Super Easy Mongolian Beef

Mongolian Beef is a restaurant favorite that’s surprisingly easy to make at home. With tender, thinly sliced flank steak, a crispy sear, and a sweet-savory sauce, this dish comes together in just 25 minutes. It’s perfect for weeknight dinners, meal prep, or impressing guests without all the fuss of takeout. Bonus: it tastes just like P.F. Chang’s but fresher and customizable to your spice level!

Ingredients

• 1 ½ pounds flank steak, sliced thin
• ¼ cup cornstarch
• 3 tablespoons vegetable oil
• ½ cup low-sodium soy sauce
• ½ cup brown sugar
• ¼ cup water
• 1 teaspoon minced ginger
• 3 garlic cloves, minced
• Pinch of red pepper flakes
• Green onions, sliced for garnish

Instructions

1. Prep the Beef: In a large ziplock bag, combine sliced flank steak and cornstarch. Toss until evenly coated.
2. Sear the Beef: Heat a large skillet over high heat and add vegetable oil. Add steak in a single layer. Cook 1 minute per side until edges start to brown. Remove and set aside.
3. Make the Sauce: In a small bowl, mix soy sauce, brown sugar, water, ginger, and garlic. Pour into the hot skillet and bring to a boil.
4. Combine: Return the cooked steak to the pan and allow the sauce to thicken for 2–3 minutes, tossing occasionally.
5. Garnish: Add sliced green onions and sprinkle with red pepper flakes. Serve immediately over rice or noodles.

Serving & Storage Tips

• Serving: Serve hot over steamed white rice, brown rice, or noodles. For extra flavor, drizzle with a bit of sesame oil or sprinkle with sesame seeds.
• Storage: Store leftover Mongolian Beef in an airtight container in the fridge for up to 3–4 days. Reheat gently in a skillet or microwave.
• Freezing: You can freeze cooked beef without rice in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Variations

1. Spicy Mongolian Beef: Add 1–2 teaspoons of sriracha or chili garlic sauce to the sauce for a spicy kick.
2. Orange Mongolian Beef: Add 2 tablespoons of orange juice and a teaspoon of zest for a citrus twist.
3. Garlic Lover’s Beef: Double the garlic to 6 cloves for an extra punch.
4. Sesame Beef: Sprinkle toasted sesame seeds over the finished dish and add 1 teaspoon sesame oil.
5. Broccoli Mongolian Beef: Stir in steamed broccoli for a veggie-packed version.
6. Bell Pepper Mongolian Beef: Add sliced red and yellow bell peppers during the sauce step.
7. Low-Sugar Version: Swap brown sugar with coconut sugar or monk fruit sweetener.
8. Keto-Friendly Mongolian Beef: Use coconut aminos instead of soy sauce and skip sugar.
9. Crispy Crunch Beef: Toss beef in cornstarch + panko mix for extra crunch.
10. Slow Cooker Mongolian Beef: Brown beef first, then cook in a slow cooker with sauce on low 3–4 hours.
11. Instant Pot Version: Sauté beef in the Instant Pot, then pressure cook with sauce 5 minutes.
12. Honey Mongolian Beef: Replace brown sugar with honey for a floral sweetness.
13. Mushroom Mongolian Beef: Add sliced mushrooms to the sauce for an earthy flavor.
14. Pineapple Mongolian Beef: Add ½ cup pineapple chunks for a sweet and tangy version.
15. Ginger-Heavy Mongolian Beef: Add 2 teaspoons fresh ginger for a bold zing.

FAQs

1. Can I use a different cut of beef?
   Flank steak works best, but sirloin or skirt steak are good alternatives. Avoid tough cuts like chuck.
2. How thin should the beef be sliced?
   About 1/4-inch slices across the grain for tenderness.
3. Do I have to use cornstarch?
   Cornstarch helps create a crispy sear and thickens the sauce. You can use arrowroot as a substitute.
4. Can I make this gluten-free?
   Yes, use tamari or coconut aminos instead of soy sauce.
5. How long can leftovers last?
   3–4 days in the fridge, up to 2 months in the freezer.
6. Can I meal prep this dish?
   Absolutely! Keep beef and rice separate until reheating to maintain texture.
7. What can I serve with Mongolian Beef?
   Steamed rice, fried rice, noodles, or even cauliflower rice for a low-carb option.
8. Is it spicy?
   Not by default, but you can adjust with red pepper flakes or sriracha.
9. Can I add vegetables?
   Yes! Broccoli, bell peppers, mushrooms, or snow peas work great.
10. Can I double the recipe?
    Yes, just make sure not to overcrowd your pan when searing the beef. Cook in batches.

Super Easy Mongolian Beef is the perfect blend of tender, crispy-edged beef and a bold, sticky sauce that everyone will love. It’s faster, fresher, and more customizable than takeout, making it a weeknight favorite. With just a few simple ingredients and 25 minutes, you can create a restaurant-quality dish at home. Whether you stick to the classic recipe or try one of the many variations, this Mongolian Beef is guaranteed to impress your family and friends.

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