Mongolian Beef – A Sweet, Savory, and Satisfying Stir-Fry

Introduction

If you’re looking for a quick and flavor-packed dinner that rivals takeout, Mongolian Beef is a must-make. This dish features tender strips of flank steak seared until crispy, then tossed in a glossy soy-based sauce that’s both sweet and savory with a touch of heat.

Often served over steamed rice or stir-fried vegetables, this recipe takes less than 30 minutes and delivers restaurant-style satisfaction at home — with ingredients you probably already have in your kitchen.

Ingredients Overview

Main Components:

• Flank Steak: The traditional choice for Mongolian beef. Thinly sliced against the grain, it cooks fast and stays tender.
• Cornstarch: Coats the beef, giving it a crisp exterior and helping the sauce cling.
• Oil: For frying the beef — high-smoke point oils like vegetable or avocado oil work best.
• Garlic & Ginger: Fresh aromatics that give the dish its bold, unmistakable flavor.

For the Sauce:

• Soy Sauce: The base of the sauce — use low-sodium if preferred.
• Brown Sugar: Adds sweetness and creates the glossy caramelized finish.
• Water: Helps balance the sauce and control thickness.
• Hoisin Sauce (optional): Adds depth and a bit of umami complexity.
• Red Pepper Flakes: For a gentle kick — adjust to taste.
• Green Onions: Stirred in at the end for freshness and crunch.

Ingredient Swaps:

• Steak Alternatives: Sirloin, skirt steak, or ribeye can be used if sliced thin.
• Sweeteners: Coconut sugar or monk fruit sweetener work for low-carb versions.
• Soy-Free: Substitute coconut aminos and gluten-free hoisin for soy-free versions.

Step-by-Step Instructions

1. Slice and Coat the Beef

• Slice 1 lb flank steak thinly against the grain.
• Toss with ¼ cup cornstarch until evenly coated. Let rest for 10 minutes while you prep other ingredients.

2. Fry the Beef

• Heat 2–3 tbsp oil in a large skillet or wok over medium-high heat.
• Add the beef in batches (don’t overcrowd), and cook until browned and crispy, about 2–3 minutes per side.
• Transfer to a paper towel-lined plate.

3. Make the Sauce

• In a small bowl, whisk together:
  • ½ cup soy sauce
  • ⅓ cup brown sugar
  • ½ cup water
  • 1 tsp grated ginger
  • 2 minced garlic cloves
  • Pinch of red pepper flakes (optional)
  • 1 tbsp hoisin sauce (optional)
• In the same skillet, remove excess oil and add the sauce. Bring to a gentle boil and simmer for 2–3 minutes until thickened slightly.

4. Toss It All Together

• Return the cooked beef to the skillet and stir to coat in the sauce.
• Cook for another 1–2 minutes until the sauce thickens and glazes the meat.
• Stir in 3–4 chopped green onions just before serving.

Tips, Variations & Substitutions

• For Extra Crispy Beef: Let the coated beef rest 10–15 minutes before frying to help the cornstarch adhere.
• Add Veggies: Broccoli, snap peas, or bell peppers make it more of a one-pan meal.
• Make It Spicy: Increase the red pepper flakes or add chili garlic sauce.
• Low-Carb Version: Use a keto-friendly sweetener and coconut aminos instead of soy sauce.

Serving Ideas & Occasions

• Serve Over:
  • Steamed jasmine or basmati rice
  • Cauliflower rice (for low carb)
  • Stir-fried vegetables or Asian noodles
• Occasions:
  • Quick weeknight dinners
  • Meal prep lunches
  • Date-night in or casual entertaining

Mongolian beef is perfect for when you want bold flavors fast — it’s impressive without being complicated.

Nutritional & Health Notes

This dish is rich in protein and can be adjusted to suit different diets easily.

• Per Serving (Approximate):
  • Calories: ~420
  • Protein: ~30g
  • Carbs: ~25g
  • Fat: ~20g
• Tips for Balance:
  • Pair with steamed veggies to add fiber
  • Use low-sodium soy sauce to reduce salt
  • Swap brown sugar with monk fruit for a lighter sauce

FAQs

Q1: Can I use ground beef instead of sliced steak?
A1: Yes, but the texture will be different. Cook the ground beef fully and then stir in the sauce.

Q2: How do I get the beef tender?
A2: Slice it thinly against the grain and don’t overcook. Flank steak is naturally tender when prepared correctly.

Q3: Can I make this dish ahead of time?
A3: Yes. Store the beef and sauce separately and combine when reheating to preserve the texture.

Q4: Is Mongolian Beef spicy?
A4: Traditionally, no. It’s more sweet and savory, but you can add spice with chili flakes or sriracha.

Q5: Can I freeze Mongolian Beef?
A5: Yes, though the beef may lose some crispness when thawed. Best to freeze in sauce and reheat in a skillet.

Q6: What’s the best cut of meat for Mongolian Beef?
A6: Flank steak is the top choice. Skirt steak or thinly sliced sirloin are also good options.

Q7: Can I thicken the sauce more?
A7: Yes, add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) while simmering the sauce.

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