Mongolian Beef Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Calories
377 kcal
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Course
Main Course
Mongolian Beef Recipe
Description
The Mongolian Beef Recipe uses flank steak thinly sliced against the grain and coated with cornstarch, which crisps when seared in hot oil and butter. The combination of brown sugar, soy sauce, ginger, and garlic in the sauce provides a sweet, savory, and aromatic base with an optional kick from sriracha. Stir-fried carrots and red bell peppers contribute a slightly sweet crunch and vibrant color. Cooking the beef in batches ensures a crispy coating without overcrowding the pan. Finishing with green onions adds freshness, and sprinkling sesame seeds brings subtle nutty notes.
This dish works well served hot over steamed white rice or noodles, allowing the thickened sauce to coat each bite. The contrasting textures—crispy beef exterior, tender meat inside, and crisp-tender vegetables—make it satisfying for a weekday dinner or a casual meal.
Freezing the steak slightly before slicing helps achieve thin, even slices. Use oils with high smoke points like peanut or avocado oil for searing. Tamari sauce can replace soy sauce for a gluten-free version, adjusting saltiness as needed.
Ingredients
Mongolian Beef Ingredients
- 1 carrot peeled and julienned
- 1 red bell pepper sliced into strips
- 1 Tbsp butter unsalted
- 2 Tbsp neutral oil divided*
- 1 lb flank steak thinly sliced against the grain*
- 1/4 cup cornstarch
- 1/3 cup green onions thickly sliced (from 4 stems)
- 1 tsp sesame seeds optional garnish
Sauce Ingredients
- 1 tsp ginger peeled and grated, fresh
- 4 garlic peeled and grated, cloves
- 1/3 cup brown sugar (packed)
- 1/3 cup water
- 1/3 cup soy sauce low-sodium
- 1 tsp sriracha or added to taste
Instructions
- Place beef slices in a bowl, add cornstarch and stir to completely coat.
- In a bowl, combine the ingredients for the sauce and stir until well combined, set aside.
- In a large skillet or wok, heat 1 Tbsp oil with 1 Tbsp butter over medium/high heat. Once the skillet is hot, add the carrot and peppers and stir fry until crisp-tender or to your desired tenderness, stirring frequently. Remove the vegetables to a separate plate.
- Increase to high heat and add 1 Tbsp oil. Once hot, add the beef and sear for about 2 minutes per side to create a crispy coating. Add more oil if the skillet seems dry. Do not crowd the pan and cook the beef in batches if needed.
- Add the vegetables back into the skillet with the green onion. Add the sauce and stir to combine. Turn heat to medium/low and simmer until the sauce thickens, about 3 minutes. Garnish with sesame seeds if desired and serve.
Notes
- Slice beef thinly across the grain for tenderness; freezing the steak for 30 minutes eases slicing.
- Use oils with high smoke points such as peanut, canola, or avocado oil for searing.
- For a gluten-free variation, substitute soy sauce with tamari and adjust salt to taste.
User Reviews
Overall Rating
5
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