If you are craving a dish that bursts with bold, savory flavors and a touch of sweetness, you have to try this Mongolian Beef Recipe. It’s a perfect balance of tender, crispy beef paired with vibrant vegetables and a luscious sauce that sticks to every bite. This recipe is incredibly satisfying and surprisingly easy to make, turning simple ingredients into a restaurant-quality meal you’ll want to make again and again.
Ingredients You’ll Need
The beauty of this Mongolian Beef Recipe lies in its straightforward ingredients, each chosen to bring harmony in taste, texture, and color. From the crispness of fresh vegetables to the rich umami of the sauce, every component plays a vital role.
- Carrot, peeled and julienned: Adds a pleasant crunch and a pop of bright orange color.
- Red bell pepper, sliced into strips: Brings sweetness and vibrant red hues.
- Unsalted butter: Gives richness and depth to the stir-fried veggies.
- Neutral oil, divided: Ideal for high-heat cooking without overpowering flavors.
- Flank steak, thinly sliced against the grain: Ensures tender, flavorful beef strips.
- Cornstarch: Creates a crispy coating that seals in juices when seared.
- Green onions, thickly sliced: Offers a mild onion sharpness and fresh green color.
- Sesame seeds (optional): Adds a nutty crunch and visual appeal.
- Fresh ginger, peeled and grated: Introduces a warm, spicy aroma.
- Garlic cloves, peeled and grated: A foundation for savory depth.
- Brown sugar, packed: Balances the savory ingredients with sweetness.
- Water: Helps create the perfect sauce consistency.
- Low-sodium soy sauce: Provides salty, umami flavor without overpowering saltiness.
- Sriracha, or to taste: Adds a gentle kick to lift all the flavors.
How to Make Mongolian Beef Recipe
Step 1: Coat the Beef
Start by placing your thinly sliced flank steak in a bowl and tossing it with cornstarch until every piece is completely coated. This step is essential and creates the deliciously crispy exterior that makes this dish unforgettable.
Step 2: Prepare the Sauce
Mix together the brown sugar, water, soy sauce, grated ginger, garlic, and sriracha in a small bowl. Stir well to dissolve the sugar and infuse all those flavors, setting the sauce aside for later use.
Step 3: Cook the Vegetables
Heat a tablespoon each of oil and butter in a large skillet or wok over medium-high heat. Add the carrots and red bell pepper, stir-frying them until they turn crisp-tender but still retain a slight crunch—this keeps your dish vibrant and fresh. Remove them from the pan and set aside for now.
Step 4: Sear the Beef
Turn the heat up to high and add the remaining oil to the pan. Sear the beef slices for about 2 minutes per side, allowing a crispy crust to form thanks to that cornstarch coating. Work in batches if needed, so the beef browns evenly and does not steam.
Step 5: Combine and Simmer
Return the vegetables and the green onions to the skillet with the beef. Pour the prepared sauce over everything, stirring to combine. Lower the heat to medium-low and let the mixture simmer until the sauce thickens nicely, about 3 minutes. This melds the flavors together and coats the beef beautifully.
Step 6: Final Touches and Serve
Sprinkle optional sesame seeds over the dish for that added nutty flavor and a lovely finishing touch. Now your Mongolian Beef Recipe is ready to be enjoyed!
How to Serve Mongolian Beef Recipe
Garnishes
Sprinkling sesame seeds adds a little texture and a subtle nutty flavor that pairs wonderfully with the soy-based sauce. You can also add extra sliced green onions for freshness and color when serving.
Side Dishes
This Mongolian Beef Recipe shines when served alongside fluffy white rice or steamed jasmine rice, soaking up that flavorful sauce. For something greener, try pairing it with stir-fried bok choy or a simple cucumber salad to balance the richness.
Creative Ways to Present
For a fun twist, serve the Mongolian beef over crispy noodles to add crunch with every bite. You could also use it as a filling for lettuce wraps, making for a fresh, handheld delight perfect for casual dinners or parties.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Mongolian Beef in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen slightly after resting, making for an even tastier next-day meal.
Freezing
While it’s best fresh, you can freeze cooked Mongolian beef in a freezer-safe container for up to 2 months. Thaw it overnight in the fridge before reheating to maintain the dish’s texture and taste.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water if the sauce has thickened too much. Avoid microwaving if possible, to keep the beef from becoming chewy or dry.
FAQs
Can I use other cuts of beef for this recipe?
Flank steak is ideal for its tenderness and ability to sear well, but skirt steak or sirloin can also work. Just be sure to slice thinly against the grain for best results.
Is this Mongolian Beef Recipe spicy?
The recipe includes sriracha, which adds a mild kick, but you can always adjust the amount or omit it if you prefer a milder dish.
Can I make this recipe gluten-free?
Absolutely. Use a gluten-free soy sauce or tamari, and verify your cornstarch is gluten-free to keep the dish safe for gluten-sensitive eaters.
What vegetables work best besides carrots and bell peppers?
Snow peas, broccoli florets, or thinly sliced mushrooms all complement the flavors nicely and add variety to the dish.
How do I prevent the beef from getting chewy?
Make sure to slice the beef thinly against the grain and avoid overcooking it. Cooking the beef in batches also helps it sear properly without steaming.
Final Thoughts
This Mongolian Beef Recipe is one of those fantastic dishes that brings warmth and ease to your kitchen. With its irresistible flavor and straightforward preparation, it’s perfect for sharing with family and friends on any night of the week. Give this recipe a try and watch it quickly become a favorite in your repertoire.
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Mongolian Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This Mongolian Beef recipe features tender flank steak slices stir-fried to perfection with crisp-tender carrots and red bell peppers, coated in a savory-sweet sauce made from soy sauce, brown sugar, garlic, and ginger. Garnished with green onions and sesame seeds, it’s a quick and flavorful dish perfect for a satisfying weeknight dinner.
Ingredients
Vegetables
- 1 carrot, peeled and julienned
- 1 red bell pepper, sliced into strips
- 1/3 cup green onions, thickly sliced (from 4 stems)
- 1 teaspoon sesame seeds, optional garnish
Meat
- 1 pound flank steak, thinly sliced against the grain
Coating
- 1/4 cup cornstarch
Sauce
- 1/3 cup brown sugar, packed
- 1/3 cup water
- 1/3 cup low-sodium soy sauce
- 1 teaspoon Sriracha, or to taste
- 1 teaspoon fresh ginger, peeled and grated
- 4 garlic cloves, peeled and grated
Fats and Oils
- 1 tablespoon unsalted butter
- 2 tablespoons neutral oil, divided
Instructions
- Coat the beef: Place the thinly sliced flank steak in a bowl, add the cornstarch, and stir thoroughly to coat each piece evenly. This will help achieve a crispy texture when cooked.
- Prepare the sauce: In a separate bowl, combine the brown sugar, water, low-sodium soy sauce, Sriracha, grated fresh ginger, and grated garlic. Stir well until all ingredients are fully mixed and the sugar begins to dissolve. Set aside.
- Cook the vegetables: Heat 1 tablespoon of neutral oil and 1 tablespoon of butter in a large skillet or wok over medium-high heat. Once hot, add the julienned carrot and sliced red bell pepper. Stir-fry these vegetables until they reach a crisp-tender consistency, stirring frequently to prevent burning. When done, remove them from the pan and set aside on a plate.
- Sear the beef: Turn the heat up to high and add the remaining 1 tablespoon of neutral oil to the skillet. Once the oil is hot, add the cornstarch-coated beef slices in a single layer without crowding the pan. Cook each side for about 2 minutes to develop a crispy crust. If necessary, cook the beef in batches and add more oil if the pan becomes dry.
- Combine and simmer: Return the cooked vegetables to the skillet along with the thickly sliced green onions. Pour the prepared sauce over the beef and vegetables, stirring to evenly coat everything. Reduce the heat to medium-low and let the mixture simmer for about 3 minutes or until the sauce thickens to your desired consistency.
- Garnish and serve: Sprinkle with sesame seeds as an optional garnish. Serve the Mongolian beef hot, ideally with steamed rice or noodles for a complete meal.
Notes
- For best results, slice the flank steak thinly against the grain to ensure tenderness.
- Adjust the Sriracha quantity according to your preferred spice level or omit it for a milder dish.
- Do not overcrowd the pan when cooking the beef; this helps maintain a crispy coating.
- This recipe can be doubled to serve more people; just cook the beef in batches accordingly.
- Serve immediately after cooking to enjoy the freshest texture and flavor.
- If you prefer a thicker sauce, let it simmer a little longer or add a slurry of cornstarch and water at the end.
