Name: Mongolian Beef Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 carrot (peeled and julienned); 1 red bell pepper (sliced into strips); 1/3 cup green onions (thickly sliced from 4 stems); 1 lb flank steak (thinly sliced against the grain); 1/3 cup brown sugar (packed); 1/3 cup water; 1/3 cup low-sodium soy sauce; 1 tsp Sriracha (or added to taste); 1 tsp fresh ginger (peeled and grated); 4 garlic cloves (peeled and grated); 1/4 cup corn starch; 1 Tbsp unsalted butter; 2 Tbsp neutral oil (divided); 1 tsp sesame seeds (optional garnish)

Jump to Recipe· 3.8 from 86 reviews

If you are craving a dish that bursts with bold flavors and perfectly balanced textures, this Mongolian Beef Recipe is exactly what you need. Tender slices of flank steak, crisp-tender vegetables, and a mouthwatering sweet-and-savory sauce come together in just 30 minutes, making it a delightful weeknight dinner that feels like a special occasion. The careful combination of garlic, ginger, and brown sugar creates an irresistible glaze, coating each bite with a glossy richness that will have you coming back for seconds. It’s a classic crowd-pleaser that brings the joy of takeout right into your kitchen.

Ingredients You’ll Need

A white bowl filled with a base layer of plain white rice, topped with a glossy stir-fried mixture of dark brown beef strips and thin red and orange bell pepper slices. Green vegetables and some sliced green onions are scattered on top, adding a fresh pop of color. The sauce covering the beef is shiny and thick, with small seeds visible. A silver spoon is placed inside the bowl on the right side. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

This Mongolian Beef Recipe uses simple but essential ingredients that each play a vital role in crafting its signature taste and satisfying texture. From the fresh crunch of vegetables to the sultry caramelization of brown sugar and soy sauce, every element shines through.

1 carrot (peeled and julienned): Adds a natural sweetness and crisp texture to balance the rich sauce.
1 red bell pepper (sliced into strips): Contributes vibrant color and a juicy crunch that livens up the dish.
1 Tbsp unsalted butter: Provides a silky mouthfeel and deepens the flavor while stir-frying vegetables.
2 Tbsp neutral oil (divided): Essential for searing the beef evenly without overpowering other flavors.
1 lb flank steak (thinly sliced against the grain): Ensures tender, easy-to-chew beef with maximum flavor absorption.
1/4 cup corn starch: Creates a crispy coating on the beef, locking in juiciness and giving a perfect texture.
1/3 cup green onions (thickly sliced from 4 stems): Adds fresh herbal brightness and crunch to finish the dish.
1 tsp sesame seeds (optional garnish): Offers a subtle nutty crunch and beautiful visual appeal.
1 tsp fresh ginger (peeled and grated): Delivers a zesty warmth that complements the sweetness of the sauce.
4 garlic cloves (peeled and grated): Infuses the dish with deep, aromatic flavor that’s impossible to resist.
1/3 cup brown sugar (packed): Balances the saltiness and brings homemade caramelized sweetness to every bite.
1/3 cup water: Helps meld the sauce ingredients together for a glossy finish.
1/3 cup low-sodium soy sauce: The salty backbone of the sauce, heightening umami without overpowering.
1 tsp Sriracha (or to taste): Adds just a hint of fiery kick to awaken the palate.

How to Make Mongolian Beef Recipe

Step 1: Coat the Beef

Begin by placing the thinly sliced flank steak in a bowl, then toss it with cornstarch until every piece is completely coated. This step is crucial because the cornstarch creates a light, crispy crust once the beef hits the hot skillet, sealing in all those juicy flavors.

Step 2: Prepare the Sauce

In a separate bowl, whisk together brown sugar, water, soy sauce, fresh garlic, ginger, and Sriracha. This blend is what gives the Mongolian Beef Recipe its signature sweet and tangy flavor with a subtle hint of heat. Set the sauce aside so the flavors can meld while you cook.

Step 3: Stir-Fry the Vegetables

Heat 1 tablespoon of neutral oil and the butter in a large skillet or wok over medium-high heat. Once shimmering, add the julienned carrot and sliced red bell pepper. Stir-fry until they’re crisp-tender, which usually takes just a few minutes. This keeps the vegetables fresh, crunchy, and full of life. Remove the veggies and place them on a separate plate to rest.

Step 4: Sear the Beef

Turn up the heat to high and add the remaining tablespoon of oil. When the pan is hot, lay the beef slices in a single layer. Let each side sear for about 2 minutes, forming that irresistible crispy coating that’s the hallmark of this Mongolian Beef Recipe. Remember to avoid overcrowding the skillet; cook in batches if necessary to get that perfect sear. Add a bit more oil if the pan starts to dry out.

Step 5: Combine and Simmer

Once all the beef slices are crisped, return the vegetables back to the skillet along with the green onions. Pour in the prepared sauce and stir everything together gently. Lower the heat to medium-low and let it simmer for about 3 minutes until the sauce thickens into a luscious glaze that coats every delicious bite. If you like, sprinkle sesame seeds on top just before serving.

How to Serve Mongolian Beef Recipe

The image shows several ingredients in clear glass bowls arranged neatly on a white marbled surface. There are thin orange carrot sticks and thin red strips of bell pepper mixed together in one bowl at the top left. To the right of this bowl, there is a dark soy sauce in a smaller bowl. Next to the soy sauce, at the top right, is a bowl with many slices of raw pink beef. Below the carrot and pepper bowl are small bowls containing light brown sugar, white powder (likely cornstarch), minced garlic, and finely chopped green beans. There is also a small bowl with light yellow minced ginger and a clear bowl with some light yellow liquid oil. A woman's hand is partially touching the carrot and pepper bowl from the left side. The setting is clear and simple, with all bowls placed close together on the smooth white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a sprinkle of sesame seeds not only adds texture but also gives a buttery nuttiness that complements the rich sauce beautifully. Some extra green onions on top keep the dish feeling fresh and vibrant with every forkful.

Side Dishes

This Mongolian Beef Recipe pairs wonderfully with steamed white or jasmine rice, allowing the sauce to soak beautifully into each grain. For a veggie boost, lightly stir-fried bok choy or snap peas work perfectly — they add crunch and a splash of green that brighten the entire meal.

Creative Ways to Present

Want to wow your guests? Serve this Mongolian beef over a bed of fluffy cauliflower rice or tuck it inside warm lettuce leaves for a low-carb delight. You could even heap it over a bowl of noodles for a comforting, hearty twist that’s guaranteed to satisfy.

Make Ahead and Storage

Storing Leftovers

After enjoying your Mongolian Beef Recipe, simply cool any leftovers to room temperature, then transfer them to an airtight container. Stored properly in the refrigerator, they’ll stay fresh for up to 3 days, making it easy to enjoy this delectable dish again without extra prep.

Freezing

While this dish is best fresh, you can freeze leftover cooked beef and vegetables for up to 2 months. Use a freezer-safe container or heavy-duty zip-top bag for the best results. Just be sure to thaw it overnight in the refrigerator before reheating to maintain texture.

Reheating

To reheat, warm the Mongolian Beef gently in a skillet over medium heat, stirring occasionally. This helps keep the beef tender and the sauce luscious without drying out. Avoid microwaving if possible, as it can make the beef tough and unevenly heated.

FAQs

Can I use a different cut of beef for Mongolian Beef Recipe?

Absolutely! While flank steak is perfect due to its tenderness and flavor absorption, you can substitute skirt steak or sirloin. Just make sure to slice thinly against the grain to maintain tenderness.

How spicy is this Mongolian Beef Recipe?

The recipe includes just a teaspoon of Sriracha to provide a mild kick that’s easily adjustable. Feel free to increase or omit the chili sauce based on your heat preference.

Can I make this recipe gluten-free?

Yes! Simply swap the soy sauce for a gluten-free tamari brand, and make sure your cornstarch and other ingredients are gluten-free certified for a safe and delicious version.

Is it possible to make this dish vegetarian?

While traditionally made with beef, you can substitute thinly sliced tofu or seitan and use vegetable oil instead of butter for a satisfying vegetarian take on Mongolian Beef Recipe.

What’s the best way to slice the beef?

Chill the beef slightly beforehand to firm it up, then slice thinly against the grain. This technique prevents chewiness and helps the beef soak up the delicious sauce.

Final Thoughts

This Mongolian Beef Recipe is one of those keepsake meals that feels comforting and special all at once. Its quick preparation, combined with robust layers of flavor, make it a dish you’ll want to keep in your regular rotation. I promise once you try it, it will quickly become a favorite to share with friends and family — so go ahead and give it a try today!