Mongolian beef is a fast skillet dinner of thin flank steak seared until browned and tossed in a sweet and savory sauce of soy sauce, brown sugar, garlic, ginger, and sesame oil, and it is on the table in about thirty minutes.
The beef is coated in cornstarch, which gives it a light crust and helps the sauce cling, so every slice comes out glossy and full of flavor. Below you will find the ingredient roles, the method, serving ideas, storage tips, and answers to common questions.
Table of Contents
Why This Mongolian Beef Recipe Works
Slicing flank steak thin against the grain keeps it tender, and a light coating of cornstarch creates a delicate crust that browns in the pan and grabs the sauce.
The sauce balances salty soy sauce with brown sugar, while ginger and garlic add warmth and sesame oil adds a toasted, nutty finish that makes the dish taste like takeout.
Cooking the beef in batches keeps the pan hot so the meat sears instead of steaming, and simmering the sauce in the same skillet picks up all the browned bits for extra depth.
Ingredients for Mongolian Beef
- You need flank steak, cornstarch, cooking oil, soy sauce, brown sugar, minced garlic, fresh ginger, sesame oil, and chopped scallions.
- Freeze the steak for about twenty minutes before slicing so the meat firms up and cuts into thin, even strips.
Flank steak. A lean, flavorful cut that turns tender when sliced thin.
Cornstarch. It forms a light crust and thickens the sauce.
Soy sauce and brown sugar. They make the sweet and salty base of the sauce.
Garlic and ginger. They add warmth and a sharp, fragrant edge.
Sesame oil and scallions. They add nutty depth and a fresh finish.
How to Make Mongolian Beef
1. Slice the beef. Cut the flank steak into thin strips against the grain.
2. Coat the beef. Toss the strips with the cornstarch until lightly coated.
3. Sear in batches. Heat the cooking oil in a large skillet and cook the beef in batches until browned, then move it to a plate.
4. Make the sauce. In the same skillet, stir the soy sauce, brown sugar, ginger, garlic, and sesame oil, scraping up the browned bits.
5. Thicken. Simmer the sauce for a few minutes until it thickens.
6. Combine. Return the beef to the skillet, toss to coat, and top with scallions.
How to Serve Mongolian Beef
Serve the beef over steamed rice or noodles with the extra sauce spooned on top. A side of roasted green beans with garlic adds a green plate, and one pan garlic shrimp and rice is a good rice dish for a mixed spread. Finish with a bowl of Mexican fruit salad for a cool, sweet contrast, or add garlic butter shrimp with zucchini for extra protein.
How to Store and Reheat Mongolian Beef
Cool leftovers within two hours and keep them in a covered container in the refrigerator for up to three days. Reheat in a skillet over medium heat with a splash of water to loosen the sauce and keep the beef tender. Cooked leftovers can be frozen for up to two months.
Tips and Variations for Mongolian Beef
Flag the allergens. This recipe contains soy and sesame, and the soy sauce may contain wheat, so tell guests before serving.
Slice against the grain. Cut across the visible lines in the meat for tender bites.
Cook in batches. A crowded pan steams the beef instead of searing it.
Use high heat. A hot skillet gives the meat a brown crust in only a few minutes.
Mind the sugar. Brown sugar can scorch, so keep the sauce at a steady simmer and stir often.
Season smartly. Soy sauce is salty, so taste the sauce and adjust the salt to taste or add a splash of water.
Add heat. A pinch of red pepper flakes or a spoonful of chili paste adds a gentle kick.
Check trusted guidance. For safe handling of beef and leftovers, read the FDA safe food handling guidance before cooking for guests.
Frequently Asked Questions About Mongolian Beef
What cut of beef is used for Mongolian beef?
Flank steak is the traditional choice, though sirloin or skirt steak also work when sliced thin.
How do I keep Mongolian beef tender?
Slice the meat thin against the grain, sear it quickly over high heat, and do not overcook it.
Can I make Mongolian beef ahead of time?
Yes. Slice the meat and mix the sauce a day ahead, then cook everything just before serving.
Can I reduce the sugar in the sauce?
Yes. Use a smaller amount of brown sugar or replace some of it with a spoonful of honey for a lighter sweetness.
Can I add vegetables?
Yes. Broccoli, bell peppers, and snap peas all stir fry well with the beef.
Mongolian Beef
Equipment
- Large skillet
- Sharp knife
- Small bowl
Ingredients
Main Ingredients
- 1 lb Flank steak Thinly sliced against the grain
- 3 Scallions Chopped
- ½ cup Soy sauce
- 2 cloves Garlic Minced
- 1 tbsp Fresh ginger Minced
- ½ cup Brown sugar
- 2 tbsp Sesame oil
- 1 tbsp Cornstarch
- 2 tbsp Cooking oil
Instructions
Cooking
- Slice. Cut the steak thin against the grain.
- Coat. Toss the beef with the cornstarch.
- Sear. Cook the beef in batches in hot oil and set aside.
- Sauce. Stir the soy sauce, brown sugar, ginger, garlic, and sesame oil in the skillet and simmer until thick.
- Finish. Return the beef to the pan, toss, and add the scallions.
