Go Back
- 1 lb flank steak, sliced thin against the grain - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 4 green onions, chopped (white and green parts separated) - 4 cloves garlic, minced - 1 tablespoon fresh ginger, grated - ½ cup low-sodium soy sauce - ¼ cup brown sugar - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - ½ teaspoon crushed red pepper flakes (optional for heat) - Steamed jasmine rice for serving These ingredients help create the rich flavors of Mongolian Beef. The flank steak is tender and flavorful when cooked. Cornstarch gives the beef a crispy texture. Using low-sodium soy sauce keeps the dish tasty without being too salty. Brown sugar adds sweetness, which balances the savory sauce. - Additional vegetables like bell peppers or broccoli - Fresh cilantro for garnish - Sesame seeds for texture - Chili paste for more heat Adding these optional items can enhance your dish. Vegetables add color and nutrition. Fresh herbs like cilantro brighten the flavors. Sesame seeds give a nice crunch. Chili paste can spice things up if you like heat. - Use sirloin or ribeye instead of flank steak for a different texture. - Substitute honey for brown sugar to make it healthier. - Coconut aminos can replace soy sauce for a gluten-free option. - For a vegetarian version, try tofu or seitan instead of beef. These substitutions can make the recipe fit your needs. Each change can alter the taste and texture, so feel free to experiment. You can still achieve a great dish with different ingredients. To start, you need to slice the flank steak thin. Cutting against the grain helps make it tender. After slicing, place the beef in a medium bowl. Add 2 tablespoons of cornstarch. Toss until the meat is well-coated. This step helps create a nice crust when cooking. Let the beef sit for about 10 minutes. This allows the cornstarch to work its magic. Next, heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the coated beef to the pan. Cook the beef for 5 to 7 minutes. You want it to turn brown and crispy. Stir it often to ensure even cooking. When done, remove the beef and set it aside on a plate. In the same skillet, add the white parts of 4 chopped green onions, 4 minced garlic cloves, and 1 tablespoon of grated ginger. Stir-fry these ingredients for 1 to 2 minutes. This step brings out their rich flavors. In a separate mixing bowl, combine ½ cup of low-sodium soy sauce, ¼ cup of brown sugar, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil. If you like heat, add ½ teaspoon of crushed red pepper flakes. Pour this sauce into the skillet and let it simmer. After a minute, return the cooked beef to the skillet. Toss the beef until it’s evenly coated with the sauce. Cook it for another 2 to 3 minutes. Finally, stir in the green parts of the chopped green onions and remove the skillet from heat. To get crispy beef, start with cornstarch. Toss the sliced flank steak in cornstarch. This helps create a nice crust. Let the beef sit for about 10 minutes. This makes it tender and allows the coating to stick. When cooking, use a hot skillet or wok. Make sure the oil is very hot before adding the beef. Cook the beef in batches if needed. This prevents overcrowding and keeps it crispy. For great flavor, use fresh ingredients. Fresh garlic and ginger add a lot. Don’t skip the soy sauce; it gives depth. Brown sugar adds sweetness and balance. If you want heat, add crushed red pepper flakes. Mix the sauce well before adding it to the beef. Let everything simmer together. This helps the beef soak up all the flavors. One common mistake is not letting the beef sit after coating it. This can lead to chewy meat. Another mistake is cooking the beef for too long, making it tough. Avoid using too much sauce; it can overpower the dish. Finally, don’t forget to stir in the green onions at the end. This adds a fresh touch and enhances the flavor. {{image_2}} You can easily add vegetables to your Mongolian beef. This not only adds color but also boosts nutrition. Good choices include bell peppers, broccoli, or snap peas. Start by slicing the veggies thin. Add them to the skillet when you stir-fry the garlic and ginger. Cook them for about 2-3 minutes. This timing keeps the veggies crisp and bright. Toss the beef back in with the sauce. You’ll have a colorful and tasty dish. If you love heat, make your Mongolian beef spicy. Simply add more crushed red pepper flakes to the sauce. You can also include fresh sliced chilies. For a smoky flavor, try adding a dash of chili oil. Mix it in when you add the sauce to the skillet. This will bring a nice kick without overpowering the dish. Adjust the spice level to your taste. Enjoy the extra warmth in each bite. You can create a vegetarian or vegan version of Mongolian beef. Use tofu or tempeh as a protein substitute. First, press and cube the tofu. Sauté it in the skillet until golden brown. Then follow the same steps for the sauce and veggies. For a heartier option, consider using seitan. It has a chewy texture that mimics beef well. Make sure to keep the sauce vegan by using a plant-based soy sauce. This version is just as delicious and satisfying! To keep your Mongolian beef fresh, store it in an airtight container. Make sure it cools down first. Place it in the fridge within two hours of cooking. It will last for about three to four days. If you want to save it longer, consider freezing. When you're ready to enjoy your leftovers, reheat them gently. You can use a microwave or a skillet. If using a microwave, cover the container to keep moisture in. Heat in 30-second bursts until warm. If using a skillet, add a splash of water to keep it from drying out. Stir frequently over medium heat until heated through. If you want to freeze your Mongolian beef, do it right after cooking. Use a freezer-safe container. It can last for about three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Reheat as mentioned above. Avoid refreezing after it has been thawed. Enjoy your tasty meal later! Yes, you can use other cuts. Sirloin or ribeye works well. Both cuts have good flavor and tenderness. They also cook quickly, just like flank steak. Slice them thin against the grain to keep them tender. This recipe is quick. It takes about 10 minutes to prep. Cooking adds another 15 minutes. So, in total, you can have this meal ready in just 25 minutes. Perfect for a busy weeknight! Mongolian Beef is not usually spicy. It focuses on sweet and savory flavors. However, you can add crushed red pepper flakes for some heat. Adjust the amount to fit your taste. Enjoy the balance of flavors in every bite! We explored how to make better-than-takeout Mongolian beef at home. I shared essential ingredients and substitutions for rich flavors. The step-by-step guide ensures perfect cooking each time. You learned helpful tips for a crispy finish and how to avoid common mistakes. We also discussed tasty variations and smart storage methods. Keep these insights in mind to impress your family and friends. Enjoy your homemade Mongolian beef, knowing you made it with care and skill!

Better-Than-Takeout Mongolian Beef

Craving delicious takeout? Try this better-than-takeout Mongolian beef, made right in your kitchen! With tender flank steak, savory soy sauce, and a hint of ginger, this dish is quick to prepare in just 25 minutes. Perfectly paired with steamed jasmine rice, it’s a delightful dinner option for any night. Click through to explore the full recipe and bring this mouthwatering meal to your table tonight!
Print Recipe Pin Recipe

Ingredients
  

1 lb flank steak, sliced thin against the grain

2 tablespoons cornstarch

2 tablespoons vegetable oil

4 green onions, chopped (white and green parts separated)

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

½ cup low-sodium soy sauce

¼ cup brown sugar

1 tablespoon rice vinegar

1 teaspoon sesame oil

½ teaspoon crushed red pepper flakes (optional for heat)

Steamed jasmine rice for serving

Instructions
 

In a medium bowl, toss the sliced flank steak with cornstarch until well-coated. Let it sit for about 10 minutes to tenderize.

    In a large skillet or wok, heat the vegetable oil on medium-high heat. Add the coated beef and cook until browned and crispy, about 5-7 minutes. Remove the beef from the skillet and set aside.

      In the same skillet, add the white parts of the green onions, minced garlic, and grated ginger. Stir-fry for about 1-2 minutes until fragrant.

        In a mixing bowl, combine the soy sauce, brown sugar, rice vinegar, sesame oil, and crushed red pepper flakes. Pour the sauce into the skillet and bring to a simmer.

          Return the cooked beef to the skillet, tossing it in the sauce until evenly coated. Let it cook for another 2-3 minutes to combine the flavors.

            Stir in the green parts of the chopped green onions and remove from heat.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                - Presentation Tips: Serve the Mongolian Beef over a bed of jasmine rice and garnish with extra chopped green onions and a sprinkle of sesame seeds for added texture.