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- 1 lb flank steak, thinly sliced against the grain - 1 cup soy sauce - 1/2 cup brown sugar - 1-inch piece fresh ginger, grated - 2 cloves garlic, finely minced - 2 green onions, chopped (divided into white and green parts) - 1 tablespoon cornstarch - 2 tablespoons vegetable oil - 1 tablespoon sesame oil - 1/2 teaspoon red pepper flakes (optional for heat) For a great Mongolian beef dish, these ingredients are key. The flank steak gives you great flavor and tenderness. Soy sauce adds depth, while brown sugar balances the saltiness. Fresh ginger and garlic bring warmth and zest. Green onions add a fresh pop. The cornstarch helps thicken the sauce for a rich texture. I love using vegetable and sesame oil for frying. They add a nutty taste. If you like heat, the red pepper flakes are an easy way to spice things up. Remember to use high-quality ingredients for the best results. For the full recipe, check out the instructions I shared earlier! To start, you need to marinate the beef. In a medium bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, and the chopped white parts of the green onions. Mix well. Then, add your flank steak. Make sure all the beef is coated in the marinade. Cover the bowl and let it marinate for at least 30 minutes. This helps the beef soak up all those tasty flavors. Next, grab a small bowl to prepare the cornstarch mixture. Whisk together one tablespoon of cornstarch with two tablespoons of water. This creates a slurry that will help thicken your sauce later on. Now, it's time to cook. Heat two tablespoons of vegetable oil in a large skillet or wok over medium-high heat. When the oil is shimmering, carefully add the marinated beef. Remember to save the marinade for later! Sauté the beef for about 3 to 4 minutes, stirring often. It should brown nicely and cook through. Once done, remove the beef from the skillet and set it aside. In the same skillet, pour in the reserved marinade and bring it to a gentle simmer over medium heat. Stir in the cornstarch slurry you made earlier. Mix well to combine. Cook for another 2 to 3 minutes, stirring continuously until the sauce thickens. You want it just right for coating the beef. Now, return the cooked beef to the skillet. Toss it in the thickened sauce until all pieces are well coated. Add one tablespoon of sesame oil for flavor and, if you like, a pinch of red pepper flakes for heat. Stir everything together to blend the flavors. Time to serve! Plate the Mongolian beef generously over a bed of steamed rice or noodles. If you want to impress, drizzle some extra sauce over the top. Garnish with the green parts of the chopped green onions and a sprinkle of sesame seeds. This adds a nice crunch and a pop of color to your dish. Enjoy your delicious meal! For the full recipe, refer back to the ingredients list. - Use a resealable bag for thorough marination. - Allow longer marination for deeper flavor. Marinating beef is key to great taste. I suggest using a resealable bag. This lets the marinade coat the beef well. It also makes it easy to mix. If time allows, let the beef marinate for at least one hour. For the best flavor, try marinating overnight. - Ensure skillet or wok is hot before adding beef. - Cook beef in batches if necessary to avoid steaming. A hot skillet or wok is a must. This helps to sear the beef quickly. If the pan is cool, the beef will steam instead. This can make it tough. If you have a lot of beef, cook it in batches. This way, all pieces get that nice brown color. - Adjust cornstarch amount for preferred thickness. - Add water if sauce becomes too thick. The sauce is what makes Mongolian beef shine. Use cornstarch to thicken it. If you like a thicker sauce, add more cornstarch. If it gets too thick, just add water. You can adjust until it’s just right for your taste. {{image_4}} To add some heat to your Mongolian beef, use more red pepper flakes or chili paste. Start with an extra half teaspoon of red pepper flakes. If you like it spicier, go for a full teaspoon. Chili paste can also bring great flavor and heat. Mix it into the marinade for a warm kick. Adjust the spice to match your taste. This spice will balance well with the sweet sauce. You can make your dish even better by adding veggies. Bell peppers, snap peas, and broccoli are great choices. These veggies add color and nutrition. Slice bell peppers into strips and toss them in. Add snap peas for a nice crunch. Broccoli florets can be steamed lightly before mixing in. This twist gives you a heartier meal full of flavors. If you want a lighter dish, switch up the meat. Use lean cuts like sirloin or chicken for a healthier option. You can even use tofu if you prefer a plant-based meal. Make sure to slice it thinly for even cooking. This way, you can enjoy all the flavors while keeping it nutritious. By making these swaps, you can still savor the taste of Mongolian beef without the extra fat. For the full recipe, check out the instructions above! Store leftovers in an airtight container for up to 3 days. This keeps the beef fresh. If you plan to eat it later, let it cool before storing. Allow the dish to cool completely. Then, portion it into freezer bags. You can freeze Mongolian beef for up to 3 months. Just make sure to remove as much air as possible. When you’re ready to eat, reheat it on the stovetop or in the microwave. Heat until it is warm all the way through. This will help bring back the flavors. Enjoy it with fresh rice or noodles. For the full recipe, check out the previous sections. Mongolian Beef is made from a blend of flank steak, soy sauce, and other tasty ingredients. The flank steak gives it a tender bite. The soy sauce adds saltiness and depth. Other ingredients like garlic and ginger bring layers of flavor. All these components create a rich dish that is both simple and flavorful. To make Mongolian Beef less sweet, you can reduce the amount of brown sugar in the marinade or sauce. Start by cutting it in half. Taste as you go, and adjust to your liking. This way, you can control the sweetness while keeping the dish delicious. Yes, you can use a different cut of beef, like sirloin or ribeye. These cuts are also tender and work well in this recipe. Just make sure to slice them thinly, similar to flank steak. This helps them cook evenly and stay juicy. You can serve Mongolian Beef with a variety of sides. Recommended options include steamed rice, noodles, or stir-fried vegetables. Each side brings its own flavor and texture. Rice soaks up the sauce, while noodles add a chewy bite. Stir-fried veggies add freshness and color to your plate. To prevent the beef from becoming tough, slice the meat against the grain. This makes each bite more tender. Also, avoid overcooking the beef. Cook it just until it is browned and cooked through. This way, you keep it juicy and flavorful. You've learned how to make delicious Mongolian Beef from scratch. We covered key ingredients like flank steak, soy sauce, and ginger. I shared step-by-step instructions, tips for marination, and ways to adjust flavors. Don’t forget, you can customize this dish with veggies or spiciness. Proper storage keeps your leftovers fresh. With these easy steps, you can impress anyone with a tasty meal. Enjoy cooking!

Mongolian Beef

Elevate your dinner with this simple Mongolian Beef recipe that's loaded with flavor! Featuring tender flank steak, savory soy sauce, and a balanced hint of sweetness, this dish is quick to prepare and perfect over rice or noodles. Whether you're a beginner or a pro in the kitchen, you'll love how easily you can create this family favorite. Click through to explore the full recipe and make your own delicious Mongolian Beef tonight!
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Ingredients
  

1 lb flank steak, thinly sliced against the grain

1 cup soy sauce

1/2 cup brown sugar

2 cloves garlic, finely minced

1-inch piece fresh ginger, grated

2 green onions, chopped (divided into white and green parts)

1 tablespoon cornstarch

2 tablespoons vegetable oil

1 tablespoon sesame oil

1/2 teaspoon red pepper flakes (optional for heat)

Steamed rice or noodles, for serving

Instructions
 

Marinate the Beef: In a medium mixing bowl, combine the soy sauce, brown sugar, minced garlic, grated ginger, and the chopped white parts of the green onions. Add the thinly sliced flank steak to the marinade, ensuring all pieces are well coated. Cover the bowl with plastic wrap and let it marinate for at least 30 minutes to absorb the flavors.

    Prepare the Cornstarch Mixture: In a small bowl, whisk together the cornstarch and 2 tablespoons of water until smooth. This slurry will help thicken the sauce later in the cooking process.

      Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering. Carefully add the marinated beef, reserving the marinade for later use. Sauté the beef for 3-4 minutes, stirring frequently, until it's browned and cooked through. Once done, remove the beef from the skillet and set it aside on a plate.

        Create the Sauce: In the same skillet, pour in the reserved marinade and bring it to a gentle simmer over medium heat. Stir in the cornstarch slurry, mixing well to combine. Cook for an additional 2-3 minutes, stirring continuously until the sauce thickens to your desired consistency.

          Recombine: Return the cooked beef to the skillet, tossing it in the thickened sauce until all pieces are well coated. Stir in the sesame oil and, if desired, add red pepper flakes for a touch of spiciness.

            Finish with Green Onions: Just before serving, fold in the green parts of the chopped green onions to infuse freshness and a bright color to the dish.

              Serve: Plate the Mongolian beef generously over a bed of steaming rice or noodles. Drizzle some of the extra sauce over the top for added flavor and moisture.

                Prep Time: 30 min | Total Time: 1 hour | Servings: 4

                  - Presentation Tips: Serve the dish in a deep bowl for a cozy presentation. Garnish generously with additional sliced green onions and a sprinkle of sesame seeds to enhance texture and visual appeal. This not only adds a finished look but also a delightful crunch!