Mongolian Beef is a dish close to my heart, and this version is a game-changer. With crispy seared beef enveloped in a boldly savory sauce, subtle sweetness, and blasts of aromatic scallion, every bite explodes with flavor. The magic touch? 1 teaspoon ginger (minced) woven into the heart of the recipe, giving each mouthful a whisper of warmth that brings everything together. If you crave a satisfying, not-too-sweet Asian-inspired dinner that’s genuinely better than takeout, you’re in for a treat!
Ingredients You’ll Need
All the ingredients in this Mongolian Beef recipe are simple yet absolutely essential. Each one has an important role, whether it’s for texture, flavor depth, richness, or that final aromatic kick. Don’t skip anything—your tastebuds will thank you.
- Flank steak: Slice it thinly against the grain—this guarantees tender, juicy beef with every bite.
- Neutral oil: For both the marinade and searing, a mild-flavored oil like vegetable or canola is crucial for that signature crispy exterior.
- Soy sauce: Brings that deep umami flavor essential to Mongolian Beef, used in both marinade and sauce.
- Cornstarch: Works double-duty for a dreamy crispy coating and for thickening up the rich sauce.
- Water: Needed to mix the marinade and the cornstarch slurry.
- Baking soda: Helps tenderize the beef, making every piece soft and supple.
- Light brown sugar: For a subtle caramel sweetness that balances the salty soy.
- Hot water or stock: Adds body to the sauce; stock offers extra richness if you have it.
- Dark soy sauce: Optional, but deepens the color and lends a richer flavor.
- 1 teaspoon ginger (minced): This is the aromatic backbone—fresh ginger’s zing cuts through richness like a dream.
- Dried red chili peppers: Totally optional, but add a gentle heat that makes the flavors pop.
- Garlic: Finely chopped, infuses the oil and sauce with classic savoriness.
- Scallions: Green and white parts, for crunch, color, and that unmistakable fresh bite.
- Cornstarch slurry: Combines with the sauce to create the perfect, glossy coating.
How to Make 1 teaspoon ginger (minced)
Step 1: Marinate the Beef
Start by tossing your sliced flank steak with neutral oil, soy sauce, cornstarch, a splash of water, and baking soda. If the mixture ever looks a bit dry, add a touch more water until you’re sure every piece is well-coated. The marinade ensures tender, flavorful beef that soaks up every bit of the sauce later—and don’t forget, this is the moment where the bold flavors start to build!
Step 2: Mix Your Sauce
In a bowl, dissolve the brown sugar completely in hot water (or hot stock, if you want added depth). Stir in the regular and dark soy sauces for that classic Mongolian Beef complexity. This mixture will soon become the beef’s glossy, savory finish.
Step 3: Dredge the Beef
Evenly coat your marinated beef slices in cornstarch. This step creates the irresistible crisp crust we all crave and is what sets homemade Mongolian Beef apart from the rest—don’t skimp on this one!
Step 4: Sear Until Crispy
Pour neutral oil into your wok and get it hot, stopping just before it smokes. Sear the beef in a single layer for that shatteringly crispy finish, working in batches if needed. Once both sides are browned, transfer the beef to a plate and get ready for the best part: building that signature sauce.
Step 5: Aromatics and Sauce Time
Drain most of the oil, leaving only about a tablespoon. Now, add 1 teaspoon ginger (minced) along with the optional dried red chili peppers. After a quick 15 seconds that will fill your kitchen with incredible aroma, toss in the garlic and the white scallion parts. Stir for another 15 seconds, then pour in the sauce you prepped earlier. Let it simmer and bubble away for 2 minutes.
Step 6: Thicken and Finish
Slowly add your cornstarch slurry, watching the sauce turn thick and glossy. Return the crispy beef and add the green scallion tops. Toss for a final 30 seconds to coat every piece, letting the sauce cling to the beef while just wilting the scallions. That’s it: your masterpiece is ready!
How to Serve 1 teaspoon ginger (minced)
Garnishes
Finish your Mongolian Beef with a sprinkle of finely sliced scallion greens and, if you want to be extra, a pinch more 1 teaspoon ginger (minced) stirred into the sauce. Sesame seeds also add a lovely crunch and hint of nuttiness, while extra chilies can jazz things up for spice lovers.
Side Dishes
The classic way is to heap that glossy beef over a bed of freshly steamed rice that happily soaks up every drop of sauce. Lightly sautéed bok choy or garlicky broccoli are my personal favorite sides—they balance out the richness and add a splash of color to your plate.
Creative Ways to Present
Serve Mongolian Beef in lettuce wraps for a fun, hand-held dinner, or fill steamed bao buns with a mound of beef, scallions, and a dab of 1 teaspoon ginger (minced) for a truly craveworthy, Asian-fusion treat. Don’t be afraid to get inventive—this dish is endlessly versatile!
Make Ahead and Storage
Storing Leftovers
Got leftovers (lucky you)? Let your Mongolian Beef cool completely, then transfer it to an airtight container. Pop it in the fridge and enjoy for up to three days—the beef will soak up even more flavor, if that’s possible!
Freezing
Mongolian Beef freezes surprisingly well. Spread the cooled beef in a single layer on a baking sheet and freeze until firm, then transfer to a zip-top freezer bag. Store for up to 2 months. For bonus flavor, you can tuck a tiny frozen cube of 1 teaspoon ginger (minced) into the bag before sealing.
Reheating
To reheat, gently warm the beef in a nonstick skillet over medium heat—add a splash of water or a dash of soy sauce to revive the sauce and keep things lush. The crispiness may mellow a bit, but the flavors, especially the zing from 1 teaspoon ginger (minced), hold up beautifully.
FAQs
Can I substitute another cut of beef?
Absolutely! While flank steak is the classic choice for tenderness and quick cooking, you can use sirloin or even thinly sliced skirt steak. Just be sure to slice against the grain and marinate for extra tenderness.
Is 1 teaspoon ginger (minced) necessary, or can I skip it?
Fresh ginger is the secret behind that irresistible aroma and subtle warmth. While you could technically make the dish without it, 1 teaspoon ginger (minced) gives the sauce a depth that’s hard to replicate with substitutes. Highly recommended!
How spicy does this dish get with the dried red chilies?
The dried red chilies add a gentle heat, but nothing overpowering (unless you break them open). If you like things milder, simply leave them whole or skip them; for a fiery kick, crush a few before tossing into the wok.
Can I make this gluten-free?
Yes! Swap the soy sauce for a gluten-free version like tamari, and double-check your cornstarch. You’ll be surprised how well the flavors shine with these easy tweaks, especially with the brightness of 1 teaspoon ginger (minced) still in the mix.
Why is cornstarch used twice in the recipe?
Cornstarch pulls double-duty: first, as a coating to make the beef incredibly crisp, and second, to thicken the sauce to that glossy, clingy perfection we all love. Both steps are key for nailing authentic takeout texture at home!
Final Thoughts
If you love Chinese takeout but wish for less sugar and more real flavor, this homemade Mongolian Beef—powered by 1 teaspoon ginger (minced)—is begging to be on your dinner table. Give it a try, and don’t be surprised if it instantly becomes a new family favorite!
PrintGround Beef and Orzo Recipe
This crispy homemade Mongolian Beef is a perfectly balanced and flavorful dish that’s less sweet than typical restaurant versions. Featuring tender flank steak tossed in a savory sauce and crisped to perfection, it’s a crowd-pleasing takeout favorite you can make at home in under an hour.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main-course
- Method: Stovetop
- Cuisine: Chinese
- Diet: Halal
Ingredients
For Marinating the Beef:
- 1 pound flank steak (sliced against the grain into 1/4-inch/6mm thick slices)
- 2 teaspoons neutral oil (such as vegetable, canola, or avocado oil)
- 1 teaspoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/4 teaspoon baking soda
For the Sauce:
- 1/4 cup light brown sugar
- 3/4 cup hot water (or hot low sodium chicken or beef stock)
- 1/4 cup soy sauce
- 1 teaspoon dark soy sauce (optional)
For Coating and Searing the Beef:
- 1/2 cup cornstarch
- 2/3 cup neutral oil
For the Rest of the Dish:
- 1 teaspoon ginger (minced)
- 8 dried red chili peppers (optional)
- 3 cloves garlic (finely chopped)
- 4 scallions (white and green parts separated, cut on the diagonal into 2-inch/5cm pieces)
- 1 1/2 tablespoons cornstarch (mixed with 2 tablespoons/30ml water to make a slurry)
Instructions
- Marinate the Beef: Combine the sliced flank steak with neutral oil, soy sauce, 1 tablespoon cornstarch, water, and baking soda in a bowl. Mix well to coat all the pieces and let it marinate for 1 hour. If the beef appears too dry after marinating, add an extra tablespoon of water.
- Prepare the Sauce: In a small bowl, mix the brown sugar with hot water or stock until dissolved. Then, stir in the light soy sauce and dark soy sauce (if using).
- Coat the Beef: Dredge the marinated beef slices in 1/2 cup cornstarch until each piece is generously coated. This will help create a crispy texture when cooked.
- Sear the Beef: Heat 2/3 cup neutral oil in a wok over high heat. Just before it begins to smoke, add the prepared flank steak pieces in an even layer. Sear for 1 minute on each side until the coating is crisp. Turn off the heat, remove the beef, and set aside on a plate.
- Sauté the Aromatics: Pour out excess oil from the wok, leaving 1 tablespoon behind. Turn the heat to medium-high and add the ginger and dried red chili peppers (if using). Sauté for about 15 seconds, then add garlic and the white parts of the scallions. Stir for another 15 seconds.
- Build the Sauce: Pour the premixed sauce into the wok. Simmer for 2 minutes, then slowly stir in the cornstarch slurry. Cook until the sauce thickens slightly and coats the back of a spoon.
- Combine and Finish: Add the seared beef and green parts of the scallions to the wok. Toss everything together for about 30 seconds, just until the scallions are wilted and the sauce clings to the beef. If excess sauce remains, briefly increase heat and stir. Serve immediately with steamed rice.
Notes
- Slicing the beef thinly and against the grain is key for tenderness.
- The longer the marinade, the more flavorful and tender the beef becomes—1 hour is recommended, but even 30 minutes will work.
- For extra crispiness, avoid overcrowding the wok during searing.
- If you prefer less heat, omit or reduce the dried red chili peppers.
- This dish is best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days.
