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- 1 lb flank steak, thinly sliced against the grain - 2 tablespoons cornstarch - 3 tablespoons vegetable oil - 4 green onions, chopped (whites and greens separated) - 2 cloves garlic, minced - 1-inch piece of ginger, freshly grated - 1/2 cup soy sauce (low sodium) - 1/4 cup brown sugar - 1 tablespoon sesame oil - 1/2 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional for heat) Gathering these ingredients is key to making Easy Mongolian Beef. The flank steak gives the dish a tender bite. Cornstarch helps to coat the beef and adds crunch. Vegetable oil is perfect for stir-frying, ensuring the beef cooks well without sticking. Next, the aromatics bring the dish to life. Green onions add a fresh taste. Garlic and ginger provide a warm, rich flavor. The sauce components are what make this dish memorable. Low-sodium soy sauce keeps the dish savory without being too salty. Brown sugar adds sweetness. Sesame oil gives a nutty aroma. Black pepper and red pepper flakes can add just the right kick if you like heat. With these ingredients, you're ready for a delicious meal. For the complete recipe, check out the Full Recipe section! First, take your flank steak and slice it thinly against the grain. This helps make the meat tender. Next, toss the slices in cornstarch until they are well coated. The cornstarch gives the beef a nice texture. It makes the beef crisp when cooked. Now, heat two tablespoons of vegetable oil in a skillet or wok. Use medium-high heat for the best results. Add the beef in a single layer. You may need to cook it in batches to avoid overcrowding. Stir-fry the beef for about two to three minutes. This will brown the beef and cook it through. Once done, remove the beef from the skillet and set it aside. In the same skillet, add one more tablespoon of vegetable oil. Then, toss in the white parts of the green onions, minced garlic, and grated ginger. Stir-fry these for about 30 seconds. This will make your kitchen smell great! Next, pour in the soy sauce, brown sugar, sesame oil, black pepper, and red pepper flakes if you like heat. Stir well and let the sauce bubble. This bubbling helps dissolve the sugar. Return the cooked beef to the skillet. Toss it in the sauce to coat it well. Cook for an additional two to three minutes. This thickens the sauce and infuses flavor into the beef. The sauce should cling to the meat nicely. Finally, add the green parts of the chopped green onions for a fresh touch. Remove the skillet from heat. Serve the Mongolian beef over steamed jasmine rice or noodles. For a nice presentation, you can garnish with more green onions and sesame seeds. Check out the Full Recipe for more details! To make your Mongolian beef taste great, focus on the quality of your ingredients. Use low-sodium soy sauce for a rich flavor without too much salt. A good sesame oil adds a nutty depth. Before cooking, marinate your beef. A quick marination helps the flavors soak in. Mix the soy sauce, ginger, and garlic with the beef. Let it rest for 15 to 30 minutes. This step builds a strong flavor base. Stir-frying is key for this dish. Use high heat to cook the beef quickly. It helps keep the meat tender and juicy. Make sure not to overcrowd the skillet. Cook the beef in batches if needed. Overcrowding lowers the heat and leads to steaming instead of frying. You can customize the sweetness and spiciness of your dish. Add more brown sugar for extra sweetness. For heat, toss in more red pepper flakes. If you need a gluten-free option, use tamari instead of soy sauce. For a low-carb choice, swap out the sugar with a sugar substitute. This way, you can enjoy delicious Mongolian beef without worries. {{image_2}} You can add bell peppers, broccoli, or snap peas to your Mongolian beef. These veggies bring color and crunch. To include them, cut the vegetables into bite-sized pieces. Stir-fry them in the skillet for 2-3 minutes before adding the beef. This method ensures they stay crisp and bright in flavor. If you want a twist, try chicken, pork, or tofu instead of beef. Each protein gives a different taste. For chicken and pork, slice them thinly and use the same cooking times as beef. For tofu, choose firm tofu, press it to remove water, and then cube it. Cook it until golden brown before adding sauce. Adjust cooking times to ensure everything is cooked through. Pair your Mongolian beef with jasmine rice or noodles. Both options soak up the sauce well and add texture. For meal prep, divide the beef and rice or noodles into containers. This makes it easy to reheat for lunch or dinner. You can also add some steamed veggies to each container for balance. To store leftover Mongolian beef, place it in an airtight container. This helps keep the beef fresh and tasty. In the fridge, it lasts about 3 to 4 days. Make sure it cools down first before sealing. For freezing, let the beef cool completely. Then, transfer it to a freezer-safe container. You can also use a heavy-duty freezer bag. This dish freezes well for up to 2 months. When you’re ready to eat, thaw it in the fridge overnight. To reheat, use a skillet on medium heat. Stir often to keep the texture nice and juicy. Add a splash of water or broth if it seems dry. Prepping ingredients ahead of time can save you effort. Slice the beef and chop the onions and garlic a day before. Store them in separate containers in the fridge. For quick reheats, microwave the Mongolian beef for about 2 minutes. Stir halfway through to heat evenly. You can also reheat it on the stove for better texture. Enjoy your delicious meal in no time! For the full recipe, check out Sizzling Mongolian Beef Delight. Flank steak is the best choice for Mongolian beef. It has a nice balance of flavor and tenderness. You can also use sirloin or ribeye, but they may cost more. Flank steak cooks quickly and absorbs flavors well, which makes it a top pick. Always slice the meat against the grain. This step keeps it tender and easy to chew. Yes, you can easily add heat to this dish. Here are some options: - Add red pepper flakes to the sauce. Start with a small amount and adjust to taste. - Use fresh chopped chilies, like jalapeños or serranos, for a fresher kick. - Add a dash of hot sauce when you mix in the sauce. These options let you control the spice level to your liking. To keep your beef tender, follow these tips: - Marinate the beef in soy sauce and cornstarch for about 15 minutes. This step adds flavor and softness. - Cook the beef over high heat. This helps sear the meat quickly, keeping it juicy. - Avoid overcooking. Stir-fry the beef just until browned. Remove it once it is no longer pink. These steps will ensure your beef turns out tender every time. You can serve Mongolian beef with several side dishes. Here are some tasty options: - Steamed jasmine rice pairs well with the rich sauce. - Fluffy noodles, like lo mein or udon, also work great. - Fresh vegetables, like steamed broccoli or snap peas, add color and crunch. These sides balance the meal and make it even more delicious. This blog post covered the key elements to make great Mongolian beef. We explored the main ingredients, cooking techniques, and ways to enhance flavors. In the tips section, I shared how to customize the dish and achieve that authentic taste. Variations offered options for different proteins and vegetables. We even discussed proper storage for leftovers. Overall, cooking Mongolian beef at home is simple and rewarding. You can impress anyone with this dish. Enjoy every bite you make!

Easy Mongolian Beef

Savor the flavor of this Sizzling Mongolian Beef Delight that’s quick and easy to make! With tender flank steak, aromatic garlic, and a rich soy sauce glaze, this dish is perfect for busy weeknights. In just 25 minutes, you can prepare a mouthwatering meal that your family will love. Ready to cook? Click through to explore the full recipe and make this delicious dish tonight!
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Ingredients
  

1 lb flank steak, thinly sliced against the grain

2 tablespoons cornstarch

3 tablespoons vegetable oil

4 green onions, chopped (whites and greens separated)

2 cloves garlic, minced

1-inch piece of ginger, freshly grated

1/2 cup soy sauce (low sodium)

1/4 cup brown sugar

1 tablespoon sesame oil

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional for heat)

Instructions
 

Preparation of Beef: In a bowl, toss the thinly sliced flank steak with cornstarch until evenly coated. This will help to tenderize the meat and create a nice texture.

    Stir-Frying the Beef: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer (you may need to do this in batches) and stir-fry for about 2-3 minutes until browned and just cooked through. Remove the beef from the skillet and set aside.

      Cooking Aromatics: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the white parts of the chopped green onions, minced garlic, and grated ginger; stir-fry for about 30 seconds until fragrant.

        Making the Sauce: Pour in the soy sauce, brown sugar, sesame oil, black pepper, and red pepper flakes (if using). Stir well, allowing the sugar to dissolve and the sauce to bubble slightly.

          Combining Ingredients: Return the cooked beef to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes, stirring frequently, until the sauce thickens slightly and clings to the meat.

            Finish and Serve: Stir in the green parts of the chopped green onions for freshness. Remove from heat.

              - Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings

                - Presentation Tips: Serve the Mongolian beef over steamed jasmine rice or fluffy noodles. Garnish with additional chopped green onions and a sprinkle of sesame seeds for an appealing finish.