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Mongolian Beef Recipe - Restaurant-Quality Dinner

Mongolian Beef Recipe: Restaurant-Quality in 30 Minutes

This authentic Mongolian Beef Recipe delivers restaurant-quality flavor in just 30 minutes with tender beef strips coated in a glossy sweet-savory sauce. Made with simple ingredients like flank steak, soy sauce, brown sugar, and aromatic ginger-garlic, this Chinese takeout favorite is healthier and more delicious than ordering out. Perfect for busy weeknights or impressing dinner guests with minimal effort and maximum flavor.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

  • 1.5 pounds flank steak, sliced thinly against the grain
  • 1/2 cup cornstarch
  • 3 tablespoons vegetable oil
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup water
  • 2/3 cup dark brown sugar
  • 2 teaspoons fresh ginger, minced
  • 3 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes
  • 4 green onions, cut into 2-inch pieces

 

  • 1 teaspoon sesame seeds (optional, for garnish)

Instructions

  1. Prepare and Coat the Beef: Slice flank steak into thin strips about 1/4-inch thick, cutting against the grain for maximum tenderness. Place beef strips in a large bowl, add cornstarch, and toss thoroughly until evenly coated. Let rest for 5 minutes while you prepare the sauce.
  2. Create the Sauce: In a medium bowl, whisk together soy sauce, water, and brown sugar until sugar completely dissolves. Add minced ginger, garlic, and red pepper flakes. Stir well to combine.
  3. Sear the Beef: Heat wok or large skillet over medium-high heat until very hot. Add 2 tablespoons oil and swirl to coat. Working in two batches to avoid overcrowding, add half the beef in a single layer. Cook undisturbed for 1-2 minutes until golden on bottom, flip and cook another minute. Transfer to plate and repeat with remaining beef.
  4. Build the Glaze: Reduce heat to medium and carefully pour prepared sauce into the hot pan. Stir continuously for 2-3 minutes as sauce reduces and thickens into a glossy glaze.
  5. Combine and Finish: Return all seared beef to pan along with green onions. Toss everything together for 1-2 minutes until beef is completely coated and green onions soften slightly.
  6. Serve: Transfer to serving platter, sprinkle with sesame seeds, and serve immediately over rice or noodles.

Notes

Substitutions:

  • Use skirt steak or sirloin instead of flank steak
  • Replace cornstarch with potato starch or arrowroot for gluten-free
  • Swap brown sugar with coconut sugar for refined sugar-free version
  • Use tamari or coconut aminos instead of soy sauce for gluten-free

Storage:

  • Refrigerate in airtight container for up to 4 days
  • Freeze for up to 3 months
  • Reheat in skillet with 1-2 tablespoons water to restore sauce consistency

Tips:

  • Always slice beef against the grain for tender results
  • Don’t skip cooking in batches – overcrowding causes steaming instead of searing
  • Fresh ginger and garlic are essential for authentic flavor
  • Sauce thickens quickly, so watch carefully during step 4

Find it online: https://juicymeatrecipes.com/mongolian-beef-recipe/