Easy Mongolian Beef Recipe (Better Than Takeout!)
This Mongolian Beef is a quick and flavorful stir fry that delivers restaurant-style quality at home. Crispy beef strips are coated in a sticky, spicy brown sauce and served over rice or noodles, making it a go-to for weeknight dinners. Perfect for lovers of fine dining recipes and easy dinner recipes, this dish is a standout among high protein recipes dinner ideas. Whether you're craving healthy recipes lunch or quick dinner ideas, this homemade favorite brings bold flavors and satisfaction to your table.
Ingredients
- For the Beef:
- 1 pound flank steak
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon baking soda
- 2 tablespoons cornstarch
- For the Mongolian Beef Sauce:
- ¼ cup soy sauce
- ¼ cup beef stock or chicken stock
- 2 tablespoons brown sugar or more to taste
- For the Stir Fry:
- ½ cup vegetable oil for frying
- ½ cup cornstarch
- 10-12 spicy dried Chinese chilies or chile de arbol – optional, for heat
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced fresh garlic
- 2 tablespoons cornstarch for slurry
- 2 tablespoons water for slurry
- 5-6 scallions sliced
- For Garnish:
- Spicy chili flakes
- Sesame seeds
- Extra sliced scallions
Instructions
- Marinate the Beef:
- Slice flank steak against the grain into thin strips (about 1/4 inch), then cut into bite-sized pieces.
- In a bowl, whisk together 1 tbsp vegetable oil, 1 tbsp soy sauce, 1 tsp baking soda, and 2 tbsp cornstarch until smooth.
- Mix this marinade with the beef and let sit for at least 10 minutes (longer is fine).
- Prepare the Sauce:
- In a small bowl, whisk together 1/4 cup soy sauce, 1/4 cup beef stock, and 2 tbsp brown sugar. Set aside.
- Fry the Beef:
- Heat 1/2 cup vegetable oil in a wok or large skillet over medium-high heat.
- Toss marinated beef in 1/2 cup cornstarch to coat.
- Fry beef in batches until crispy and golden brown. Remove and drain on paper towels.
- Make the Stir Fry:
- Discard most of the frying oil, leaving about 1 tbsp in the pan.
- Add the dried chilies (if using), minced ginger, and garlic. Stir-fry for 30 seconds.
- Return beef to the pan. Pour in the sauce and toss everything together.
- Thicken the Sauce:
- Mix 2 tbsp cornstarch with 2 tbsp water to make a slurry.
- Add to the pan and stir until sauce thickens.
- Add sliced scallions and cook for 1 minute more.
- Serve:
- Garnish with chili flakes, sesame seeds, and extra scallions.
- Serve hot over rice or noodles.
Notes
- Adjust the number of chilies to your spice preference or omit for a mild version.
- This dish pairs beautifully with jasmine rice or lo mein noodles.
- For extra crispiness, double-fry the beef.
- Can be made gluten-free with tamari or coconut aminos in place of soy sauce.