Quick and Simple Mongolian Beef
This easy Mongolian beef recipe delivers tender slices of beef coated in a rich, savory sauce infused with garlic, ginger, and brown sugar. Perfectly balanced with a touch of sweetness and spice, this dish offers a restaurant-quality experience in under 30 minutes. Serve it over rice or noodles for a satisfying meal that is both flavorful and simple to prepare.
Ingredients
- Amount Unit Name Notes
- 1 lb flank steak thinly sliced against the grain
- ¼ cup cornstarch for coating the beef
- 2 tbsp vegetable oil for stir-frying
- 3 cloves garlic minced
- 1 tsp ginger freshly grated
- ½ cup soy sauce low-sodium recommended
- ½ cup water to balance the sauce
- ⅓ cup brown sugar packed
- ¼ tsp red pepper flakes optional for heat
- ½ cup green onions sliced into 1-inch pieces
- 1 tsp sesame oil optional for extra flavor
- 1 tbsp toasted sesame seeds for garnish
Instructions
- Prepare the Beef: Thinly slice the flank steak against the grain and coat evenly with cornstarch. Let it sit for 5-10 minutes to absorb the coating.
- Make the Sauce: In a small bowl, whisk together soy sauce, water, brown sugar, garlic, ginger, and red pepper flakes. Set aside.
- Cook the Beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Sear the beef in batches for 1-2 minutes per side until browned and crispy. Remove from the pan.
- Combine Everything: In the same pan, add the prepared sauce and bring it to a simmer. Return the beef to the pan, stirring to coat in the sauce. Cook for another 2 minutes until the sauce thickens.
- Finish & Serve: Stir in green onions and sesame oil. Garnish with toasted sesame seeds. Serve hot over steamed rice or noodles.
Notes
- Beef substitutes: Use sirloin, ribeye, or skirt steak if flank steak is unavailable.
- Vegetarian option: Substitute tofu or tempeh for the beef.
- Make it spicy: Add more red pepper flakes or a drizzle of chili oil.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months.