Mongolian Beef – Sweet, Savory, and Better Than Takeout

Introduction

Tender, caramelized slices of beef coated in a glossy garlic-ginger sauce — Mongolian Beef is one of the most popular Chinese-American takeout dishes, and this homemade version is faster, healthier, and just as satisfying.

Served over fluffy white rice or steamed broccoli, this dish features a sticky, sweet-savory sauce with a rich umami backbone and just the right hint of spice. It’s an easy weeknight dinner that feels restaurant-quality but comes together in under 30 minutes in one skillet.

Ingredients Overview

Let’s break down what gives Mongolian Beef its signature flavor and texture, and what substitutions work best.

Beef

• Flank steak or sirloin: The go-to cuts for Mongolian beef — thinly sliced against the grain for maximum tenderness.
• Alternative: Skirt steak or flat iron steak also work well.

Marinade & Coating

• Cornstarch: Lightly coats the beef for a crispy exterior and helps thicken the sauce.
• Soy sauce + Shaoxing wine (optional): Marinate the beef for extra flavor.

Sauce

• Low-sodium soy sauce: Provides the salty, umami base.
• Brown sugar: Creates the signature sweet, sticky glaze.
• Garlic & fresh ginger: Build deep flavor with sharp, aromatic bite.
• Water or beef broth: Thins the sauce and adds depth.
• Cornstarch slurry: Helps the sauce cling to the beef.
• Red pepper flakes (optional): For a touch of heat.

Garnish

• Green onions (scallions): Classic for a pop of color and mild oniony bite.
• Sesame seeds: Optional, for extra texture and presentation.

Step-by-Step Instructions

1. Prep the Beef

• Thinly slice 1 lb flank steak against the grain into ¼-inch thick strips.
• Toss with ¼ cup cornstarch in a bowl to coat evenly.
• Let sit for 10 minutes — this helps tenderize and gives a crisp edge when seared.

2. Make the Sauce

In a small bowl, whisk together:

• ½ cup low-sodium soy sauce
• ½ cup water (or beef broth for deeper flavor)
• ⅓ cup brown sugar
• 1 tbsp cornstarch + 2 tbsp water (slurry)
• 1 tbsp minced garlic (about 3 cloves)
• 1 tsp grated fresh ginger
• Optional: ¼ tsp red pepper flakes

Set aside.

3. Sear the Beef

• Heat 2 tbsp neutral oil (like avocado or vegetable oil) in a large skillet or wok over medium-high heat.
• Add the beef in batches — don’t overcrowd — and sear for about 1 minute per side until browned and crisp on the edges.
• Remove to a plate and repeat with remaining beef.

4. Combine & Simmer

• Wipe out excess oil from the pan.
• Add the sauce mixture and bring to a simmer, stirring frequently until thickened and glossy (about 2–3 minutes).
• Return the beef to the pan and toss to coat evenly in the sauce.

Simmer for another 1–2 minutes until heated through and coated in the glaze.

5. Garnish & Serve

• Stir in sliced green onions (about 2 stalks worth).
• Sprinkle with sesame seeds if desired.

Serve hot over:

• White rice
• Brown rice
• Steamed broccoli or sautéed snap peas

Tips, Variations & Substitutions

• Slice against the grain: Always cut flank or skirt steak across the grain for tenderness.
• Don’t overcook: Sear beef quickly over high heat to avoid toughness.
• Make it spicy: Add more red pepper flakes or drizzle with chili oil.
• Low-sugar version: Reduce brown sugar to 2 tbsp or use a sugar-free substitute.
• Gluten-free: Use tamari in place of soy sauce and double-check all ingredients.
• Add veggies: Bell peppers, broccoli, mushrooms, or bok choy can be stir-fried with the sauce.

Serving Ideas & Occasions

Mongolian Beef is perfect for:

• Takeout-style dinners at home
• Meal prep (stays delicious for 3–4 days)
• Casual date nights
• Family meals everyone will love

Serve with:

• Steamed jasmine or basmati rice
• Stir-fried snow peas or bok choy
• Sesame noodles or cauliflower rice for low-carb

Nutritional & Health Notes

While rich and flavorful, Mongolian beef can be made lighter by reducing sugar and pan-searing instead of deep-frying. Using lean flank steak also keeps it high in protein.

Per serving (1 of 4):

• Calories: ~400
• Protein: 30–35g
• Carbs: 20–25g
• Fat: 20g
• Sugar: ~10g
• Sodium: Moderate to high — use low-sodium soy sauce for better balance

FAQs

Q1: Can I use chicken instead of beef?
A1: Yes! Thinly sliced chicken breast or thigh works great. Follow the same steps.

Q2: How do I get the beef extra tender?
A2: Thin slicing, marinating briefly with soy sauce, and not overcooking are key. You can also add ½ tsp baking soda to the marinade for ultra-tender results (Velveting method).

Q3: Can I make Mongolian Beef ahead of time?
A3: Yes — store the cooked beef and sauce together in an airtight container in the fridge for 3–4 days. Reheat gently in a skillet or microwave.

Q4: Can I freeze it?
A4: Mongolian beef freezes well. Cool completely, portion, and freeze for up to 2 months. Thaw overnight and reheat in a pan.

Q5: What cut of beef is best?
A5: Flank steak is the most popular. Sirloin, skirt steak, or even ribeye (for a splurge) also work well.

Q6: Is Mongolian Beef spicy?
A6: Traditionally, it’s mild. Add chili flakes or Sriracha if you want heat.

Q7: What can I serve it with besides rice?
A7: Try it with noodles, steamed veggies, quinoa, or wrapped in lettuce leaves for a low-carb version.

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