What You’ll Love About This Recipe
This Mongolian Beef recipe is a quick, flavorful dish that’s perfect for busy weeknights or when you’re craving something delicious. You’ll love how simple it is to make, with ingredients you probably already have in your pantry.
Tender and juicy beef – Sliced thin and cooked just right, every bite melts in your mouth.
Sweet and savory sauce – A perfect balance of flavors that coats the beef beautifully.
Ready in under 30 minutes – Faster than takeout, and way more satisfying!
Recipe
Mongolian Beef is a popular Chinese-American dish featuring tender slices of beef coated in a savory-sweet sauce, often served with steamed rice or vegetables. This recipe delivers a perfect balance of flavors, making it a favorite for both weeknight dinners and special occasions.
Ingredients:
- 1 pound flank steak or sirloin, thinly sliced against the grain
- ¼ cup cornstarch
- 3 tablespoons vegetable oil, divided
- 1 teaspoon ginger, minced
- 3 garlic cloves, minced
- ½ cup low-sodium soy sauce
- ½ cup water
- ½ cup brown sugar
- 4 green onions, sliced diagonally into 1-inch pieces
Instructions:
- Coat the beef slices evenly with cornstarch, shaking off any excess.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- Add the beef in a single layer and cook for about 2-3 minutes per side until browned. Remove and set aside.
- In the same skillet, add the remaining 1 tablespoon of oil. Sauté the ginger and garlic for 30 seconds until fragrant.
- Stir in the soy sauce, water, and brown sugar, bringing the mixture to a simmer. Cook for 2-3 minutes until slightly thickened.
- Return the beef to the skillet, tossing to coat evenly in the sauce. Add the green onions and cook for an additional minute.
- Serve hot with steamed rice or your choice of sides.
Notes:
- For extra heat, add a pinch of red pepper flakes or a drizzle of chili oil.
- Make sure the beef is sliced thinly and against the grain for maximum tenderness.
Equipment:
- Large skillet or wok
- Measuring cups and spoons
- Knife and cutting board
Time:
- Prep time: 15 minutes
- Cooking time: 15 minutes
Cuisine:
Chinese-American
Serving:
Serves 4
Nutrition
1 serving of Mongolian Beef contains approximately:
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 28 g |
| Fat | 18 g |
| Carbohydrates | 35 g |
| Fiber | 2 g |
| Sugar | 20 g |
| Sodium | 850 mg |
What To Serve With It
When I make Mongolian beef, I love pairing it with fluffy white rice—it soaks up the savory sauce perfectly. For a fresh crunch, I’ll toss together a quick stir-fry of broccoli and bell peppers, or just serve it with steamed greens. If I’m feeling extra, I’ll add some crispy spring rolls on the side for a fun contrast in textures.
Rice Pairings
Because Mongolian beef has such rich, savory flavors, I’ve found that pairing it with the right kind of rice makes all the difference. My go-to is fluffy jasmine rice—its light, floral notes balance the bold sauce perfectly. If I want something heartier, sticky short-grain rice clings to every bite, soaking up all that deliciousness. Brown rice adds a nutty twist while keeping things wholesome, and for a fun twist, I’ll sometimes serve it over coconut rice to mellow out the spice. No matter what you choose, the rice should complement, not compete with, that irresistible beef.
Vegetable Options
While rice works wonders with Mongolian beef, adding veggies can turn it into a full, balanced meal. I love tossing in crisp bell peppers for color and crunch, or broccoli florets that soak up the savory sauce. Snow peas add a fresh, sweet snap, while carrots bring a subtle earthiness. If I’m feeling adventurous, I’ll throw in some mushrooms for extra umami. Stir-frying them with the beef saves time and lets the flavors meld. Don’t forget green onions—they add a bright finish. Veggies not only boost nutrition but also make the dish feel heartier without weighing it down.
