Mongolian beef is a Chinese-American restaurant-style stir-fry, usually made with thinly sliced beef in a glossy soy-based sauce; despite its name, it is not a traditional Mongolian dish. This skillet version uses flank steak, ginger, garlic, and a measured amount of brown sugar, then serves the saucy beef over rice or noodles. Restaurant and home versions vary, but the method here keeps the beef browned and the sauce flavorful without making a large batch of it.
Ingredients
- 1 lb flank steak (450 g), trimmed and sliced thinly across the grain
- 1 tbsp cornstarch (8 g), for coating the beef
- 1/4 tsp ground black pepper (about 0.5 g)
- 1 tbsp neutral cooking oil (15 ml), such as canola or avocado oil, divided
- 4 scallions (about 60 g), white and green parts separated and thinly sliced
- 4 garlic cloves (about 12 g), finely chopped
- 1 tbsp finely grated fresh ginger (6 g)
- 1/3 cup reduced-sodium soy sauce (80 ml)
- 1/3 cup water (80 ml)
- 2 tbsp packed brown sugar (25 g)
- 1 tbsp rice vinegar (15 ml)
- 1 tsp toasted sesame oil (5 ml)
- 1/8 tsp red pepper flakes (about 0.3 g), or to taste
- 1 tsp cornstarch (3 g), for the sauce
- 1 tbsp cold water (15 ml), for the sauce slurry
- 1 tsp sesame seeds (3 g), optional, for serving
Instructions
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Pat the steak dry so it can brown instead of steaming. Slice it across the grain into strips about 1/8 to 1/4 inch (3 to 6 mm) thick; shorter strips are easier to handle in the pan. In a small bowl, whisk together the soy sauce, 1/3 cup water, brown sugar, rice vinegar, sesame oil, and red pepper flakes. In a second small bowl, stir the sauce cornstarch with 1 tablespoon cold water until smooth. Keep the two mixtures separate for now. Have the garlic, ginger, and scallions ready beside the stove; the cooking moves quickly once the pan is hot.
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Toss the sliced steak with 1 tablespoon cornstarch and black pepper until the pieces are lightly coated, shaking off any thick clumps. Heat a large skillet or wok over medium-high to high heat. Add about 2 teaspoons of the oil and spread half the beef into a single layer. Sear for about 1 to 2 minutes per side, turning once, until browned and cooked through; transfer to a clean plate, then repeat with the remaining beef and the last teaspoon of oil. Avoid crowding the pan, since a crowded pan releases moisture and makes the meat pale. Check the thickest slice with an instant-read thermometer; USDA FSIS gives 145°F (63°C), followed by a 3-minute rest, as the safe minimum for whole cuts of beef. Let the cooked beef rest for 3 minutes before continuing.
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After the resting time, reduce the heat to medium and add the scallion whites, garlic, and ginger to the skillet. Stir for about 30 seconds, just until fragrant; do not let the garlic turn dark brown, which can make it bitter. Pour in the soy mixture and bring it to a gentle simmer, scraping up the browned bits from the pan. Simmer for about 2 minutes so the sugar dissolves and the sauce comes together. If the sauce bubbles hard, lower the heat to keep it from reducing too quickly.
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Stir the cornstarch slurry again, then drizzle it into the simmering sauce while stirring. Cook for about 30 to 60 seconds, until the sauce looks glossy and lightly coats a spoon. Return the beef and any juices on the plate to the skillet; toss for about 1 minute, just long enough to coat and warm the slices. If it becomes thicker than you like, loosen it with a tablespoon or two of water. Take the pan off the heat and finish with scallion greens and sesame seeds, if using. Serve promptly while the beef is tender and the sauce is still glossy.
Tips
- Slice across the grain. Look for the long muscle fibers in the steak and cut across them, rather than parallel to them. Shortening those fibers makes the cooked strips easier to chew. If the steak is difficult to slice, place it in the freezer for about 15 minutes first; it should firm up but not freeze solid. This is optional prep time, so allow extra time if you use it.
- Get the pan hot and cook in batches. A wide skillet gives moisture room to escape and helps the beef take on browned edges. If you only have a smaller pan, cook three batches instead of squeezing everything in at once. Let the skillet heat back up between batches, and add a little more oil only if the surface looks dry. A crowded pan may still cook the beef, but it will not brown as well.
- Keep the sauce adjustable. Reduced-sodium soy sauce still varies by brand, so taste the sauce before adding the beef back. If it tastes too salty or concentrated, stir in a little water; if you prefer more tang, add a small splash of rice vinegar. Use the measured sugar as a starting point, then adjust the next time you make it rather than adding a large extra amount at once.
- Use tamari if needed, and check the label. Tamari is a practical substitute for soy sauce and often has a similar savory taste, though salt levels differ between products. For a gluten-free meal, confirm that both the tamari and cornstarch package are labeled gluten-free and serve the beef with rice rather than wheat noodles. Do not substitute sweetened teriyaki sauce for the soy mixture without reducing the sugar, as the finished sauce may become overly sweet.
Serving Suggestions
Serve the beef and sauce over steamed jasmine or brown rice, which catches the glossy sauce without competing with its ginger and garlic. Plain rice is especially useful if the sauce tastes strong on its own. For a noodle bowl, use cooked rice noodles or wheat noodles and toss them with a spoonful of the sauce before topping them with the beef. Keep the noodles separate until serving if you expect leftovers; they absorb sauce as they sit and can become soft.
Add a simple vegetable on the side to make the plate more varied: steamed broccoli, sautéed green beans, bok choy, or quick-cooked snow peas all work well. Keep vegetables separate or add them to the skillet after the beef is removed and before the aromatics, giving firm vegetables a few minutes to soften. Finish with extra scallion greens or sesame seeds if you like, but keep garnishes modest so the sweet-salty sauce remains the focus. Serve any extra rice or vegetables in separate bowls, making it easier for everyone to choose their own proportions.
Variations
For a gluten-free version, replace the soy sauce with certified gluten-free tamari. Tamari can taste a little rounder and may be saltier or less salty depending on the product, so taste the sauce before thickening and adjust with water if needed. Coconut aminos can also replace soy sauce, but they are usually sweeter and less salty; reduce the brown sugar to 1 tablespoon (about 12 g) and expect a milder, less traditional savory flavor.
To add vegetables directly to the stir-fry, cook thinly sliced bell pepper, broccoli florets, or snap peas in the skillet after the beef is browned. Add a splash of water and cover briefly for firmer vegetables such as broccoli, then uncover and let excess liquid evaporate before cooking the garlic and ginger. This makes the meal more substantial, but the vegetables release water, so the sauce may need an extra minute to thicken. For more heat, increase the red pepper flakes or add a thinly sliced fresh chile.
You can use thinly sliced boneless chicken instead of beef, though the texture and flavor will be different. Cook poultry to 165°F (74°C), checked with a food thermometer, as required by the USDA FSIS safe minimum guidance; avoid using the same plate for raw and cooked chicken. Firm tofu is another option: press it well, cube it, coat lightly with cornstarch, and brown it in batches before making the sauce. Tofu does not need a meat temperature, but it should be heated through and handled with clean utensils.
Storage and Reheating
Refrigerate cooked beef within 2 hours of cooking, preferably in a shallow, covered container so it cools promptly. Store the beef and rice separately when possible. The beef keeps for 3 to 4 days in the refrigerator. If you will not use it in that period, freeze it in a tightly sealed, freezer-safe container; for best texture, use it within about 2 to 3 months. Thaw frozen portions in the refrigerator rather than on the counter.
Reheat only the portion you plan to eat. Warm the beef gently in a skillet over medium-low heat with a tablespoon of water, stirring until the sauce loosens and the beef is hot throughout. You can also microwave it in a covered microwave-safe dish, stirring partway through so the center heats evenly. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the temperature with a food thermometer rather than relying on steam or appearance alone. Reheating for too long can toughen thin beef, so stop once it reaches the safe temperature. Discard leftovers that have been left at room temperature for more than 2 hours.
Frequently Asked Questions
What cut of beef works best for Mongolian beef?
Flank steak is a convenient choice because it is easy to cut into thin strips and has a pronounced beef flavor. Slice it across the grain for a more tender bite. Skirt steak or top sirloin can also work if sliced thinly across the grain; leaner cuts may cook quickly, so watch the pan closely and avoid leaving them in the sauce longer than needed.
Can I make Mongolian beef without a wok?
Yes. A wide, heavy skillet works well, and the recipe is written for either a skillet or wok. The important point is to cook the beef in a single layer and in batches so it sears rather than steams. A wok’s sloped sides make tossing easy, but a flat skillet gives good contact with a home burner and is often simpler to manage.
Why did my sauce turn lumpy or too thick?
Most often, the cornstarch was not fully mixed with cold water, or the slurry was poured in without stirring. Stir it smooth immediately before adding it in a thin stream to the gently simmering sauce. If the sauce thickens too much, stir in water a tablespoon at a time. If it remains thin, simmer it briefly before adding more slurry; adding too much cornstarch at once can make the sauce pasty.
Can I prepare any part of this recipe ahead?
Yes. You can slice the beef, chop the aromatics, and mix the soy sauce, water, sugar, vinegar, sesame oil, and pepper flakes ahead. Keep the beef covered in the refrigerator and use it within 1 to 2 days; store the sauce separately in a covered container for up to 2 days. Mix the cornstarch slurry just before cooking, since cornstarch settles in water. For the best sear, pat the beef dry again if moisture has collected.
How can I make the sauce less sweet or less salty?
For a less sweet sauce, start with 1 tablespoon (about 12 g) brown sugar instead of 2 tablespoons, then taste after the sauce simmers. The result will be less rounded and more savory, but still flavorful. For a less salty result, use a reduced-sodium soy sauce and add a little extra water; do not omit all the soy sauce, since it provides the main savory flavor and color. Taste before thickening, because reducing the sauce concentrates its saltiness.
Related
- Mongolian Milk Tea Recipe: A Salty, Creamy Suutei Tsai
- Mongolian Beef with Cabbage Recipe for a Quick Skillet
- Slow Cooker Mongolian Beef with Kimchi
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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