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Mongolian Beef Recipe

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4 from 15 reviews

This Mongolian Beef recipe features tender strips of flank steak coated in a flavorful sauce made with soy sauce, brown sugar, garlic, and a hint of ginger. The beef is lightly coated in cornstarch and pan-fried to a perfect sear, then simmered in a rich, slightly sweet sauce and garnished with green onions. Served best over steamed rice, this dish balances savory, sweet, and spicy notes for a restaurant-style meal at home in just 35 minutes.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Sauce

  • 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

Beef and Coating

  • 1 lb flank steak (can substitute skirt, sirloin, or strip steak)
  • Salt and pepper, to taste
  • ¼ cup cornstarch

Cooking

  • 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

Instructions

  1. Prepare the Sauce: In a bowl, combine the beef broth, soy sauce, brown sugar, honey, cornstarch, minced garlic, sriracha, ground ginger, and sesame oil. Mix well and set aside in a cool place to avoid prematurely activating the cornstarch. Gather the remaining ingredients before cooking.
  2. Tenderize the Beef: Place plastic wrap over the flank steak and gently pound it with a meat tenderizer or mallet to break down the fibers and ensure tenderness. Trim off any large fat areas if needed.
  3. Slice and Coat the Beef: Cut the beef against the grain into thin strips about ¼-inch thick. Pat the strips dry with paper towels, then lightly season with salt and pepper. Sprinkle the beef with ¼ cup cornstarch and toss until each piece is evenly coated.
  4. Sear the Beef: Heat peanut oil in a skillet over medium-high heat. In batches to avoid overcrowding, sear the beef strips for 3-4 minutes each until browned on each side. Remove the cooked strips and set aside.
  5. Prepare the Sauce Base: Turn the heat off briefly, then pour in ¼ cup beef stock. Turn heat back to medium and use a silicone spatula to scrape up any browned bits from the skillet edges and bottom, incorporating them into the sauce for extra flavor. Let the stock reduce by half over 2-3 minutes. If using dried red chili peppers, add them in the last 30-60 seconds.
  6. Cook the Sauce and Combine: Stir the prepared sauce mixture and pour it into the skillet. Bring it to a boil, letting it thicken, then reduce the heat to a simmer. Add the seared beef back to the skillet and toss well to coat in the sauce. Cook for another 2-3 minutes until the sauce thickens further and the beef is heated through.
  7. Serve: Remove from heat. Sprinkle sliced green onions over the dish. Serve immediately with steamed rice for a classic Mongolian beef meal.

Notes

  • For tender beef, pounding the steak before slicing is essential to break down tough fibers.
  • You can substitute flank steak with skirt, sirloin, or strip steak depending on availability and preference.
  • Do not overcrowd the pan when searing the beef to avoid steaming the meat instead of frying.
  • Dried red chili peppers add authentic heat but can be omitted or adjusted to taste.
  • Serve with steamed white rice or brown rice for a balanced meal.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Chinese

Find it online: https://recipeteach.com/mongolian-beef-recipe/