Craving a delicious takeout-style dinner without leaving home? This 30-Minute Mongolian Beef is your answer! Tender strips of beef coated in a savory, slightly sweet sauce with hints of garlic and ginger—it’s a flavorful dish that’s quick, easy, and incredibly satisfying. Serve it over fluffy white rice or noodles for the ultimate weeknight meal.
Ingredients:
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 1/4 cup brown sugar
- 1/2 teaspoon red pepper flakes (optional)
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Directions:
- Toss the sliced flank steak with cornstarch, ensuring each piece is evenly coated. Let it sit for 5 minutes.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and cook until browned and crispy on the edges, about 2-3 minutes per side. Cook in batches if necessary. Remove the beef and set it aside.
- In the same skillet, reduce the heat to medium. Add garlic and ginger, cooking for 30 seconds until fragrant.
- Stir in soy sauce, water, brown sugar, and red pepper flakes. Bring the mixture to a boil, then reduce the heat and simmer for 2 minutes, letting the sauce thicken slightly.
- Return the cooked beef to the skillet and toss to coat in the sauce. Simmer for an additional 2-3 minutes until the beef is heated through and the sauce clings to the meat.
- Garnish with green onions and sesame seeds. Serve immediately over rice or noodles.
Time and Servings:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Variations:
- Protein Swap: Use chicken, shrimp, or tofu instead of beef for a different spin on this classic dish.
- Vegetables: Add broccoli, bell peppers, or snap peas for a nutritious boost.
- Sweetness Adjustment: Reduce the brown sugar if you prefer a less sweet sauce.
FAQs:
Can I make this ahead of time?
Yes! Prepare the sauce and beef separately, then combine and reheat when ready to serve.
What’s the best cut of beef for this recipe?
Flank steak works great, but you can also use sirloin, skirt steak, or ribeye.
How do I make this gluten-free?
Use gluten-free soy sauce or tamari in place of regular soy sauce.
This 30-Minute Mongolian Beef will have your family coming back for seconds. It’s perfect for busy nights when you need a quick, flavorful meal that feels special!
Print
30-Minute Mongolian Beef
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop, Stir-Fry
- Cuisine: Asian-Inspired
Description
Craving a delicious takeout-style dinner without leaving home? This 30-Minute Mongolian Beef is your answer! Tender strips of beef coated in a savory, slightly sweet sauce with hints of garlic and ginger—it’s a flavorful dish that’s quick, easy, and incredibly satisfying. Serve it over fluffy white rice or noodles for the ultimate weeknight meal.
Ingredients
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 1/4 cup brown sugar
- 1/2 teaspoon red pepper flakes (optional)
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Toss the sliced flank steak with cornstarch, ensuring each piece is evenly coated. Let it sit for 5 minutes.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and cook until browned and crispy on the edges, about 2-3 minutes per side. Cook in batches if necessary. Remove the beef and set it aside.
- In the same skillet, reduce the heat to medium. Add garlic and ginger, cooking for 30 seconds until fragrant.
- Stir in soy sauce, water, brown sugar, and red pepper flakes. Bring the mixture to a boil, then reduce the heat and simmer for 2 minutes, letting the sauce thicken slightly.
- Return the cooked beef to the skillet and toss to coat in the sauce. Simmer for an additional 2-3 minutes until the beef is heated through and the sauce clings to the meat.
- Garnish with green onions and sesame seeds. Serve immediately over rice or noodles
Notes
- Protein Swap: Use chicken, shrimp, or tofu instead of beef for a different spin on this classic dish.
- Vegetables: Add broccoli, bell peppers, or snap peas for a nutritious boost.
- Sweetness Adjustment: Reduce the brown sugar if you prefer a less swe
Nutrition
- Serving Size: 1 cup
- Calories: 380-420
- Sugar: 8-10g
- Sodium: 680-780mg
- Fat: 22-28g
- Saturated Fat: 8-10g
- Unsaturated Fat: 12-16g
- Trans Fat: 0-1g
- Carbohydrates: 25-30g
- Fiber: 1-2g
- Protein: 28-35g
- Cholesterol: 80-100mg