Better-Than-Takeout Mongolian Beef

Better-Than-Takeout Mongolian Beef is your answer to quick, crave-worthy dinners without dialing for delivery. Thinly sliced flank steak gets flash-fried to crispy perfection, then coated in a glossy, garlicky soy-brown sugar sauce that clings to every bite. Best of all? This entire stir-fry comes together in under 30 minutes, making it a weeknight win and a crowd-pleasing favorite.

This version hits all the right notes—sweet, salty, savory, and just a little spicy—thanks to ginger, garlic, and a hint of crushed red pepper. And if you’ve ever wondered why restaurant Mongolian beef tastes so addictively good, here’s the secret: cornstarch coating gives the beef that irresistible caramelized crust when seared in hot oil.

Interestingly, Mongolian beef didn’t originate in Mongolia—it’s a Chinese-American dish that became wildly popular in Taiwanese restaurants in the 1950s, then spread worldwide. Today, it’s loved for its bold flavors and comforting familiarity.

So go ahead—ditch the takeout box and serve up this Better-Than-Takeout Mongolian Beef at home. It’s faster, fresher, and absolutely unforgettable.

Recipe Yield: 4 servings

INGREDIENTS

1 lb flank steak, thinly sliced against the grain
1/4 cup cornstarch
2 tbsp vegetable oil
1/2 cup low-sodium soy sauce
1/3 cup light brown sugar, packed
1/4 cup water
1 tbsp rice vinegar
1 tbsp hoisin sauce
1 tbsp freshly grated ginger
3 garlic cloves, minced
1 tsp sesame oil
1/2 tsp crushed red pepper flakes (optional)
4 green onions, sliced into 2-inch pieces
Cooked white rice, for serving

INSTRUCTIONS

1. Prep the beef:
In a large bowl, toss the flank steak with cornstarch until fully coated. Shake off excess and let rest for 10 minutes to help the coating stick and tenderize the beef.

2. Sear the steak:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add half the beef and cook for 1–2 minutes per side, until browned and crisp. Remove to a plate and repeat with remaining oil and beef. Do not overcrowd the pan.

3. Make the sauce:
In the same skillet, reduce heat to medium. Add garlic and ginger and sauté for 30 seconds until fragrant. Stir in soy sauce, brown sugar, water, rice vinegar, hoisin sauce, sesame oil, and red pepper flakes. Simmer for 3–4 minutes, stirring occasionally, until slightly thickened.

4. Combine and finish:
Return cooked beef to the pan and toss to coat in the sauce. Cook for 1–2 minutes, just until heated through. Stir in green onions right before serving to keep them fresh and vibrant.

5. Serve:
Spoon Mongolian beef over steamed white rice. Drizzle extra sauce over the top and serve immediately.

Helpful Tips to Perfect This Recipe

Slice Thin, Against the Grain: Cutting the beef thinly against the grain ensures tenderness and chewability—perfect for soaking up that delicious sauce.
Don’t Overcrowd the Pan: To get crispy edges, sear the steak in batches. Overcrowding causes steaming, not browning.
Balance the Sauce: Taste before serving—add a splash of vinegar if too sweet or a pinch more sugar if you prefer a sweeter Mongolian-style sauce.

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