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Easy Mongolian Beef Recipe

Easy Mongolian Beef

iamwinfred
This Easy Mongolian Beef features thinly sliced flank steak seared to golden perfection and tossed in a rich, glossy sauce made with soy sauce, brown sugar, garlic, and fresh ginger. It comes together in just 30 minutes, tastes better than takeout, and is completely customizable — add vegetables, dial up the heat, or serve it over rice or noodles for a satisfying, restaurant-quality dinner any night of the week.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 4 servings
Calories 420 kcal

Equipment

  • Large wok or skillet (12-inch or larger)
  • Sharp chef's knife For slicing beef thinly
  • Cutting board
  • Large mixing bowl
  • Measuring cups and spoons
  • Small bowl or measuring cup For mixing the sauce
  • Tongs or spatula
  • Microplane or grater For grating fresh ginger
  • Paper towels For patting beef dry before searing

Ingredients
  

  • 1½ lbs flank steak about 680g; sliced thin against the grain
  • ⅓ cup cornstarch about 45g
  • 3 tbsp vegetable oil divided; or any neutral oil
  • 5 garlic cloves minced
  • 1 tsp fresh ginger grated; about a ½-inch knob

For the Sauce

  • ½ cup low-sodium soy sauce about 120ml
  • ½ cup water about 120ml
  • ½ cup brown sugar about 100g; packed
  • 1 tsp sesame oil toasted; adds a nutty depth
  • ½ tsp red pepper flakes optional; for heat

For Garnish and Serving

  • 3-4 green onions sliced into 1-inch pieces
  • sesame seeds optional; for garnish
  • cooked white rice or noodles for serving

Instructions
 

  • Place the flank steak in the freezer for 15–20 minutes to firm up, then slice it against the grain into strips about ¼ inch thick. Pat all pieces completely dry with paper towels.
  • Add the sliced beef to a large bowl, sprinkle over the cornstarch, and toss until every piece is thoroughly coated. Let rest for 5 minutes.
  • In a small bowl, stir together the soy sauce, water, brown sugar, sesame oil, and red pepper flakes (if using) until the sugar is mostly dissolved. Set aside.
  • Heat a large wok or skillet over high heat, add 2 tablespoons of oil, then sear the beef in batches — cooking 1–2 minutes per side undisturbed until browned. Transfer to a plate and repeat with remaining beef.
  • Reduce heat to medium, add the remaining 1 tablespoon of oil, then stir in the minced garlic and grated ginger. Cook for 30–45 seconds until fragrant, stirring constantly.
  • Pour the sauce into the pan and bring to a simmer over medium heat. Cook for 3–4 minutes, stirring occasionally, until the sauce reduces and thickens enough to coat a spoon.
  • Return the seared beef to the pan, add the green onions, and toss everything to coat in the sauce. Cook for 1–2 more minutes until heated through and glossy.
  • Spoon the Mongolian Beef over steamed rice or noodles and garnish with reserved green onions and sesame seeds. Serve immediately.

Notes

  • Freeze before slicing: Chilling the flank steak for 15–20 minutes makes it much easier to cut thin, even slices — don't skip this step.
  • Always cut against the grain: Slicing perpendicular to the muscle fibers is the key to tender (not chewy) beef.
  • Pat the beef dry: Removing surface moisture ensures a proper sear rather than steaming the meat.
  • Don't crowd the pan: Sear beef in batches if needed — overcrowding drops the pan temperature and prevents browning.
  • Adjust sweetness: Start with ½ cup brown sugar and adjust to taste. Reduce to ¼ cup for a less sweet, more savory sauce.
  • Make it spicy: Double the red pepper flakes or add 1 tablespoon of chili garlic sauce for extra heat.
  • Add vegetables: Stir in blanched broccoli, snap peas, or bell peppers during the final toss for a more complete one-pan meal.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
  • Reheating: Reheat in a skillet over medium heat with a splash of water or soy sauce to revive the sauce. Microwave works too — heat in 60-second intervals.
  • Gluten-free option: Substitute low-sodium soy sauce with tamari or certified gluten-free soy sauce, and verify your cornstarch is gluten-free.

Nutrition

Serving: 1ServingCalories: 420kcalCarbohydrates: 28gProtein: 38gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 900mgPotassium: 620mgFiber: 1gSugar: 22gVitamin A: 4IUVitamin C: 5mgCalcium: 6mgIron: 20mg
Keyword 30 minute dinner, beef stir fry, Chinese beef recipe, easy Mongolian beef, Mongolian beef recipe
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