Crave-Worthy Mongolian Beef Recipe
This Crave-Worthy Mongolian Beef Recipe delivers tender, thinly sliced beef coated in a glossy, sweet-and-savory soy glaze with garlic, ginger, and scallions. A takeout favorite made easy at home — perfectly caramelized, flavorful, and ready in under an hour!
Ingredients
For the Beef:
- 1 lb ≈454 g flank or skirt steak, thinly sliced against the grain
- 2 tbsp cornstarch plus 1–2 tbsp extra if needed
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp neutral oil canola, vegetable, or grapeseed
For the Sauce:
- 1/3 cup low-sodium soy sauce or tamari for gluten-free
- 1/2 cup packed brown sugar
- 1/3 cup water or low-sodium stock
- 1 tbsp rice vinegar optional
- 2 –3 tsp sesame oil
- 1 tbsp grated fresh ginger
- 3 –4 garlic cloves minced
- 1 tbsp hoisin sauce optional
- 1 tsp cornstarch mixed with 2 tbsp cold water slurry, optional for thickening
For Finishing:
- 4 –5 scallions cut into 2–3 inch pieces
- Sesame seeds for garnish
- Fresh red chili slices or red pepper flakes optional
Instructions
Prep the Beef:
- Partially freeze beef for 20–30 minutes, then slice thinly against the grain. Pat dry with paper towels. Toss in cornstarch, salt, and pepper until lightly coated.
Make the Sauce:
- In a bowl, whisk soy sauce, brown sugar, water (or stock), rice vinegar, sesame oil, ginger, garlic, and hoisin sauce. Taste and adjust sweetness or saltiness as needed.
Sear the Beef:
- Heat a wok or skillet over high heat. Add oil and cook beef in small batches for 1–2 minutes per side until browned and crisp on edges. Set aside.
Deglaze & Build the Sauce:
- Lower heat to medium-high. Pour the sauce into the same pan, scraping browned bits. Let simmer 1–2 minutes to thicken slightly.
Thicken & Combine:
- If needed, stir in cornstarch slurry and cook another minute until glossy. Return beef and toss well to coat.
Finish:
- Add scallions and toss for 30 seconds. Remove from heat and drizzle a few drops of sesame oil. Garnish with sesame seeds and red chili slices if desired.
Serve:
- Serve immediately over steamed rice, noodles, or with stir-fried vegetables.
Notes
- For crisp beef: Cook in small batches and avoid crowding the pan.
- Make-ahead: Prepare sauce and sliced beef up to a day ahead; cook fresh for best texture.
- Storage: Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Reheating: Reheat quickly in a skillet over medium-high heat to restore crispness.
- Variations: Swap beef for chicken or tofu for a lighter or vegetarian version.