There’s something undeniably comforting about the rich, glossy sauce of Mongolian beef. It clings to every strip of meat like a savory-sweet hug and makes your kitchen smell like your favorite Chinese takeout spot. This version—tender Mongolian beef glazed with soy, fresh ginger, and brown sugar—takes all the hallmark flavors of your favorite Asian beef recipes and turns them into a dish that’s surprisingly easy to make at home. Whether you’re deep into Chinese beef recipes or just browsing easy dinner recipes to jazz up a weeknight, this dish is guaranteed to win you over. The best part? You get restaurant-quality flavor without the mystery ingredients. No need to call in takeout tonight.
Tender Mongolian Beef with Soy, Ginger, and Brown Sugar Glaze
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American, Chinese
Large skillet or wok You want something wide and hot for a quick sear. A cast-iron skillet works wonders.
Mixing bowls One for dredging the beef and another for combining the sauce.
Tongs or Chopsticks Great for flipping thin slices of beef quickly without overcooking.
Grater or microplane To get that ginger nice and fine.
Measuring cups and spoons Precision matters with strong ingredients like soy sauce and sugar.
For the Beef
- 1 ½ pounds flank steak thinly sliced against the grain
- 1/4 cup cornstarch for coating
- 2 tablespoons vegetable oil for searing
For the Glaze
- 1 tablespoon fresh ginger finely grated
- 4 cloves garlic minced
- 1/2 cup low-sodium soy sauce
- 1/2 cup packed brown sugar
- 1/4 cup water
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes optional, for heat
For Garnish
- 2 –3 green onions sliced on a diagonal
- 1 tablespoon toasted sesame seeds
Optional Add-ins
- Steamed broccoli or snap peas
- Cooked Mongolian noodles or jasmine rice
Prepare the Beef
Pat the flank steak dry and slice it thinly against the grain—this ensures each bite is tender. Toss the beef slices in cornstarch until evenly coated. Let it sit for 10 minutes while you prep the sauce. This step is crucial for getting that glossy, crispy texture.
Make the Sauce
In a small bowl, whisk together soy sauce, brown sugar, water, sesame oil, garlic, and ginger. Add crushed red pepper flakes if you like a little heat.
Sear the Beef
Heat oil in a large skillet or wok over medium-high heat. Shake excess cornstarch from the beef and add to the hot pan in batches, making sure not to overcrowd. Sear for about 2-3 minutes per side until golden brown and crispy on the edges.
Simmer in the Glaze
Once all the beef is cooked, return it to the pan. Pour the sauce over the meat and toss to coat. Let it bubble for about 3–4 minutes until the sauce thickens and becomes sticky. It should coat the beef completely without being runny.
Serve and Garnish
Remove from heat. Top with sliced green onions and sesame seeds. Serve over fluffy jasmine rice, noodles, or even in lettuce wraps.
Pro Tip: If you’re looking to make this more hands-off, try the Crock Pot Mongolian beef method. Brown the meat and then combine all the ingredients in a slow cooker. Cook on low for 4–5 hours or high for 2–3 hours until tender.
Pairings in Detail
This Mongolian beef is rich, sweet, and savory—which opens up a world of pairings:
- Side Dishes: Serve with Mongolian noodles for a complete meal. If you're going lighter, a side of garlic green beans or steamed broccoli balances the richness.
- Drinks: A cold Tsingtao beer or a crisp Sauvignon Blanc complements the umami in the dish. For a non-alcoholic option, try jasmine tea or ginger lemonade.
- Desserts: Finish the meal with mango sticky rice or sesame balls for an indulgent yet thematic treat.
FAQs
1. What cut of beef should I use?
Flank steak is the top choice because it’s lean, flavorful, and gets super tender when sliced against the grain. Skirt steak or sirloin also works, though flank remains the gold standard in most Mongolian beef sauce recipes.
2. Can I make this with chicken or pork instead?
Absolutely. If you're working with chicken, thinly slice boneless, skinless chicken breasts or thighs. Pork tenderloin also makes a juicy, flavorful substitute, bringing you closer to those classic Mongolian pork recipes.
3. Is this dish spicy?
Not by default, but it can be. The base Mongolian beef sauce is sweet and savory. For heat, just toss in red pepper flakes or fresh chili during the simmering stage.
4. Can I make this ahead?
Yes. It actually reheats really well. Store in the fridge for up to 4 days. Reheat gently on the stove or microwave. The sauce will thicken, but a splash of water or broth will bring it back to life.
5. Can I use this sauce for other recipes?
Totally. This Mongolian beef sauce is versatile—use it for Mongolian meatballs, slow cooker Mongolian beef, or even adapt it for stir-fried vegetables in Asian beef recipes. It’s also a fantastic glaze for baked tofu or crispy tempeh.
