Mongolian Beef is a delicious blend of tender, juicy beef and a sweet, savory sauce with just the right hint of heat. This recipe is inspired by traditional Mongolian flavors, but simplified so you can whip up a restaurant-quality meal in under 30 minutes. If you’re a fan of bold flavors and crave takeout-style meals at home, this dish is perfect for you!
In our household, Mongolian Beef night is always a big hit. My husband can’t get enough of the tender, caramelized steak coated in that savory-sweet sauce, and even my little ones love the mild hint of spice. It all started when we were craving our favorite takeout dish but wanted something quicker and fresher. Now, this Mongolian Beef recipe has become a weekly tradition, and the smell of sizzling beef with garlic and ginger fills our kitchen with excitement every time!
Why This Mongolian Beef Recipe?
- Tender, Juicy Beef: Thinly sliced skirt steak gets lightly coated in cornstarch for a crispy exterior and melt-in-your-mouth tenderness.
- Bold Flavors: A perfect balance of sweet, savory, and spicy, thanks to soy sauce, brown sugar, garlic, ginger, and optional red pepper flakes.
- Quick and Easy: Ready in just 30 minutes, this is an ideal dish for busy weeknights when you want something comforting yet simple.
- Customizable Heat: Adjust the spice level by adding more or less crushed red pepper flakes based on your preference.
- Perfect with Rice: Serve this delicious beef over a bed of steamed rice for a complete meal that satisfies everyone at the table.
Ingredients:
For the Beef:
- 680g (1 ½ lb) skirt steak, thinly sliced against the grain into bite-sized pieces
- 3 tablespoons (24g) cornstarch
- 3 tablespoons (45g) vegetable oil (divided use)
For the Sauce:
- 4 cloves garlic, minced
- 1 teaspoon (5g) fresh ginger, grated
- ½ cup (120ml) low-sodium soy sauce
- ½ cup (120ml) water
- ½ cup (100g) dark brown sugar
- 1 teaspoon (2g) crushed red pepper flakes (optional)
- 2 green onions, thinly sliced for garnish
Directions:
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, water, dark brown sugar, minced garlic, grated ginger, and red pepper flakes (if using). Set the sauce mixture aside.
- Prepare the Beef: Slice the skirt steak thinly against the grain into bite-sized pieces. In a large bowl, toss the steak with the cornstarch until each piece is evenly coated. Set the coated steak aside.
- Cook the Beef: Heat 2 tablespoons of vegetable oil in a large cast iron skillet or wok over medium-high heat. Once the oil is hot, add a portion of the steak (about ¼ of the beef) in a single layer and cook for 2-3 minutes, until browned and crispy on the outside. Remove the cooked beef from the pan and set it aside. Repeat this process with the remaining steak, adding more oil if necessary.
- Simmer the Sauce: Once all the beef is cooked, pour the prepared sauce into the same pan. Let the sauce simmer for 2-3 minutes, stirring occasionally, until it begins to thicken slightly.
- Combine and Serve: Add the cooked beef back into the pan with the sauce, tossing to coat each piece of steak. Continue cooking for 1-2 minutes until everything is evenly coated and the sauce is thick and glossy.
- Garnish and Serve: Serve the Mongolian beef over a bed of rice, topped with fresh sliced green onions for a burst of freshness.
Notes:
- Substitutions: If skirt steak is unavailable, you can substitute flank steak, sirloin, or even tenderloin for a similarly tender result.
- Cornstarch Tip: Coating the steak with cornstarch helps achieve that irresistible crispiness, but don’t skip the step where you cook it in small batches to avoid steaming the meat.
- Heat Level: Adjust the spice level by adding more or less crushed red pepper flakes. You can omit them altogether if you prefer a milder flavor.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently to maintain the tenderness of the beef.
This quick and easy Mongolian Beef will have your family asking for seconds! It’s the perfect balance of bold flavors and tender steak, making it a must-try for any weeknight dinner.