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
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Prepare the Beef: Coat sliced beef in cornstarch and let sit for 10 minutes.
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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.
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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.
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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
