Name: Mongolian Beef Stir-Fry Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mongolian
Ingredients: 1 pound flank steak, thinly sliced against the grain; 1/4 cup cornstarch; 1/2 cup soy sauce; 1/2 cup brown sugar; 1 tablespoon minced garlic; 1 tablespoon minced ginger; 1/4 teaspoon red pepper flakes (optional); 2 tablespoons vegetable oil; 3 green onions, chopped

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Introduction

Mongolian Beef Stir-Fry is a perfect blend of savory, sweet, and a hint of spice that will delight your taste buds. This quick and easy dish is ideal for busy weeknights when you want something delicious without spending hours in the kitchen. With just a few simple ingredients and steps, you can create a restaurant-quality meal that will impress everyone at your table.

A close-up of a black bowl filled halfway with white cooked rice showing a fluffy texture, topped with a dark brown glazed beef stir-fry mixed with bright green snap peas and slices of red chili and light green onions, all coated in a shiny sauce with some sesame seeds sprinkled on top, the dish set on a white marbled textured surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound flank steak, thinly sliced against the grain
1/4 cup cornstarch
2 tablespoons vegetable oil
1/2 cup soy sauce
1/2 cup brown sugar
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 teaspoon red pepper flakes (optional)
3 green onions, chopped

Instructions

Step 1: Toss the sliced flank steak with cornstarch in a large bowl until evenly coated. Let it sit for about 10 minutes to help the beef achieve a crispy texture when cooked.
Step 2: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and cook for 2-3 minutes on each side until browned, working in batches if needed to avoid overcrowding. Remove the beef and set aside.
Step 3: In the same skillet, add soy sauce, brown sugar, minced garlic, minced ginger, and red pepper flakes if using. Stir and bring to a simmer. Cook for 2-3 minutes until the sauce thickens slightly.
Step 4: Return the beef to the skillet and toss it in the sauce until every piece is coated. Cook for another 2-3 minutes until heated through and flavors meld.
Step 5: Stir in the chopped green onions just before serving. Serve hot over steamed rice or noodles for a complete meal.

Tips & Variations

Slice the flank steak thinly against the grain for maximum tenderness.
Let the beef sit in cornstarch for at least 10 minutes to create a crispy exterior.
Avoid overcrowding the pan when cooking the beef; cook in batches if necessary.
Adjust sweetness by varying the amount of brown sugar or use a sugar substitute like stevia for a healthier option.
Add vegetables like bell peppers, broccoli, or snap peas for extra color and nutrition.
Increase red pepper flakes or add sliced jalapeños for a spicier version.
Substitute tamari for soy sauce to make this dish gluten-free.
Try chicken or tofu instead of beef for a different protein option.

Storage

Store leftover Mongolian Beef Stir-Fry in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. For best texture, avoid overcooking during reheating.

How to Serve

A close-up of a dish on a white plate showing two main layers: on the left, dark brown glazed beef strips mixed with bright green snap peas and vibrant red chili slices, sprinkled lightly with white sesame seeds, all having a shiny texture; on the right, a neat pile of fluffy white rice with soft, separate grains. The plate sits on a white marbled surface, and the food looks fresh and richly colored. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, you can use sirloin or ribeye instead of flank steak. Just be sure to slice the meat thinly against the grain to keep it tender.

How can I make Mongolian Beef Stir-Fry spicier?

Increase the red pepper flakes in the sauce or add sliced jalapeños for extra heat. You can also toss in a dash of sriracha to the sauce for a fiery kick.