If you’ve ever wondered about the secret to perfectly tender, flavorful beef coated in a luscious, sweet-savory sauce, you’re in for a treat. Learning How To Make Mongolian Beef Recipe is simpler than you think, and it’s one of my favorite dishes to whip up for a quick dinner that feels like a celebration. This recipe blends tender flank steak with crispy vegetables, all brought together by a rich sauce that sings with garlic, ginger, and just the right hint of heat. Trust me, once you master this dish, it will become a go-to comfort food that never disappoints.

Ingredients You’ll Need

The image shows several clear glass bowls placed on a white marbled surface, each containing a different ingredient. One large bowl holds bright orange and red thin strips of carrots and bell peppers mixed together, positioned on the left side. Near the top right, another large bowl contains raw, thinly sliced red meat. Below these, medium-sized bowls hold white powdery flour and dark brown soft brown sugar. Smaller bowls arranged near the center and right include a dark soy sauce liquid, light yellow minced ginger, green sliced scallions, light yellow minced garlic, a light clear oil, and a small piece of butter. Everything is neatly organized with clear focus. Photo taken with an iphone --ar 4:5 --v 7

The magic behind a truly delicious Mongolian beef lies in its straightforward but thoughtfully chosen ingredients. Each item contributes essential elements—from texture and freshness to that bold, signature flavor that makes this dish irresistible.

1 carrot (peeled and julienned): Adds a subtle sweetness and nice crunch to balance the savory sauce.
1 red bell pepper (sliced into strips): Brings vibrant color and a touch of natural fruity sweetness.
1 Tbsp unsalted butter: Used to add richness and enhance the caramelization of the vegetables.
2 Tbsp neutral oil (divided): Perfect for high-heat cooking without overpowering the delicate flavors.
1 lb flank steak (thinly sliced against the grain): This cut is lean yet tender, making it ideal for quick stir-frying.
1/4 cup corn starch: Ensures the beef gets that signature crispy coating while helping to thicken the sauce.
1/3 cup green onions (thickly sliced, from 4 stems): Adds a fresh, mild onion flavor and a pop of green.
1 tsp sesame seeds (optional garnish): For a subtle nutty crunch that finishes the dish beautifully.
1 tsp fresh ginger (peeled and grated): Brings a zesty warmth that’s fundamental to authentic flavor.
4 garlic cloves (peeled and grated): Packs an aromatic punch that infuses the sauce.
1/3 cup brown sugar (packed): Balances the saltiness with a deep, molasses richness.
1/3 cup water: Helps dissolve the sugar and blend all sauce components smoothly.
1/3 cup low-sodium soy sauce: Provides the classic savory backbone without being overwhelmingly salty.
1 tsp Sriracha (or added to taste): Adds a gentle heat that perks up the whole dish without stealing the spotlight.

How to Make How To Make Mongolian Beef Recipe

Step 1: Prep the Beef

Start by coating those beautifully thin-sliced flank steaks with corn starch. This simple step is crucial because it seals in the juices during cooking and creates that irresistible crispy crust on the beef. Make sure every piece is thoroughly coated for the best texture.

Step 2: Mix the Sauce

In a bowl, combine brown sugar, water, soy sauce, fresh ginger, garlic, and Sriracha. Stir everything until the sugar dissolves and the flavors meld. Setting this sauce aside lets the ginger and garlic infuse nicely while you cook.

Step 3: Stir-Fry the Vegetables

Heat one tablespoon each of neutral oil and butter in a skillet or wok over medium-high heat. Toss in the julienned carrot and pepper strips and cook them until just crisp-tender. This retains their beautiful texture and bright colors, preventing them from going mushy. Once done, slide them onto a separate plate to rest.

Step 4: Sear the Beef

Turn the heat up to high and add the remaining tablespoon of oil. Work in batches, if necessary, so the pan doesn’t get overcrowded. Sear each batch of beef for about two minutes per side, developing that caramelized coating every true Mongolian beef needs. The corn starch you applied earlier helps in achieving this perfect crust.

Step 5: Combine and Simmer

Return the vegetables and the green onions to the skillet with the beef, then pour the prepared sauce over everything. Lower the heat to medium-low and let it simmer for about three minutes while stirring gently. The sauce will thicken and cling to the meat and veggies, making every bite thoughtfully saucy and flavorful. If you like, sprinkle toasted sesame seeds on top for that elegant finishing touch.

How to Serve How To Make Mongolian Beef Recipe

A white round pot filled with a stir-fry dish showing three main layers: a base of dark brown sauce with a shiny, thick texture, a generous layer of cooked dark brown beef slices scattered evenly, and mixed vegetables including bright green onion pieces, thin orange carrot strips, and thin red chili slices spread throughout. Light sesame seeds are sprinkled on top, adding small creamy white spots. Two vintage silver spoons rest on the right side inside the pot. The pot sits on a white marbled surface with a green striped cloth partially visible under its side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like sesame seeds or extra green onions work wonders to lift the dish visually and flavor-wise. They add a fresh, nutty crunch and a pop of color that highlights the deep brown sauce and vibrant vegetables perfectly.

Side Dishes

Serve your Mongolian beef over steaming jasmine rice or fluffy steamed white rice to soak up every last drop of that incredible sauce. For a low-carb option, cauliflower rice is an excellent substitute. You might also enjoy it alongside some steamed broccoli or snap peas for added greens.

Creative Ways to Present

Feeling adventurous? Try serving the Mongolian beef in lettuce wraps for a fun, handheld twist that’s lighter but equally satisfying. Another great idea is pairing it with fried rice or even as a filling for tasty bao buns—these options turn your homemade recipe into a restaurant-worthy feast.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, transfer them to an airtight container and refrigerate. The beef and sauce keep their flavor well for up to three days, making it perfect for next-day lunches or quick dinners.

Freezing

This dish also freezes nicely. Portion it out and store in freezer-safe containers or heavy-duty bags for up to three months. When you’re ready to enjoy, thaw it overnight in the fridge for the best texture and flavor.

Reheating

To reheat, gently warm the beef and sauce in a skillet over medium heat until heated through. Adding a splash of water or broth can help loosen the sauce if it thickened too much in storage. Avoid the microwave if you can for better texture control.

FAQs

Can I use a different cut of beef for this recipe?

Flank steak is ideal for this recipe because it’s tender and slices well when cut against the grain. However, you can also use skirt steak or sirloin as alternatives, just be sure to slice thinly to keep the beef tender after cooking.

Is it possible to make this recipe gluten-free?

Absolutely! Just swap the soy sauce for a gluten-free tamari or coconut aminos, and double-check that your cornstarch is pure and gluten-free. This little substitution keeps the flavors authentic without any gluten concerns.

How spicy is this dish? Can I adjust the heat?

The recipe includes a modest amount of Sriracha to add just a hint of heat. Feel free to scale it up if you love spice or omit it for a milder dish. The balance of sweet and savory still makes for a delicious meal either way.

Can I prepare any parts of this recipe in advance?

You can slice the beef and prep the vegetables a few hours ahead, then store them covered in the fridge until you’re ready to cook. Mixing the sauce early is also encouraged to deepen the flavors, but wait to cook until close to mealtime for the best texture.

What if I don’t have a wok? Can I use a regular skillet?

Definitely! A large, heavy skillet or cast iron pan works perfectly. The key is providing enough heat and space to sear the beef properly, so make sure you don’t overcrowd the pan by cooking in batches if necessary.

Final Thoughts

Now that you know How To Make Mongolian Beef Recipe in a few simple steps, there’s no reason not to bring this flavorful, comforting dish to your own table. Whether for a quick weeknight meal or impressing friends with your cooking skills, this recipe hits all the right notes. I can promise that the crispy, sweet-savory beef and vibrant veggies will become a favorite you reach for time and time again. Happy cooking!