When the craving for something savory and satisfying strikes, look no further than this 30-minute Copycat Mongolian Beef. Picture this: tender flank steak, golden brown and crispy, swathed in a luscious sauce that’s both sweet and tangy—just like what you’d expect at PF Chang’s, but made right in your kitchen. I first tried my hand at this dish when I found myself too exhausted to brave takeout yet still longing for that delicious Asian flavor.
With its rich profile and vibrant seasoning, this recipe elevates a weeknight dinner into something special, and it’s easily customizable. Whether you choose to toss in colorful veggies or swap out the beef for chicken or tofu, every option is a winner. Plus, the beauty of this dish lies in its ability to be prepped ahead of time, making it a fantastic meal prep option. So, grab your wok and let’s create a dish that’s not just a meal, but an experience to savor!
Why is Mongolian Beef a must-try?
Simplicity at its core: This recipe is quick and straightforward, ensuring you can whip it up in just 30 minutes. Flavor-packed and satisfying, the sweet and tangy sauce brings a delightful burst of taste to every bite. Versatile by nature, you can easily swap in your favorite proteins or add vibrant veggies to suit your preferences. Crowd-pleaser status: Perfect for family dinners or casual gatherings, everyone will be raving about this dish! Plus, it’s an excellent make-ahead option, letting you enjoy leftovers or freeze for future cravings.
Mongolian Beef Ingredients
• Discover the essential components for making the perfect Mongolian Beef at home!
For the Beef
- Flank Steak – This is the main protein source; slice against the grain for maximum tenderness. For a different flavor, substitute with sirloin.
- Cornstarch – Essential for coating the beef, providing a crispy texture when fried; don’t skip this step for that perfect crunch.
For the Sauce
- Sesame Oil – Adds a lovely nutty flavor; while you can use olive oil if needed, it will slightly change the taste.
- Low Sodium Soy Sauce – Brings necessary saltiness and umami; regular soy sauce can be used if you want a bolder flavor.
- Water – Helps adjust the sauce consistency; no need for substitutions here.
- Light or Dark Brown Sugar – Balances the savory notes of the sauce with sweetness; in a pinch, white sugar may work, but won’t offer the same depth.
Aromatic Enhancers
- Garlic – Provides aromatic depth; fresh garlic is preferable, but you can opt for garlic powder if you’re in a hurry.
- Ginger – Introduces warmth and a hint of spice; ground ginger is a possible substitute, although fresh is highly recommended for superior flavor.
For Frying
- Canola or Vegetable Oil – Used for frying the beef and achieving that beautiful crispy exterior; peanut oil is a strong alternative if you prefer a bolder taste.
- Oil for Frying – Ensures effective frying of the beef; use any high smoke point oil you have on hand.
For Garnish
- Sliced Green Onions – Adds freshness and a pop of color when serving; while optional, they’re definitely recommended for an appealing finish.
How to Make Mongolian Beef
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Prepare Beef: Toss the sliced flank steak in cornstarch and let it refrigerate for about 10 minutes. This step is crucial for achieving that delightful crispy texture.
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Make Sauce: In a skillet, heat the sesame oil and canola oil over medium heat. Sauté the minced garlic and grated ginger for 1-2 minutes, stirring until fragrant, then add the low sodium soy sauce, water, and brown sugar. Let it simmer for 2-3 minutes until the sauce slightly thickens; set aside.
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Fry Beef: Heat oil in a wok or a high-sided pan over medium-high heat. Fry the beef in small batches for 1-2 minutes on each side until golden brown and crispy. Transfer the fried beef to paper towels to drain excess oil.
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Combine: Toss the fried beef in the prepared sauce, returning it to the heat for an additional 2-3 minutes. This allows the sauce to cling beautifully to the beef, enhancing every bite.
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Serve: Plate the Mongolian Beef immediately, garnished with sliced green onions, and serve it over rice or stir-fried noodles for a complete meal.
Optional: Add colorful sautéed vegetables for extra nutrition and flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Mongolian Beef
Fridge: Keep cooked Mongolian Beef in an airtight container in the fridge for up to 5 days. This makes it perfect for meal prep and enjoying the flavors all week long.
Freezer: For longer storage, allow the dish to cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months, ensuring you have a tasty meal ready when needed.
Reheating: When you’re ready to enjoy your frozen Mongolian Beef, reheat it gently on the stove over low heat or in the microwave until heated through. This helps maintain its crispy texture and flavor.
Serve Fresh: Whenever possible, enjoy this dish fresh after cooking for the best taste and texture, but storage options make it easy to have a delicious meal at your fingertips!
Make Ahead Options
These Mongolian Beef are a fantastic choice for meal prep enthusiasts! You can slice your flank steak and toss it in cornstarch up to 24 hours in advance, storing it in the refrigerator to save time on busy weeknights. Additionally, the sauce can be made ahead of time and refrigerated for up to 3 days—just be sure to store it in an airtight container to maintain flavor and prevent separation. When you’re ready to serve, simply fry the beef as directed and combine it with the prepared sauce, simmering for a few minutes. This way, you’ll enjoy restaurant-quality results with minimal effort, perfect for satisfying those evening cravings!
Expert Tips for Mongolian Beef
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Marinate for Flavor: Consider marinating the beef in soy sauce and minced garlic for 30 minutes prior to cooking to enhance the flavor.
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Heat is Key: Make sure your oil is properly heated before frying to achieve that beautiful, crispy texture without greasiness.
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Don’t Overcrowd: Avoid overcrowding the pan while frying. Fry in batches to ensure even cooking and maintain high temperatures.
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Thicken Better: Keep simmering the sauce a little longer if it appears too thin; the best Mongolian Beef has a thick, clingy sauce that coats the meat perfectly.
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Customize Freely: Feel free to add your favorite vegetables, like bell peppers or broccoli, to create a heartier meal while keeping the Mongolian Beef flavor intact.
What to Serve with Mongolian Beef?
Elevate your dining experience with delightful pairings that complement the rich flavors of this savory dish.
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Steamed Jasmine Rice: Perfect for soaking up the delicious sauce, creating a harmonious balance of flavors while offering a fragrant base.
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Stir-Fried Vegetables: Crisp bell peppers and broccoli add color and nutrition, creating a vibrant, wholesome side that enhances the dish’s Asian flair.
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Fried Rice: A crispy, flavorful alternative to plain rice, with soy sauce and vegetables giving it that extra pop that pairs beautifully.
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Egg Rolls: Crunchy and filled with veggies or meat, they make for a delightful appetizer that brings a taste of Asian cuisine to your table.
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Asian Noodle Salad: Light and refreshing, this cold salad with sesame dressing provides a contrasting texture to the warm Mongolian Beef, making your meal more dynamic.
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Pineapple Chunks: Sweet and juicy, they cleanse the palate and add a refreshing touch, perfectly balancing the savory sauce.
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Green Tea: An aromatic beverage choice, its earthy tones enhance the meal while providing a soothing complement to the flavorful beef.
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Sesame Cookies: End your meal on a sweet note with these crispy treats, echoing the sesame notes in your main dish and delighting your taste buds.
Mongolian Beef Variations & Substitutions
Feel free to get creative with this dish and enhance its flavors to suit your taste!
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Vegetable Boost: Add bell peppers or snap peas for a nutritious crunch. These veggies not only elevate the flavor but also add vibrant color to your plate.
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Chicken Twist: Substitute flank steak with sliced chicken breast. It cooks quickly and brings a lighter protein option while still soaking up that delicious sauce.
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Tofu Delight: Go vegetarian by using firm tofu instead of beef. Press the tofu to remove excess moisture for the best texture when frying.
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Rice Upgrade: Swap out plain white rice for fried rice or quinoa for added flavor and texture, making the dish even more hearty.
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Heat Factor: Incorporate a pinch of red pepper flakes or some sliced fresh chili for a kick if you want to spice things up a bit. Just remember, a little heat goes a long way!
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Brown Sugar Substitute: Instead of brown sugar, try coconut sugar for a lower glycemic option that maintains sweetness without compromising flavor.
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Gluten-Free Variation: Use tamari or coconut aminos in place of soy sauce for a gluten-free alternative while still enjoying that rich umami taste.
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Cooking Oil Options: Switch canola oil with avocado oil for a healthier fat that enhances the overall flavors without the heaviness.
Mongolian Beef Recipe FAQs
What is the best way to select flank steak for Mongolian Beef?
When selecting flank steak, look for a piece that has bright red color with minimal fat. Avoid any cuts with dark spots or excessive marbling, as they can indicate spoilage. If flank steak is unavailable, sirloin can be a great substitute while still providing a wonderful flavor and tenderness.
How should I store leftover Mongolian Beef?
You can keep cooked Mongolian Beef in an airtight container in the fridge for up to 5 days. Just make sure it’s completely cooled before sealing it to retain its quality. Enjoy it as a quick lunch or dinner option throughout the week!
Can I freeze Mongolian Beef, and if so, how?
Absolutely! To freeze Mongolian Beef, allow it to cool completely first. Then, portion it into an airtight container or freezer bag, removing as much air as possible to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to eat, reheat it gently on the stove or in the microwave until piping hot throughout.
What should I do if my sauce is too thin?
If your sauce turns out too thin, don’t worry! Simply return it to heat and let it simmer for a few more minutes, allowing it to reduce and thicken naturally. For an extra boost, you can mix a small amount of cornstarch with water to create a slurry, then stir that into the sauce while it’s simmering. This will give it that perfect clingy consistency!
Is Mongolian Beef suitable for people with dietary restrictions?
If you’re cooking for someone with dietary restrictions, it’s important to consider their specific needs. This recipe contains soy sauce, which is not suitable for those with soy allergies. You can swap it for a gluten-free soy sauce or coconut aminos for a similar taste without the allergens. Additionally, if you’re making it for pets, it’s best to avoid seasoning and stick to plain meats and veggies.
Irresistible Mongolian Beef in Just 30 Minutes at Home
Ingredients
Equipment
Method
- Toss the sliced flank steak in cornstarch and let it refrigerate for about 10 minutes.
- In a skillet, heat sesame oil and canola oil over medium heat. Sauté minced garlic and grated ginger for 1-2 minutes. Add low sodium soy sauce, water, and brown sugar, and let it simmer for 2-3 minutes.
- Heat oil in a wok or high-sided pan over medium-high heat. Fry the beef in small batches for 1-2 minutes on each side until golden brown and crispy.
- Toss the fried beef in the prepared sauce, returning it to the heat for an additional 2-3 minutes.
- Plate the Mongolian Beef immediately, garnished with sliced green onions, and serve it over rice or stir-fried noodles.