Pinch of Nom Mongolian beef is a weeknight-friendly take on the sweet-savory, American Chinese restaurant-style dish: tender strips of beef are coated in a glossy sauce with soy, brown sugar, garlic, and ginger. It is served hot over rice, and the quick-seared beef and simple pan sauce make it satisfying without a long marinade; Mongolian beef is not a traditional Mongolian dish, and recipes for this takeout-style favorite vary.
Ingredients
- 1 1/2 lb flank steak (680 g), trimmed and sliced across the grain into strips about 1/3 inch (8 mm) thick
- 2 tbsp cornstarch (16 g), for coating the beef
- 2 tbsp neutral oil (30 ml), such as canola or vegetable oil, divided
- 1/3 cup low-sodium soy sauce (80 ml)
- 1/4 cup water (60 ml)
- 1/3 cup packed light brown sugar (70 g)
- 1 tbsp cornstarch (8 g), for thickening the sauce
- 3 garlic cloves (about 9 g), finely minced
- 1 tbsp finely grated fresh ginger (about 6 g)
- 4 scallions (about 40 g), thinly sliced, with white and green parts separated
- 1/4 tsp red pepper flakes (about 0.5 g), optional
- 1 tsp toasted sesame seeds (3 g), optional, for serving
Instructions
- Pat the steak dry with paper towels, then slice it across the grain into even strips. Cutting across the long muscle fibers shortens them, which helps the cooked beef feel tender. Put the strips in a bowl, sprinkle over the 2 tablespoons (16 g) cornstarch, and toss until lightly coated. Set the beef aside while you prepare the sauce ingredients; do not leave raw beef at room temperature for an extended period.
- In a small bowl, whisk together the soy sauce, water, brown sugar, 1 tablespoon (8 g) cornstarch, garlic, ginger, and red pepper flakes, if using. Whisk until the cornstarch is dispersed and the sugar begins to dissolve. It may settle while you cook, so give it another quick stir before pouring it into the pan.
- Heat a large skillet or wok over medium-high to high heat. Add 1 tablespoon (15 ml) oil. When the oil is shimmering, add half the beef in a single layer, leaving a little space between pieces. Sear for about 2 minutes per side, turning once, until browned. Transfer the batch to a clean plate and repeat with the remaining oil and beef. Avoid crowding the pan: if the strips overlap, they will release moisture and steam instead of browning.
- Check the thickest pieces with a food thermometer. USDA FSIS guidance gives whole cuts of beef a safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. Rest the beef on the plate for 3 minutes while you make the sauce. Because thin strips can be difficult to measure, check a thick piece from the batch rather than relying on color alone; if it has not reached the temperature, return the beef to the hot pan and cook it longer before resting.
- Reduce the heat to medium. Pour the sauce mixture into the skillet and add the white parts of the scallions. Scrape up browned bits from the pan and stir constantly as the sauce comes to a simmer, about 2 to 3 minutes. It should turn glossy and lightly coat a spoon. If it becomes very thick before the beef goes back in, stir in water 1 tablespoon (15 ml) at a time.
- Return the rested beef and any juices on the plate to the skillet. Toss for about 1 minute, just until the strips are coated and hot; avoid simmering them for several more minutes, which can make thin steak tough. Take the pan off the heat, scatter over the green scallion tops and sesame seeds, if using, and serve promptly.
Tips
- Slice across the grain. Look for the direction of the visible lines in the steak and cut across them, not parallel to them. If the steak is hard to handle, place it in the freezer for 15 to 20 minutes to firm it up before slicing; that optional chilling time is not included in the recipe timing.
- Keep the batches small. A crowded skillet cools down, and the beef can turn pale and watery. Use the largest pan you have, work in two batches, and let the pan heat back up briefly if it stops sizzling between batches.
- Choose a soy sauce that suits you. Low-sodium soy sauce keeps the sweetness from becoming overwhelmed by salt. Regular soy sauce works, but the finished sauce will be saltier. For a gluten-free version, use certified gluten-free tamari; it gives a similar savory taste, though it can taste a little deeper than soy sauce.
- Use fresh aromatics when possible. Freshly grated ginger and minced garlic give the sauce a brighter flavor. If using jarred versions, start with about 1 teaspoon (5 ml) prepared garlic and 1 teaspoon (5 ml) prepared ginger, then adjust to taste. Do not let the garlic fry in an empty hot pan, as it can burn quickly and taste bitter.
Serving Suggestions
Serve the beef as soon as it is coated in sauce, while the exterior is glossy and the scallions still taste fresh. Steamed jasmine or long-grain rice is a simple match because it absorbs the sweet-salty sauce; allow about 1/2 cup (90 g) uncooked rice per person, following the package directions. Rice is not included in the recipe’s serving count or timing, so start it before cooking the beef if you want everything ready together.
For a lighter plate or more color, add steamed broccoli, sautéed snow peas, or crisp-tender bok choy. You can also serve it with cucumber slices or a simple cabbage slaw to contrast with the rich sauce. If setting out a family-style meal, keep the beef in a warm serving dish and put extra scallion greens and sesame seeds on the side so diners can add them as they like.
Variations
Adjust the heat without changing the basic method. Leave out the red pepper flakes for a mild sauce, or add more to taste. A small drizzle of chili oil at the table gives individual servings extra heat without making the whole batch spicy. For a little tang, add 1 teaspoon (5 ml) rice vinegar to the sauce mixture; it will make the flavor less sweet-forward, rather than tasting like a traditional ingredient in every version.
You can replace flank steak with skirt steak or sirloin, slicing across the grain in the same way. Sirloin may be leaner, so watch the cooking time and avoid leaving it in the sauce to simmer. For a meat-free variation, use firm tofu pressed and cut into pieces, or use mushrooms and broccoli; the texture and cooking time will differ, so brown them in batches and add the sauce when they are cooked to your preferred tenderness. For a sweeter, rounder sauce, replace up to half the brown sugar with honey, which will add a distinct floral note and may make the sauce thicken a little faster.
Storage and Reheating
Refrigerate leftover beef within 2 hours of cooking, in a shallow airtight container. It keeps for 3 to 4 days in the refrigerator. The sauce will thicken as it chills, and the beef may lose some of its freshly seared texture, but the leftovers are still useful for a quick meal. For longer storage, freeze in a well-sealed container for up to 2 to 3 months for best quality; thaw overnight in the refrigerator before reheating.
Reheat gently in a skillet over medium-low heat with a splash of water, stirring until the sauce loosens and the beef is hot throughout. You can also microwave a covered portion in short intervals, stirring between intervals so it heats evenly. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Avoid repeatedly heating and cooling the whole batch: warm only the portion you plan to eat.
Frequently Asked Questions
What cut of beef works best for Mongolian beef?
Flank steak is a reliable choice because it is easy to slice into strips and browns quickly. Skirt steak and sirloin also work. Whichever cut you use, slice across the grain and cook in batches so the meat sears instead of stewing in its own moisture.
Can I make the sauce ahead?
Yes. Whisk the sauce ingredients together and refrigerate them in a covered container for up to 2 days. Stir well before using because the cornstarch settles. Keep raw beef separate from the sauce until cooking, and refrigerate both promptly.
Why did my sauce turn lumpy or too thick?
Cornstarch can clump if it is not fully mixed into the cool liquid first, or if it settles before the sauce is poured. Whisk it again just before cooking and stir continuously as the sauce heats. If it thickens too far, loosen it with water, 1 tablespoon (15 ml) at a time.
Can I cook this without a wok?
Yes. A wide, heavy skillet works well and is often easier to use on a home stove. The key is a hot pan and enough room for the beef to brown. Cook in two batches rather than piling all the strips into a small skillet.
Is Mongolian beef actually from Mongolia?
The name is associated with an American Chinese restaurant-style dish, not a traditional Mongolian preparation. Its exact development is not consistently documented, and restaurant and home recipes vary. This version follows the familiar approach of seared beef in a soy, sugar, garlic, and ginger sauce.
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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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