Mongolian Beef: Sweet, Savory & Ready in 25 Minutes

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Mongolian Beef is the perfect mix of tender, thinly sliced steak coated in a glossy, slightly sticky sauce made with brown sugar, soy sauce, garlic, and ginger. It’s sweet, savory, and packed with bold flavor—all cooked quickly in one pan, making it a weeknight favorite.

The key to great Mongolian Beef is the texture: lightly crispy edges on the beef, and a silky sauce that clings to every piece. Served over rice or with steamed broccoli, it’s a homemade takeout-style dish that’s healthier, faster, and incredibly satisfying.

This recipe skips the deep frying but still gives you that irresistible restaurant-style result with less oil and more ease.

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Ingredients Overview

Flank Steak or Sirloin
Thinly sliced against the grain, this lean cut becomes melt-in-your-mouth tender when cooked quickly. Flank steak is classic, but sirloin or skirt steak also work well.

Cornstarch
Used to coat the beef lightly—this gives it that slightly crisp exterior and helps the sauce cling to each piece.

Low-Sodium Soy Sauce or Tamari
Forms the salty base of the sauce. Tamari keeps it gluten-free without sacrificing umami.

Brown Sugar
Adds the signature sweetness and balances the saltiness of the soy sauce. Light or dark brown sugar both work.

Garlic & Ginger
Fresh is best. These aromatics give the sauce depth and a little heat.

Water
Thins out the sauce just enough to coat everything without becoming too thick or sticky.

Scallions (Green Onions)
Added at the end for freshness and a pop of color.

Neutral Oil (Avocado or Canola)
Used to pan-sear the beef without overwhelming the flavor.

Optional Garnishes:
Sesame seeds, red pepper flakes, or more scallions.

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Step-by-Step Instructions

1. Slice and prep the steak.
   Thinly slice 1 lb flank steak against the grain into 1/4-inch strips. Toss in a bowl with 1/4 cup cornstarch until evenly coated. Shake off excess and let sit while the sauce is prepared.
2. Make the sauce.
   In a small bowl, whisk together:

• 1/2 cup low-sodium soy sauce
• 1/2 cup water
• 1/3 cup packed brown sugar
• 2 garlic cloves, minced
• 1 tsp fresh grated ginger

Set aside.

3. Cook the beef.
   Heat 2 tbsp oil in a large skillet or wok over medium-high heat. Add steak in a single layer (work in batches if needed). Sear 1–2 minutes per side until browned and just cooked. Remove to a plate.
4. Simmer the sauce.
   Drain excess oil from the pan. Pour in the sauce and bring to a simmer for 2–3 minutes until slightly thickened.
5. Return beef to the pan.
   Add the cooked steak back to the skillet and toss to coat in the sauce. Simmer another 1–2 minutes until glossy and hot.
6. Add green onions.
   Stir in 2–3 chopped scallions just before serving.

Avoid These Mistakes:

• Cutting steak too thick—thin slices are key for tenderness.
• Skipping the cornstarch—this step gives the beef its signature texture.
• Overcooking the beef—it only needs a quick sear.

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Tips, Variations & Substitutions

Make It Gluten-Free:
Use tamari instead of soy sauce and check your cornstarch label.

Add Veggies:
Stir-fry bell peppers, broccoli, snap peas, or mushrooms before adding the sauce for a balanced meal.

Use Chicken or Tofu:
Thinly sliced chicken breast or crispy tofu works just as well—adjust cook time as needed.

Lower Sugar Option:
Reduce brown sugar to 2 tablespoons and add a splash of rice vinegar or orange juice for balance.

Add Spice:
Stir in chili flakes or a teaspoon of sriracha to give the sauce a gentle kick.

Meal Prep Tip:
Store beef and sauce separately from rice or veggies to keep textures perfect when reheating.

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Serving Ideas & Occasions

Serve Mongolian Beef over jasmine rice, brown rice, or cauliflower rice for a lighter option. Add a side of steamed broccoli, sautéed bok choy, or a fresh cucumber salad for a refreshing contrast.

Perfect for a weeknight dinner, meal prep bowls, or an impressive takeout-style spread at home. It also makes a great base for DIY rice bowls with toppings like sesame seeds, pickled onions, or fresh herbs.

Pair it with sparkling water or hot green tea to balance the richness.

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Nutritional & Health Notes

Mongolian Beef is rich in protein and full of bold flavor without deep frying. Using lean steak keeps the fat content moderate, and homemade sauce cuts down on sugar and sodium compared to restaurant versions.

Serve with steamed veggies and brown rice for a balanced meal with fiber, healthy carbs, and iron. You control the ingredients, so it’s easy to adjust for gluten-free, low-sugar, or paleo-style needs.

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FAQs

Can I make Mongolian Beef ahead of time?
Yes. Cooked beef and sauce store well in the fridge for up to 4 days. Reheat in a skillet over low heat to maintain texture.

What cut of beef works best?
Flank steak is ideal. Sirloin, skirt steak, or even shaved ribeye also work for a tender bite.

How do I slice beef thinly?
Freeze the steak for 20–30 minutes to firm it up, then slice against the grain for best results.

Can I use coconut sugar or honey instead of brown sugar?
Yes—coconut sugar works 1:1. Honey adds a slightly different flavor but still gives the glossy texture.

Is this recipe spicy?
Not by default. Add chili flakes, sriracha, or fresh chilies to increase the heat.

Can I double the sauce?
Absolutely—if you like extra sauce over rice, just double the sauce ingredients and simmer a minute longer to thicken.

Can I freeze Mongolian Beef?
Yes, though fresh is best. Freeze in a sealed container for up to 2 months. Thaw and reheat gently in a skillet.

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