Best Mongolian Beef

Have you ever wondered why Mongolian beef is consistently ranked among the most popular Asian takeout dishes in America? What if you could recreate the best Mongolian beef at home, with all the complex flavors and tender texture you crave, but in less time and with more control over the ingredients? This recipe for the best Mongolian beef challenges the belief that great restaurant-style stir-fry is reserved for professional kitchens. With the right combination of savory soy sauce, sweet brown sugar, and fresh aromatics, you’ll discover just how easy and rewarding it is to bring this classic dish to your own dinner table. Read on for a data-driven, step-by-step guide to making the best Mongolian beef you’ve ever tasted.

Ingredients List:

To achieve that authentic, crave-worthy flavor, the best Mongolian beef relies on a handful of fresh, high-impact ingredients:

• Flank Steak: 1 lb, thinly sliced against the grain (or substitute with sirloin or skirt steak)
• Cornstarch: 1/4 cup, for coating the beef
• Vegetable Oil: 1/4 cup (or use canola or peanut oil for high-heat cooking)
• Garlic: 3 cloves, minced
• Fresh Ginger: 1 tablespoon, grated
• Low-Sodium Soy Sauce: 1/2 cup
• Brown Sugar: 1/3 cup, packed
• Water: 1/4 cup
• Hoisin Sauce: 1 tablespoon (optional, for extra depth)
• Green Onions: 4, sliced into 2-inch pieces
• Red Pepper Flakes: 1/2 teaspoon (optional, for heat)
• Sesame Seeds: for garnish

Step-by-Step Instructions:

1. Prep the Beef

• Pat the flank steak dry, then slice thinly against the grain for maximum tenderness.
• Toss the beef slices with cornstarch in a large bowl, ensuring each piece is coated. Let sit for 10 minutes—this step helps create a crispy crust and thickens the sauce.

2. Make the Sauce

• In a small bowl, whisk together soy sauce, brown sugar, water, hoisin sauce (if using), and a pinch of red pepper flakes.

3. Sear the Beef

• Heat the oil in a large skillet or wok over medium-high heat. Add the steak in a single layer (work in batches if needed) and cook for about 1 minute per side, until browned and crispy. Remove the beef and set aside.

4. Sauté Aromatics

• In the same skillet, add garlic and ginger. Sauté for 30 seconds, just until fragrant.

5. Combine and Finish

• Pour the sauce into the skillet, bring to a simmer, and let it bubble for a minute to thicken slightly.
• Return the cooked beef to the pan and toss to coat in the sauce. Add green onions and cook for another 1–2 minutes.

6. Serve

• Transfer to a serving platter. Sprinkle with sesame seeds and extra green onions for garnish.

Pro Tip: Serve immediately for best texture—Mongolian beef is all about the contrast between crispy edges and sticky, glossy sauce.

Nutritional Information:

Here’s a snapshot of the nutritional profile per serving (1/4 of the recipe):

• Calories: 410
• Protein: 28g
• Carbohydrates: 26g
• Fat: 20g
• Sugar: 17g
• Sodium: 850mg
• Iron: 20% DV

Note: Nutrition will vary based on portion size and ingredient substitutions.

Healthier Alternatives for the Recipe:

Looking to lighten things up? Here are some easy ways to keep your best Mongolian beef healthy and delicious:

• Lean Protein: Swap flank steak for lean sirloin, chicken breast, or tofu.
• Less Sugar: Reduce the brown sugar by half or use a natural sweetener like honey.
• Vegetable Boost: Add broccoli, snow peas, or bell peppers for fiber and vitamins.
• Less Sodium: Choose a reduced-sodium soy sauce or make your own sauce to control salt content.
• Serve Over: Cauliflower rice or zoodles for a low-carb meal.

These tweaks let you enjoy the best Mongolian beef with fewer calories and more nutrients, without sacrificing flavor.

Serving Suggestions:

Take your best Mongolian beef to the next level with these creative accompaniments:

• Steamed Jasmine or Basmati Rice: A classic side for soaking up every drop of sauce.
• Vegetable Fried Rice: Adds color and texture to your dinner plate.
• Stir-Fried Asian Greens: Bok choy, Chinese broccoli, or snow peas bring freshness and crunch.
• Pickled Veggies: A tangy, refreshing counterpoint to the rich beef.

Personalize your plate—try serving Mongolian beef in lettuce wraps for a lighter, hand-held meal.

Common Mistakes to Avoid:

Even seasoned cooks can run into these pitfalls—here’s how to steer clear:

• Overcrowding the Pan: This steams the beef instead of searing it—work in batches for the crispiest results.
• Skipping the Cornstarch: It’s key for that signature glossy sauce and tender texture.
• Overcooking the Beef: Thin slices cook fast; watch closely to avoid dryness.
• Too Much Sugar or Soy: Adjust the sauce to your taste to avoid an overly sweet or salty dish.

With these tips, you’ll get perfect, restaurant-quality Mongolian beef every time.

Storing Tips for the Recipe:

Keep your best Mongolian beef fresh and flavorful with these storage strategies:

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Cool completely, then freeze in a sealed bag for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm gently in a skillet over low heat, adding a splash of water if the sauce thickens too much.

You can even prep the beef and sauce ahead—just combine and cook when ready to serve.

Conclusion:

The best Mongolian beef is within your reach—savory, sweet, and incredibly easy to make at home. Ditch the takeout, try this recipe, and discover how just a few fresh ingredients and simple steps can lead to restaurant-worthy results. Let us know how it turns out in the comments below, and subscribe for even more Asian-inspired recipes and kitchen hacks!

FAQs:

1. Can I use chicken or tofu instead of beef?

Absolutely! Chicken breast, thigh, or extra-firm tofu work wonderfully—just adjust cooking times as needed.

2. How can I make this dish gluten-free?

Use tamari or coconut aminos instead of soy sauce and double-check all other ingredients for hidden gluten.

3. Can I meal prep Mongolian beef?

Yes, prep the beef and sauce separately, then combine and cook fresh for best results.

4. What’s the best way to slice flank steak?

Always slice against the grain for tender, easy-to-chew pieces.