A Family Favorite That Brings People Together
There’s something special about a meal that can instantly transport you back to cherished memories. For me, Mongolian beef is that dish. I still remember the first time I had it at a small, family-owned restaurant on a rainy evening. The aroma of sizzling beef, the rich, slightly sweet sauce, and the perfect balance of garlic and ginger created an unforgettable experience.
When I started cooking at home, Mongolian beef was one of the first Asian-inspired dishes I mastered. Not only is it simple to make, but it’s also packed with bold flavors that make every bite irresistible. What makes it even better? It takes just 30 minutes from start to finish, making it perfect for busy weeknights when you crave something delicious but don’t want to spend hours in the kitchen.
Whether you’re making it for a special dinner, a family gathering, or just because you love a good stir-fry, this Mongolian beef recipe is sure to become a staple in your home.
Why Mongolian Beef is a Must-Try Dish
Mongolian beef is a popular dish in Chinese-American cuisine, known for its tender slices of beef coated in a savory-sweet sauce. It’s often served over rice or noodles, making it a comforting and satisfying meal. Here’s why you’ll love this dish:
- Quick and Easy: Ready in just 30 minutes, making it ideal for weeknight dinners.
- Restaurant-Quality Flavor: Tastes just like (or even better than) your favorite takeout.
- Minimal Ingredients: Uses pantry staples like soy sauce, brown sugar, and garlic.
- Versatile: You can customize it with different proteins, veggies, or spice levels.
- Crowd-Pleaser: Both kids and adults love its slightly sweet, garlicky taste.
Savory Mongolian Beef Stir-Fry
Ingredients:
- Beef Tenderloin or Flank Steak: 1 pound (450 grams), thinly sliced against the grain
- Cornstarch: ¼ cup (30 grams)
- Baking Soda: ½ teaspoon
- Cooking Oil: for frying
- Garlic: 3 cloves, minced
- Fresh Ginger: 1 tablespoon, minced
- Water: ⅓ cup (80 milliliters)
- Low-Sodium Soy Sauce: ¼ cup (60 milliliters)
- Brown Sugar: ¼ cup, packed (55 grams)
- Black Pepper: ¼ teaspoon
- Green Onions: 3, chopped
- Toasted Sesame Seeds: optional, for garnish
Directions:
- Marinate the Beef: In a bowl, combine the sliced beef with cornstarch and baking soda. Mix well to ensure each piece is evenly coated. Let it sit for about 10 minutes to tenderize.
- Sear the Beef: Heat a generous amount of cooking oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer, cooking until browned on all sides. This should take about 2-3 minutes per side. Once done, remove the beef from the skillet and set aside.
- Prepare the Sauce: In the same skillet, add a bit more oil if needed. Sauté the minced garlic and ginger until fragrant, approximately 1 minute. Pour in the water, soy sauce, and brown sugar, stirring continuously until the sugar dissolves and the sauce begins to thicken, about 2-3 minutes.
- Combine and Serve: Return the cooked beef to the skillet, tossing to coat each piece evenly with the sauce. Add the chopped green onions and cook for an additional minute. Garnish with toasted sesame seeds if desired. Serve hot over steamed rice or noodles.
Nutrition Information (per serving):
- Calories: 400
- Carbohydrates: 20g
- Protein: 25g
- Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 70mg
- Sodium: 800mg
- Sugar: 12g
Note: Nutritional values are approximate and may vary based on specific ingredients used.
Enjoy this quick and flavorful Mongolian Beef Stir-Fry, a perfect dish for busy weeknights or special occasions!
Once you make it at home, you may never feel the need to order it from a restaurant again!
The History Behind Mongolian Beef
Despite its name, Mongolian beef is not actually from Mongolia. Instead, it originates from Taiwanese-style Chinese cuisine, which adapted it for Western tastes. Traditionally, Mongolian cooking involves grilling meats over an open flame, but this dish is more in line with Chinese stir-fry techniques, using a wok to quickly cook thinly sliced beef in a flavorful sauce.
The dish became popular in Chinese-American restaurants, where it evolved into the sweet, savory, and slightly sticky version that is now loved across the world. Its appeal lies in its balance of flavors—salty soy sauce, caramelized brown sugar, and the punch of garlic and ginger.
How to Customize Mongolian Beef
One of the best things about Mongolian beef is how easy it is to tweak based on your taste preferences. Here are a few ideas to make it your own:
1. Swap the Protein
- Use chicken, pork, or shrimp instead of beef for a different take on the dish.
- Try tofu or mushrooms for a vegetarian version with the same great flavors.
2. Add More Vegetables
- Bell peppers, broccoli, snap peas, or carrots make great additions for added crunch.
- Toss in water chestnuts for an extra layer of texture.
3. Adjust the Sweetness
- Reduce the amount of brown sugar for a less sweet version.
- Add a dash of honey instead of sugar for a more natural sweetness.
4. Make It Spicy
- Add red pepper flakes or Sriracha for a spicy kick.
- Stir in chopped Thai chilies if you love extra heat.
5. Serve It Differently
- Pair it with steamed rice or fried rice for a classic presentation.
- Serve over noodles for a hearty, comforting dish.
- Wrap it in lettuce leaves for a low-carb, fresh option.
Common Mistakes to Avoid
Even though Mongolian beef is an easy dish to prepare, there are a few pitfalls to watch out for:
1. Not Slicing the Beef Thinly Enough
Thin slices cook quickly and stay tender. If your slices are too thick, they may turn tough. Always cut against the grain to break down muscle fibers.
2. Overcrowding the Pan
Cooking too much beef at once can cause steaming instead of searing. Cook in batches for a proper caramelized crust.
3. Using the Wrong Cut of Beef
Flank steak or sirloin works best. Avoid lean cuts that can become dry and chewy.
4. Skipping the Cornstarch Coating
Cornstarch helps tenderize the meat and creates a silky sauce. Without it, the beef won’t have that signature glossy coating.
5. Not Cooking the Sauce Long Enough
The sauce should thicken slightly before adding the beef. If it’s too watery, let it simmer a bit longer.
FAQs About Mongolian Beef
1. Can I Make Mongolian Beef Ahead of Time?
Yes! You can slice the beef and mix the sauce ingredients ahead of time. Store them separately in the fridge and cook when ready to eat.
2. How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave in short intervals.
3. Can I Freeze Mongolian Beef?
Yes, but it’s best to freeze the cooked beef and sauce separately. When ready to eat, thaw and reheat in a pan. Avoid freezing after mixing with vegetables, as they can become soggy.
4. Is Mongolian Beef Gluten-Free?
Most soy sauces contain gluten, but you can use tamari or coconut aminos as a gluten-free alternative.
5. Can I Make This Dish Without Sugar?
Yes! Substitute brown sugar with honey, maple syrup, or a sugar substitute for a lower-carb version.
6. What Sides Go Well with Mongolian Beef?
- Steamed jasmine rice or brown rice
- Stir-fried vegetables
- Garlic green beans
- Fried rice or lo mein noodles
A Dish You’ll Want to Make Again and Again
Mongolian beef is one of those meals that once you make it at home, you’ll wonder why you ever ordered takeout. It’s incredibly easy, packed with flavor, and completely customizable.
Whether you’re cooking for a special occasion or just want a quick and satisfying meal, this dish will always be a winner. So grab your skillet, fire up the stove, and enjoy the rich, savory flavors of homemade Mongolian beef—you won’t regret it!
Print
Easy Mongolian Beef with a Sweet & Savory Sauce
- Total Time: 30
- Yield: 4 servings 1x
Description
Mongolian beef is a restaurant-style stir-fry that combines thinly sliced beef with a sweet, savory, and garlicky sauce. Ready in just 30 minutes, this dish is perfect for weeknight dinners when you need something quick, easy, and packed with flavor. Serve it over rice or noodles for an irresistible meal that tastes better than takeout!
Ingredients
- 1 pound flank steak or sirloin, thinly sliced against the grain
- ¼ cup cornstarch
- ½ teaspoon baking soda
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ⅓ cup water
- ¼ cup low-sodium soy sauce
- ¼ cup brown sugar, packed
- ¼ teaspoon black pepper
- 3 green onions, chopped
- Toasted sesame seeds (optional, for garnish)
Instructions
- In a bowl, toss the sliced beef with cornstarch and baking soda. Let it sit for 10 minutes to tenderize.
- Heat a large skillet or wok over medium-high heat and add 2 tablespoons of oil. Sear the beef in batches, cooking for 2-3 minutes per side until browned. Remove from the skillet and set aside.
- In the same skillet, add the remaining oil. Sauté the garlic and ginger for 1 minute until fragrant.
- Pour in the water, soy sauce, and brown sugar. Stir and let it simmer for 2-3 minutes until slightly thickened.
- Return the cooked beef to the skillet, tossing to coat it evenly in the sauce. Add black pepper and chopped green onions. Cook for another minute.
- Garnish with sesame seeds if desired, then serve hot over rice or noodles.
Notes
- Flank steak is the best choice for this recipe, but sirloin or ribeye also works well.
- For a spicier kick, add red pepper flakes or Sriracha to the sauce.
- To make it gluten-free, use tamari or coconut aminos instead of soy sauce.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat in a skillet for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
