Nothing beats the aroma of tender beef sizzling in a sweet and savory sauce that fills your entire kitchen. This mongolian beef brings those restaurant flavors straight to your dinner table without the hefty price tag or long wait times. My family discovered this gem during a particularly chaotic Tuesday when takeout wasn't an option, and now it's become our go-to comfort meal.
The magic happens when perfectly seasoned beef meets that glossy, finger-licking sauce that coats every single piece. You'll have dinner ready faster than delivery, and trust me, the compliments will keep coming long after the last bite.
Why You'll Love This Mongolian Beef
This mongolian beef recipe solves every busy parent's weeknight dinner dilemma. The sauce creates this incredible balance of sweet and salty that even my pickiest eater devours without complaint. What makes this beef with sauce recipe absolutely irresistible is how the meat stays tender while absorbing all those bold flavors. You're getting restaurant-quality results using simple ingredients you probably already have in your pantry.
My husband actually requests this over our usual takeout now, and that's saying something! The best part? It takes less time to make than driving to your favorite Mongolian restaurant and costs a fraction of the price.
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What You'll Need
These ingredients work together like a perfectly choreographed dance, creating layers of flavor that make this mongolian beef recipe absolutely unforgettable.
Main Ingredients
- 1 lb beef flank steak or sirloin, sliced thin against the grain
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ¼ cup soy sauce
- ⅓ cup brown sugar
- ¼ cup water
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
Optional Extras
Green onions for garnish and sesame seeds add that perfect finishing touch, while red pepper flakes bring just the right amount of heat if your family enjoys a little spice.
This mongolian beef is super easy - full steps are in the recipe card.
How to Make Mongolian Beef
Prep the Beef
Slice your beef against the grain into thin strips, then toss with cornstarch until every piece is lightly coated. This creates that perfect tender texture we're after.
Heat and Sear
Heat oil in a large skillet over medium-high heat. Add beef strips and cook for 2-3 minutes until golden brown on all sides.
Build the Base
Add sliced onions to the same pan and cook for 2 minutes until they start to soften. The onions pick up all those delicious beef flavors.
Add Aromatics
Stir in garlic and ginger, cooking for just 30 seconds until fragrant. Don't let them burn or they'll turn bitter.
Q: Can I use ground beef for mongolian beef noodles? Absolutely! Ground beef works beautifully for this recipe. Just brown it completely and drain any excess fat before adding the sauce ingredients.
Create the Sauce
Whisk together soy sauce, brown sugar, water, hoisin sauce, and sesame oil. Pour over the beef mixture and let it simmer for 3-4 minutes until the sauce thickens and coats everything perfectly.
Aliana's Pro Tip
The secret to restaurant-quality mongolian beef lies in your beef preparation.
Always slice against the grain when working with tougher cuts, and don't skip the cornstarch coating.
My sister learned this the hard way when her first attempt turned out chewy instead of tender.
That light cornstarch dusting creates a protective barrier that keeps the meat juicy while helping the sauce cling to every piece.
Also, resist the urge to overcrowd your pan.
Cook in batches if needed because overcrowding creates steam instead of that beautiful golden sear we want.
Ingredient Substitutions & Variations
Swap flank steak for beef chuck if you're working with stewing beef recipes, just cook a bit longer for tenderness. Brown sugar can be replaced with honey or maple syrup for different flavor profiles.
Storage & Reheating Instructions
Store leftover mongolian beef in the refrigerator for up to 3 days in an airtight container. Reheat gently in a skillet over medium heat, adding a splash of water if the sauce seems too thick. The flavors actually develop more overnight, making leftovers even more delicious than the original meal.
What to Serve With Mongolian Beef
This mongolian beef pairs beautifully with steamed jasmine rice or quick-cooking egg noodles. My family loves it over fluffy white rice that soaks up every drop of that incredible sauce, while crispy vegetables like broccoli or snap peas add the perfect textural contrast.
FAQs About Mongolian Beef
What's the best cut of meat for mongolian beef with stew meat?
Flank steak, sirloin, or even beef chuck work perfectly. Just adjust cooking time based on the cut's tenderness.
Can I make this recipe ahead of time?
Yes! The flavors actually improve after sitting. Just reheat gently and add fresh garnishes.
How do I prevent the beef from becoming tough?
Slice against the grain and don't overcook. The cornstarch coating helps protect the meat during cooking.
Can I double this recipe for meal prep?
Absolutely! This recipe scales up beautifully and freezes well for up to 3 months.
More Recipes You'll Love
The secret to restaurant-quality mongolian beef lies in your beef preparation. Always slice against the grain when working with tougher cuts, and don't skip the cornstarch coating. My sister learned this the hard way when her first attempt turned out chewy instead of tender. That light cornstarch dusting creates a protective barrier that keeps the meat juicy while helping the sauce cling to every piece.
Also, resist the urge to overcrowd your pan. Cook in batches if needed because overcrowding creates steam instead of that beautiful golden sear we want.
Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your perfectly tender mongolian beef!
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Pairing
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