Ok, so you know those nights when you really, really want takeout? But you look at your bank account, and it just looks back at you and sighs. Yeah, me too.
Or maybe you just don’t want to put on real pants to go get it. That’s also a very real struggle. I get it.
That’s where this Mongolian Beef recipe comes in. It tastes just like the stuff you get from your favorite spot, but you can make it at home in your PJs. It’s super fast, easy, and honestly, it’s just really, really good.
Let’s get you cooking something awesome.
This Mongolian Beef is Better Than Takeout (Seriously)
I’m not kidding. The sauce is the perfect mix of sweet and savory, and the beef gets this amazing crispy-but-tender thing going on. You’ll feel like a kitchen rockstar.
Plus, you know exactly what’s going into it. No mystery ingredients here. Just simple stuff that makes something amazing.
What You’ll Need
Here’s the shopping list. Don’t let it scare you; most of this stuff is probably already in your pantry, especially if you like Asian-inspired flavors.
For the Beef:
- 1 lb flank steak, sliced super thin against the grain
- 1/4 cup cornstarch
- 1/2 teaspoon black pepper
- 4 tablespoons vegetable oil, for frying
For the Sauce (The Best Part):
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 1/3 cup brown sugar, packed
- 1 tablespoon minced garlic (about 2-3 cloves)
- 1 tablespoon minced ginger
- 1 teaspoon sesame oil
For Finishing it Up:
- 2 green onions, chopped
- Cooked rice, for serving
Tools You’ll Need
You don’t need any fancy gadgets for this. Just the basics.
- A large skillet or wok
- A couple of small bowls
- A whisk
- Tongs or a spatula
- A knife and cutting board
Pro Tips
I’ve made this recipe a LOT. And I’ve messed it up a few times so you don’t have to. Here are some things that really help.
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Freeze Your Beef (Just a Little!): Slicing flank steak super thin can be tricky. Pop it in the freezer for about 20-30 minutes before you slice it. It firms up just enough to make getting those paper-thin slices way easier.
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Don’t Crowd the Pan: When you’re cooking the beef, do it in a couple of batches. If you dump all the beef in at once, it will steam instead of getting crispy. We want crispy. Crispy is good.
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Get Everything Ready First: This recipe moves FAST. Once you start cooking, you won’t have time to chop garlic or measure soy sauce. Get all your ingredients chopped, measured, and ready to go before you even turn on the stove. Trust me on this one.
How to Make This Awesome Mongolian Beef
Ok, time for the fun part. This is way easier than you think.
Step 1: Put your thin beef slices into a bowl. Add the cornstarch and black pepper and toss everything together until each piece of beef is coated. It’ll look a little dusty. That’s perfect.
Step 2: In a different small bowl, whisk together all the sauce ingredients: soy sauce, water, brown sugar, minced garlic, minced ginger, and sesame oil. Set it aside.
Step 3: Heat the vegetable oil in your large skillet or wok over medium-high heat. The oil should be hot and shimmering before you add anything.
Step 4: Carefully place about half of the beef slices into the hot oil in a single layer. Cook for about 1-2 minutes per side until they’re browned and crispy. Use tongs to take them out and set them on a plate. Do the same thing with the rest of the beef.
Step 5: Pour out most of the oil from the skillet, leaving about a tablespoon in there. Turn the heat down to medium.
Step 6: Give your sauce a quick whisk again and pour it into the skillet. Let it bubble and simmer for about 2-3 minutes. It will start to thicken up. Scrape up any yummy browned bits from the bottom of the pan.
Step 7: Add all the crispy beef back into the skillet with the sauce. Toss everything together until the beef is completely coated in that glorious sauce.
Step 8: Turn off the heat. Stir in the chopped green onions. Serve it right away over a big pile of fluffy rice.
Swaps and Changes You Can Make
Don’t have something on the list? Or maybe you just want to mix it up? I got you.
| Ingredient | You Can Swap It With… | Notes |
|---|---|---|
| Flank Steak | Sirloin steak, skirt steak, or even chicken breast | Just make sure to slice whatever you use super thin. |
| Soy Sauce | Tamari or coconut aminos | Great options if you need this to be gluten-free. |
| Brown Sugar | Honey, maple syrup, or coconut sugar | This will change the flavor a bit, so start with a little less. |
| Vegetable Oil | Canola oil, avocado oil, or another high-heat oil | Don’t use olive oil; it will smoke too much. |
Want to add some veggies? Go for it! Toss in some steamed broccoli florets, sliced bell peppers, or onions at the end. Just cook them until they’re as soft or crunchy as you like.
Meal Prep? Heck Yeah!
You can totally get a head start on this.
- The Day Before: Slice the beef and store it in an airtight container in the fridge. You can also chop your garlic, ginger, and green onions.
- The Sauce: The sauce can be mixed together and stored in a jar in the fridge for up to a week. This makes the final cooking part ridiculously fast.
Got Leftovers?
If you somehow have leftovers, they’re still amazing the next day.
Store any extra Mongolian Beef in an airtight container in the fridge. It will stay good for up to 3 days.
To reheat it, you can pop it in the microwave. Or, for better results, warm it up in a skillet over medium-low heat until it’s heated through. The sauce might thicken a bit in the fridge, but it will loosen up as it warms.
Nutritional Stuff
Here’s a rough idea of the nutrition. This can change based on the exact ingredients you use, of course.
| Nutrition Facts | Amount Per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 28g |
| Carbohydrates | 35g |
| Fat | 22g |
To make it a bit healthier, you can use less brown sugar or a sugar substitute. Using a low-sodium soy sauce or tamari also helps cut down on the salt. Serving it with brown rice or quinoa instead of white rice is another easy switch.
FAQs (Questions You Might Have)
Q1. My sauce didn’t get thick. What did I do wrong?
Ans: Nothing! It just needs a little help sometimes. Mix 1 teaspoon of cornstarch with 2 teaspoons of cold water to make a slurry. Slowly whisk that into your simmering sauce, and it will thicken up in about a minute.
Q2. Can I make this spicy?
Ans: Absolutely. Add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce when you mix it together. Add as much or as little as you like.
Q3. Why do I have to slice the beef “against the grain?”
Ans: It sounds cheffy, but it’s super important. Look at your flank steak. You’ll see lines (the muscle fibers) running in one direction. You want to slice across those lines, not parallel to them. This cuts the tough muscle fibers short and makes the beef way more tender and easier to chew.
Wrapping Up
See? That wasn’t so bad. You just made something that tastes incredible and probably saved yourself like 20 bucks on takeout. High five.
Now go enjoy that bowl of deliciousness you just made.
If you try this recipe, I’d love to hear how it went! Drop a comment below and tell me about it. Or if you have any questions, ask away