Mongolian Beef

Whenever I think of comfort food, Mongolian Beef comes to mind. I can still remember the first time I savored this dish at P.F. Chang’s, feeling the tender beef melt in my mouth while the sweet and savory sauce danced on my palate. It was an experience I’d love to recreate at home, not just for my taste buds but for the satisfaction of mastering a restaurant favorite. Imagine the joy of cooking this dish for family or friends, filling the kitchen with tantalizing aromas that entice everyone to the table. With a few ingredients and some love, we can bring that flavor home.

Ingredients Required for Mongolian Beef

Let’s talk about the wonderful ingredients that come together to create the magic of Mongolian Beef. Each component plays a crucial role in building flavor and texture. The star, of course, is the flank steak, which, when sliced properly, becomes tender and juicy. The cornstarch helps to create a lovely coating, while the combination of oils, garlic, and ginger rounds out the profile with warmth and depth. Let’s explore what you’ll need:

• 1 pound flank steak (sliced with the grain in 1/4 to 1/2-inch thick bite-sized pieces)
• ¼ cup cornstarch
• 3 tablespoons olive oil, divided
• 2 tablespoons sesame oil, divided
• 3 to 4 cloves garlic (pressed or finely minced)
• 1 to 2 teaspoons fresh ginger (or to taste, finely minced)
• ½ cup lite or reduced sodium soy sauce
• ½ cup water
• ¾ cup dark brown sugar (packed, light may be substituted or to taste)
• 1 or 2 green onions (sliced into thin rounds for garnishing)
• sesame seeds (optional for garnishing)

How to Assemble Mongolian Beef

Now that we’ve gathered our ingredients, let’s dive into preparing this fantastic dish. Follow these steps closely to ensure your Mongolian Beef turns out perfectly. Trust me, the end result will be worth the effort!

1. First, take a large zip-top bag and add the sliced flank steak along with the cornstarch. Seal the bag tightly and shake to coat the beef evenly. Set it aside while we prepare the sauce.
2. Next, grab a medium saucepan and add 1 tablespoon of olive oil and 1 tablespoon of sesame oil. Toss in the minced garlic and ginger, and heat over medium-high heat for about 1 minute. Be careful not to let the garlic scorch, as it will turn bitter.
3. Once fragrant, add the soy sauce, water, and brown sugar into the pan. Stir well until the sugar has dissolved completely. Bring the mixture to a boil and let it bubble for about 2 to 3 minutes.
4. Reduce the heat to low and let the sauce simmer for about 5 minutes. This will allow it to thicken slightly. Taste the sauce and adjust flavors if necessary—maybe a little more sugar or soy sauce.
5. While the sauce simmers, heat a large skillet over medium-high heat and add the remaining olive oil and sesame oil.
6. Introduce the coated flank steak into the skillet. Cook for about 5 to 7 minutes, flipping the beef pieces intermittently. You want them to be cooked through but still tender.
7. Once the beef is cooked, pour in the soy sauce mixture. It will bubble up and create a deliciously sticky glaze. Toss the beef to coat evenly.
8. Let the sauce simmer for an additional 3 minutes on medium-high heat. Then reduce to low, allowing it to simmer for another 3 to 5 minutes until the sauce thickens to your liking.
9. Finally, give everything a good stir to ensure all pieces of beef are nicely coated. Garnish with the sliced green onions and sesame seeds, if using, then serve immediately. Enjoy your homemade Mongolian Beef while it’s warm!

Substitutions and Tips

Cooking is all about creativity, and I love to share tips to enhance your experience. Here are some helpful suggestions for making your Mongolian Beef even better:

• Storage: Store any leftovers in an airtight container in the fridge. It’s best enjoyed within 5 days.
• Freezing: You can freeze this dish for up to 3 months. Just make sure to cool it completely before transferring it to a freezer-safe container.
• Pairing: Serve Mongolian Beef over steamed rice or with fried rice for a complete meal.
• Add Vegetables: For added nutrition, feel free to toss in vegetables like bell peppers or snap peas during cooking.
• Spice it Up: If you love heat, consider adding a dash of red pepper flakes to the sauce for a spicy kick.

Side Dish Ideas for Mongolian Beef

Pairing the right side dishes with your Mongolian Beef can elevate the meal even further. Here are some of my favorite options:

• Steamed Jasmine Rice: The light and fluffy texture of jasmine rice beautifully balances the rich flavors of the beef.
• Fried Rice: A colorful fried rice with mixed vegetables can add a delightful crunch and flavor.
• Stir-Fried Vegetables: A medley of stir-fried broccoli, bell peppers, and carrots will add freshness to your plate.
• Spring Rolls: These crispy rolls make for an excellent appetizer or side dish.
• Asian Slaw: A crunchy slaw can offer a refreshing contrast to the rich and savory beef.
• Sautéed Bok Choy: This mildly bitter green complements the sweetness of the Mongolian Beef perfectly.
• Sesame Noodles: Try some cold sesame noodles for a delightful twist on your meal.

FAQ

Conclusion

Mongolian Beef is truly a delightful dish that brings restaurant-quality flavors right to your kitchen. It’s quick, easy, and customizable, making it perfect for various occasions. I encourage you to try this recipe and experience the deliciousness for yourself. You won’t regret adding this to your dinner rotation!

Mongolian Beef

The ultimate comfort food, Mongolian Beef is a quick and easy weeknight dinner that brings rich, savory flavors to your table. Tender beef coated in a sweet soy sauce glaze will satisfy your cravings. Perfect for impressing guests or enjoying leftovers!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine Asian

Servings 4 servings

Calories 450 kcal

Equipment

• Skillet
• Frying Pan
• Large Pot
• Saucepan
• Chef's Knife
• Mixing Bowl
• Wooden Spoon

Ingredients

  

• 1 pound Flank Steak sliced with the grain in 1/4 to 1/2-inch thick bite-sized pieces
• ¼ cup Cornstarch
• 3 tablespoons Olive Oil divided
• 2 tablespoons Sesame Oil divided
• 3 to 4 cloves Garlic pressed or finely minced
• 1 to 2 teaspoons Fresh Ginger finely minced
• ½ cup Soy Sauce lite or reduced sodium
• ½ cup Water
• ¾ cup Dark Brown Sugar packed (light may be substituted or to taste)
• 1 or 2 Green Onions sliced into thin rounds for garnishing
• Sesame Seeds optional for garnishing

Instructions

 

• First, take a large zip-top bag and add the sliced flank steak along with the cornstarch. Seal the bag tightly and shake to coat the beef evenly. Set it aside while we prepare the sauce.
• Next, grab a medium saucepan and add 1 tablespoon of olive oil and 1 tablespoon of sesame oil. Toss in the minced garlic and ginger, and heat over medium-high heat for about 1 minute. Be careful not to let the garlic scorch, as it will turn bitter.
• Once fragrant, add the soy sauce, water, and brown sugar into the pan. Stir well until the sugar has dissolved completely. Bring the mixture to a boil and let it bubble for about 2 to 3 minutes.
• Reduce the heat to low and let the sauce simmer for about 5 minutes. This will allow it to thicken slightly. Taste the sauce and adjust flavors if necessary—maybe a little more sugar or soy sauce.
• While the sauce simmers, heat a large skillet over medium-high heat and add the remaining olive oil and sesame oil.
• Introduce the coated flank steak into the skillet. Cook for about 5 to 7 minutes, flipping the beef pieces intermittently. You want them to be cooked through but still tender.
• Once the beef is cooked, pour in the soy sauce mixture. It will bubble up and create a deliciously sticky glaze. Toss the beef to coat evenly.
• Let the sauce simmer for an additional 3 minutes on medium-high heat. Then reduce to low, allowing it to simmer for another 3 to 5 minutes until the sauce thickens to your liking.
• Finally, give everything a good stir to ensure all pieces of beef are nicely coated. Garnish with the sliced green onions and sesame seeds, if using, then serve immediately. Enjoy your homemade Mongolian Beef while it’s warm!

Notes

• Tip 1: Slice the beef with the grain for tender pieces.
• Tip 2: Cook on high heat for a nice sear.
• Tip 3: Adjust sweetness to your taste.
• Tip 4: Marinate the beef for more flavor.

Keyword Easy Mongolian Beef, Homemade Mongolian Beef, Mongolian Beef Dinner, Mongolian Beef Recipe

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Meet Layla Reed

I’m Layla! I am happiest when I’m cooking with ingredients that are fresh from the market and in season. I love creating rustic, wholesome dishes that truly celebrate the natural flavors of the produce. I worked alongside Romina to ensure this recipe feels grounded, authentic, and absolutely delicious. I hope it brings a taste of the season to your home!