Mongolian Beef Recipe
The only Mongolian Beef Recipe you will ever need! A quick, easy and ridiculously delicious stir-fry dish of tender beef coated in a slightly sweet and savory sauce. Serve it over steamed rice to soak up all the saucy goodness!
- 2 New York Strip Steaks, thinly sliced (about 1 1/2 pounds)
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- ⅓ cup low sodium soy sauce
- ⅓ cup water
- ½ cup dark brown sugar
- 2 green onions sliced into 1 inch pieces
- 1 teaspoon toasted sesame seeds optional
- salt and pepper to taste
- steamed rice for serving
Season sliced steak with salt and pepper. Toss steak in cornstarch until fully and evenly coated. Set aside.
Place a large skillet over medium-high heat and add 1 tablespoons oil. Add garlic and ginger and saute for 1 minutes. Add soy sauce, water and sugar and bring to a boil until sugar dissolves, about 2 minutes.
Pour sauce into a liquid measuring cup and set aside.
Place skillet back over heat and add remaining oil. Add steak and sear until evenly browned on both sides, 1 to 2 minutes per side.
Pour sauce back into skillet and toss together with meat. Allow sauce to thicken, 1 to 2 minutes.
Toss in green onion and continue to cook for 1 more minute until sauce is thick enough to coat the back of a wooden spoon.
Pour Mongolian beef over steamed rice and serve.
Make Ahead and Freezing
Make Ahead in Components
To make sauce ahead, cool sauce and pour into an airtight container and store in the refrigerator for up to 5 days. To make steak ahead, slice steak and store in an airtight container in the refrigerator for up to 1 day.
When ready to put together, toss beef in salt, pepper and cornstarch. Sear coated steak in skillet as written in recipe. Warm the sauce in a saucepan for a few minutes before adding it to the seared meat. This will help to avoid the temperature dropping in the skillet, not allowing for quick and even cooking.
Fully Make Ahead
Make recipe as written and cool completely. Transfer to an airtight container and store in the refrigerator for up to 3 days. When ready to serve, pour entire mixture into a large skillet and simmer over medium-low heat until warmed through, about 5 to 6 minutes.
To freeze, cool Mongolian beef completely before transferring into a freezer friendly container. Store in freezer for up to 3 months. To reheat, transfer freezer bag to refrigerator and thaw overnight. Pour thawed mixture into a skillet and simmer over medium-low heat until sauce has thickened up and beef has just heated through.
Tips and Tricks for Success
- Coating the sliced beef in cornstarch is important because it helps to tenderize the beef. It also helps to thicken the sauce, allowing it to fully coat the beef.
- Flank steak (sliced against the grain) is most commonly used to make Mongolian beef, although any quick cooking beef works great. We use New York strip steaks in our version, as flank steak isn't always found at all grocery stores and New York strip steaks generally are. Both flank steak and NY strip steaks work really well for this recipe and we recommending whichever you're able to find and prefer.
- Sear the sliced beef in batches to avoid overcrowding in the pan. This will allow the beef to sear properly and prevent the slices from steaming.
Calories: 444kcalCarbohydrates: 36gProtein: 24gFat: 23gSaturated Fat: 13gCholesterol: 69mgSodium: 778mgPotassium: 403mgFiber: 1gSugar: 27gVitamin A: 77IUVitamin C: 2mgCalcium: 48mgIron: 3mg