If you’re craving something that tastes like the perfect balance of sweet, savory, and a little bit of kick, you’ve got to try this Mongolian Beef Recipe. I absolutely love how the tender, crispy beef slices soak up the sticky, caramelized sauce—it’s just irresistible! Whether you’re cooking for a weeknight dinner or looking to impress guests, this recipe comes together faster than you’d think and delivers big time on flavor. Stick with me here, and I’ll share all my favorite tips to nail it perfectly every single time.

Ingredients You’ll Need

This Mongolian Beef Recipe relies on a handful of pantry friendly ingredients that pack a flavorful punch and work so well together. I always recommend picking a good quality flank steak and fresh aromatics to get the best result. Bonus: most of these ingredients you might already have on hand!

• Flank Steak: Slicing across the grain is key for tender bites, and this cut crisps up beautifully when cooked.
• Neutral Oil: Vegetable, canola, or avocado oil works great for high-heat searing without overpowering flavor.
• Shaoxing Wine: Adds a subtle depth—if you can’t find it, dry cooking sherry is a fine substitute.
• Soy Sauce: Both light and optional dark soy sauce lend saltiness and rich umami to the dish.
• Cornstarch: A star player here for both coating the beef and thickening the luscious sauce.
• Baking Soda: A little trick to tenderize the beef so it stays juicy and soft.
• Brown Sugar: Balances the saltiness with its deep molasses flavor, caramelizing into that signature glaze.
• Ginger & Garlic: The aromatic soul of this recipe, giving it warmth and zing.
• Dried Red Chili Peppers: Totally optional but I love the subtle heat they bring—especially when you break a few open.
• Scallions: Using both white and green parts adds layers of flavor and a fresh crunch.

Variations

I love that this Mongolian Beef Recipe is both tasty as-is and super customizable depending on what you have or like. Feel free to tweak it to fit your palate or family’s needs—experimenting is part of the fun!

• Mild or Spicy: I usually add a couple of broken dried chilies, but for family dinners I’ll skip them altogether to keep it kid-friendly.
• Vegetable Boost: Throw in some sliced bell peppers, broccoli, or snap peas during the stir-fry step—it adds great color and crunch.
• Gluten-Free Option: Use tamari instead of soy sauce and rice flour or arrowroot powder instead of cornstarch. Works just as well!
• Meat Swap: I once made it with thinly sliced chicken breast when beef was sold out; it turned out great, just adjust cooking time accordingly.

How to Make Mongolian Beef Recipe

Step 1: Marinate the Beef for Maximum Tenderness

The marinade is where the magic starts. Combine the sliced flank steak with neutral oil, Shaoxing wine (if you have it), soy sauce, cornstarch, water, and baking soda. This combination breaks down the protein and keeps the meat juicy. I always marinate for about an hour—no longer, or the texture can get a bit mushy. After marinating, the beef should still feel moist but not dripping wet; if it’s dry, just splash a tablespoon of water in before cooking.

Step 2: Whip Up the Sauce

While the beef marinates, mix your sauce ingredients in a small bowl: dissolve the brown sugar in hot water (or hot stock for extra richness), then stir in the light and dark soy sauces. I like to use chicken stock for a more robust flavor, but plain hot water works perfectly fine if that’s what you have. The brown sugar adds that beautiful caramelized note that makes Mongolian beef so addictive.

Step 3: Coat and Sear the Beef

Coating the beef in cornstarch creates a crispy crust that’ll hold all that sauce so well. Heat a good amount of neutral oil in your wok or skillet until it’s almost smoking hot—this is the key to getting that satisfying sear. Spread the beef slices evenly and sear for 1 minute on each side. It goes quick, so keep your eye on it! Once golden and crispy, transfer the beef to a plate and turn off the heat.

Step 4: Build Flavor with Aromatics and Sauce

Drain most of the oil from the wok, leaving just about a tablespoon for sautéing. Heat the wok back up to medium-high, then toss in the minced ginger and dried chilies. If you want more heat, tear a couple of chilies open—this is my favorite trick to control spice. After 15 seconds, add the garlic and white scallion parts, stirring until everything’s fragrant. Pour in your pre-mixed sauce and let it bubble for about 2 minutes.

Step 5: Thicken the Sauce and Toss in the Beef

Stir in your cornstarch slurry a little at a time into the simmering sauce. It thickens quickly, so keep stirring until it coats the back of your spoon nicely. Now add the crispy beef and the green parts of the scallions—this final toss makes sure everything is perfectly coated and the scallions just soften without losing crunch. If the sauce looks too watery, crank the heat slightly while stirring until it reaches the perfect consistency. Serve immediately over steamed rice for the full experience.

How to Serve Mongolian Beef Recipe

Garnishes

I always finish with lots of fresh green scallion tops— they add a pop of color and a mild onion crunch that balances the richness. Sometimes I sprinkle a few sesame seeds for texture and a subtle nutty flavor. If I’m feeling fancy, a quick drizzle of toasted sesame oil right before serving takes it up a notch with an irresistible aroma.

Side Dishes

Steamed jasmine or fluffy white rice is my go-to base to soak up all that saucy goodness. Sometimes I serve it alongside simple stir-fried greens like bok choy or snap peas for a fresh, crunchy contrast. My family also loves it paired with fried rice or even garlic noodles when we want a carb overload!

Creative Ways to Present

For a special occasion, I like plating Mongolian Beef in a shallow bowl with a mound of rice in the center. Garnishing with thinly sliced red chili and some chopped cilantro adds color and flair. It’s always a hit when I set the table with chopsticks and little dipping bowls of extra chili oil and pickled veggies on the side—makes dinner feel fun and festive.

Make Ahead and Storage

Storing Leftovers

I store any leftover Mongolian Beef in an airtight container in the fridge—it keeps well for up to 3 days. The beef might lose a little crispness, but it still tastes fantastic. Just be sure to cool it down before refrigerating to avoid sogginess.

Freezing

Freezing this dish is absolutely doable. I recommend freezing the beef and sauce separately if possible, but if not, just place everything in a freezer-safe container. It freezes well for up to a month. When thawing, do it overnight in the fridge for best texture.

Reheating

To reheat, I prefer warming the Mongolian Beef gently in a skillet over medium heat, stirring often. This helps retain some crispness on the beef. If the sauce feels too thick, splash in a little water or broth to loosen it. Avoid microwaving if you can—you’ll lose that lovely texture.

FAQs

Final Thoughts

This Mongolian Beef Recipe has quickly become a favorite in my kitchen because it’s just so reliably delicious and surprisingly simple to make. I love how the combination of tender beef and sticky sauce hits all the right cravings—sweet, salty, and a touch of spice. If you’re looking for a recipe to wow your family or just treat yourself to a takeout-style meal at home, give this a try. I promise you’ll want to make it again and again!

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