Easy Mongolian Beef

Easy Mongolian Beef features tender flank steak in a sweet and savory sauce with garlic, ginger, and green onions. This quick Asian-inspired stir-fry pairs perfectly with rice and vegetables, making it ideal for weeknight dinners or family meals.

Ingredients

Beef and Marinade:

• 1½ lb flank steak, sliced into ¼-inch strips against the grain
• ⅓ cup cornstarch
• 1 tbsp soy sauce
• 1 tsp baking soda

Sauce and Stir-Fry:

• 6 tbsp canola oil
• 2 tsp garlic, crushed
• 2 tsp ginger, finely minced
• ½ cup dark brown sugar, packed
• ½ cup soy sauce
• ½ cup beef broth (or water)
• 2 tsp sesame oil
• ½ bunch green onions, cut into 2-inch sections
• ¼ cup dried red chili peppers (optional)

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Instructions

1. Marinate the Beef:
   In a bowl, combine sliced flank steak with cornstarch, 1 tbsp soy sauce, and baking soda. Use your fingers to lightly coat the beef, shaking off any excess cornstarch. Let sit for 10 minutes.
2. Sear the Beef:
   Heat 2 tbsp of canola oil in a wok over medium heat. Add the beef in batches and sear for about 1 minute per side until crisp and golden. (The beef doesn’t need to be fully cooked at this stage.) Remove and set aside, adding more oil as needed for remaining batches.
3. Cook Aromatics:
   In the same wok, add garlic and ginger. Stir-fry for 45 seconds to 1 minute until fragrant, being careful not to burn.
4. Prepare the Sauce:
   Add brown sugar, soy sauce, beef broth, and sesame oil to the wok. Whisk to combine and bring to a gentle simmer.
5. Combine Beef and Sauce:
   Return the seared beef to the wok and toss to coat in the sauce. Add green onions and dried red chilies (if using). Cook for 3–4 minutes until the sauce thickens and becomes glossy.
6. Serve:
   Garnish with sesame seeds. Serve over steamed rice with broccoli or your favorite vegetables.

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Why You’ll Love This Recipe

• Sweet, savory, and slightly spicy flavors in every bite.
• Crispy beef coated in a rich, glossy sauce.
• Quick to make at home, perfect for weeknight dinners.
• Pairs perfectly with rice and vegetables for a complete meal.

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Tips

• Slice beef against the grain to ensure tenderness.
• Don’t overcrowd the wok when searing beef; cook in batches for a crispy exterior.
• Use fresh ginger and garlic for a bright, aromatic flavor.
• Adjust sugar and soy sauce to taste if you prefer sweeter or saltier sauce.

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Variations and Substitutions

• Substitute flank steak with sirloin or skirt steak.
• Swap canola oil with vegetable or peanut oil for a richer flavor.
• Add vegetables like bell peppers, snow peas, or broccoli for more texture.
• Omit chili peppers for a milder dish, or add more for extra heat.
• Use coconut sugar or honey instead of brown sugar for a different sweetness profile.

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FAQs

Can I make this recipe ahead of time?
Yes, sear the beef and prepare the sauce separately. Combine and heat before serving.

Can I freeze Mongolian Beef?
It’s best to freeze the beef without green onions to maintain texture. Reheat gently and add fresh green onions before serving.

Is this recipe gluten-free?
Use gluten-free soy sauce or tamari to make the dish gluten-free.

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Serving

Serve over steamed white rice, jasmine rice, or brown rice. Pair with stir-fried or steamed vegetables like broccoli, bok choy, or snap peas.

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Suggestions

• Garnish with toasted sesame seeds or sliced green onions for extra flavor and presentation.
• Make a family-style dinner by doubling the recipe and serving in a large wok.
• Pair with a light Asian salad or pickled vegetables for a balanced meal.
• Add a drizzle of sesame oil before serving to enhance aroma and taste.