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mongolian beef recipe.

 

🥢🔥 Easy Mongolian Beef Recipe – Better Than Takeout!

Prep Time: 15 minutes | Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Course: Main | Cuisine: Chinese-American | Difficulty: Easy

❤️ Why You’ll Love This Mongolian Beef

Craving something bold, savory, and just a little sweet? This Mongolian Beef recipe is your weeknight hero. It’s made with tender flank steak, caramelized in a rich soy-ginger garlic sauce — all in just 30 minutes. Serve it over rice or noodles for the ultimate takeout-style dinner at home.

🛒 Ingredients

For the Beef:

  • 1 lb flank steak, thinly sliced against the grain
  • 1/4 cup cornstarch
  • 2–3 tbsp vegetable oil (for frying)

For the Sauce:

  • 1/2 cup low sodium soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup water
  • 1 tbsp fresh ginger, grated
  • 3 garlic cloves, minced
  • 1/2 tsp red pepper flakes (optional)

For Garnish:

  • Green onions (sliced diagonally)
  • Sesame seeds
  • Cooked jasmine rice or noodles

🔥 Instructions

Step 1: Prep the Beef

Slice flank steak into thin strips. Toss with cornstarch to lightly coat and let sit for 10 minutes. This gives the beef that signature crispy texture.

Step 2: Make the Sauce

In a small saucepan, combine soy sauce, brown sugar, water, garlic, ginger, and red pepper flakes. Simmer over medium heat for 3–4 minutes until slightly thickened. Set aside.

Step 3: Cook the Beef

Heat oil in a large skillet or wok over high heat. Add beef in batches and cook 1–2 minutes per side until crispy and browned. Don’t overcrowd the pan.

Step 4: Combine & Finish

Drain excess oil. Return all beef to the skillet, pour in the sauce, and stir-fry for 2–3 minutes until well coated and caramelized.

Step 5: Serve Hot

Top with green onions and sesame seeds. Serve immediately over steamed rice or noodles.

🧡 Tips & Variations

Tip or Variation Why It Helps
Use flank or skirt steak Best texture for quick cooking
Slice thinly against the grain Ensures tenderness
Adjust sugar to taste Control the sweetness level
Add broccoli or bell peppers Boosts color and nutrition
Use tamari for gluten-free Keeps it allergy-friendly

❓ FAQ

Q: Can I make Mongolian beef ahead of time?
Yes, prep everything in advance and stir-fry when ready to eat. The sauce can be refrigerated for up to 5 days.

Q: Can I use chicken instead?
Absolutely. Follow the same steps with boneless chicken breast or thigh.

Q: What’s the best side for Mongolian beef?
Steamed white rice, fried rice, or even lo mein noodles work great.

🧾 Nutrition Estimate (Per Serving)

  • Calories: ~430 kcal
  • Carbs: ~28g
  • Protein: ~24g
  • Fat: ~24g
  • Sugar: ~14g
  • Sodium: ~850mg




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