This easy Mongolian Beef recipe is a healthier take on a restaurant favorite. It stars tender slices of beef simmered in a sweet, tangy and oh-so-addicting sticky sauce. Serve it over rice with a side of bok choy for the ultimate 30-minute meal!
Table of Contents
What is Mongolian Beef? This simple stir fry stars thin slices of flank steak, minced fresh garlic and ginger, dark brown sugar and soy sauce. Toss it all together and 30 minutes later you’ll be chowing down on a homemade take on takeout, instead of waiting for the delivery guy. Welcome to the DIY party, 30-Minute Mongolian Beef!
The key to mastering classic Chinese food at home is a technique known as velveting, which is essentially an egg white, cornstarch and sherry marinade that preserves the moisture of the meat.
This recipe includes an abridged version of velveting that still delivers tender slices of steak bathed in a rich reduction of soy sauce and brown sugar, which are the classic elements of all quality recipes for Mongolian Beef.
And don’t forget the homemade fortune cookies for dessert!
- Garlic: Adds a robust and aromatic flavor to the dish. Garlic is a fundamental ingredient in Asian cuisine, providing depth and complexity.
- Ginger: Always go for fresh ginger when possible. The warmth and spiciness it brings are unparalleled. In a pinch, ground ginger can be substituted, but use it sparingly as it’s more concentrated than fresh.
- Low sodium soy sauce: Soy sauce is the backbone of the dish, providing saltiness and umami. Just like my recipe for beef and broccoli, using low-sodium soy sauce is essential. Regular soy sauce will result in a final dish that’s way too salty!
- Dark brown sugar: Adds sweetness to counterbalance the salty and savory elements. The dark brown sugar also contributes to the rich color of the sauce.
- Flank steak: The star of the dish, flank steak is a lean cut with a robust flavor. Slicing it thinly against the grain ensures tenderness. If flank steak is unavailable, sirloin or skirt steak can be excellent substitutes.
- Cornstarch: Helps to tenderize the beef and also helps to thicken the sauce.
- Scallions: Adds a fresh and mild onion flavor, along with a pop of color and texture to the finished dish. While I personally prefer using only the green parts for a milder taste, feel free to incorporate the white parts as well if you enjoy a stronger onion flavor.
Pro Tip: Opt for a neutral-flavored oil like vegetable or canola oil. These oils have high smoke points, ensuring a crisp and golden finish when stir frying.
With my easy-to-follow recipe, you can bring the magic of your favorite Chinese restaurant right to your dining table.
- Prepare the sauce. Heat 2 tablespoons vegetable oil in a small saucepan over medium-low heat. Add the garlic and ginger and sauté until golden, about 2 minutes. Add the soy sauce and water, stirring to combine. Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set it aside.
- Prepare the flank steak. Slice the flank steak against the grain into 1/4-inch pieces, then toss it with the cornstarch. Place the coated pieces of steak in a sieve and shake off any excess cornstarch. Allow the steak to sit 10 for minutes.
- Cook steak. Heat ⅓ cup vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot (but not smoking), add the beef to the pan and sauté until it is seared on all sides but barely cooked in the center, about 2 minutes. Remove the steak from the skillet with a slotted spoon and transfer it onto a paper towel-lined plate. Pour any excess oil out of the skillet.
- Finish the dish. Place the skillet back over medium heat. Add the prepared sauce to the hot pan (it should come to a boil almost immediately), then add the reserved steak and cook at a boil, stirring constantly, until the sauce has thickened to the consistency of syrup, 3 to 5 minutes.
- Add the sliced scallions and stir to combine.
- Serve it over a bed of steamed rice, noodles, or even with a side of vegetables, like Chinese garlic green beans or garlic bok choy. With minimal prep time and quick cooking, you’ll have a restaurant-quality dish on your table in no time!
- Slice Against the Grain: For maximum tenderness, slice the flank steak thinly against the grain. This technique shortens the muscle fibers, resulting in a more tender bite.
- High Heat for Quick Cooking: Use high heat when cooking the steak for a quick sear. This locks in juices, maintains tenderness and creates a beautiful caramelization on the meat.
- Avoid Overcrowding the Pan: To ensure the steak gets golden brown and crispy, avoid overcrowding the pan. Cook in batches if necessary, allowing each slice enough space for optimal browning.
- Bring It to a Boil: The key to cooking with cornstarch is that it must come to a boil to work as a thickener and give the sauce the perfect syrupy consistency.
- Experiment with Additional Heat: Spice up the dish by introducing a touch of heat with dried Thai chilies, crushed red pepper flakes, or a dollop of chili sauce such as sriracha or sambal.
- Use Chicken: For a tasty variation, swap out the beef with thinly sliced chicken.
Common Questions
Sirloin or any quick-cooking beef works great!
Certainly! Adjust the quantity of brown sugar to tailor the sweetness to your liking.
Yes, you can make the sauce ahead and refrigerate it. Just reheat when ready to use, adjusting the consistency if needed.
While not traditional, you can include bell peppers, broccoli or snap peas for added color and nutrition.
Ingredients
- 1/3 cup plus 2 Tablespoons vegetable oil
- 1 Tablespoon minced garlic
- 1/2 teaspoon minced fresh ginger
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 2/3 cup packed dark brown sugar
- 1 lbs flank steak
- 1/4 cup cornstarch
- 3 scallions sliced into 1-inch pieces (green parts only)
Instructions
- Heat 2 tablespoons vegetable oil in a small saucepan over medium-low heat. Add the garlic and ginger and sauté until golden, about 2 minutes. Add the soy sauce and water, stirring to combine.
- Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set it aside.
- Slice the flank steak against the grain into 1/4-inch pieces, then toss it with the cornstarch. Place the coated pieces of steak in a sieve and shake off any excess cornstarch. Allow the steak to sit 10 for minutes.
- Line a plate with paper towels.
- Place a large skillet or wok over medium-high heat and add ⅓ cup vegetable oil. Once the oil is hot (but not smoking), add the beef to the pan and sauté until it is seared on all sides but barely cooked in the center, about 2 minutes. Remove the steak from the skillet with a slotted spoon and transfer it onto a paper towel-lined plate. Pour any excess oil out of the skillet.
- Place the skillet back over medium heat. Add the prepared sauce to the hot pan (it should come to a boil almost immediately), then add the reserved steak and cook at a boil, stirring constantly, until the sauce has thickened to the consistency of syrup, 3 to 5 minutes. Add the sliced scallions and stir to combine. Serve.
Kelly’s Notes
- This recipe will serve two to four people, depending on your preferred serving size. It can also be easily doubled.
- For maximum tenderness, slice the flank steak thinly against the grain. This technique shortens the muscle fibers, resulting in a more tender bite.
- The key to cooking with cornstarch is that it must come to a boil in order to work as a thickener and give the sauce the perfect syrupy consistency.
- For a tasty variation, swap out the beef with thinly sliced chicken.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe inspired by Food.com.
Helloo ! ive been using this recipe for a couple of years now and it never fails to amaze the crowd !
Just like the comments state ; i always cut down on the sugar as it turns out a bit too sweet
and I add Egg Noodles directly into the sauce (kind of like Lo Mein style)
ill be serving it this Christmas for a crowd of 16 and they are asking for extra leftovers so I would say 24 Servings ; can you advise on :
1- how to ammend the ingredients quantity (shall i just multiply the 12 Servings recipe by 2?)
2- how to reheat leftovers without the noodles getting too soggy
Hi Razan! I’m thrilled you’re enjoying the recipe and honored you’re making it on Christmas! Yes, you can definitely do 12x the recipe, however I’d recommend doing two batches of 6x just to make it more manageable. Definitely keep the noodles separate and then warm them and combine with the beef/broccoli/sauce right before serving. Enjoy and Merry Christmas!
In your remarks, you mention Velveting, as in Chinese cooking. Can you explain this process so we could try to do it. I think it would make tougher cuts of meat more tender. Thanks so much.
Absolutely, Joan! Just emailed you a few links with info :)
This was delicious. I will definitely make it again.
So glad you enjoyed it!
Hi Kelly made this last night absolutely loved it just added carrot, broccoli and zucchini. will be making this again…. from Australia
I’m so thrilled to hear that you enjoyed the recipe, Nola!!
Delicious recipe another winner Kelly everyone loves. 10/10
Recipe was tasty and so moreish! I only wish that I didn’t put in as much sugar as the recipe said, it turned out a bit too sweet for my liking. Will definitely make again but with less sugar.
Thanks for your feedback, Rebecca. I’m glad you enjoyed the recipe!
Cooked this for the first time tonight and wish I’d doubled the recipe. It was delicious and hubby was most disappointed there wasn’t enough for seconds!
I’m thrilled you and your husband enjoyed the recipe, Rachel!
I love your recipes they are easy to do and delicious.
I’m so happy you’ve been enjoying Just a Taste, Judy Lee!
My boyfriend had been wanting Mongolian Beef for a couple of weeks and I came across this recipe and decided to make it, it was quick and simple and hard to stop eating. It was absolutely amazing and I will definitely be making it again. We added some crushed red pepper flakes to the sauce just to spice it up a bit and it was so delicious! Wish I could upload the picture I took of the plates when it was finished! It’s so glossy and smells Devine even before you taste it!
Woohoo! I’m so thrilled you and your boyfriend enjoyed the recipe, Amanda! :)
This was good but I urge any future cooks to heed the warning on multiple comments. This is SO sweet, to the point of too sweet even if you like sweet sauces. It makes my super sweet energy drink taste bitter. I will be making this again but next time I’ll be cutting the sugar down by at least half. (Also probably reducing the amount of sauce. Even letting it thicken a lot there was just too much.) Other than that it’s very good and potentially cheap depending what meat you find. Was able to make a super filling meal pared with rice that lasted 2 days which is nice.
Thanks for your note, David. I’m glad you enjoyed the recipe!
Definitely easy and tasty
I’m so glad you enjoyed the recipe, Debi!
Oh my lord.. this was amazing. I didn’t read the comments till just now. So I didn’t have brown sugar only raw to use. Also I only had 1/3 cup so it wasn’t as sweet but was mouth watering. Will have this regularly.
Woohoo! I’m so happy you enjoyed the recipe, Lisa!
So easy, cheap and delicious
I’m thrilled you enjoyed the recipe, Priscilla!
This recipe is fantastic! the only thing I changed was I added some red chili sauce to give it a little more tang.
Awesome! I’m so glad you enjoyed the recipe, Linda!
Easy and delicious
Kids love it ⭐⭐⭐⭐⭐
So glad you enjoyed the recipe!
Added a lil red ppr flakes and sautéed onions. Yum!!!!! I plated it and forgot to take the pic. Lol
I’m so glad you enjoyed the recipe, Diana!
I’m from England so what can I use instead flank steak?
Thanks x
Hi Laura – Sirloin or any quick-cooking beef works great!
In England skirt is a good alternative for flank.
Great to know!
Made this for dinner last night….so easy following the recipe to make this awesome beef. Serve it with rice. Will be making this again and again….Thank you so much.
Thanks so much, Diane!