Better Than Takeout Mongolian Beef
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I always love it when I can recreate a favorite restaurant dish right at home, especially when it turns out just as good, if not better, than takeout. That is exactly what this Better Than Takeout Mongolian Beef is. It has tender strips of beef coated in a sweet and savory sauce that tastes like something you would order from a restaurant, but it is easy enough to make in your own kitchen.
This homemade Mongolian beef is made with flank steak or skirt steak, both of which work well when sliced thin and cooked quickly. The key is to cut the beef into thin strips so it stays tender and cooks evenly. One of my favorite tricks is to place the steak in the freezer for about 30 to 50 minutes before slicing. You do not want it frozen solid, just firm enough that your knife can glide through it more easily. This makes it so much simpler to get nice, thin slices for the perfect Mongolian beef texture.
The other important trick is to make sure you slice the meat against the grain. If you look closely at the steak, you will see little lines or fibers running through the meat. You want to slice across those lines, not in the same direction as them.
This simple step makes a big difference in how tender the beef turns out. Cutting against the grain shortens those muscle fibers, which gives you pieces of beef that are much easier to chew. It is especially helpful with cuts like flank steak or skirt steak, since they can become tough if they are sliced the wrong way. For the best texture, use a sharp knife and cut the beef into thin strips against the grain before cooking.
Ingredients for Better Than Takeout Mongolian Beef
- VEGETABLE OIL
- FLANK STEAK OR SKIRT STEAK
- CORNSTARCH
- GARLIC
- FRESH GINGER
- BROWN SUGAR
- SOY SAUCE
- WATER
- HOISIN SAUCE
- SRIRACHA (OPTIONAL)
- SESAME OIL
- COOKED RICE OR NOODLES
- GREEN ONION
Instructions for eASY Mongolian Beef Recipe
Place the beef, still in its package, in the freezer for 30 to 50 minutes. You do not want it frozen solid, just firm enough to make slicing easier. Once firm, slice the meat against the grain into 1/4-inch slices, then cut those slices into bite-sized pieces.
Add the cornstarch to a bowl and toss the beef pieces in it until they are evenly coated. Let the coated beef sit for about 15 minutes. This helps the cornstarch stick to the meat and gives the beef a nice texture when cooked.
Heat the vegetable oil in a large skillet or pan over medium heat. Once the oil is hot, carefully add some of the cornstarch-coated beef to the pan. Be sure not to overcrowd the pan, so cook the beef in batches if needed. Cook the beef for 2 to 4 minutes per side. It does not need to be fully cooked at this point, as it will finish cooking in the sauce later. You do want crispy edges.
Remove the cooked beef to a plate and continue cooking the remaining batches. Be careful when working with the hot oil. Also, leave those flavorful browned bits in the bottom of the pan, because they will add great flavor to the sauce.
Once all the beef has been cooked, carefully pour off the oil from the pan, leaving about 1 tablespoon behind. Add the ginger and garlic to the pan and cook for about 1 minute, stirring constantly so they do not burn. Stir in the brown sugar.
Next, add the soy sauce, water, hoisin sauce, and sriracha, if using. Bring the sauce to a boil, then let it simmer, stirring occasionally and scraping up the browned bits from the bottom of the pan.
In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon cold water until smooth. Stir this mixture into the bubbling sauce and cook for another 2 to 3 minutes, or until the sauce thickens.
Once the sauce has thickened, add the beef back into the pan. Drizzle in the sesame oil and stir everything together until the beef is well coated and heated through. Serve the Mongolian beef over prepared white rice and sprinkle with green onion.
Frequently Asked Questions
Why do I put the beef in the freezer before slicing?
Chilling the beef in the freezer for 30 to 50 minutes firms it up, making it much easier to slice into thin, even pieces. You do not want it frozen solid, just firm.
Why should I slice the beef against the grain?
Slicing against the grain shortens the muscle fibers in the meat, which helps make each bite more tender and easier to chew.
Why do you coat the beef in cornstarch?
Cornstarch helps create a light coating on the beef and also helps the sauce cling to each piece. It gives the beef that restaurant-style texture.
Can I use a different cut of beef?
Yes. Sirloin steak can also work. Just be sure to slice the meat thinly against the grain so it stays tender.
Do I have to use hoisin sauce?
Hoisin sauce adds extra depth, sweetness, and that takeout-style flavor. If you do not have it, the recipe will still work, but the flavor will be a little different.
Can I use low-sodium soy sauce?
Yes, and it is a great option if you want more control over the saltiness of the dish.
Do I need to deep fry the beef?
No. The beef is pan-fried in oil, but you are not fully deep-frying it. Cooking it in batches helps it brown better without steaming.
Why should I cook the beef in batches?
If the pan is too crowded, the beef will steam instead of browning. Cooking in batches helps each piece get a better texture.
Can I make this ahead of time?
This dish is best served fresh, but you can slice the beef and mix the sauce ingredients ahead of time to make dinner come together faster.
How do I store leftovers?
Store leftover Mongolian beef in an airtight container in the fridge for up to 3 to 4 days.
How do I reheat leftovers?
Reheat gently in a skillet over medium-low heat or in the microwave. Add a small splash of water if the sauce has thickened too much.
Can I freeze Mongolian beef?
Yes, but the beef may lose a little of its crisp texture after freezing. For best results, freeze it with the sauce in an airtight container for up to 2 to 3 months.
What should I serve with Mongolian beef?
Serve it over white rice, brown rice, or fried rice. It also pairs well with steamed broccoli, green beans, or stir-fried vegetables.
Tips and Tricks
- Partially freeze the beef before slicing.
Placing the beef in the freezer for 30 to 50 minutes firms it up just enough to make slicing much easier. This helps you get thin, even pieces. - Slice against the grain.
This is one of the most important steps for tender beef. Look for the lines running through the meat and slice across those lines, not with them. - Use a sharp knife.
A sharp knife makes it easier to get thin slices and helps keep the meat from tearing. - Let the cornstarch-coated beef rest.
After tossing the beef in cornstarch, let it sit for about 15 minutes. This helps the coating stick to the meat better when it cooks. - Do not overcrowd the pan.
Cook the beef in batches, so it browns rather than steams. This gives the beef a better texture and flavor. - Be careful with the hot oil.
Add the beef gently, avoiding splashing. Once the beef is cooked, carefully drain off the excess oil before making the sauce. - Leave the browned bits in the pan.
Those little bits left from cooking the beef add great flavor to the sauce, so do not wipe the pan clean. - Stir the garlic and ginger constantly.
Garlic and ginger can burn quickly. Cook them for about 1 minute, just until fragrant. - Adjust the heat level.
The sriracha is optional. Leave it out for a mild version or add a little extra if you like more spice. - Use low-sodium soy sauce if preferred.
This gives you more control over the final dish’s saltiness, especially since the sauce reduces as it simmers. - Thicken the sauce at the end.
Mixing cornstarch with cold water before adding it to the sauce helps prevent lumps and gives you a smooth, glossy sauce. - Serve right away.
Mongolian beef is best served fresh while the beef is hot and the sauce is glossy. Serve it over white rice to soak up all that delicious sauce.
FOR MORE RECIPES LIKE THIS, TRY:
- Easy Mongolian Ground Beef
- Ginger Ground Beef with Ramen Noodles
- Easy Asian Lettuce Wraps
- Quick Asian Beef Ramen Noodles
Better Than Takeout Mongolian Beef
Real Mom Kitchen
Ingredients
For the beef:
- 1 cup vegetable oil
- 1½ pounds flank steak
- ⅓ cup cornstarch
Sauce:
- 1 Tbsp vegetable oil leftover from removing all the fry oil except this 1 tablespoon
- 1 Tbsp garlic minced
- 2 tsp fresh ginger minced or grated
- ½ cup brown sugar
- ½ cup soy sauce
- ½ cup water
- 2 Tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp sriracha hot chili sauce optional
Serving:
- white rice prepared
- 4-5 green onions cut on the diagonal
Instructions
- Place the beef in the freezer, in its package, for about 30-50 minutes. Then slice the meat against the grain into ¼-inch slices, then cut those slices into bite-sized pieces.
- Place the cornstarch in a bowl and toss the meat pieces in the cornstarch. Let sit for 15 minutes.
- Heat the one cup of vegetable oil in a large pan over medium heat.
- Add the cornstarch-coated beef to the hot oil. Be careful not to crowd the pan and cook in batches. Cook 2-4 minutes per side (it will cook more later). Remove the meat to a plate. Be careful with the hot oil! Be sure to leave those yummy bits of fry stuff in the pan. They will add to the sauce flavor.
- Now, empty all the oil from the pan except about 1 tablespoon. Add the ginger and garlic and stir for about one minute. Add the brown sugar and stir.
- Next, add the soy sauce, water, hoisin sauce, and sriracha (if using) to the pan. Bring to a boil and simmer until it thickens. Stir occasionally, scraping up the brown bits at the bottom of the pan.
- Mix 1 tablespoon cornstarch with 1 tablespoon cold water. Stir this mixture into the bubbling sauce and cook for an additional 2-3 minutes until the sauce thickens. Once the sauce has thickened, add the meat back into the pan. Add the sesame oil. Stir to combine and heat through.
- Serve over the prepared white rice and sprinkle with green onion. Serves 4.
Nutrition
This recipe is adapted from Princess Pinky Girl.
