Description

Mongolian Beef Stir-Fry is a flavorful and quick-to-make dish featuring tender slices of beef coated in a rich, sweet, and savory sauce made from soy sauce, garlic, ginger, and brown sugar. Stir-fried at high heat, the beef develops a crispy exterior while staying juicy on the inside. Green onions add a pop of freshness and texture to the dish, which is typically served over steamed rice or noodles. This dish is perfect for busy weeknights, as it can be made in under 30 minutes, and it’s versatile enough to customize with various vegetables and spices.

Ingredients

Scale

1 lb flank steak thinly sliced against the grain
2 tbsp soy sauce for marinade
1 tbsp cornstarch
2 cloves garlic minced
1 tsp fresh ginger grated
2 tbsp vegetable oil for stir-frying
2 packs ramen noodles cooked per package instructions
2 tbsp vegetable oil for stir-frying vegetables
1 red bell pepper thinly sliced
1 yellow bell pepper thinly sliced
1 onion thinly sliced
2 green onions chopped (for garnish)
Sesame seeds for garnish

For the Stir-Fry Sauce:

1/4 cup soy sauce
2 tbsp hoisin sauce
2 tbsp brown sugar
1 tbsp rice vinegar
1 tsp sesame oil

Instructions

Marinate the Beef: In a bowl, mix flank steak with 2 tbsp soy sauce, cornstarch, minced garlic, and grated ginger. Marinate for 15-20 minutes.
Prepare the Sauce: In a small bowl, combine soy sauce, hoisin sauce, brown sugar, rice vinegar, and sesame oil. Set aside.
Cook the Ramen Noodles: Cook noodles as per package instructions. Drain and set aside.
Stir-Fry the Beef: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Cook beef in a single layer for 2-3 minutes per side until browned. Remove and set aside.
Stir-Fry the Vegetables: In the same skillet, heat 2 tbsp vegetable oil. Add bell peppers and onion. Stir-fry for 3-4 minutes until tender-crisp.
Combine Ingredients: Return beef to the skillet with vegetables. Add the stir-fry sauce, stirring to coat. Cook for 1-2 minutes until heated through.
Serve: Divide ramen noodles among bowls, top with the beef stir-fry, and garnish with green onions and sesame seeds.

Notes

Beef Selection:

Flank steak or sirloin are the best cuts for this dish due to their tenderness and ability to absorb the sauce. Always slice the beef thinly and against the grain to ensure a melt-in-your-mouth texture.
Velveting (coating the beef in cornstarch) ensures that the beef stays tender and develops a crispy outer layer when stir-fried at high heat.

Sauce Balance:

The signature sauce for Mongolian Beef is a balance of sweetness from brown sugar and saltiness from soy sauce, with garlic and ginger adding depth. If you prefer a less sweet version, reduce the brown sugar slightly, or for more sweetness, increase it.
You can also adjust the saltiness by using low-sodium soy sauce if desired.

Stir-Frying Tips:

Stir-fry the beef in small batches to prevent overcrowding the pan, which helps the beef crisp up nicely rather than steam. High heat is key to getting that quick sear.
After stir-frying, the sauce should be added and simmered briefly—just enough to thicken slightly and coat the beef without burning due to the sugar content.

Customizations:

Vegetables such as broccoli, snap peas, or bell peppers can be added for extra crunch, color, and nutrition. Stir-fry them separately and add them at the end to avoid overcooking.
To make the dish spicier, you can incorporate crushed red pepper flakes, chili oil, or a splash of sriracha to the sauce.

Serving Suggestions:

Serve Mongolian Beef over steamed rice (white, brown, or jasmine) or alongside noodles for a hearty meal. Garnish with green onions and sesame seeds for added flavor and presentation.
Pair the dish with steamed or stir-fried vegetables like bok choy or green beans for a complete meal.

Make-Ahead and Storage:

This dish can be made ahead and stored in the refrigerator for up to 3 days. When reheating, it’s best to use a stovetop to maintain the beef’s texture. Alternatively, the microwave can be used for convenience, but avoid overcooking.
The dish can also be frozen for up to 2 months. Thaw in the fridge overnight before reheating.