This Mongolian Beef is healthy, full of flavor, and better than any take out.
This Mongolian beef is one of my favorite Chinese take out options. Tender strips of beef, saturated in a delicious sauce! Savory and slightly sweet, and is perfect with a bowl of sticky rice. Next time you’re craving Mongolian Beef skip the take-out and make this from the comfort of your home! This dish is super easy and can be made in about 30 min.
What is Mongolian Beef?
A super simple stir fry made with thin slices of beef, simmered in a sticky sauce made out of soy sauce, brown sugar garlic, ginger, and a pinch of red pepper flakes.
Is skirt steak and flank steak the same thing?
Both are long odd looking cuts of meat. They both work but they aren’t the same. Flank steak tends to be leaner and can be a little tougher. Both skirt and flank steak takes well to marinades and have great flavor. I personally prefer skirt steak as it has a bit more fat and cooks super fast over high heats.
How do I cut thin slices of meat?
If it makes you nervous cutting the meat so thin. It helps to put the meat in the freezer for about 30 minutes to firm it up enough to be able to cut the meat thin without it being too soft.
Tips for making Mongolian beef
- Both skirt steak and flank steak works well.
- Cut the meat in thin slices against the grain.
- You can use a regular pan, but I love my cast iron wok. It gets super hot and creates the best caramelization on the meat.
- Cook the beef in batches you don’t want to overcrowd the wok/ skillet.
- I serve this over white rice and roasted broccoli.
More take-out favorites
- Sweet Chili Shrimp Stir fry
- Oven-Baked Chines BBQ Pork
- Slow Cooker Chinese Spare Ribs
- Sweet and Spicy Chicken Stir Fry
- Classic Pork Fried Rice
- Shrimp with Hot Garlic Sauce
- 1 1/2 pound skirt steak sliced against the grain into thin, bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup vegetable oil
- 4 cloves garlic, minced
- 1/2 teaspoon fresh ginger, grated
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 1/2 cup dark brown sugar
- 1 teaspoon crushed red pepper flakes, optional
- 1 bunch green onions, sliced
- Sesame seeds for garnish
- In a small bowl whisk soy sauce, water, brown sugar, garlic, ginger and red pepper until combined.
- Slice the steak thinly against the grain into bite sized pieces and place in large bowl.Toss the sliced flank steak and 1/2 cup cornstarch until evenly coated, and set aside.
- Heat oil in a large cast iron skillet or wok over medium high heat. Once its nice and hot, cooking in batches add beef and cook just until browned and slightly crispy, about 2-3 minutes. Remove the beef and set aside.
- Add the sauce into the pan and beef, simmer until thickened about 3-5 minutes.
- Serve with rice and top with green onions and sesame seeds.
Flank steak also works for this recipe, just make sure to cut in thin strips against the grain.
Serving Size6 Servings
Amount Per Serving Calories 520Total Fat 30gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 22gCholesterol 90mgSodium 835mgCarbohydrates 28gFiber 1gSugar 15gProtein 34g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.