Go Back

Mongolian Beef

This Mongolian Beef is a quick and flavorful stir-fry featuring tender slices of beef coated in a sweet and savory garlic-ginger soy sauce. Ready in just 30 minutes, it's better than takeout and perfect served over rice or noodles.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • For the Beef
  • 1½ lbs flank steak thinly sliced against the grain
  • ¼ cup cornstarch
  • 2 tbsp vegetable oil
  • Mongolian Sauce
  • ½ cup low-sodium soy sauce
  • ⅓ cup packed brown sugar
  • ½ cup water
  • 4 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp hoisin sauce
  • 1 tsp sesame oil
  • Optional Vegetables
  • 2 cups broccoli florets
  • 1 red bell pepper sliced
  • 1 cup snow peas
  • 1 cup sliced mushrooms
  • Garnishes
  • 4 green onions sliced
  • 1 tbsp sesame seeds

Method
 

  1. Slice the flank steak thinly against the grain and pat dry with paper towels.
  2. Toss the beef with the cornstarch until evenly coated. Let it rest for 10 minutes.
  3. In a small bowl, whisk together the soy sauce, brown sugar, water, garlic, ginger, hoisin sauce, and sesame oil.
  4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  5. Cook half of the beef for 2–3 minutes, turning occasionally until browned. Transfer to a plate and repeat with the remaining oil and beef.
  6. If using vegetables, stir-fry them in the same skillet for 3–4 minutes until crisp-tender. Remove if necessary.
  7. Pour the prepared sauce into the skillet and bring to a gentle simmer.
  8. Cook for 2–3 minutes, stirring occasionally, until the sauce begins to thicken.
  9. Return the cooked beef (and vegetables, if using) to the skillet and toss until evenly coated in the sauce.
  10. Cook for another 2 minutes, allowing the sauce to glaze the beef.
  11. Garnish with sliced green onions and sesame seeds.
  12. Serve immediately over steamed jasmine rice or noodles.

Notes

  • Flank steak is ideal, but sirloin or skirt steak also works well.
  • Slice the beef as thinly as possible for maximum tenderness.
  • For a spicy version, add 1–2 teaspoons chili garlic sauce or red pepper flakes to the sauce.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze for up to 2 months and thaw overnight before reheating.
  • This recipe is excellent served with steamed rice, fried rice, lo mein, or Mongolian beef noodles.