What You’ll Love About This Recipe
This Mongolian Beef recipe is quick, flavorful, and perfect for a cozy weeknight dinner. You’ll love how simple it is to make, with ingredients you probably already have in your pantry.
- Tender and juicy beef that melts in your mouth, thanks to a quick marinade and perfect sear.
- Sweet and savory sauce with just the right balance of flavors, making every bite irresistible.
- Ready in under 30 minutes, so you can enjoy a restaurant-quality meal without the wait.
Recipe
Mongolian Beef is a popular Chinese-American dish known for its savory, slightly sweet flavor and tender slices of beef. This recipe captures the essence of the dish with a perfect balance of soy sauce, brown sugar, and garlic, making it a crowd-pleaser for any occasion.
Ingredients:
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 3 tablespoons vegetable oil, divided
- 1/2 teaspoon ginger, minced
- 3 garlic cloves, minced
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 3/4 cup brown sugar
- 4 green onions, sliced diagonally
Instructions:
- Toss the sliced beef in cornstarch until evenly coated.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and cook for 2-3 minutes per side until browned. Remove and set aside.
- In the same skillet, add the remaining 1 tablespoon of oil. Sauté the ginger and garlic for about 30 seconds until fragrant.
- Add the soy sauce, water, and brown sugar to the skillet. Stir until the sugar dissolves and the sauce begins to simmer.
- Return the beef to the skillet and cook for 2-3 minutes, stirring to coat evenly in the sauce.
- Add the green onions and cook for an additional minute.
- Serve hot over steamed rice.
Notes:
- Make certain the beef is sliced thinly and against the grain for maximum tenderness.
- Adjust the amount of brown sugar to control the sweetness of the dish.
Equipment:
Large skillet or wok
Time:
Prep time: 15 minutes
Cook-time: 15 minutes
Cuisine:
Chinese-American
Serving:
4 servings
Nutrition
Mongolian Beef is a flavorful dish, but it’s important to be aware of its nutritional content. Here’s a breakdown per serving:
| Calories | Protein | Fat | Carbs | Sugar | Sodium |
|---|---|---|---|---|---|
| 320 | 24g | 15g | 16g | 8g | 850mg |
What To Serve With It
When I make Mongolian beef, I always pair it with steamed white rice—it soaks up the savory sauce perfectly. Stir-fried veggies like bell peppers and snap peas add a fresh crunch that balances the dish. Trust me, this combo keeps things simple but satisfying.
Steamed White Rice
Since Mongolian beef packs such bold flavors, you’ll want something simple to balance it out, and steamed white rice does the job perfectly. It’s neutral enough to let the savory, slightly sweet sauce shine while soaking it up just right. I always use jasmine or basmati rice for their fragrant aroma, but plain long-grain works well too. Cook it fluffy—not mushy—so it pairs nicely with the tender beef. I’ve found a rice cooker makes it foolproof, but a pot on the stove works fine too. Honestly, it’s hard to imagine Mongolian beef without a heaping side of rice!
Stir-Fried Vegetables
While Mongolian beef steals the spotlight with its rich flavors, I always like to add a colorful side of stir-fried vegetables to round out the meal. I toss broccoli, bell peppers, snap peas, and carrots into a hot wok with a splash of oil, keeping them crisp and vibrant. A quick splash of soy sauce, garlic, and a pinch of ginger adds just enough flavor without stealing the show. It’s a simple way to balance the meal and add freshness. Plus, it’s fun watching the colors pop in the pan—almost like a mini fireworks show for dinner!
