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A vibrant plate of Mongolian Beef featuring tender, glossy beef slices coated in a rich, dark brown sauce. The beef is garnished with sliced green onions and sesame seeds, arranged atop a bed of steamed rice. The dish's glossy texture and colorful green garnishes contrast beautifully against a rustic wooden background, highlighting its savory appeal.

Bold & Flavorful Better-Than-Takeout Mongolian Beef

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Discover the bold, savory flavor of our Better-Than-Takeout Mongolian Beef, a quick and easy Asian-inspired dish perfect for weeknights. Tender slices of beef sautéed in a luscious, glossy sauce combine fragrant garlic, ginger, soy, and brown sugar, delivering restaurant-quality taste from your own kitchen in under 30 minutes. Customize with vegetables or spice levels for a personalized feast that impresses every time.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb (450g) flank steak or sirloin, sliced thinly against the grain
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/4 cup soy sauce (low sodium preferred)
  • 1/4 cup brown sugar
  • 1/2 cup water
  • 1 teaspoon hoisin sauce (optional for extra flavor)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
  • Scallions, sliced for garnish
  • Sesame seeds (optional garnish)
  • Vegetables such as bell peppers or broccoli (optional for added texture)

Instructions

  1. Start by slicing the beef thinly against the grain to ensure tender pieces. Toss the sliced beef in a little cornstarch for a slight coating that helps achieve a crispy exterior during cooking.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated beef slices and cook until they are browned and crispy on the edges, about 3-4 minutes per batch. Remove from the skillet and set aside.
  3. In the same skillet, add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Pour in the soy sauce, water, and brown sugar, stirring to combine. Optional hoisin sauce can be added here for a richer flavor. Bring the mixture to a simmer.
  4. Once the sauce is bubbling, stir in the cornstarch slurry to thicken. Continue to cook until the sauce is glossy and coats the beef nicely, about 2-3 minutes.
  5. Return the cooked beef to the skillet, tossing to coat evenly with the sauce. Add sliced scallions and sprinkle sesame seeds if desired. Serve hot over steamed rice or your favorite side.

Notes

  • For extra tenderness, marinate the beef for 10-15 minutes with a little soy sauce and cornstarch before cooking.
  • Adjust the sweetness or saltiness to taste by varying the amount of brown sugar and soy sauce.
  • Add vegetables like bell peppers, broccoli, or snap peas for a more colorful and nutritious dish.
  • Make ahead and store leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop for best results.
  • Author: Serena Miller
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian, Chinese
  • Diet: Dairy-Free, Nut-Free, Soy-Free (if using gluten-free soy sauce & hoisin)

Nutrition

  • Serving Size: 1 cup
  • Calories: 320 kcal Kcal
  • Sugar: 15 g
  • Sodium: 750 mg
  • Fat: 16 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Protein: 22 g
  • Cholesterol: 60 mg

Find it online: https://www.serenarecipes.com/bold-flavorful-better-than-takeout-mongolian-beef/