This 30-minute Mongolian Beef recipe delivers restaurant-quality results right in your kitchen. With just 15 minutes of prep and 15 minutes of cooking time, you’ll create a perfectly balanced dish that’s both nutritious and satisfying.
Each serving provides 28g of protein and comes in at 391 calories, making it an excellent choice for a wholesome dinner. The harmonious blend of sweet and savory flavors will make this Asian-inspired favorite a regular request at your dinner table.
Ingredients For Mongolian Beef
- Flank Steak (1 pound): Slice very thinly across the grain for tender results
- Cornstarch (1/3 cup): For coating the beef to achieve crispy exterior
- Oil (2-4 Tbsp): Use vegetable or canola oil for high-heat cooking
- Soy Sauce (1/2 cup): Choose low-sodium variety for better flavor control
- Brown Sugar (1/2 cup): Creates perfect caramelization and balance
- Ginger (1 tsp): Fresh grated for authentic Asian flavor
- Garlic (4 cloves): Minced fresh garlic for aromatic base
- Green Onions (1 bunch): Adds fresh crunch and color
- Rice: Hot cooked rice for serving
Step-by-Step Instructions
- Prepare the Beef: Slice flank steak into thin 1/4-inch strips across the grain, then coat with cornstarch
- Cook the Meat: Heat oil in a large pan, cook beef in batches until nicely browned (30 seconds per side)
- Create Sauce Base: Combine soy sauce, water, brown sugar, and cornstarch slurry in a bowl
- Build Flavors: Sauté ginger and garlic briefly, then add sauce mixture until it thickens
- Final Assembly: Return beef to pan, toss with sauce until heated through, then add green onions
- Serve: Present immediately over hot rice for best results
Quick Cooking Tips
Getting those perfect, tender slices of beef is super easy! The real magic happens when you slice your flank steak paper-thin while it’s still slightly frozen – this makes cutting so much easier.
When you’re cooking the beef, work in small batches and keep the heat high – this gives you that lovely brown outside while keeping the inside juicy. And don’t worry if your pan isn’t giant-sized – smaller batches actually work better here!
Simple Swaps
No flank steak? No problem! You can use skirt steak or sirloin sliced nice and thin. If you’re watching your sugar intake, try using less brown sugar or swap in a natural sweetener.
The sauce works great with coconut aminos instead of soy sauce if you need a gluten-free option. And if fresh ginger isn’t in your kitchen right now, ground ginger works too – just use about 1/4 teaspoon instead.
Serving Ideas
While rice is the classic partner for Mongolian Beef, you’ve got lots of tasty options! Try it over steamed broccoli for a low-carb meal, or serve it with rice noodles for a fun twist.
Want to add more veggies? Toss in some crispy broccoli, snap peas, or bell peppers right at the end. A sprinkle of sesame seeds adds a nice crunch, and extra green onions on top make it look amazing!
Storage Tips
Made too much? Lucky you! This Mongolian Beef keeps well in the fridge for 3-4 days in a sealed container. When you’re ready to eat, just warm it up in a pan over medium heat – add a splash of water if the sauce needs loosening up.
The beef might lose some crispiness, but it’ll still taste great. For best results, store the beef and sauce separate from any rice or noodles you’re serving it with.
Mongolian Beef
Equipment
- Large pan or wok
- Cutting Board
- large baking sheet
Ingredients
For the Beef
- 1 pound flank steak sliced very thinly, across the grain
- 1/3 cup cornstarch
- 2-4 Tablespoons oil vegetable or canola oil
For the Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 1/2 cup light brown sugar packed
- 2 tsp cornstarch mixed with 2 tsp water to make slurry
- 1 teaspoon fresh ginger freshly grated
- 4 cloves garlic minced
- 1 bunch green onion chopped
- 2-3 cups rice hot cooked, for serving
Instructions
- Slice the flank steak into 1/4″ thin (or thinner) slices, across the grain of the meat. Lay the slices across a large baking sheet or your cutting board, and toss them on all sides with the ⅓ cup cornstarch.
- Heat a large pan or wok over medium-high heat. Once hot add 1 or 2 tablespoons oil. Cook the beef in small batches for about 30-seconds on each side, just until browned on both sides, flipping only once. Remove the beef to a plate and repeat with another batch, as needed.
- In a small bowl whisk together the soy sauce, water, brown sugar, and cornstarch slurry.
- In the same large pan you used to cook the beef, turn the heat to medium, add the ginger and garlic and sauté for 20 seconds. Add sauce mixture and bring to a simmer. Cook, stirring, until slightly thickened, about 2 minutes.
- Return beef to the pan with the sauce and toss to combine. Cook for 1-2 more minutes until warmed through. Add green onions. Serve immediately, with a side of hot cooked rice.
