If you love bold, savory, and slightly sweet flavors that come together in a flash, this Simple Mongolian Beef Recipe is about to become your new weeknight hero. It captures that perfect balance of tender, crispy beef coated in a sticky, flavorful sauce studded with fresh scallions, all without any complicated steps or hard-to-find ingredients. Ready in just 30 minutes, this dish makes it incredibly easy to enjoy takeout-style food right from your own kitchen, proving that delicious does not have to be difficult.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in delivering the perfect taste and texture combination for your Simple Mongolian Beef Recipe. From the tenderizing cornstarch coating on the beef to the punchy brown sugar and soy sauce blend in the sauce, each element works together to bring out the authentic flavors you crave.
- Flank steak: Choose a lean cut with good grain; slicing against the grain ensures tender bites.
- Cornstarch: Helps create a crispy crust on the beef while thickening the sauce.
- Olive oil: Divided for searing the beef and developing rich, caramelized edges.
- Scallions (green parts only): Add freshness and a mild oniony crunch to every bite.
- Brown sugar: Packs in that signature sweet balance that makes the dish irresistibly sticky.
- Garlic: Freshly minced to bring warmth and depth to the sauce.
- Crushed red pepper flakes (optional): For a subtle kick if you love a bit of heat.
- Fresh ginger: Adds zingy brightness that cuts through the richness.
- Low sodium soy sauce: Provides robust umami flavor without overwhelming saltiness.
- Water: Helps mellow and blend all sauce ingredients smoothly.
How to Make Simple Mongolian Beef Recipe
Step 1: Prep Your Ingredients
Before you start cooking, slice the flank steak thinly against the grain into 1/4 inch pieces. Toss these slices in cornstarch until each piece is lightly coated. Having everything prepped beforehand will make the cooking flow much faster and easier, which is a lifesaver for a speedy dinner.
Step 2: Mix the Sauce
In a separate bowl, whisk together the brown sugar, soy sauce, water, garlic, fresh grated ginger, and optional red pepper flakes. This sauce is what transforms simple beef into that mouthwatering Mongolian classic, so make sure it’s well blended and ready to go.
Step 3: Heat the Pan
Get your largest skillet nice and hot by heating 2 tablespoons of olive oil over medium-high heat. A hot pan is essential for achieving the flavorful sear that locks in the beef’s juices and adds a slight crispiness that your taste buds will adore.
Step 4: Cook the Beef in Batches
To get the best browned crust, cook the beef in two batches. Place half your cornstarch-coated steak in a single layer and let it cook undisturbed for about one minute before flipping it with tongs to sear the other side. It should easily release when it’s perfectly browned. Transfer the cooked beef to a plate, add the final tablespoon of olive oil, and repeat with the remaining steak.
Step 5: Bring It All Together
Pour the sauce into the hot skillet and let it bubble for 30 seconds, which helps meld the savory and sweet flavors while loosening those tasty browned bits from the pan. Add the scallions and return the cooked beef to the skillet, tossing everything together. Let it simmer for a few minutes until the steak is cooked to your preferred doneness and the sauce thickens beautifully. Serve this dish immediately for the most luscious experience.
How to Serve Simple Mongolian Beef Recipe
Garnishes
While the scallions already add a lovely punch, feel free to sprinkle toasted sesame seeds or a handful of fresh chopped cilantro on top to brighten and add a subtle crunch. These small touches elevate the dish from great to unforgettable.
Side Dishes
The rich sauce and tender beef pair perfectly with steamed jasmine rice or fluffy white rice to soak up all the delicious flavors. Stir-fried vegetables such as broccoli, snap peas, or bell peppers also make wonderful colorful, nutritious sides that complement the savory dish.
Creative Ways to Present
If you want to impress guests or just enjoy your Simple Mongolian Beef Recipe in a fresh way, serve it over crispy rice noodles or inside soft lettuce cups for some fun textural contrast. You can even turn it into a noodle bowl with ribbons of zucchini or egg noodles for a comforting twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mongolian beef in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it sits, making it taste even better the next day.
Freezing
You can freeze the cooked beef and sauce for up to 2 months. Just make sure to cool it completely before transferring to a freezer-safe container or bag. To maintain texture, avoid freezing with the scallions; add fresh scallions when reheating.
Reheating
Reheat gently in a skillet over medium heat or microwave until warm. If the sauce thickened too much in the fridge, add a splash of water or broth to loosen it up while warming. Fresh scallions added after reheating revive the dish perfectly.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While flank steak is preferred for its tenderness and flavor, you can also use skirt steak or sirloin. Just be sure to slice thinly against the grain to keep the beef tender and enjoyable.
Is this recipe spicy?
This Simple Mongolian Beef Recipe is not spicy by default, but you can easily add heat with crushed red pepper flakes, which are optional in the sauce. Adjust the amount according to your taste.
Can I make this dish gluten-free?
Yes! Replace the low sodium soy sauce with a gluten-free tamari or coconut aminos to maintain the delicious umami flavor without gluten.
What can I do if I don’t have fresh ginger?
Ground ginger works in a pinch—use about 1/4 teaspoon per teaspoon of fresh ginger. However, fresh ginger brings the best brightness and aroma to the dish.
Can I prepare this recipe vegan or vegetarian?
This recipe relies on beef as the main protein, but you could substitute with firm tofu or seitan if you want a plant-based version. Adjust cooking times to suit your protein choice.
Final Thoughts
This Simple Mongolian Beef Recipe proves that you don’t need to complicate dinner to have a dish bursting with flavor and texture. Whether you’re cooking for family or feeding friends, it’s guaranteed to become a staple in your rotation. Dive in, enjoy the process, and savor every delicious bite!
Print
Simple Mongolian Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
This Simple Mongolian Beef recipe features tender flank steak coated in a crispy cornstarch crust and smothered in a flavorful sauce made with soy sauce, garlic, ginger, and brown sugar. Cooked quickly on the stovetop, it’s an easy and delicious weeknight dinner that combines sweet, savory, and slightly spicy elements for a well-balanced dish.
Ingredients
Beef
- 1 pound flank steak, sliced against the grain into 1/4″ thick pieces
- 1/4 cup cornstarch
- 3 tablespoons olive oil, divided
Sauce
- 1/3 cup (packed) brown sugar
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon grated fresh ginger
- 1/3 cup low sodium soy sauce
- 1/3 cup water
Vegetables
- 1 small bunch scallions (green parts only), cut into 1″ pieces
Instructions
- Prep the beef: Slice the flank steak against the grain into 1/4 inch thick pieces. Place the sliced steak in a bowl and toss evenly with the cornstarch to coat all pieces well.
- Mix the sauce: In a separate bowl, whisk together the brown sugar, minced garlic, crushed red pepper flakes (if using), grated fresh ginger, low sodium soy sauce, and water until the sugar dissolves and the sauce is combined.
- Heat the skillet: Add 2 tablespoons of olive oil to a large 12-inch skillet and heat it over medium-high heat on your largest burner. Let it get hot, about 4-5 minutes on a gas stove, so the pan is ready to sear the beef.
- Cook the beef in batches: To achieve optimal browning, cook the beef in two batches. Add half the beef in a single layer and let it cook undisturbed for 1 minute. Flip using tongs and cook for another minute until it browns and easily releases from the pan. Transfer to a plate. Repeat the process with the second half of the beef, adding the remaining tablespoon of olive oil before cooking.
- Make the sauce and finish cooking: Pour the prepared sauce into the hot skillet and let it bubble for about 30 seconds while scraping up any browned bits stuck to the pan. Add the scallions and return the cooked beef to the skillet. Toss everything together in the sauce and cook for another 1-3 minutes until the beef is cooked through and the sauce thickens slightly. Remove from heat and serve immediately for best flavor and texture.
Notes
- For a spicier dish, increase the crushed red pepper flakes or add fresh chili slices.
- Use low sodium soy sauce to control salt content and avoid oversalting.
- Slice the steak thinly and against the grain for tender bites.
- Cooking the beef in batches helps maintain high heat for proper browning and prevents overcrowding.
- Serve over steamed rice or with stir-fried vegetables for a complete meal.
