![To make Mongolian beef, you need a few key ingredients. Here’s what you will need: - 1 lb flank steak, cut into thin strips - 1 cup soy sauce - 1/2 cup brown sugar - 2 cloves garlic, minced - 1-inch piece ginger, grated - 2 green onions, chopped (separate white and green parts) - 1 tablespoon cornstarch - 2 tablespoons vegetable oil - 1 tablespoon sesame oil - 1/2 teaspoon red pepper flakes (optional) - Steamed rice or noodles, for serving These ingredients create a delicious and savory flavor. The flank steak works well because it cooks quickly and stays tender. You can add some optional ingredients to make your dish even tastier. Consider these: - Red pepper flakes for heat - Bell peppers for extra crunch - Broccoli for added nutrition These additions can enhance the dish and give it a personal touch. Feel free to mix and match based on what you have at home. If you can’t find some ingredients, don’t worry! Here are some substitutes: - Use sirloin or ribeye instead of flank steak for a different taste. - Honey can replace brown sugar if you prefer a healthier sweetener. - Use tamari as a gluten-free option for soy sauce. - Fresh ginger can be swapped with ground ginger in a pinch. These substitutes will still give you a great flavor. With these ingredients, you can make Mongolian beef that is both savory and simple. For the full recipe, check out the details above. To start, you need to marinate the beef. Grab a medium bowl and mix together these ingredients: - 1 cup soy sauce - 1/2 cup brown sugar - 2 cloves garlic, minced - 1-inch piece ginger, grated - Chopped white parts of 2 green onions Add the flank steak strips to this mix. Stir it well so the beef gets coated. Let it sit for at least 30 minutes. This step makes the beef tender and flavorful. Next, heat a large skillet or wok over medium-high heat. Pour in 2 tablespoons of vegetable oil. Once the oil is hot, add the marinated beef. Don't forget to save the marinade for later! Cook the beef for about 3-4 minutes. You want it browned and cooked through. After that, remove the beef from the pan and set it aside on a plate. In the same skillet, add the saved marinade and bring it to a simmer. This will help build depth in flavor. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Stir this slurry into the simmering sauce. Cook it for 2-3 minutes until the sauce thickens. Now, return the beef to the skillet. Toss it well to coat the beef in the thickened sauce. For an extra layer of flavor, stir in 1 tablespoon of sesame oil and, if you like, 1/2 teaspoon of red pepper flakes. This adds a nice touch of spice! Just before serving, toss in the green parts of the green onions. This adds freshness and color. Now you’re ready to serve your Mongolian beef over steamed rice or noodles, drizzling some extra sauce on top. Enjoy a meal that tastes gourmet but is simple to make! For the full recipe, check out the details above. To make your Mongolian beef shine, focus on the marinade. Use fresh garlic and ginger. They add a lot of flavor. Marinate the beef for at least 30 minutes. This step is key for tender meat. If you have time, marinate it longer. The longer, the better! For a smoother sauce, mix the cornstarch with water well. This prevents lumps in your sauce. When you simmer the sauce, keep stirring. This helps the flavors blend nicely. When cooking the beef, use high heat. This gives nice browning. Sear the meat in small batches. Crowding the pan makes it steam instead of sear. Once the beef is cooked, remove it right away. This keeps it juicy. Add the beef back to the pan only when the sauce is ready. This helps keep it tender. If you prefer, slice the beef against the grain. This makes it even softer to chew. One mistake is not marinating long enough. Give your beef enough time to soak in flavors. Another common error is using low heat. This can make the beef tough. Be careful with the cornstarch slurry. If you add it too quickly, your sauce may clump. Always stir it in slowly. Lastly, avoid overcooking the beef. It should be just right, not dry. These tips will help you create a delicious Mongolian beef dish. For the full recipe, check the earlier sections! {{image_2}} If you like heat, try spicy Mongolian beef. To add spice, mix in red pepper flakes with the sauce. You can also add sliced fresh chili peppers. These will give your dish a nice kick. Adjust the amount to suit your taste. More heat means more flavor! You can make a tasty vegetarian version of Mongolian beef. Use tofu or seitan as your protein. Both options soak up the sauce well. Replace flank steak with these ingredients in the marinade. Cook them the same way as the beef. You’ll still enjoy that rich flavor without meat! Adding vegetables is a simple way to make your Mongolian beef more colorful and healthy. Try bell peppers, broccoli, or snap peas. Slice them thin and toss them in the skillet with the beef. Cook until they are just tender. This adds crunch and vitamins to your meal. You can also mix in carrots for a hint of sweetness. For the full recipe, check the [Full Recipe]. Store your Mongolian beef in an airtight container. Let it cool to room temperature first. This helps keep the meat tender. Place the container in the fridge. It will last for about 3 to 4 days. If you want to keep it longer, freezing is a good option. When reheating, the goal is to keep the beef juicy. You can use a skillet for this. Heat it over medium heat. Add a splash of water or broth to keep it moist. Stir often to heat evenly. You can also use a microwave. Place the beef in a microwave-safe dish. Add a little water, cover it, and heat in short bursts. This will prevent it from drying out. Freezing Mongolian beef is easy. First, allow it to cool completely. Then, place it in a freezer-safe bag. Make sure to remove as much air as possible. Label the bag with the date. Frozen, it will last for up to 3 months. When you are ready to eat it, thaw it overnight in the fridge. Reheat it as described above for the best taste. The best cut of beef for Mongolian Beef is flank steak. Flank steak has a great flavor and is tender when cooked right. It’s thin, which helps it absorb the marinade well. If you can’t find flank steak, you can use sirloin or ribeye. Both cuts will give you a tasty dish. Yes, you can make Mongolian Beef ahead of time. You can marinate the beef for up to 24 hours. This adds more flavor. After cooking, let it cool and store it in the fridge. It will keep for about three days. Just reheat it on the stove or in the microwave when you are ready to eat. Mongolian Beef is sweeter and has a thicker sauce than many other stir-fries. It uses a soy sauce and brown sugar mix. Other stir-fries might use more vegetables and lighter sauces. The focus in Mongolian Beef is on the beef and sauce. This makes it a unique dish that stands out in flavor. You can find the full recipe for Mongolian Beef in the earlier sections. Mongolian beef is a tasty dish made from simple ingredients. We covered what to use and how to cook it. I shared tips to make your beef tender and flavorful. Remember to try variations like spicy or vegetarian options. Store leftovers safely for later meals. With this guide, you can enjoy great Mongolian beef at home. Happy cooking!](https://greenmealmap.com/wp-content/uploads/2025/04/102f1445-0cba-46bd-83b9-0fb7f4b6d519-250x250.webp)
Mongolian Beef
Discover the rich flavors of Mongolian Beef with this easy and savory dinner recipe. Perfect for impressing family and friends, this dish combines tender flank steak with a delicious sauce made from soy sauce and brown sugar. Follow step-by-step instructions and tips to achieve a restaurant-quality meal in your own kitchen. Click through to explore the full recipe and elevate your dinner game tonight!