This Mongolian beef is coated in a sauce made with soy sauce, brown sugar, garlic, and ginger. Perfectly balanced and delicious!
The recipe is adapted from “Spoon Fork Bacon” and has become one of our favorite recipe. It is very similar to a popular take-out dish!
The brown sugar and soy sauce make a slightly sticky coating for the beef, creating a perfect balance of sweet and savory. Beef sliced very thin and simmered in the sauce is what makes this both tender and flavorful.
Serve the stir-fry over white rice. For a complete meal add a side of broccoli or bok choy. I’d recommend doubling the ingredients for the sauce, especially if you like extra poured over steamed rice.
Tips for Tender Beef
- Cornstarch: Toss the meat with cornstarch before cooking. Cornstarch aids in tenderizing as well as thickening the sauce
- Cut Across the Grain: Beef is more tender when cut across the grain. Cut the meat into 1/4″ slices. For easier cutting, dry the meat with a paper towel and place in the freezer for about 15-20 minutes.
Cuts of meat: Look for flank, sirloin, NY Strip, or pre-cut stir fry beef, avoid tougher cuts of meat. You can also substitute chicken or make it vegan with tofu. - Cook in Batches: Stir fry in small batches, don’t overcrowd the pan. Cooking too many pieces at once can cause the beef to steam rather than sear.
Pre-Prep work you can do ahead of time:
If you want to save time on the day you make this dish you can do some of the preparation ahead of time. Following the recipe instructions, make the sauce. Then cool and pour into an airtight container, store in the refrigerator for up to 3 days. To prep the steak, slice steak and store in an airtight container or zip-lock bag in the refrigerator (1-24 hours). When ready to cook, continue with the remaining steps in the recipe.
Variations to the stir fry
Add some veggies into the dish, like bite sized broccoli florets, or sliced red bell pepper.
Add some heat with some dried Thai chiles, crushed red pepper flakes, or a spoonful of Chile sauce (like sriracha). Chili oil is another option for some added heat, it is usually sold down the Asian isle of the grocery store. Use a few drops as little goes a long way.
Storage
Refrigerate: Leftovers can be refrigerated for up to 3 days.
Freeze: Transfer into a freezer-friendly container. Store in freeze for up to 3 months.
Mongolian Beef
Equipment
- large frying pan
- sharp knife
Ingredients
Meat
- 1 1/2 pounds NY Strip Steak, sliced against the grain into thin 1/4-inch strips (Flank, Sirloin or pre-cut beef for stir fry). You can also use chicken, to make it vegan use tofu.
- 1/4 cup corn starch
- 1/4 cup water
- salt and pepper
Sauce
- 1/2 cup low sodium soy sauce
- 1/3-1/2 cup brown sugar adjust sugar to your individual liking
- 3/4 cup water
- 1 tablespoon fresh ginger, minced or 1 teaspoon ground ginger/dried
Additions
- 2 green onions sliced into 1-inch pieces
- 1/3 teaspoon sesame seeds for garnish
- Chilis or 1/4 teaspoon red pepper flakes optional, if you like it spicier add some
Instructions
- To make it easier for slicing the meat thin, first pat it dry with paper towel, then place the meat in the freezer for 20 minutes
- Remove from freezer and slice thin, about 1/4 thick
- Season sliced steak with a little 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 tablespoon oil. Add garlic and if you are using fresh ginger, add it as well. (If using ground ginger/dried add it in the. next step) Sauté for 1 minute. Add soy sauce, water and sugar, bring to a slow boil and simmer until the sugar is dissolved, about 2 minutes.
- Pour sauce back into your liquid measuring cup and set aside.
- Place skillet back over the heat and add remaining oil. Add steak in small batches and sear until evenly browned on both sides, 1 to 2 minutes per side.
- Add the sauce back into the skillet and stir together with beef. Simmer until the sauce thickens, 1 to 2 minutes.
- Toss in slice green onions and continue to cook for 1 minute or until sauce is thick enough to coat the back of a wooden spoon.
- Serve the Mongolian beef over steamed rice. Garnish with sesame seeds, if desired.
