Imagine this: incredibly tender slices of beef, shimmering in a rich, glossy sauce that’s the perfect dance of sweet and savory, all hitting your senses with the aromatic whisper of ginger and garlic. This isn’t just another stir-fry; it’s your shortcut to a restaurant-quality meal right in your own kitchen, often faster than waiting for delivery! What makes this Mongolian Beef so special is the simple velveting technique that ensures unbelievably tender beef, and a sauce that clings beautifully to every piece, coating it in pure deliciousness. Perfect for a busy weeknight when you’re craving something deeply satisfying, a weekend treat to impress, or simply when you want to skip the delivery fees and know exactly what’s in your food, this Mongolian Beef is sure to become a beloved favorite in your household. You’ll be amazed at how easy it is to create such an explosion of flavor!
Time & Serving:
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 30 minutes
Servings: 3-4
Ingredients:
For the Tender Beef & Marinade:
▢ 1 pound (450g) flank steak
▢ 1 tablespoon low-sodium soy sauce
▢ 1 tablespoon cornstarch
▢ 1 teaspoon Shaoxing rice wine
▢ ½ teaspoon baking soda
For the Mongolian Sauce:
▢ ¼ cup (60ml) low-sodium soy sauce
▢ ¼ cup (60ml) water
▢ ⅓ cup (65g) packed dark brown sugar
▢ 2 cloves garlic, minced
▢ 1 tablespoon fresh ginger, grated
▢ 1 teaspoon sesame oil
▢ 1 tablespoon cornstarch mixed with 2 tablespoons cold water
▢ ½ teaspoon red pepper flakes
For Stir-Frying & Garnish:
▢ 2-3 tablespoons neutral cooking oil, (like canola, vegetable, or avocado oil), divided
▢ 2-3 green onions, sliced diagonally (white and green parts separated)
▢ Toasted sesame seeds, (optional, for garnish)
▢ Steamed rice, for serving
Instructions:
- Prepare the Beef: In a medium bowl, combine your thinly sliced beef with 1 tablespoon low-sodium soy sauce, 1 tablespoon cornstarch, optional Shaoxing rice wine, and baking soda. Mix well with your hands or tongs to ensure every piece is coated. Let it marinate for at least 10 minutes while you prepare the sauce and other ingredients. This step is key for that wonderfully tender texture!
- Whisk the Sauce: In a separate small bowl, whisk together ¼ cup low-sodium soy sauce, water/broth, dark brown sugar, minced garlic, grated ginger, sesame oil, and optional red pepper flakes. Set aside. Prepare your cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) and keep it nearby.
- Sear the Beef: Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat until it shimmers. Add half of the marinated beef in a single layer, being careful not to overcrowd the pan. Cook for 1-2 minutes per side, until nicely browned and just cooked through. Don’t overcook! Remove the cooked beef to a clean plate and repeat with another tablespoon of oil and the remaining beef.
- Sauté Aromatics: Reduce the heat to medium. If your pan looks dry, add the remaining ½ – 1 tablespoon of oil. Add the white and light green parts of the green onions and sauté for about 30-60 seconds until fragrant. Be careful not to burn the garlic if any bits remain from the beef.
- Simmer the Sauce: Give your prepared Mongolian sauce another quick whisk and pour it into the skillet. Bring it to a gentle simmer, stirring constantly. Once simmering, whisk in the cornstarch slurry. Continue to cook and stir for 1-2 minutes, or until the sauce has thickened to a glossy, syrupy consistency that beautifully coats the back of a spoon.
- Combine and Finish: Return the cooked beef (and any accumulated juices) to the skillet with the sauce. Add most of the dark green parts of the green onions. Toss everything together gently to coat the beef evenly with the glorious sauce. Cook for just another 30-60 seconds, allowing the flavors to meld.
- Serve and Enjoy: Serve your incredible Mongolian Beef immediately over fluffy steamed rice. Garnish with the remaining green onion tops and a sprinkle of toasted sesame seeds, if desired. Get ready for compliments!
Recipe Notes:
- Beef Choice & Prep: Flank steak is classic for its flavor and texture, but sirloin or even skirt steak works well. The most important thing is to slice it thinly against the grain. Partially freezing the beef for 20-30 minutes can make it much easier to slice thinly.
- The Velveting Secret: The combination of cornstarch and baking soda in the marinade is a Chinese restaurant technique called “velveting.” It tenderizes the beef beautifully and helps the sauce cling to it. Don’t skip this!
- Don’t Overcrowd the Pan: For the best sear and to prevent the beef from steaming (which can make it tough), cook it in batches. This allows each piece to get direct contact with the hot pan, creating that lovely brown crust.
- Sauce Consistency is Key: If your sauce gets too thick, you can always whisk in a tablespoon or two of hot water or beef broth until it reaches your desired consistency. If it’s too thin, let it simmer a bit longer or add a tiny bit more cornstarch slurry (mix ¼ tsp cornstarch with 1 tsp cold water).
- Spice it Up (or Down): The ½ teaspoon of red pepper flakes adds a gentle warmth. Feel free to omit it for a milder dish, or increase it (or add a dash of sriracha to the sauce) if you love more heat.
- Veggie Power: Want to add some vegetables? Briefly stir-fry quick-cooking veggies like sliced bell peppers, broccoli florets, or snap peas after searing the beef and before adding the sauce. Remove them with the beef and add them back in at the end.
- Make-Ahead & Storage: You can slice the beef and mix the sauce ingredients (except the cornstarch slurry) a day ahead and store them separately in the refrigerator. Cooked Mongolian Beef can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through. The sauce may thicken upon refrigeration; add a splash of water when reheating if needed.
- Serving Suggestions: While classic over steamed white or brown rice, this Mongolian Beef is also fantastic served over lo mein noodles, quinoa, or even with a side of steamed broccoli or bok choy for a lower-carb option.
There you have it – a stunningly simple way to bring the irresistible flavors of your favorite Asian restaurant right to your dinner table! This Mongolian Beef, with its incredibly tender texture and perfectly balanced sweet and savory sauce, is a true weeknight game-changer. We hope you enjoy every moment of making this (surprisingly easy!) dish and savor each delicious, saucy bite!
