Mongolian Beef

My family loves Chinese food, and I’ve learned how to recreate some of our favorite restaurant classics such as shrimp fried rice, kung pao chicken and this tender and flavorful Mongolian beef. Offer some pan fried noodles on the side for a memorable meal! I’ve got a LOT of make your own take out recipes on this site – chow mein, moo shu chicken, kung pao shrimp, moo goo gai pan and many more! It’s time to add another one to the collection and therefore I present you with this super flavorful Mongolian beef. It’s both sweet and savory with that crispy beef like you’d get at a restaurant. Best of all, it’s ready in under 30 minutes.

Mongolian beef ingredients

To make this recipe you will need flank steak, cornstarch, vegetable oil, garlic, ginger, sesame oil, soy sauce, water, brown sugar, green onions, salt and pepper.

How Do You Make Mongolian Beef?

This recipe starts with flank steak, which is thinly sliced then tossed in a little cornstarch. The meat is seared in a hot pan until a crispy coating is formed. While the meat is cooking, it’s time to make the sauce which consists of soy sauce, sesame oil, garlic, ginger and brown sugar. The steak is tossed in the sauce along with a handful of green onions, then you’re ready to eat.

Tips for the perfect stir fry

Flank steak is easiest to slice thin when it’s partially frozen. Place your meat in the freezer about 30 minutes before you plan to use it. Be sure to slice it against the grain for the most tender beef. You want the meat to sear and not steam, so you’ll need to avoid adding too much meat at once to the pan. I cook my beef strips in a single layer in batches so that it all ends up browned and delicious. Use a very large pan, or a wok if you have one. If you prefer a spicy dish, you can add up to 1/2 teaspoon of crushed red pepper flakes, or sriracha sauce to taste. Leftovers will stay fresh in an airtight container in the refrigerator for up to 3 days.

flavor variations

While this recipe is fabulous as-is, you can customize the flavors to suit your tastes.

Protein: No flank steak on hand? You can also use skirt steak, sirloin or New York strip. This recipe also works with thinly sliced chicken breast. Vegetables: You can stir fry some veggies in the pan after you’ve cooked your beef to add to the finished dish. Some great options include broccoli, zucchini or green beans. Flavorings: You can add other ingredients to the sauce such as sriracha, hoisin sauce, a dash of rice vinegar for a tangy flavor, or chili oil. Toppings: Feel free to top your beef with garnishes such as sesame seeds or crispy noodles.

This Mongolian beef tastes like something you’d order at your favorite Chinese takeout restaurant, with all the convenience of making it yourself at home. If you love Chinese food, this is a must try!