Mongolian Beef Recipe

If you’re craving a quick, flavorful meal that tastes like takeout but feels homemade, this Mongolian Beef recipe gives you tender beef coated in a rich, savory sauce.

I love how fast it comes together, and the sweet-salty balance just hits the spot every time.

The sauce thickens up nicely with a little cornstarch, creating that silky texture that clings to every slice of beef. It’s honestly hard to resist.

You only need simple ingredients—thinly sliced beef, soy sauce, brown sugar, garlic, and green onions. Somehow, it still feels a bit special, even though there’s not much fuss.

A splash of corn oil helps the meat sear up with a light crispness. I always make extra because, let’s be honest, it disappears fast once it hits the table.

You’ll cook the beef, whip up the sauce, and serve it hot over rice. I’ve added a few tasting notes too, just in case you want to tweak the balance of sweet, salty, or spicy to your liking.

Mongolian Beef Recipe

I like making Mongolian beef because it cooks so quickly and tastes rich, with a nice sweet and savory balance. The beef turns out tender and the sticky sauce just clings to every piece—perfect over rice or noodles.

Equipment

I keep things simple when I make Mongolian beef. A large skillet or wok lets the beef sear evenly and gives it that classic restaurant texture.

I use a sharp knife to slice the meat thin and always cut against the grain so it stays tender.

A mixing bowl comes in handy for tossing the beef with cornstarch, and I use a small saucepan for the sauce.

A wooden spoon or spatula is best for stirring without scratching up the pan. I keep measuring spoons and cups nearby since it’s easy to go overboard on the sauce.

If I’m feeling fancy, I’ll chop some green onions or sprinkle on sesame seeds—so a small cutting board and knife help here too. Having everything within arm’s reach makes things move fast.

Ingredients

I usually go with flank steak for this, but sirloin or skirt steak work too. The trick is slicing it thin, always.

Here’s what I grab:

• 1 pound flank steak, thinly sliced against the grain
• 1/4 cup cornstarch
• 2 tablespoons vegetable oil
• 3/4 cup low-sodium soy sauce
• 1/2 cup brown sugar
• 1 tablespoon fresh ginger, minced
• 3 garlic cloves, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon sesame oil
• 2–3 green onions, chopped
• 1 teaspoon sesame seeds for garnish

I go with low-sodium soy sauce so the salt doesn’t overpower the sweetness of the brown sugar. The fresh ginger and garlic make the sauce smell amazing, and if I want a little heat, I’ll toss in some red pepper flakes.

Instructions

• Slice the beef thinly against the grain and toss it with cornstarch until it’s coated.
• Heat vegetable oil in a wok or skillet over medium-high heat.
• Sear the beef in small batches until it browns. Set it aside as you go.
• Combine soy sauce, brown sugar, ginger, and garlic in a small saucepan.
• Let the sauce simmer for 2–3 minutes until it thickens just a bit.
• Add the beef back to the pan and pour in the sauce.
• Stir everything together until the beef gets coated and the sauce turns sticky.
• Drizzle in sesame oil and sprinkle in red pepper flakes if you like.
• Finish with green onions and sesame seeds right before serving.

I like to serve it hot, usually with steamed rice or sometimes noodles if I’m in the mood.

Notes

In my experience, flank steak gives the best texture, but sirloin or skirt steak can work if that’s what you have. Always cut against the grain to keep the beef tender.

I try not to overcook the meat—since it’s sliced thin, it cooks super fast and can dry out before you know it.

If I want the sauce even thicker, I’ll mix a teaspoon of cornstarch with a splash of water and stir it in at the end. For less heat, I just skip the red pepper flakes. If I’m after something lighter, I cut the sugar or use a bit of honey instead.

Leftovers keep well in an airtight container for up to three days. I reheat them in a skillet instead of the microwave since that keeps the beef’s texture firm and the sauce glossy.

Tasting Notes

I love how the beef turns out—tender, with a hint of sweetness from the sauce. The way the soy, garlic, and ginger come together gives every bite a deep, savory kick.

Whenever I toss in a few chili peppers, that heat cuts through the sweetness just enough. It’s not overwhelming, which I definitely appreciate.

The broccoli brings a crisp snap that keeps things lighter. Plus, that bright green against the dark sauce just looks good, doesn’t it?

Sometimes, I’ll mix in noodles, or maybe just spoon everything over steamed rice—either way, it’s a quick meal that hits the spot.

If I go for fried rice on the side, the flavors really mingle since the rice soaks up all that sauce. The beef’s saltiness and the veggies’ mildness just work together.

Every bite brings back memories of classic beef and broccoli, but the little bit of spice and sweetness makes it stand out for me. Even after it cools off, the flavors hang around.

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