The BEST Mongolian Beef – Tender, Saucy & Better Than Takeout!
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If you’re craving a restaurant-quality meal at home, look no further than this Mongolian Beef! Thinly sliced beef is coated in a rich, garlicky, and slightly sweet Mongolian sauce that clings to every bite. It’s crispy, saucy, and utterly satisfying, all while being made in just 30 minutes! This dish is a staple in Chinese-American cuisine, often found at popular takeout spots. But trust me—homemade is better! The beef turns out incredibly tender, the sauce thickens to perfection, and you can adjust the sweetness and spice to suit your taste. Serve it over steamed rice or noodles, and you’ve got a meal that will have everyone coming back for seconds.
Ingredients
Instructions
Step 1: Prepare the Beef
Slice the flank steak against the grain into thin strips. This helps break up the muscle fibers, keeping the meat tender.
Toss the beef in cornstarch, ensuring each piece is well coated. This step not only helps crisp up the beef but also thickens the sauce later.
Let the beef sit for 10 minutes to allow the cornstarch to adhere.
Step 2: Cook the Beef
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the beef in a single layer, cooking in batches to avoid overcrowding. Sear for 1-2 minutes per side until the edges are crispy and golden brown.
Transfer the cooked beef to a plate and set aside.
Step 3: Make the Mongolian Sauce
In the same pan, add 1 tablespoon of vegetable oil.
Sauté the minced garlic and grated ginger for 30 seconds, until fragrant.
Pour in the soy sauce, water, brown sugar, sesame oil, and red pepper flakes (if using).
Stir well and let the sauce simmer for 2-3 minutes until slightly thickened.
Step 4: Combine & Serve
Return the crispy beef to the pan and toss it in the sauce until fully coated.
Let everything simmer for 1-2 minutes, allowing the sauce to thicken further.
Garnish with sliced green onions and sesame seeds.
Serve hot over steamed rice or noodles.
