Name: Mongolian Beef Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 pound beef flank steak, thinly sliced (between ⅛ to ¼ inch thick); 2 tablespoons water; 2 teaspoons rice vinegar; ½ teaspoon Kosher salt (a little less if using fine salt); ¼ teaspoon baking soda; 2 tablespoons cornstarch; 1 tablespoon neutral oil; 1 teaspoon cracked black pepper, more or less to taste; 1 tablespoon rice vinegar; 3 tablespoons granulated sugar; 2 tablespoons regular soy sauce; 1 tablespoon garlic, minced (about 2 cloves); ½ large yellow onion, sliced; 1 bunch green onion, cut into 2-inch pieces (separate the white and green parts); 1 ounce rice vermicelli, medium thickness (optional; use more or less to preference); Oil as needed for cooking

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If you crave a perfect balance of sweet, savory, and a hint of smoky char, this Mongolian Beef Recipe is your must-try go-to dish. It brings tender strips of flank steak marinated and cooked to juicy perfection, coated in a rich sauce that feels like a comforting hug on a plate. What makes this recipe truly special is how quickly it comes together, delivering restaurant-quality flavors in just 30 minutes. Whether you’re cooking for family or impressing friends, this Mongolian Beef Recipe is a guaranteed crowd-pleaser that feels warm and homey with every bite.

Ingredients You’ll Need

In a clear glass bowl placed on a white marbled surface, there are thin red slices of raw meat filling most of the bowl, with a small pile of white powder on the left side of the meat. The meat has a fresh, slightly shiny texture, and the powder looks soft and fine, contrasting sharply with the vibrant red color of the meat. The bowl is round and the view is from above, showing the contents clearly. photo taken with an iphone --ar 4:5 --v 7

This Mongolian Beef Recipe shines because of its straightforward ingredients that each play an important role. From the tender beef and perfectly balanced sauce to the fresh aromatics that add brightness and texture, every item is simple but essential to achieving that amazing flavor.

Beef flank steak (1 pound): Thinly sliced for quick cooking and tender bites.
Water (2 tablespoons): Helps the marinade penetrate the meat.
Rice vinegar (3 teaspoons total): Adds a mild tang that brightens the dish.
Kosher salt (½ teaspoon): Seasoning that enhances beef’s natural flavors.
Baking soda (¼ teaspoon): Tenderizes the beef for a melt-in-your-mouth texture.
Cornstarch (2 tablespoons): Creates a light coating that crisps up beautifully.
Neutral oil (1 tablespoon plus more for cooking): For marinating and cooking without overpowering flavors.
Black pepper (1 teaspoon cracked): Adds warmth and subtle heat.
Granulated sugar (3 tablespoons): Brings out the signature sweetness of the dish.
Regular soy sauce (2 tablespoons): Provides deep umami and color.
Garlic (1 tablespoon minced): Infuses the sauce with aromatic punch.
Yellow onion (½ large, sliced): Adds slight sweetness and texture.
Green onion (1 bunch, separated by white and green parts): For layered flavors and garnish.
Rice vermicelli (optional): Adds a fun crispy element if you want a little extra texture.

How to Make Mongolian Beef Recipe

Step 1: Marinate the Beef

Start by mixing the thinly sliced flank steak with water, rice vinegar, salt, and baking soda. This step is all about tenderizing and flavor-building, so mix vigorously until the beef soaks up most of the liquid. Next, toss in cornstarch to give the beef a light coating that crisps up when cooked, then add oil for richness. Let the beef rest for about 10 to 15 minutes; this brief marinating time is enough to deepen the flavor and perfect the texture.

Step 2: (Optional) Fry the Vermicelli Nest

If you want to add a crispy twist to your Mongolian Beef Recipe, frying rice vermicelli noodles creates a lovely nest-like base. Heat oil to 350°F and test with a wooden chopstick for the right sizzle. Carefully drop in dry noodles and fry until they puff up and turn light golden. Drain on paper towels and set aside to accompany your main dish.

Step 3: Cook the Beef

Heat a wok or pan with enough oil to coat the bottom and sear the marinated beef on medium-high heat. Cook the slices until golden brown on both sides but still juicy, making sure to separate them for even cooking. If your pan gets crowded, cook in batches to maintain that perfect sear. Once done, remove the beef and set it aside to rest.

Step 4: Build the Sauce and Combine

In the same wok, leave about 1 to 2 tablespoons of oil and stir-fry minced garlic until fragrant — the aroma here will tell you things are coming together. Add the sliced onions and the white parts of the green onions, cooking until the onions turn translucent and sweet. Return the beef to the wok, season with cracked black pepper, then drizzle rice vinegar around the pan. Stir-fry briefly to let the flavors marry, then add sugar and soy sauce. Continue stirring until the sauce thickens and caramelizes, lovingly coating every piece of beef. A final toss of the green onion tops it off with freshness and color.

How to Serve Mongolian Beef Recipe

The image shows a white plate filled with several layers of food. The bottom layer is a bed of thin, white crispy noodles that look crunchy. On top of that, there are pieces of dark brown grilled meat, glistening with a shiny sauce. Green onions cut in long pieces are scattered among the meat, adding bright green color. Some white pieces of cooked onion are also mixed with the meat and green onions. A woman’s hand holding light brown chopsticks is picking up one piece of meat along with a green onion and onion slice. The background is a white marbled surface with a wooden pepper grinder and a wooden bowl blurred in the distance. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes are the secret to making this dish feel extra special. Sprinkle freshly chopped green onions over the plated beef for a pop of vivid green and a gentle crunch. Toasted sesame seeds can also add a delightful nutty touch and a little extra texture contrast.

Side Dishes

Sautéed garlic bok choy or steamed jasmine rice make perfect companions to this Mongolian Beef Recipe. The light garlic notes in the bok choy balance the sweet-savory sauce, while plain rice soaks up every delicious drop of sauce, ensuring no flavor goes to waste.

Creative Ways to Present

For a fun twist, serve the Mongolian beef atop a crispy fried vermicelli nest for an exciting textural play. You can also pile it over cauliflower rice to keep it low-carb or spoon it into lettuce wraps for a fresh and interactive meal. Presentation is all about matching the mood and making the dish your own.

Make Ahead and Storage

Storing Leftovers

This Mongolian Beef Recipe reheats beautifully, so pack any leftovers in an airtight container and keep them refrigerated. The beef retains its tenderness, and the sauce stays rich, making it ideal for next-day meals or quick lunches.

Freezing

If you want to prep in advance, freeze the cooked beef and sauce in a freezer-safe container. Be sure to cool the dish completely before freezing to preserve flavor and texture. When thawed, it’ll lose none of its signature charm and tastes like freshly made.

Reheating

Gently reheat leftovers in a skillet over medium heat to prevent the beef from overcooking and drying out. Adding a splash of water or broth keeps the sauce luscious while warming. Microwave reheating also works, but stirring midway helps distribute heat evenly for the best results.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While flank steak is ideal for its thin slices and tenderness, skirt steak or sirloin can also work well if sliced thinly against the grain.

Is the sugar necessary in the Mongolian Beef Recipe?

Yes, the sugar balances the soy sauce’s saltiness and adds the characteristic sweetness that defines this dish’s flavor profile.

Can I make this recipe vegetarian?

You can substitute beef with hearty mushrooms or tofu and adjust the cooking times; the sauce translates wonderfully to plant-based proteins.

How do I get the beef extra crispy?

Coating beef in cornstarch is key, and cooking it in batches over medium-high heat ensures each piece crisps up rather than stews in its juices.

What can I serve instead of rice vermicelli?

If you want to skip the rice vermicelli, steamed rice or even fried wonton strips add a satisfying texture and make a great accompaniment.

Final Thoughts

This Mongolian Beef Recipe is truly a joy to make and even more joyful to eat. Its vibrant flavors, tender beef, and quick preparation make it a wonderful choice for weeknight dinners or special occasions alike. Give it a try, and I promise you’ll find yourself coming back for seconds — and maybe even thirds!