So, About My Quest for the Best Mongolian Beef…

Hey friend! Pull up a chair. I have to tell you about my on-again, off-again love affair with Mongolian Beef. First bite I ever had was at a dodgy strip mall spot in Winnipeg and honestly—it was more sauce than beef (you know, classic). It didn’t even matter; I was hooked. There was something about that glossy, garlicky sauce that just did it for me. Then, in a fit of culinary ambition (and maybe some snow-day boredom), I tried to make my own. Spoiler: it was a sticky disaster the first time. But now? I’ll happily knock out a batch on a Tuesday night. A little mess, a lot of flavor, and the kitchen always smells amazing by the end—even if my dog is the only witness.

Why You’ll Legit Love This One

I make this Mongolian Beef when my week needs a win—usually when work has been a bear or I forgot to meal plan again (oops). My family goes nuts for sweet sticky beef and, let’s be honest, I love how quick it comes together. I used to get stressed about the slicing part (thin beef, thin patience), but honestly, once you’ve got your beef sorted, the rest kind of just falls into place. Oh, and the leftovers, if you manage any, actually taste better the next day… though they rarely make it that long at my place.

The Stuff You’ll Need (AKA Ingredients)

About 1 lb (450g) flank steak, sliced thin—sometimes I use sirloin if it’s on sale. My aunt swears by the Costco stuff, but I just grab what’s handy.
1/2 cup cornstarch—flour works in a pinch but it’s just not as crunchy, ya know?
3-4 tablespoons canola or peanut oil (a good glug; whatever you have honestly)
2 teaspoons grated ginger (sometimes I totally forget this and just use more garlic, it’s fine)
4 cloves garlic, minced—or more if you want to keep vampires at bay
1/2 cup soy sauce—low sodium if you actually read labels, or just whatever’s in your fridge
1/3 cup brown sugar (I’ve subbed maple syrup, and actually, it’s not bad…eh?)
1/3 cup water (ish – add more if it’s too thick)
1/2 teaspoon chili flakes (optional, but highly recommended)
3-4 green onions, sliced into batons for garnish
Steamed rice, to serve. (Jasmine, Basmati, even plain ol’ white—it’s all good.)

How I Tackle Mongolian Beef (and You Can Too)

Slicing beef: Toss the beef in your freezer for fifteen minutes first. It’s a tiny trick, but it makes slicing paper-thin strips way easier. Don’t worry if they’re not perfect—mine never are.
Coat: Throw the slices in a bowl with the cornstarch. Actually, I find it’s better if you work in batches—less clumping. Make sure each piece is dusted, but don’t sweat it if some clump up, it’s rustic!
Heat oil in a large skillet or wok—medium-high is about right. Fry the beef in batches (don’t cramp the pan or it’ll just steam), about 1 min per side, or until crispy and brown. Resist eating them straight, but sneaking a piece is basically required.
Remove the beef to a paper-towel-lined plate (or just a plate sometimes; I forget the paper and it’s not the end of the world).
In the same pan—pour off excess oil if there’s a ton—add ginger and garlic. Stir until fragrant but don’t let it burn (trust me, burnt garlic is not your friend).
Pour in soy sauce, brown sugar, water, and chili flakes. Bring to a simmer and let it bubble for a couple minutes, until it thickens up a bit. (Sometimes mine gets super thick, so just add some water if it looks like fudge.)
Toss the beef back in, stir everything around until glossy. Cook for one to two minutes, just to coat everything. This is where I usually sneak a taste and, if needed, add a splash of soy or a pinch more sugar.
Turn off the heat and scatter over the spring onions. That’s it!

Lotta Little Notes (Take Them or Leave Them)

You really don’t need a fancy wok. I used an old nonstick pan for ages and it was fine. The beef gets crispier in steel though—if you’re curious.
Someone told me to marinate the beef for hours but honestly, I have zero patience for that and I haven’t noticed the difference. Maybe I’m missing something?
Don’t skip the cornstarch—it makes that lovely crust, even if it leaves a small mess on your counter.
If it gets a bit salty (sometimes it does), lemon juice or a splash of rice vinegar can mellow things out.

What Happens if You Change It Up?

Okay, so sometimes I get wild and use chicken thighs (strange but good!) or tofu cubes for my vegetarian mates. Once tried pork and… well, it was fine, but the sauce isn’t quite right for it imo. Broccoli tossed right in the sauce is a winner—almost like a stir-fry you didn’t mean to make. If the sweet thing isn’t your jam, just knock the sugar back by a third; it’s still tasty.

Your Toolkit (or Improvise Like Me)

A good sharp knife—honestly, even a semi-dull one works if you’re patient.
A big pan or wok—don’t have one? A regular skillet will do. One time I did it in my Dutch oven and it was… different, but got the job done.
Bowls for dredging and tossing.

Will It Keep? (Kind of)

If you actually have leftovers, stick them in a container in the fridge. They’ll keep 2-3 days, maybe four if you forget about them. I think the sauce soaks in and improves overnight, but honestly, in my house it rarely lasts more than a day—tends to vanish after midnight snack raids.

How to Plate It Up (My Go-To Ways)

We always serve Mongolian Beef family-style over heaps of fluffy rice. Sometimes I toss some roasted green beans on the side if I’m feeling responsible; my kids would eat this with noodles though, which works too. Cold beer is pretty perfect with it, or jasmine tea if you’re behaving. Oh, we occasionally sprinkle sesame seeds over the top, mainly because Instagram told me to try it.

Real-Life Tips From a Sometimes-Distracted Cook

Don’t rush the beef cooking; I tried once and just got soggy strips—total letdown.
If you forget to thinly slice the beef, just bash it a bit flatter with a rolling pin and carry on. No one will know.
The sauce will thicken more than you think once the beef goes back in. Add a splash of water if you panic. I always do at this step.

FAQ: Stuff People Actually Ask Me

Can I freeze Mongolian Beef? Um, not really my thing—it gets weirdly mushy. But feel free to try. Or just eat it sooner!

Is it meant to be spicy? Some like it that way. I put chili flakes in, you can skip ‘em or pile ‘em on, your call.

Why do my slices come out chewy? Usually it’s just too thick or you crowded the pan. I’ve done both. Try slicing against the grain and frying in batches (or just eat around the chewy bits—no judgement).

What’s a good soy sauce? Oh, honestly, I use Kikkoman most days but have tried the fancy imported ones. If you want to nerd out about soy, check out this guide by Nami at Just One Cookbook. She explains the types better than I ever could.

Can I use brown sugar alternatives? Sure, maple syrup like I said or even coconut sugar. For a deep dive on sugars, read this Serious Eats sugar explainer. Sometimes I just wing it with what’s in the pantry though.

One Last Weird Digression…

Did you know it isn’t actually Mongolian? More American-Chinese thing. But hey, like fortune cookies, it’s found a place at the table for a reason. Give it a go, mess it up, try again; that’s the whole vibe, mate.