Sweet & Savory Mongolian Beef Stir-Fry Recipe for Dinner Joy

Succulent strips of beef dance through a vibrant Mongolian beef stir-fry that promises an explosion of flavors.

This classic Asian-inspired dish brings together tender meat with a perfect balance of sweet and savory notes.

Bold and zesty seasonings create a mouthwatering experience that will transport you straight to the bustling streets of Beijing.

Crisp vegetables add a delightful crunch to the richly glazed beef.

The simple yet impressive recipe comes together in mere minutes, making it an ideal weeknight dinner solution.

Each bite delivers a harmonious blend of textures and tastes that will have everyone at the table asking for seconds.

Prepare to savor a restaurant-quality meal right from your own kitchen.

Why Mongolian Beef Stir-Fry Is a Favorite

• Quick Flavor Explosion: Whip up a mouthwatering meal packed with bold Asian-inspired tastes that dance on your taste buds and satisfy serious cravings.
• Beginner-Friendly Cooking: Master this stir-fry with simple techniques that work perfectly for home cooks of all skill levels, requiring minimal culinary expertise.
• Versatile Weeknight Dish: Create a protein-rich dinner that comes together super fast, making it ideal for busy families wanting a delicious and nutritious meal without complicated preparation.
• Customizable Comfort Food: Easily swap vegetables or adjust spice levels to match personal preferences, ensuring everyone at the table enjoys their perfect version of this tasty dish.

Ingredients for Mongolian Beef Stir-Fry

• Flank Steak: A tender and flavorful cut perfect for quick cooking.

• Ramen Noodles: Soft and springy base for the stir-fry dish.

• Soy Sauce, Hoisin Sauce: Rich and savory flavor enhancers.
• Brown Sugar: Sweet balancer for the savory elements.
• Rice Vinegar: Tangy liquid that brightens the dish.
• Sesame Oil: Nutty and aromatic finishing touch.

• Cornstarch: Helps tenderize and create a crispy beef exterior.
• Garlic, Ginger: Aromatic and zesty flavor boosters.

• Bell Peppers, Onion: Colorful and crunchy vegetable mix.

• Vegetable Oil: Neutral cooking oil for high-heat stir-frying.

• Green Onions, Sesame Seeds: Fresh and crunchy finishing touches.

How to Stir-Fry Mongolian Beef at Home

Step 1: Marinate the Flavor Powerhouse

Slice flank steak into thin strips.

• Soy sauce
• Cornstarch
• Minced garlic
• Grated ginger

Let the beef soak up those incredible flavors for 15-20 minutes while you prep everything else.

Step 2: Craft the Magical Sauce

• Soy sauce
• Hoisin sauce
• Brown sugar
• Rice vinegar
• Sesame oil

Blend these ingredients until smooth and set aside for later magic.

Step 3: Noodle Preparation

Boil ramen noodles according to package directions.

Drain and keep warm, ready to become the foundation of your culinary masterpiece.

Step 4: Beef Searing Technique

Heat vegetable oil in a large wok or skillet.

Create a beautiful golden crust on the beef by cooking in a single layer.

Sear each side for 2-3 minutes until perfectly browned.

Remove and keep aside.

Step 5: Vegetable Transformation

In the same sizzling pan, add more vegetable oil.

• Bell peppers
• Onions

Stir-fry until vegetables are tender-crisp and bursting with color.

Step 6: Bring Everything Together

Return the seared beef to the pan with the vegetables.

Pour the prepared sauce over everything, coating each ingredient with flavor.

Cook for 1-2 minutes until everything is heated through and dancing together.

Step 7: Final Plating Brilliance

Spread ramen noodles as the base.

Top generously with the beef and vegetable mixture.

• Chopped green onions
• Sesame seeds

Serve immediately and watch everyone’s eyes light up with excitement!

Easy Tips for Better Mongolian Stir-Fry

• Cut flank steak against the grain into thin, even strips to ensure tender, melt-in-your-mouth beef that absorbs marinade perfectly.
• Let beef marinate for full 20 minutes to allow soy sauce, garlic, and ginger to deeply penetrate and tenderize the meat.
• Cook beef in a single layer without overcrowding the pan to achieve beautiful caramelization and prevent steaming.
• Stir-fry bell peppers and onions just until tender-crisp to maintain vibrant colors and satisfying texture.
• Toss beef and vegetables in sauce over high heat for 1-2 minutes to create glossy, flavorful glaze that clings perfectly to ingredients.

Keeping Mongolian Beef Fresh for Later

• Store leftover Mongolian Beef Stir-Fry in an airtight container within 2 hours of cooking, keeping it fresh in the refrigerator for up to 3-4 days.
• Keep ramen noodles separate from the beef and vegetables to prevent soggy texture and maintain optimal quality.
• Warm the stir-fry in a skillet over medium heat, adding a splash of water or extra sauce to prevent drying out and restore moisture.
• Freeze the beef mixture in a freezer-safe container for up to 2 months, ensuring you remove as much air as possible to prevent freezer burn.

Side Dishes That Pair with Mongolian Beef

• Elevate Mongolian Beef Flavor Harmony
• Pair with Bold Red Wine: Zinfandel or Syrah complements the rich, savory beef with their robust fruit-forward profiles and spicy undertones, cutting through the dish's intense umami flavors.
• Create Crisp Beverage Balance: Serve a cold Asian lager like Tsingtao or Sapporo, which provides a refreshing counterpoint to the stir-fry's spicy and sweet sauce, cleansing the palate between bites.
• Match with Fresh Side Salad: Prepare a light cucumber and edamame salad dressed with rice vinegar and sesame oil to add a cool, crisp texture that balances the warm, hearty stir-fry, enhancing the overall dining experience.
• Complement with Aromatic Rice: Serve jasmine or coconut-infused rice alongside the dish, absorbing the stir-fry's flavorful sauce and providing a subtle, fragrant backdrop that elevates the meal's complexity.

Fun Takes on Mongolian Beef Stir-Fry

• Gluten-Free Mongolian Beef: Replace soy sauce with tamari or coconut aminos. Use gluten-free cornstarch and ensure hoisin sauce is gluten-free.
• Low-Carb Cauliflower Rice Option: Swap ramen noodles with cauliflower rice for a keto-friendly version. Reduce brown sugar or use a sugar substitute to lower carbohydrate content.
• Vegetarian Protein Swap: Substitute beef with firm tofu or seitan. Press tofu to remove excess moisture and cut into cubes before marinating and stir-frying.
• Spicy Korean-Inspired Variation: Add gochujang or red pepper flakes to the sauce for extra heat. Include sliced green chilies during vegetable stir-frying to enhance spiciness.

FAQs

• Is Mongolian Beef authentic to Mongolia?

No, Mongolian Beef is actually an American-Chinese restaurant creation, not a traditional Mongolian dish. It was invented in Chinese-American restaurants in the United States.

• What type of beef works best for this recipe?

Flank steak is ideal because it’s lean, tender, and absorbs marinades well. If unavailable, you can substitute with sirloin or skirt steak.

• Can I make this dish spicy?

Yes, add red pepper flakes or sriracha sauce to the stir-fry sauce for extra heat. Adjust the amount based on your spice preference.

• Do I need special equipment to make this stir-fry?

A wok is traditional, but a large skillet works perfectly fine. The key is high heat and quick cooking to maintain the meat’s tenderness and vegetables’ crispness.

Mongolian Beef Stir-Fry Recipe

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4.7 from 11 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Sizzling Mongolian Beef stir-fry brings explosive Asian flavors to your dinner table. Tender beef strips dance with sweet and savory sauce, promising a quick, delicious meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 1 lb (454 grams) flank steak, thinly sliced against the grain
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated

Sauce and Starch:

• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil (for marinade and stir-frying)

Vegetables and Garnish:

• 2 packs ramen noodles, cooked per package instructions
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 onion, thinly sliced
• 2 green onions, chopped
• Sesame seeds

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Instructions

1. Prepare the protein by tossing flank steak with a zesty marinade of soy sauce, cornstarch, aromatic garlic, and ginger. Allow flavors to meld for 15-20 minutes at room temperature.
2. Whisk together a complex sauce blending soy sauce, hoisin, brown sugar, rice vinegar, and sesame oil in a separate container.
3. Cook ramen noodles according to package guidelines, then drain and set aside.
4. Heat a large wok or skillet with vegetable oil over high heat until shimmering.
5. Sear marinated beef in a single layer, creating a caramelized exterior. Cook 2-3 minutes per side until golden brown. Transfer meat to a holding plate.
6. In the same hot pan, introduce bell peppers and onions. Stir-fry rapidly to maintain crisp texture and vibrant color, approximately 3-4 minutes.
7. Reunite beef with sautéed vegetables, then cascade prepared sauce over the mixture. Toss continuously to ensure even coating and thorough heating.
8. Plate ramen noodles as a foundation, crown with the sizzling beef and vegetable medley.
9. Garnish with thinly sliced green onions and a sprinkle of toasted sesame seeds for added texture and visual appeal.

Notes

• Tenderize beef by slicing against the grain for maximum softness and easier chewing.
• Marinate beef at room temperature to help the meat absorb flavors more effectively and cook evenly.
• Pat beef dry before cooking to ensure crispy edges and prevent steaming instead of searing.
• Swap flank steak with sirloin or ribeye for different flavor profiles and textures.
• Use gluten-free tamari instead of soy sauce for a celiac-friendly version of the dish.
• Customize heat levels by adding chili flakes or sriracha sauce for extra kick.
• Replace ramen noodles with cauliflower rice or zucchini noodles for low-carb dieters.
• Prepare vegetables in advance and store in refrigerator to streamline cooking process.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dinner, Lunch
• Method: Stir-Frying
• Cuisine: Mongolian

Nutrition

• Serving Size: 4
• Calories: 600
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 5 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 80 mg