The Tastiest Easy Mongolian Beef Recipe for Dinner Tonight

Craving a quick and mouthwatering easy mongolian beef that’ll make your taste buds dance?

Weeknight dinner solutions can be surprisingly simple with this restaurant-style favorite.

Home cooks often struggle to replicate takeout magic, but this recipe changes everything.

Rich, savory flavors come together in just minutes with minimal ingredients.

Tender beef strips coated in a glossy, slightly sweet sauce will have everyone asking for seconds.

Culinary magic happens when you master these simple cooking techniques.

Why settle for ordinary when you can create something extraordinary right in your kitchen?

Why Easy Mongolian Beef Is Fast, Bold, And Delicious

• Speedy Protein Perfection: Tenderize and cook beef in just minutes, making this a lightning-fast meal solution for busy households.
• Master Simple Asian Cooking: Learn professional-level restaurant-style technique with basic kitchen skills, transforming everyday ingredients into a restaurant-quality dish.
• Customize Your Meal Adventure: Flexible serving options like rice, noodles, or lettuce wraps let you personalize the meal to match your mood or dietary preferences.
• Budget-Friendly Flavor Explosion: Create a delicious restaurant-inspired meal at home using affordable ingredients and minimal cooking equipment, saving money without sacrificing taste.

What’s In Your Mongolian Beef Lineup

• Steak: A tender cut of beef that becomes deliciously crispy when cooked quickly in this Mongolian-style dish.

• Cornstarch: Helps create a crispy exterior on the steak and thickens the sauce for a glossy finish.

• Ginger, Garlic: Fresh ingredients that provide a vibrant and authentic Asian-inspired flavor profile.
• Red Pepper Flakes: Adds a subtle heat and warmth to the dish.

• Soy Sauce: Brings a rich, salty umami flavor to the Mongolian beef.
• Water: Helps to create the right consistency for the sauce.
• Brown Sugar: Provides a sweet balance to the savory elements of the dish.

• Vegetable Oil: Used for frying the steak and creating a crisp exterior.
• Green Onions: Fresh garnish that adds a bright, mild onion flavor and visual appeal.
• Salt: Enhances the overall seasoning of the dish.

• White Rice, Rice Noodles, Lettuce Wraps: Optional base or wrap for serving the Mongolian beef.

Easy Steps For Savory Mongolian Beef

Step 1: Slice and Tenderize Beef

Grab your steak and slice it into thin, delicate pieces about ¼-inch thick. Place the slices between plastic wrap and gently pound them to ensure tender, melt-in-your-mouth meat.

Step 2: Coat with Cornstarch

Transfer the beef slices into a ziplock bag and sprinkle cornstarch over them. Seal the bag and give it a good shake, making sure each piece gets a perfect, even coating.

Step 3: Prepare the Sizzling Pan

Heat vegetable oil in a large skillet over medium-high heat until it’s shimmering and ready to create some culinary magic.

Step 4: Quick Sear the Beef

Carefully place beef slices in a single layer, cooking for about 30 seconds on each side.

Work in batches to keep the meat crispy and prevent steaming. Remove and lightly salt the cooked pieces.

Step 5: Aromatic Flavor Base

In the same pan, quickly sauté ginger, garlic, and red pepper flakes. The kitchen will fill with an incredible aroma that’ll make everyone’s mouth water.

Step 6: Create the Savory Sauce

Pour in soy sauce, water, and brown sugar. Bring the mixture to a bubbling boil, creating a rich, glossy sauce that’ll coat the beef perfectly.

Step 7: Combine and Thicken

Return the beef to the pan, letting it dance in the sauce for 20-30 seconds until the sauce becomes wonderfully thick and clingy.

Step 8: Final Touch

Remove from heat and sprinkle fresh green onions on top, stirring to distribute their bright, sharp flavor throughout the dish.

Step 9: Serve and Enjoy

Plate over fluffy white rice, silky rice noodles, or wrap in crisp lettuce leaves. Get ready for a flavor explosion that’ll transport your taste buds to a culinary adventure!

Tips To Make Mongolian Beef Irresistible

• Slice steak against the grain for maximum tenderness and easier chewing.
• Pat meat dry before coating with cornstarch to ensure a crispy, golden exterior.
• Use high heat and cook steak in batches to prevent steaming and maintain a perfect sear.
• Balance sauce flavors by adjusting brown sugar and soy sauce to personal taste preferences.
• Prepare all ingredients beforehand to ensure quick and smooth cooking process.

Saucy Twists On Mongolian Beef You’ll Love

• Spicy Korean Beef: Replace red pepper flakes with gochujang sauce for an intense Korean-style heat and deeper flavor profile.
• Teriyaki Beef Fusion: Swap soy sauce with teriyaki sauce, add sesame seeds, and garnish with pineapple chunks for a sweet-savory Japanese-inspired version.
• Mediterranean Herb Beef: Incorporate dried oregano, use olive oil instead of vegetable oil, and finish with crumbled feta cheese for a Mediterranean touch.
• Air Fryer Quick Beef: Cook steak pieces in air fryer at 400°F for 4-5 minutes instead of pan-frying, reducing oil and creating crispy exterior while maintaining tender inside.

Perfect Pairings For Mongolian Beef Plates

• Pair with Crisp Riesling: Complement the sweet and savory Mongolian beef with a chilled Riesling that balances the dish's rich flavors and cuts through the richness.
• Serve with Jasmine Rice Pilaf: Create a fragrant base that absorbs the delicious sauce while adding a subtle, floral undertone to each bite of the beef.
• Match with Asian Slaw: Prepare a tangy cabbage slaw with rice vinegar and sesame oil to provide a crunchy, refreshing contrast to the tender, saucy beef.
• Select Craft Asian Lager: Choose a light, crisp beer like Tsingtao or Sapporo to cleanse the palate and enhance the dish's umami and spicy notes.

How To Store Mongolian Beef With Flavor Locked In

• Refrigerate: Store leftovers in an airtight container within 2 hours of cooking. Keep in the refrigerator for 3-4 days, ensuring the meat stays fresh and maintains its flavor.
• Freezing: Transfer cooled Mongolian beef to a freezer-safe container or ziplock bag. Remove excess air, label with the date, and freeze for up to 2 months. Prevent freezer burn by using a tight seal.
• Microwave Reheating: Place meat in a microwave-safe dish, sprinkle a few drops of water to prevent dryness. Cover with a damp paper towel and heat in 30-second intervals, stirring between each interval until thoroughly warmed.
• Stovetop Reheating: Warm the beef in a skillet over medium-low heat.

Easy Mongolian Beef FAQs

• Why cornstarch is important in this recipe?

Cornstarch helps create a crispy exterior on the beef by forming a protective layer that seals in moisture and allows for quick, even cooking at high temperatures.

• Can I use a different cut of beef?

Flank steak or sirloin work best, but you can also use ribeye or top round. Choose cuts that are lean and can be sliced thinly against the grain for maximum tenderness.

• How do I prevent the beef from becoming tough?

Slice the meat thinly, pound it gently, cook quickly at high heat, and avoid overcrowding the pan. These techniques ensure the beef remains tender and doesn’t become chewy.

• Is this dish spicy?

The recipe includes red pepper flakes, which add a mild heat.

Easy Mongolian Beef Recipe

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4.7 from 28 reviews

• Total Time: 20 minutes
• Yield: 4 1x

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Description

Savor the magic of Mongolian Beef, a sizzling dish that brings bold Asian flavors to your dinner table. Tender strips of beef dance in a glossy, sweet-savory sauce, promising a quick and delicious meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 1.5 pounds (680 grams) 1-inch thick sirloin steak

Coating & Seasoning:

• 1/3 cup (40 grams) cornstarch
• 1/4 teaspoon salt
• 1 teaspoon ginger paste

Sauce Ingredients:

• 1/3 cup (75 milliliters) soy sauce
• 1/2 cup (120 milliliters) water
• 1/3 cup (70 grams) brown sugar
• 2 tablespoons minced garlic
• Red pepper flakes, to taste

Cooking Ingredients:

• 1/4 cup (60 milliliters) vegetable oil

Garnish:

• 2 green onions, green parts only

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Instructions

1. Slice steak into thin, uniform strips approximately ¼-inch thick, ensuring even cut by gently pounding with a meat mallet between plastic wrap.
2. Transfer meat to a sealed plastic bag, generously coat with cornstarch by gently tumbling and massaging to create a complete, even layer.
3. Preheat a large skillet with vegetable oil to medium-high temperature, creating a hot cooking surface.
4. Arrange meat in a single layer, cooking for precisely 30 seconds per side to achieve a crispy exterior without overcooking. Work in batches to maintain high heat and prevent steaming.
5. Transfer cooked meat to a separate plate, lightly seasoning with salt to enhance flavor profile.
6. In the same skillet, quickly sauté aromatic ingredients like ginger, garlic, and red pepper flakes for 10-15 seconds, releasing their intense flavors.
7. Pour soy sauce, water, and brown sugar into the pan, rapidly bringing the liquid to a rolling boil and creating a glossy, caramelized sauce.
8. Reintroduce meat to the pan, allowing sauce to envelop and slightly thicken for 20-30 seconds.
9. Remove from heat, garnish with freshly chopped green onions and gently incorporate for a final burst of color and flavor.
10. Serve immediately over steamed white rice, rice noodles, or wrapped in crisp lettuce leaves for a versatile meal.

Notes

• Tenderize meat by cutting against the grain to ensure maximum softness and prevent chewy texture.
• Use high-smoke-point oil like vegetable or avocado oil to achieve perfect golden-brown sear without burning.
• Avoid overcrowding the pan to maintain high heat and create crispy exterior on beef slices.
• Customize spice levels by adjusting red pepper flakes or substituting with chili sauce for different heat preferences.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Dinner, Lunch
• Method: Frying
• Cuisine: Mongolian

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 14 g
• Sodium: 800 mg
• Fat: 26 g
• Saturated Fat: 4 g
• Unsaturated Fat: 22 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 0 g
• Protein: 24 g
• Cholesterol: 80 mg