or a drizzle of extra sriracha can elevate the dish even more.

Side Dishes

Steamed white jasmine rice or brown rice is the ultimate sidekick to soak up every drop of the savory sauce. For a veggie boost, try serving alongside stir-fried broccoli, snap peas, or even a crisp Asian slaw. These pairings add color, texture, and balance to your meal.

Creative Ways to Present

For a fun twist, try serving your Mongolian Beef Recipe over a bed of cauliflower rice or even inside lettuce wraps for a lighter option. It also shines as a topping for fried rice or noodles, giving you plenty of options to customize the meal for any occasion.

Make Ahead and Storage

Storing Leftovers

Leftover Mongolian beef keeps well in an airtight container in the refrigerator for up to 3 days. Make sure it’s cooled completely before sealing to preserve the flavors and texture.

Freezing

You can freeze portions of this dish for up to 2 months. Separate into meal-sized containers and thaw overnight in the fridge before reheating. Keep in mind that the texture of the beef might slightly soften after freezing.

Reheating

Reheat gently over medium heat on the stove, stirring occasionally to prevent the sauce from sticking. Adding a splash of water or beef broth can help loosen the sauce. Avoid microwaving at high heat to maintain tenderness.

FAQs

Can I use a different cut of beef for this Mongolian Beef Recipe?

Absolutely! While flank steak is ideal for its tenderness and flavor, skirt, sirloin, or strip steak are also great substitutes. Just ensure you slice thinly against the grain.

Is this dish very spicy?

The recipe includes sriracha and optional dried red chilis, but you can easily adjust the heat to your preference by reducing or omitting these ingredients.

What can I use if I don’t have peanut oil?

Avocado, canola, or light olive oil are great alternatives that withstand high heat well for searing the beef.

How do I ensure the beef stays tender and doesn’t get chewy?

Tenderizing the meat before slicing and cooking it quickly on high heat in small batches will keep it juicy and tender.

Can I make the sauce ahead of time?

Yes, preparing the sauce in advance is convenient. Just keep it refrigerated and make sure it’s cool before adding cornstarch to avoid premature thickening.

Final Thoughts

This Mongolian Beef Recipe is truly one of those dishes that brings joy to every mealtime. Simple ingredients, straightforward techniques, and bold flavors come together to create something you’ll want to make again and again. Trust me—once you try it, it’ll become an instant favorite in your recipe collection. So grab that flank steak and get cooking. Your taste buds are in for a real treat!