Save Tender strips of beef are seared and tossed with scallions in a savory-sweet Mongolian sauce for a flavorful takeout classic. Aromatic ginger and garlic infuse depth, while hoisin, soy, and brown sugar create a glossy glaze. The dish is finished with a quick stir-fry, ensuring the beef stays juicy and scallions vibrant. Serve over steamed rice and garnish with sesame seeds for extra taste and texture. Fast enough for any weeknight, Mongolian beef is an easy way to bring the comfort of Chinese-American cuisine to your table.
Tender Mongolian Beef Stir Fry delivers a deliciously bold flavor you will absolutely crave. The beef is seared until golden, then tossed in a tangy-sweet Mongolian sauce with fresh scallions. If you ever need a quick yet impressive dinner that will fill your kitchen with mouthwatering aromas, this is your recipe.
One chilly evening I threw this together when I had a flank steak to use up and hungry kids at the table. It was such a hit that Mongolian Beef nights have now become our family tradition whenever we want something cozy and satisfying but not heavy.
Ingredients
- Flank steak: thinly sliced against the grain ensures tender beef. Don&t be afraid to ask your butcher for tips cutting this right
- Cornstarch: creates the perfect light crust for browning and gives the sauce a silky finish. Always check for freshness for the best texture
- Vegetable oil: go for a neutral high-smoke type like canola or grapeseed for the stir fry and marinate
- Low-sodium soy sauce: keeps the dish savory without overwhelming with salt. Look for brands that taste mellow
- Dark brown sugar: brings that signature glossy sweet sauce and deep color. Choose a moist fresh-packed sugar
- Water: helps the sauce achieve the perfect pourable consistency
- Hoisin sauce: adds depth and authentic richness. If possible choose a version with minimal additives
- Rice vinegar: brightens everything and balances the sweetness. Try to use unseasoned so the flavors are pure
- Toasted sesame oil: imparts nutty warmth. A small dash is plenty so use the freshest bottle
- Crushed red pepper flakes: optional for kick. Buy in small batches so the flavor pops
- Garlic and fresh ginger: together form the aromatic backbone. Always pick plump garlic and firm smooth ginger pieces
- Scallions: sliced thick for crunch and color. Fresh scallions should be crisp and free of wilt
- Cooked jasmine or white rice: best if prepared just before serving. Toasted sesame seeds add a delicate finish if you like
Instructions
- Sliced Beef Preparation:
- Slice the flank steak thinly against the grain for ultimate tenderness. Using a very sharp knife chill the beef slightly to get clean slices
- Coating the Beef:
- Toss the beef strips in cornstarch with vegetable oil ensuring every piece is evenly coated. Set aside so the beef relaxes and absorbs the flavors
- Mixing the Mongolian Sauce:
- Whisk together soy sauce dark brown sugar water hoisin sauce rice vinegar sesame oil and red pepper flakes in a bowl. Mix thoroughly so all ingredients dissolve and become silky smooth
- Searing the Beef:
- Heat vegetable oil in a large wok or skillet over high heat. Arrange the beef in a single layer. Sear each side for about one to two minutes until a rich brown crust forms. Do not fully cook through at this stage. Remove the beef to rest while you finish the sauce
- Stir-Frying the Aromatics:
- Turn the heat down just a touch. Add minced garlic and ginger to the hot pan. Stir-fry for about half a minute until you smell deep savory aromas but before browning
- Simmering the Sauce:
- Pour your prepared sauce into the pan. Bring it up to a simmer for around two or three minutes. Let it thicken so that it coats the back of a spoon
- Finishing with Beef and Scallions:
- Return the seared beef to the simmering sauce with scallions. Stir and fry together for one to two minutes until the beef is glazed and the scallions are bright green and still crisp
- Serving:
- Spoon hot Mongolian Beef Stir Fry over jasmine or white rice. Garnish with toasted sesame seeds for a final touch
Save I always look forward to the moment when fresh ginger hits the pan and fills the kitchen with its spicy warmth. This simple root gives the whole dish character and always reminds me of my grandma’s favorite stir fries. Full of fragrance yet never overpowering ginger for me is a must in every Mongolian Beef recipe. A recent family dinner ended with everyone fighting for the last spoonful in the pan so do not be surprised if yours disappears just as fast.
Storage Tips
Leftover Mongolian Beef keeps well in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or in the microwave with a splash of water to loosen the sauce. Avoid overcooking to maintain the tenderness of the beef
Ingredient Substitutions
If you do not have flank steak use sirloin or flat iron steak. Thinly sliced chicken breast or tofu can work for non beef eaters. Use tamari or coconut aminos instead of soy sauce and check for gluten free hoisin if needed. For extra vegetables add thinly sliced bell pepper snap peas or carrots
Serving Suggestions
Serve over fluffy jasmine rice steamed white rice or even brown rice. Top with extra scallions or a sprinkle of sesame seeds. A quick cucumber salad or a side of sautéed bok choy adds brightness to your meal
Cultural Historical Context
Mongolian Beef is a staple dish of American Chinese restaurants known for its harmonious sweet savory sauce. Despite its name it does not have roots in Mongolian cuisine but rather Chinese chef’s innovation for Western palates. It is loved for its speedy cooking and bold flavors that perfectly match the craving for something comforting
Seasonal Adaptations
Swap the scallions for fresh spring ramps in March or April. Add snow peas or young asparagus spears in early summer. Serve with roasted winter squash or root vegetables in colder months
Success Stories
Last month I cooked a double batch for my cousin’s birthday and it vanished before the rice was done. Even picky eaters went back for seconds. Friends often ask for the recipe after tasting it and say it beats any takeout Mongolian Beef
Freezer Meal Conversion
Prepare the recipe as written let cool and pack into freezer friendly containers. Mongolian Beef reheats well straight from the freezer if thawed overnight. To keep the beef tender under reheating add a splash of extra sauce or water before warming
Save Every bite delivers savory-sweet comfort perfect for sharing with family. Mongolian Beef Stir Fry is sure to become a favorite you reach for again and again
Recipe FAQ
- → What cut of beef works best for Mongolian beef?
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Flank steak is ideal because it cooks quickly and stays tender when sliced thinly against the grain.
- → Can I substitute other vegetables in this dish?
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Yes, bell peppers or snap peas add color and crunch for variety in your stir fry.
- → Is this dish gluten-free?
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Use tamari or certified gluten-free soy sauce and hoisin to make it suitable for gluten-free diets.
- → How do I ensure beef remains tender?
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Slice the beef against the grain and stir-fry briefly over high heat to prevent overcooking.
- → Which rice pairs best as a side?
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Jasmine or white rice works perfectly, absorbing the sauce and balancing flavors.
- → Can this be made ahead of time?
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You can marinate the beef and prepare sauce in advance; quickly cook when ready to serve for freshness.
