Heavenly Tender Mongolian Beef Recipe for Family Dinners

Beef stir-fries hold a special place in quick weeknight dinners, and this mouthwatering Mongolian beef recipe brings sizzling restaurant-style flavors straight to your kitchen.

Crispy strips of beef dance in a glossy, sweet-savory sauce that clings perfectly to each tender morsel.

The magic happens when simple ingredients combine to create an explosion of umami-rich tastes that’ll make your taste buds sing.

Sliced green onions add a fresh crunch, while the beef absorbs deep, complex flavors during its quick marinade.

Restaurant-quality meals don’t require complicated techniques, and this recipe proves how easy authentic Asian cuisine can be.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: 383 kcal

Servings: 4

Ingredients for Mongolian Beef

• Flank Steak: Choose a fresh, lean cut with minimal fat for tender, succulent bites that absorb marinade perfectly.
• Cornstarch: Creates a delicate, crispy exterior and helps sauce cling beautifully to each meat strip.

• Soy Sauce: Adds deep umami richness and authentic Asian seasoning complexity.
• Garlic: Provides bold, aromatic punch that elevates the entire dish's flavor profile.
• Ginger: Delivers warm, zingy undertones that complement the beef's richness.

• Green Onions: Brings fresh, mild onion crispness and gorgeous color contrast.
• Vegetable Oil: Essential for achieving perfect searing and creating golden-brown caramelization.
• Brown Sugar: Introduces subtle sweetness that balances the savory elements.
• Red Pepper Flakes: Optional spark of heat for those craving a spicy kick.

Tools for Cooking Mongolian Beef Perfectly

• Large Skillet or Wok: Perfect for high-heat stir-frying and getting those crispy beef edges.
• Sharp Knife: Essential for slicing steak into thin, even strips against the grain.
• Cutting Board: Provides a stable surface for slicing meat safely.
• Mixing Bowl: Helps coat beef slices evenly with cornstarch.
• Tongs: Great for flipping and moving beef around during cooking.
• Measuring Cups and Spoons: Ensures accurate ingredient quantities.

How to Cook Savory Mongolian Beef

• Prep The Beef

Grab your steak and slice it into delicate, thin strips that’ll melt in your mouth. Cut against the grain for maximum tenderness, creating bite-sized pieces that will soak up all those amazing flavors.

• Create Magic Coating

Dust your beef strips with cornstarch, giving them a light, magical touch that’ll help them crisp up beautifully. Let the meat rest for a quick 10-minute break, allowing the coating to work its incredible transformation.

• Heat Up The Pan

Crank your wok or skillet to high heat and add a splash of oil. You want that sizzling hot surface that’ll instantly caramelize your beef and lock in those incredible flavors.

• Sear The Beef

Carefully drop your cornstarch-covered beef into the blazing pan. Let each piece dance and sear, creating a gorgeous golden-brown exterior that’s crispy on the outside and tender inside. Work in batches to keep that heat intense.

• Build The Sauce

In the same pan, quickly whip together your sauce ingredients. Let it bubble and thicken, creating a glossy, rich coating that’ll cling to every single piece of beef.

• Combine And Serve

Toss the seared beef back into the sauce, coating each piece in that incredible flavor. Serve immediately over steaming rice, garnished with green onions for a pop of freshness.

Tips and Tweaks for Mongolian Beef

• Meat Slicing Hack: Cut beef when it's slightly frozen for ultra-thin, precise strips that cook quickly and stay tender.
• Sauce Intensity Trick: Adjust soy sauce and brown sugar ratios to create a perfect balance between sweet and savory based on personal preference.
• Low-Carb Option: Replace cornstarch with almond flour or arrowroot powder for a keto-friendly version that maintains the crispy texture.
• Vegetarian Swap: Substitute beef with firm tofu or portobello mushrooms, pressing out excess moisture before coating and cooking for a similar texture and flavor profile.
• Spice Level Control: Add red pepper flakes or sriracha to increase heat, or keep it mild by reducing or eliminating spicy elements for sensitive palates.

How to Serve Mongolian Beef at Home

• Flavor Explosion Plate: Serve over steaming jasmine rice to soak up the delicious sauce and add a fragrant base to your meal.
• Veggie Power Boost: Sprinkle freshly chopped green onions and sesame seeds on top for a pop of color, crunch, and extra flavor depth.
• Spice Lover's Dream: Drizzle some sriracha or chili oil on the side for those who want an extra kick of heat with their Mongolian beef.
• Family-Style Feast: Present the beef in a large central serving dish, allowing everyone to scoop portions directly onto their individual plates for a communal dining experience.

Best Way to Store Mongolian Beef Leftovers

• Smart Refrigeration Strategy: Store leftover Mongolian beef in an airtight container in the refrigerator for up to 3-4 days, ensuring maximum flavor retention and food safety.
• Quick Reheat Magic: Warm the beef in a skillet over medium heat with a splash of water or broth to restore its original saucy texture and prevent dryness.
• Freezer-Friendly Hack: Freeze uncooked marinated beef strips in sealed freezer bags for up to 2 months, creating a convenient meal prep option for busy weeknights.
• Ingredient Separation Tip: Keep sauce and beef separate when storing leftovers to maintain the crispy meat texture, preventing soggy results when reheating.

Tender Mongolian Beef Recipe

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4.6 from 35 reviews

• Total Time: 25 minutes
• Yield: 5 1x

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Description

Mongolian beef sizzles with savory Asian-inspired flavors, delivering a perfect balance of sweet and spicy. Home cooks can enjoy this restaurant-quality dish that brings bold tastes from traditional Chinese cuisine directly to their kitchen.

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Ingredients

Scale 1x2x3x

• 1 lb (454 g) flank steak (or sirloin), thinly sliced against the grain
• ½ cup (120 ml) low-sodium soy sauce
• ¼ cup (50 g) brown sugar (light or dark)
• ½ cup (120 ml) beef broth (or water)
• ¼ cup (30 g) cornstarch
• 2 tbsps vegetable oil
• 2 green onions, sliced
• 2 tsps (10 ml) sesame oil
• 1 tbsp (15 ml) hoisin sauce (optional, adds depth)
• 1 tsp (5 g) ginger, grated
• 3 cloves garlic, minced
• ½ tsp red pepper flakes (optional, for heat)
• 1 tbsp cornstarch + 2 tbsps water (for thickening)
• 1 tsp sesame seeds

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Instructions

1. Preparation: Slice beef against the grain into ultra-thin strips, ensuring each piece will cook quickly and remain tender.
2. Coating: Thoroughly dust beef strips with cornstarch, creating a light protective layer that will generate a crisp exterior when seared.
3. Preheating: Ignite wok or large skillet to blazing high heat, preparing for rapid, intense cooking that seals in beef’s natural flavors.
4. Searing: Spread beef strips across hot surface in a single layer, allowing instant caramelization without overcrowding the pan, creating golden-brown edges with minimal movement.
5. Sauce Integration: Pour sauce ingredients directly over sizzling beef, tossing vigorously to coat every morsel while maintaining high heat for instant flavor infusion and glossy finish.
6. Final Touches: Swiftly remove from heat when beef reaches perfect doneness, immediately transfer to serving plate, and garnish with fresh green onions and sesame seeds for visual appeal and aromatic complexity.

Notes

• Slice Precisely: Cut beef against the grain into ultra-thin strips for maximum tenderness and quicker cooking time.
• Cornstarch Coating Technique: Ensure even, light dusting of cornstarch by shaking beef in a closed container or using a sieve for uniform coverage.
• High Heat is Critical: Use a scorching hot wok or cast-iron skillet to achieve perfect caramelization and prevent meat from steaming instead of searing.
• Avoid Overcrowding: Cook beef in batches if necessary to maintain high temperature and guarantee crispy exterior with juicy interior.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Frying
• Cuisine: Mongolian

Nutrition

• Serving Size: 5
• Calories: 367
• Sugar: 9 g
• Sodium: 687 mg
• Fat: 16 g
• Saturated Fat: 3 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 0 g
• Protein: 29 g
• Cholesterol: 72 mg