Okay, friends, let’s be real. We all love takeout, but sometimes we crave that comforting flavor without the takeout price (and mystery ingredients!). That’s where my crazy-easy homemade Mongolian Beef recipe comes in. Seriously, this is so simple, you’ll ditch the delivery apps for good!
- : From fridge to table in under 30 minutes? Yes, please!
- : Sweet, savory, garlicky goodness that rivals your favorite Chinese place.
- : Nothing fancy here. You probably have most of these in your pantry already.
- : Want it spicier? Less sweet? I’ll show you how to tweak it to perfection.
- : 10 minutes
- : 15 minutes
- : 4 people
- 1.5 lbs flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 1/4 cup vegetable oil
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup brown sugar, packed
- 2 tbsp hoisin sauce
- 1/4 tsp red pepper flakes (optional, for heat)
- 2 green onions, sliced for garnish
- Cooked rice, for serving
- : In a bowl, toss the sliced steak with cornstarch until evenly coated. This will help it get nice and crispy!
- : Heat the vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer (don’t overcrowd the pan – work in batches if needed) and sear for 2-3 minutes per side, until browned and crispy. Remove the beef from the skillet and set aside.
- : In the same skillet, add the minced garlic and ginger and cook for about 30 seconds, until fragrant.
- : Pour in the soy sauce, water, brown sugar, and hoisin sauce. Add red pepper flakes if you want some heat. Bring the sauce to a simmer, stirring until the sugar is dissolved.
- : Let the sauce simmer for a few minutes, until it thickens slightly.
- : Add the cooked beef back to the skillet and toss to coat it evenly with the sauce.
- : Serve immediately over cooked rice, garnished with sliced green onions.
- : Add some green goodness to your plate.
- : Lo Mein or Chow Mein noodles work perfectly with this dish.
- : Sprinkle some sesame seeds on top for added flavor and texture.
- : For a full-on takeout experience.
- : Add more red pepper flakes, a dash of chili oil, or a minced Serrano pepper to the sauce.
- : Reduce the amount of brown sugar to your liking. You can also use a sugar substitute.
- : Toss in some sliced bell peppers, onions, or snap peas along with the beef.
- : Use tamari instead of soy sauce.
- Calories: 450-500
- Protein: 35-40g
- Fat: 20-25g
- Carbohydrates: 30-35g
Note: Nutritional information may vary based on specific ingredients and serving sizes.
- Yes, sirloin or even skirt steak will work. Just make sure to slice it thinly.
- The beef is best served fresh, but you can make the sauce ahead of time and store it in the fridge for up to 3 days.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
- I don’t recommend freezing the cooked beef, as it can become a bit mushy. However, you can freeze the sauce on its own.
So there you have it! My super simple, incredibly delicious homemade Mongolian Beef recipe. I promise, once you try this, you’ll be hooked! Happy cooking!
