Mongolian beef


Mongolian beef is a classic Chinese-American dish known for its savory-sweet flavors and tender strips of beef. Originating from Chinese cuisine, it has gained immense popularity worldwide for its delicious taste and simplicity in preparation. In this article, we will explore the recipe for Mongolian beef along with its ingredients, instructions, serving tips, storage tips, frequently asked questions, and a concluding note.


  • 1 ½ pounds flank steak, sliced thinly against the grain
  • ¼ cup cornstarch
  • ⅓ cup soy sauce
  • ⅓ cup water
  • ⅓ cup brown sugar
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 green onions, chopped
  • 2 tablespoons vegetable oil
  • Optional: sesame seeds and green onions for garnish


  1. In a bowl, toss the sliced flank steak with cornstarch until evenly coated. Set aside.
  2. In another bowl, mix together soy sauce, water, and brown sugar until the sugar is dissolved. Set aside.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat.
  4. Add minced garlic and grated ginger to the skillet, and sauté for about 30 seconds until fragrant.
  5. Add the coated flank steak to the skillet in a single layer, allowing it to sear without overcrowding. Cook for 2-3 minutes per side until browned and crispy.
  6. Pour the soy sauce mixture over the beef in the skillet, stirring to combine.
  7. Allow the sauce to simmer and thicken for 2-3 minutes until it coats the beef evenly.
  8. Stir in chopped green onions and remove the skillet from heat.
  9. Garnish with sesame seeds and additional green onions if desired.
  10. Serve hot over steamed rice or noodles.

Serving Tips:

  1. Serve Mongolian beef with steamed jasmine rice for a classic pairing.
  2. Pair with stir-fried vegetables like broccoli, bell peppers, and snap peas for a complete meal.
  3. Garnish with sliced red chili peppers for an extra kick of spice.
  4. Serve with a side of crispy egg rolls or spring rolls for a delicious appetizer.
  5. For a lighter option, serve Mongolian beef over cauliflower rice or lettuce wraps.
  6. Add a sprinkle of chopped peanuts or cashews for extra crunch and flavor.
  7. Serve with a drizzle of sriracha or chili oil for added heat.
  8. Pair with a refreshing cucumber salad to balance out the richness of the dish.
  9. Serve Mongolian beef with a side of steamed dumplings for a delightful combination.
  10. Pair with a glass of chilled white wine or a cold beer for a refreshing beverage.
  11. Serve leftovers as filling for tacos or wraps for a creative twist.
  12. Double the recipe and invite friends over for a Mongolian beef feast!

Storage Tips:

  1. Allow leftover Mongolian beef to cool completely before transferring it to an airtight container.
  2. Store in the refrigerator for up to 3-4 days.
  3. Reheat in a skillet or microwave until heated through before serving.
  4. Mongolian beef can also be frozen for longer storage.
  5. Place cooled beef in a freezer-safe container or freezer bag, removing as much air as possible.
  6. Label with the date and store in the freezer for up to 2-3 months.
  7. Thaw overnight in the refrigerator before reheating.
  8. Reheat gently in a skillet over low heat to prevent the beef from becoming tough.
  9. Add a splash of water or broth to the skillet to help rehydrate the beef if needed.
  10. Avoid refreezing previously frozen Mongolian beef to maintain its quality.
  11. Divide leftovers into individual portions before freezing for easy reheating.
  12. Use frozen Mongolian beef as a quick meal option for busy days.

FAQs (Frequently Asked Questions):

  1. Can I use a different cut of beef for Mongolian beef? Yes, you can use other cuts like sirloin or ribeye, but flank steak is preferred for its tenderness and flavor.
  2. Is Mongolian beef spicy? Mongolian beef typically has a mild level of spice from the ginger and garlic, but you can adjust the heat to your preference by adding more chili flakes or chili oil.
  3. Can I make Mongolian beef gluten-free? Yes, you can use tamari or coconut aminos instead of soy sauce to make the dish gluten-free.
  4. What can I substitute for brown sugar in Mongolian beef? You can use honey, maple syrup, or coconut sugar as alternatives to brown sugar.
  5. Can I marinate the beef overnight? Yes, marinating the beef overnight can enhance the flavor, but it’s not necessary for this recipe.
  6. Can I use pre-sliced beef for Mongolian beef? Yes, pre-sliced beef from the grocery store can be used to save time, but make sure to slice it thinly against the grain for tenderness.
  7. Can I add vegetables to Mongolian beef? Yes, you can add vegetables like bell peppers, onions, and broccoli to the dish for extra flavor and nutrition.
  8. Is Mongolian beef a traditional Mongolian dish? No, Mongolian beef is a Chinese-American dish inspired by Mongolian flavors, but it’s not traditionally Mongolian.
  9. Can I make Mongolian beef in a slow cooker? Yes, you can adapt this recipe for a slow cooker by adding all the ingredients to the slow cooker and cooking on low for 6-8 hours or on high for 3-4 hours.
  10. Is Mongolian beef high in calories? The calorie content of Mongolian beef can vary depending on the ingredients used, but it’s generally considered a moderately high-calorie dish due to the sugar and oil content.
  11. Can I make Mongolian beef without cornstarch? Cornstarch helps to tenderize the beef and thicken the sauce, but you can use arrowroot powder or potato starch as alternatives.
  12. Can I make Mongolian beef vegetarian? Yes, you can substitute tofu or seitan for the beef to make a vegetarian version of Mongolian beef.


Mongolian beef is a delicious and versatile dish that can be easily prepared at home. With its savory-sweet flavors and tender beef, it’s sure to become a favorite in your household. Whether served with rice, noodles, or vegetables, Mongolian beef is a satisfying meal option that is perfect for any occasion. By following this recipe and incorporating the serving and storage tips provided, you can enjoy homemade Mongolian beef whenever the craving strikes.