Mongolian Beef (Better Than Takeout!)
Hey there, flavor seekers! Craving that sticky, savory-sweet Mongolian beef you can’t get enough of?
Let’s ditch the delivery app and make a version that’s better than takeout—right in your own kitchen!
This recipe is all about tender slices of beef smothered in a glossy, umami-packed sauce that’ll have everyone asking, “Wait, YOU made this?!”
Grab your apron, and let’s turn dinner into a flavor fireworks show!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
1. Marinate the Beef
Thinly slice flank steak against the grain (trust me, this keeps it tender!), then toss it with cornstarch and a splash of soy sauce. Let it hang out while you prep the sauce—this quick marinade ensures every bite stays juicy and soaks up flavor.
2. Sear the Beef
Heat oil in a skillet until shimmering, then sear the beef in batches. Don’t crowd the pan! You want that golden-brown crust for maximum flavor. Once cooked, set it aside like a boss—resist the urge to stir too much!
3. Make the Sauce
In the same skillet, sauté garlic and ginger until fragrant (about 30 seconds—don’t let them burn, or you’ll cry!). Pour in soy sauce, brown sugar, and a splash of water. Let it bubble and thicken into a sticky glaze that’ll make your taste buds do a happy dance.
4. Combine & Serve
Toss the beef back into the sauce, coating every slice. Garnish with sesame seeds and green onions, then serve over rice or noodles. Dinner is done .
Pro Tips
- Slice smart: Freeze the steak for 15 minutes first—it’s easier to cut thin, even strips.
- Sear in batches: Overcrowding the pan = steamed beef. Sad times.
- Adjust the heat: Add a pinch of red pepper flakes if you like it fiery.
- Double the sauce: Extra for drizzling? Yes, please.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium heat with a splash of water to revive the sauce.
- Freeze: Sauce may separate, but flavor stays bomb. Thaw overnight in the fridge before reheating.
Mongolian Beef (Better Than Takeout!)
Description
Tender flank steak in a sticky, umami-rich sauce with garlic, ginger, and a hint of sweetness. Serve over rice for a meal that beats takeout every time.
Ingredients
Instructions
-
Marinate the Beef:
Toss beef with cornstarch and 1 tbsp soy sauce. Let sit 10 minutes.
-
Sear:
Heat oil in a skillet over medium-high. Cook beef in batches 2-3 minutes until browned. Set aside.
-
Make Sauce:
Reduce heat to medium. Sauté garlic and ginger 30 seconds. Add remaining 2 tbsp soy sauce, brown sugar, water, and red pepper flakes. Simmer 3-4 minutes until thickened.
-
Combine:
Return beef to skillet. Toss to coat. Garnish and serve over rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 16g25%
- Total Carbohydrate 25g9%
- Dietary Fiber 1g4%
- Sugars 14g
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Swap soy sauce for tamari for gluten-free.
- Hate ginger? Use ½ tsp ground ginger instead.
- Meal prep hack: Double the recipe and freeze half for later!
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
