If you love bold flavors and crave something both comforting and quick, this Simple Mongolian Beef Recipe is an absolute winner that will become your new go-to weeknight meal. Tender slices of flank steak get a perfect crispy coating before being tossed in a luscious, sweet-savory sauce that clings to every bite, enhanced with fresh scallions and just a hint of spice. The beauty of this dish lies in how straightforward the cooking process is, yet it delivers restaurant-quality taste right in your own kitchen. Trust me, once you dive into this Simple Mongolian Beef Recipe, you’ll find it hard not to make it again and again.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a crucial role in bringing that rich, satisfying flavor and perfect texture to your Simple Mongolian Beef Recipe. From the buttery crust on the steak to the thick, fragrant sauce, every component is essential.
- 1 pound flank steak: This lean cut is perfect for quick cooking and soaking up sauces beautifully.
- 1/4 cup cornstarch: Creates a crisp coating on the beef for that signature bite.
- 3 tablespoons olive oil (divided): Used for searing the beef perfectly in batches without crowding.
- 1 small bunch scallions (green parts only), cut into 1″ pieces: Adds a fresh, slightly pungent crunch at the end.
- 1/3 cup packed brown sugar: Brings essential sweetness and depth to the sauce.
- 3 cloves garlic (minced): Injects the dish with aromatic warmth.
- 1/4 teaspoon crushed red pepper flakes (optional): Offers a gentle kick for those who love a touch of heat.
- 1 teaspoon grated fresh ginger: Adds a zesty brightness that balances the sweetness.
- 1/3 cup low sodium soy sauce: Provides a rich umami backbone while keeping saltiness in check.
- 1/3 cup water: Helps create the silky, thickened sauce consistency.
How to Make Simple Mongolian Beef Recipe
Step 1: Prep Your Steak and Sauces
Get all your ingredients ready first because once you start cooking, things move quickly. Slice the flank steak thinly against the grain (about a quarter inch thick), then toss the slices in cornstarch so each piece gets lightly coated. In a separate bowl, whisk together the brown sugar, soy sauce, water, garlic, grated ginger, and crushed red pepper flakes if you’re using them. This simple sauce is the magic that brings everything together.
Step 2: Sear the Beef in Batches
Heat two tablespoons of olive oil over medium-high heat in a large skillet until it’s really hot—around 4 to 5 minutes on a good burner. Add half the beef slices in a single layer. Let them cook without moving for a minute to get a nice sear, then flip and cook for another minute. They should release easily and turn beautifully brown. Remove the cooked beef to a plate and repeat with the second half, adding the final tablespoon of olive oil to the pan. This batch cooking ensures the beef crisps up instead of steaming.
Step 3: Bring It All Together with Sauce and Scallions
Pour your sauce mixture into the hot skillet, letting it bubble for about 30 seconds, scraping up all those delicious browned bits from the bottom. This step is what makes the sauce so flavorful. Toss in the scallions along with the seared beef, then combine everything well. Let it simmer for another one to three minutes so the flavors marry and the sauce thickens to a glossy coating that clings to the steak. Pull it off the heat and get ready to serve.
How to Serve Simple Mongolian Beef Recipe
Garnishes
While the scallions already add a fresh crunch, you can amp up the presentation by sprinkling some toasted sesame seeds or finely sliced fresh chilies for a pop of color and extra texture. A light drizzle of sesame oil just before serving can also add an irresistible nutty aroma that elevates every bite.
Side Dishes
This Simple Mongolian Beef Recipe pairs beautifully with steamed white rice or fluffy jasmine rice to soak up every bit of sauce. For extra greens and crunch, serve alongside a crisp cucumber salad or quick stir-fried broccoli. If you want to keep things light, steamed baby bok choy with garlic is another fantastic choice.
Creative Ways to Present
For a fun twist, serve the Mongolian beef over fried rice or even inside lettuce wraps for a handheld option that’s bursting with flavor. Another creative idea is to use the beef as a topping for noodle bowls with some fresh herbs and a squeeze of lime, turning this classic into an exciting fusion dish everyone will love.
Make Ahead and Storage
Storing Leftovers
Leftover Simple Mongolian Beef keeps wonderfully in an airtight container in the refrigerator for up to three days. The flavors actually deepen a bit overnight, making the next-day meal even more satisfying. Just be sure to cool it down before refrigerating to maintain the texture of the beef.
Freezing
If you want to keep this dish longer, you can freeze the cooked beef and sauce in a sealed container for up to two months. It’s best to freeze in portions so you can thaw just what you need. Remember that scallions might lose their crispness after freezing, so you can add fresh scallions after reheating for a fresher finish.
Reheating
To reheat leftovers, warm the Simple Mongolian Beef gently in a skillet over medium heat so the sauce loosens and the beef stays tender. Avoid microwaving if you want to keep the texture perfect, but if pressed for time, a short burst with some stirring works as well. Add a splash of water or soy sauce if the sauce thickened too much while stored.
FAQs
Can I use a different cut of beef?
Yes! While flank steak is ideal for its tenderness and quick cooking time, you can also use skirt steak or sirloin. Just be mindful to slice thinly against the grain for the best texture.
Is the brown sugar necessary?
Absolutely. Brown sugar adds the essential caramel sweetness that balances the savory soy sauce, creating that signature Mongolian flavor. Using white sugar won’t achieve the same depth.
Can I make this gluten-free?
Definitely! Just swap out regular soy sauce for tamari or a gluten-free soy sauce alternative. The rest of the ingredients are naturally gluten-free.
How spicy is this recipe?
The heat level is very mild, especially since the crushed red pepper flakes are optional. You can adjust the spice up or down according to your preference.
Can I add vegetables to the dish?
Yes! Feel free to stir in bell peppers, snap peas, or shredded carrots toward the end of cooking for added color and nutrition. Just add them when tossing the beef back in the sauce so they stay crisp-tender.
Final Thoughts
If you’re craving a flavorful, fuss-free meal that’s ready in about half an hour, you’ve got to try this Simple Mongolian Beef Recipe. It’s a perfect example of how a few humble ingredients, combined thoughtfully, can create something absolutely crave-worthy. Once you make it, I’m confident it will become a beloved staple in your rotation, ready to satisfy those Mongolian beef cravings any night of the week.
Print
Simple Mongolian Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
A quick and flavorful recipe for Simple Mongolian Beef featuring tender flank steak coated in cornstarch, seared to perfection, and tossed in a savory, slightly sweet sauce made with soy sauce, brown sugar, garlic, and ginger. This dish comes together in just 30 minutes and is perfect for a weeknight dinner served over rice or noodles.
Ingredients
Beef and Coating
- 1 pound flank steak, sliced against the grain into 1/4″ thick pieces
- 1/4 cup cornstarch
Sauce
- 1/3 cup packed brown sugar
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon grated fresh ginger
- 1/3 cup low sodium soy sauce
- 1/3 cup water
Other
- 3 tablespoons olive oil, divided
- 1 small bunch scallions (green parts only), cut into 1″ pieces
Instructions
- Prep the steak and cornstarch coating: Slice the flank steak against the grain into 1/4″ thick pieces to ensure tenderness. Place the sliced steak in a bowl and toss thoroughly with the cornstarch to coat evenly. This will help create a crispy exterior when cooked.
- Mix the sauce: In a separate bowl, combine the brown sugar, minced garlic, crushed red pepper flakes (if using), grated fresh ginger, low sodium soy sauce, and water. Whisk these ingredients together until the sugar is dissolved and the sauce is well blended.
- Heat the skillet: Add 2 tablespoons of olive oil to a large 12″ skillet and warm it over medium-high heat on your largest burner until the oil is hot and shimmering, about 4-5 minutes. The skillet should be very hot to achieve good browning on the steak.
- Cook the beef in batches: To avoid overcrowding and ensure each piece browns properly, cook the steak in two batches. Add half of the coated steak slices to form a single layer. Let cook undisturbed for 1 minute, then flip the pieces using tongs and cook for another minute. The beef should release easily with a nice sear. Transfer the cooked beef to a plate. Add the remaining 1 tablespoon olive oil to the skillet and repeat with the second batch.
- Combine beef with sauce and scallions: Pour the prepared sauce into the skillet and bring it to a gentle bubble, scraping up any browned bits from the bottom to incorporate flavor, about 30 seconds. Add the cut scallions and return all the cooked beef to the skillet. Toss everything together and cook for an additional 1-3 minutes, allowing the sauce to thicken slightly and fully coat the beef. The steak should be cooked to your liking. Remove from heat and serve immediately for best texture and flavor.
Notes
- Be sure to slice the beef against the grain to keep it tender and easy to chew.
- Cooking the beef in batches prevents steaming and helps achieve a better sear.
- Use low sodium soy sauce to control saltiness in the dish.
- The crushed red pepper flakes are optional, but add a nice subtle heat if desired.
- Serve this dish over steamed rice or noodles for a complete meal.
