This Easy Mongolian Beef (30-Minute Recipe) is the perfect balance of savory, sweet, and a little bit of spice. It's a fast, 30-minute dinner option that packs all the bold flavors of your favorite takeout dish but made right at home! Tender slices of flank steak are seared until crispy and then tossed in a deliciously thick sauce made with soy sauce, brown sugar, and a touch of heat.
Ingredients
1 lb flank steak (sliced thin)
¼ cup cornstarch
2 tablespoons vegetable oil
3 cloves garlic (minced)
1 teaspoon fresh ginger (grated)
½ cup soy sauce
½ cup water
⅓ cup brown sugar
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
3 green onions (sliced)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Beef:
Toss the sliced beef with cornstarch to coat evenly. Let it sit for 10 minutes to allow the cornstarch to adhere properly.
Cook the Beef:
Heat the vegetable oil in a large pan over medium-high heat. Sear the beef in batches until crispy, which should take about 2 minutes per side. Once cooked, remove the beef and set it aside.
Make the Sauce:
In the same pan, sauté the garlic and ginger for about 30 seconds until fragrant. Then, add the soy sauce, water, brown sugar, black pepper, and optional red pepper flakes. Let the sauce simmer for 2-3 minutes, allowing it to thicken slightly.
Combine & Serve:
Return the beef to the pan and toss it in the sauce to coat. Stir in the sliced green onions and cook for another minute. Serve hot over rice or noodles.
Tip: For extra crunch, I love sprinkling sesame seeds on top before serving!
Servings and Timing
Servings: This recipe makes about 4 servings.
Total time: 30 minutes (including prep and cooking time).
Variations
Spicy Mongolian Beef: For a spicier version, increase the amount of red pepper flakes or add a chopped chili pepper to the sauce.
Vegetable Add-ins: Add some sliced bell peppers, carrots, or broccoli to the dish for a vegetable-packed version.
Gluten-Free Option: Use tamari or coconut aminos in place of soy sauce for a gluten-free version of this dish.
Sweetness Adjustments: If you like things sweeter, feel free to increase the amount of brown sugar by a tablespoon or two.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place the Mongolian beef in a pan over medium heat and cook until warmed through. You can add a splash of water or soy sauce to prevent it from drying out.
FAQs
How do I make the beef crispy?
I toss the beef in cornstarch before cooking and sear it in batches. This helps the beef develop that delicious crispy texture.
Can I use a different cut of beef?
While flank steak is perfect for this recipe, you can also use skirt steak or sirloin as alternatives. Just make sure to slice them thinly against the grain.
Can I make this recipe ahead of time?
For the best results, I recommend cooking the beef fresh, but the sauce can be made ahead and stored in the fridge. Just reheat it when you're ready to cook the beef.
Can I make this without ginger?
If I don't have fresh ginger, I’ve used ground ginger in a pinch. Start with about ½ teaspoon, and adjust to taste.
What should I serve with Mongolian Beef?
Mongolian beef pairs great with steamed rice or noodles. I also love adding a side of steamed vegetables to balance out the richness of the dish.
Conclusion
This Easy Mongolian Beef recipe is a fantastic go-to for busy nights when I want something quick, flavorful, and satisfying. With crispy beef and a savory-sweet sauce, it’s a dish that always hits the spot. Whether I’m making it for myself or for the whole family, it’s a sure way to bring a little bit of takeout magic into my kitchen.
Recipe:
Easy Mongolian Beef (30-Minute Recipe)
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Easy Mongolian Beef recipe is a quick 30-minute dinner that rivals your favorite takeout. Tender flank steak coated in cornstarch is seared crispy and tossed in a savory, sweet, and slightly spicy sauce made from soy sauce, brown sugar, garlic, and ginger. Perfect for busy weeknights, it’s customizable with extra veggies or a spicy kick. Serve with rice or noodles for a satisfying meal.
Ingredients
1 lb flank steak (sliced thin)
¼ cup cornstarch
2 tablespoons vegetable oil
3 cloves garlic (minced)
1 teaspoon fresh ginger (grated)
½ cup soy sauce
½ cup water
⅓ cup brown sugar
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
3 green onions (sliced)
Instructions
-
Prepare the Beef: Coat sliced beef in cornstarch and let sit for 10 minutes.
-
Cook the Beef: Heat vegetable oil in a large pan over medium-high heat. Sear beef in batches for 2 minutes per side. Remove and set aside.
-
Make the Sauce: In the same pan, sauté garlic and ginger until fragrant (30 seconds). Add soy sauce, water, brown sugar, black pepper, and optional red pepper flakes. Let simmer for 2-3 minutes to thicken.
-
Combine & Serve: Add beef back to the pan, toss in sauce, and stir in sliced green onions. Cook for another minute. Serve hot over rice or noodles.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a pan over medium heat with a splash of water or soy sauce to prevent drying out.
Variations: Customize by adding vegetables like bell peppers or broccoli, or adjusting sweetness and spice levels.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
