If you’re craving a dish that’s bursting with flavor yet surprisingly easy to prepare, this Simple Mongolian Beef Recipe is going to be your new best friend in the kitchen. Imagine tender, thinly sliced flank steak coated in a perfectly sweet and savory sauce made from brown sugar, soy sauce, and a hint of ginger and garlic that will make your taste buds dance. It’s a quick recipe that doesn’t compromise on taste, making it ideal for busy weeknights or casual dinners when you want something comforting without a fuss. Plus, the fresh scallions add a crisp pop of color and flavor that elevates this classic takeout favorite to homemade perfection.
Ingredients You’ll Need
Gathering simple, wholesome ingredients sets the foundation for this dish to shine. Each element plays a crucial role in building the layers of flavor, texture, and that irresistible glossy sauce everyone loves in Mongolian beef.
- Flank steak: Thinly sliced against the grain for a tender bite every time.
- Cornstarch: Helps create a light, crispy coating that locks in juiciness.
- Olive oil: Divided for searing the beef and adding richness without overpowering.
- Scallions (green parts only): Adds a refreshing crunch and vibrant color.
- Brown sugar: The key player in bringing that signature sweet balance to the sauce.
- Garlic: Freshly minced to infuse the dish with aromatic depth.
- Crushed red pepper flakes (optional): A subtle kick for those who like a little heat.
- Fresh ginger: Grated for a zingy warmth that wakes up the palate.
- Low sodium soy sauce: Provides a savory umami backbone without being too salty.
- Water: Helps thin the sauce just enough to coat the beef beautifully.
How to Make Simple Mongolian Beef Recipe
Step 1: Prep and Coat the Steak
Before turning on the stove, slice your flank steak thinly across the grain. This is essential to keep the beef tender and easy to chew. Toss the slices in cornstarch evenly — this will give your beef a slight crispiness after searing, and also help thicken the sauce later.
Step 2: Whisk Together the Sauce
Mix brown sugar, soy sauce, water, garlic, ginger, and optional red pepper flakes in a bowl to make the savory-sweet sauce that defines this recipe. Whisking it ahead streamlines the cooking process so you can focus on searing your steak.
Step 3: Heat the Pan and Sear the Beef
Warm up 2 tablespoons of olive oil in a large skillet over medium-high heat until it’s shimmering hot. Cooking the beef in two batches ensures that each piece gets that beautiful, flavorful crust without steaming or overcrowding.
Step 4: Cook the Beef in Batches
Place half the steak in a single layer and let it cook undisturbed for one minute, then flip and cook for another minute. It should release easily once browned. Transfer to a plate and repeat with the rest, adding the final tablespoon of olive oil for the second batch to keep your skillet well-greased and your beef perfectly seared.
Step 5: Combine Beef with Sauce and Scallions
Add your prepared sauce to the skillet and let it bubble for about 30 seconds, scraping up any flavorful browned bits from the pan. Then toss in the scallions and the beef to coat everything evenly in the rich glaze. Let it cook a final few minutes until the sauce thickens and the beef is just right for your taste buds.
How to Serve Simple Mongolian Beef Recipe
Garnishes
Freshly chopped scallions or a sprinkle of toasted sesame seeds make excellent garnishes that add a fresh crunch and nutty finish. These little touches bring layers of texture and color, making every bite exciting.
Side Dishes
This Simple Mongolian Beef Recipe pairs beautifully with steamed jasmine rice or fluffy brown rice to soak up all that luscious sauce. For added veggies, stir-fried broccoli, snap peas, or bok choy make wonderful healthy companions that balance the richness.
Creative Ways to Present
For a fun twist, serve the Mongolian beef over cauliflower rice or even tossed with cooked noodles. Alternatively, pile it on a bed of lettuce wraps for a lighter, hand-held option that’s perfect for casual gatherings or lunch on the go.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mongolian beef in an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making for an even tastier next-day meal.
Freezing
You can freeze Mongolian beef if you want to save it beyond a few days. Transfer cooled leftovers to a freezer-safe container or zip-top bag and freeze for up to 2 months. Thaw in the fridge before reheating.
Reheating
Reheat gently in a skillet over medium-low heat to prevent the beef from drying out. Adding a splash of water or broth helps to loosen the sauce. Avoid microwaving if possible, as it can make the beef tough.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While flank steak is preferred for its tenderness and flavor, skirt steak or sirloin can also work well if sliced thinly against the grain.
Is this Simple Mongolian Beef Recipe spicy?
The basic recipe has a mild sweetness and savory flavor, but you can add crushed red pepper flakes or a dash of chili sauce if you like a spicy kick.
Can I make this recipe gluten-free?
Yes! Use gluten-free soy sauce or tamari instead of regular soy sauce, and make sure the cornstarch and other ingredients are gluten-free certified.
What’s the best way to slice the steak?
Slice it thinly against the grain, about a quarter-inch thick, to keep the meat tender and easy to chew after cooking.
Can I prepare this recipe ahead of time for a dinner party?
Definitely. You can prep the steak and sauce in advance, then quickly cook and combine everything when your guests arrive for a fresh and impressive dish without the last-minute stress.
Final Thoughts
Once you try this Simple Mongolian Beef Recipe, it’s easy to see why it’s become a favorite at home. The perfect harmony of sweet and savory flavors, tender beef, and fresh scallions delivers comforting satisfaction that’s quick enough for any night of the week. So fire up your skillet, gather those ingredients, and enjoy a meal that feels special without complicating your evening.
