Mongolian beef is a Chinese-American restaurant-style stir-fry of thinly sliced beef coated in a glossy, savory-sweet sauce, usually served with scallions and rice. This version sears the beef in batches and finishes it with soy, brown sugar, ginger, and garlic for a quick dinner; recipes vary, and despite its name, the dish is not a traditional Mongolian preparation.
Ingredients
- 1 lb (454 g) flank steak
- 1 tablespoon (8 g) cornstarch, for coating the beef
- 1/3 cup (80 ml) low-sodium soy sauce
- 1/3 cup (80 ml) water
- 1/2 cup (100 g) packed light brown sugar
- 2 teaspoons (5 g) cornstarch, for thickening the sauce
- 1 tablespoon (15 ml) neutral cooking oil, such as canola or vegetable oil, for the beef
- 1 tablespoon (15 ml) neutral cooking oil, for the aromatics
- 1 tablespoon (6 g) finely grated fresh ginger
- 4 medium garlic cloves (12 g), finely chopped or grated
- 4 scallions (about 60 g), cut into 1-inch (2.5 cm) pieces; separate the white and green parts
- 1/4 teaspoon (0.5 g) freshly ground black pepper
- 1/4 teaspoon (0.5 g) red pepper flakes, optional
Instructions
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Pat the steak dry with paper towels. Trim away any tough silverskin, then slice across the grain into strips about 1/4 inch (6 mm) thick and 2 to 3 inches (5 to 7.5 cm) long. If the steak is difficult to slice, place it in the freezer for 15 to 20 minutes first; that optional firming time is not included in the recipe timing. Put the sliced beef in a bowl, sprinkle with 1 tablespoon cornstarch and the black pepper, and toss until the surfaces are lightly coated.
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Whisk the soy sauce, water, brown sugar, and 2 teaspoons cornstarch together in a small bowl until the starch is dispersed. Keep the sauce near the stove. Chop the garlic, grate the ginger, and cut the scallions, keeping the white and green pieces separate. Doing this before heating the pan makes the short cooking sequence easier to manage.
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Heat a large, heavy skillet or wok over medium-high heat until hot. Add 1 tablespoon oil and swirl to coat the base. Arrange about half the beef in a single layer, leaving a little space between pieces. Sear for about 1 minute, turn, and cook for another 30 to 60 seconds, just until browned. Transfer to a clean plate and repeat with the remaining beef. If the pan looks dry before the second batch, add a small splash of oil rather than crowding the meat.
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Check the thickest beef strip with a food thermometer; the USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C), followed by a 3-minute rest. Strips are thin, so use a thin-tip thermometer and check more than one of the largest pieces if needed. Let the beef rest on the clean plate for 3 minutes while you make the sauce. Keep raw-beef utensils and plates away from the cooked meat.
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Reduce the heat to medium and add the remaining tablespoon of oil. Add the white scallion pieces, ginger, garlic, and optional red pepper flakes. Stir constantly for about 30 seconds, just until fragrant; do not let the garlic brown, which can make it taste bitter.
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Stir the sauce mixture once more, since cornstarch settles, then pour it into the pan. Bring it to a steady simmer, stirring for 1 to 2 minutes until it thickens and looks shiny. If it becomes very thick before the beef is ready, loosen it with 1 tablespoon (15 ml) water at a time.
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Return the rested beef and any juices on the plate to the pan. Toss for about 30 to 60 seconds to coat and heat the pieces through, then fold in the green scallion pieces. Take the pan off the heat as soon as the sauce clings to the beef. Serve promptly so the coating stays glossy rather than reducing into a sticky layer.
Tips
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Slice across the grain. Look for the long muscle fibers and cut across them, not parallel to them. Shorter fibers make flank steak easier to chew. A brief 15-to-20-minute chill in the freezer firms the meat for slicing, but do not freeze it solid.
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Choose a soy sauce that suits the salt level. Low-sodium soy sauce gives you more control because the sauce reduces slightly. If using regular soy sauce, start with 1/4 cup (60 ml) soy sauce and add a little more to taste. Tamari is a useful substitute and gives a similar savory flavor; check its label if you need a gluten-free option, and use gluten-free cornstarch rather than a wheat-based thickener.
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Keep the pan hot and cook in batches. Crowding makes the beef release moisture and steam instead of browning. A wide skillet is helpful, but a wok also works; if yours is small, cook three batches and add a minute or two to the cooking time. Let the pan regain heat between batches.
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Measure the sugar and thicken gradually. The sauce is intentionally sweet-salty, but you can reduce the brown sugar to 1/3 cup (67 g) for a less sweet result. Stir the sauce before it goes into the pan so the cornstarch is evenly mixed, and add water by the tablespoon if it gets too thick.
Serving Suggestions
Serve Mongolian beef immediately over steamed white rice, jasmine rice, or brown rice, allowing the sauce to season the grains. For a lighter plate, use cauliflower rice, though its texture and mild flavor will differ from regular rice. Noodles are another good base: toss the beef and sauce with cooked wheat noodles or rice noodles, adding a spoonful of hot water if the sauce needs loosening.
Add a simple vegetable alongside or in the same meal. Steamed broccoli, sautéed bok choy, snap peas, or quickly cooked green beans bring color and a fresh contrast to the sweet-savory sauce. If cooking vegetables in the same pan, remove the beef first, cook the vegetables until crisp-tender, then return the beef and sauce briefly. Finish with extra sliced scallion or sesame seeds if you like; neither is necessary for the recipe.
Variations
For a little more heat, increase the red pepper flakes or add a thinly sliced fresh chile with the garlic and ginger. For a milder sauce, leave the flakes out entirely. A teaspoon of toasted sesame oil stirred in after cooking adds a nutty aroma, but use it as a finishing flavor rather than the main frying oil because it can become overpowering when heated hard.
Flank steak gives a beefy flavor and slices neatly, but skirt steak or sirloin can also work when sliced across the grain. Avoid very lean, thick-cut stew meat, which needs a different, slower cooking method. For a gluten-free variation, use certified gluten-free tamari in place of soy sauce and confirm that the other packaged ingredients meet your needs. The flavor will be close, though tamari can taste a little rounder and less sharp than soy sauce.
You can add vegetables without changing the basic sauce: try 1 cup (100 g) sliced bell pepper or 2 cups (180 g) broccoli florets. Cook them separately in the pan after searing the beef, adding a splash of water and covering briefly if the broccoli needs to steam. Remove the vegetables while making the sauce, then return them with the beef at the end. This keeps the pan from getting overloaded and helps the beef brown.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. They keep for 3 to 4 days in the refrigerator. The sauce will thicken as it chills, and the beef may become a little firmer, so store rice separately when possible to preserve its texture. For longer storage, freeze portions in airtight freezer-safe containers for about 2 to 3 months for best quality; thaw overnight in the refrigerator before reheating.
Reheat only the portion you plan to eat, either in a covered skillet over medium-low heat with 1 to 2 tablespoons (15 to 30 ml) water, or in a microwave-safe dish in short intervals, stirring between intervals. Heat leftovers to 165°F (74°C), checking with a food thermometer. Avoid prolonged high heat, which can make the beef tough and reduce the sauce too far; add another small splash of water if it becomes sticky.
Frequently Asked Questions
Is Mongolian beef actually from Mongolia?
No. The name is associated with a Chinese-American restaurant-style dish, rather than a traditional dish from Mongolia. Its exact history is not firmly established, and restaurant and home versions differ in sweetness, heat, and the vegetables included.
What cut of beef is best for Mongolian beef?
Flank steak is a reliable choice because its grain is easy to see and it cooks quickly in thin strips. Skirt steak and sirloin are practical alternatives. Whichever cut you choose, slice across the grain and avoid overcrowding the pan so the pieces sear instead of steaming.
Can I make the sauce ahead?
Yes. Whisk the soy sauce, water, brown sugar, and cornstarch together and refrigerate it in a covered container for up to 2 days. Stir it very thoroughly before pouring it into the pan because the cornstarch settles. For the freshest flavor, chop the garlic and ginger closer to cooking time.
Why did my sauce turn watery or lumpy?
A watery sauce may not have simmered long enough for the cornstarch to thicken it, or the beef may have crowded the pan and released liquid. Simmer the sauce for another minute while stirring. Lumps often happen when cornstarch settles or meets hot liquid unevenly; whisk it into the cold sauce ingredients first, then stir the sauce again just before adding it to the pan.
Can I make Mongolian beef without cornstarch?
Cornstarch helps the beef brown lightly and gives the sauce its glossy, clingy texture. Arrowroot starch can substitute in a similar amount, though it may produce a slightly clearer, softer sauce. If you omit a starch entirely, skip coating the beef and expect a thinner sauce; simmering longer will concentrate it but will not create quite the same texture.
Related
- Mongolian Tofu Recipe with a Sticky Garlic-Ginger Sauce
- Mongolian Chicken Recipe for a Fast Dinner
- Mongolian Ground Beef Ramen Recipe
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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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