Easy Mongolian Beef

Mongolian Beef that’s easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.

Mongolian Beef that's easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.

Mongolian Beef is a recipe that I’ve been cooking for clients for many years for a number of reasons. One, people love anything that tastes like Chinese takeout. Two, the sweet flavor of the dark brown sugar mixed with the salty soy sauce and the strong ginger and garlic is incredibly addicting and three you get to enjoy it over a mountain of steamed rice, which if you are anything like me is your happy place. 

Mongolian Beef that's easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.

This Mongolian Beef is very flavorful and takes just 30 minutes to make from start to finish including all the slicing of the meat! It also uses basic pantry ingredients so don’t worry I am not sending you to the store today for oyster sauce or hoisin sauce. Everything in this recipe is available in every grocery store.

Want to round out your meal with a few more options?

The one thing I want to caution when preparing this dish is how thick you slice the steak. 

Mongolian Beef that's easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.

If you feel uncomfortable with cutting the steak thinly enough and have an hour or so notice, place the steak in the freezer for one hour. This will freeze it just enough that slicing it will be as easy as slicing a vegetable. The meat will firm up enough that you can slice it even thinner if you’d like.

One more note because I know I am going to get this question in the comments below. Yes, you can use light brown sugar in place of dark brown, and yes you will notice the taste difference. The addition of molasses to the dark brown sugar adds to the depth of flavor in this dish.

So if possible please use dark brown sugar. If you are in a pinch and you only have light brown don’t worry you will still have a very tasty meal. Just promise me the next time you make it you will use dark brown sugar, the flavor difference is noticeable. 

Mongolian Beef that's easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.

Tools Used in the making of this Easy Mongolian Beef:
Soy Sauce: Nothing much to say here except Kikkoman has the best flavor overall and I always recommend reduced sodium.
Wok: Great for high heat, quick cooking. This wok is a great addition to your kitchen if you love cooking Chinese food or stir fries in general.
Large Frying Pan: I use this Cuisinart for most of my non cast iron cooking unless I am going with a stainless steel option, then I choose my All Clad.

Pin this recipe now to remember it later

Pin Recipe

Mongolian Beef

Mongolian Beef that's easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.
Yield 4 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main
Cuisine Chinese
Author Sabrina Snyder

Ingredients
 

  • 1 pound flank steak
  • 1/4 cup cornstarch
  • 1/4 cup canola oil
  • 2 teaspoons fresh ginger , minced
  • 1 tablespoon garlic , minced
  • 1/3 cup lite soy sauce , low sodium
  • 1/3 cup water
  • 1/2 cup dark brown sugar
  • 4 stalks scallions , green parts only, cut into 2 inch pieces

Instructions

  • Slice the flank steak against the grain (the grain is the length of the steak) the long way ¼ inch think pieces and add it to a ziploc bag with the cornstarch.
  • Press the steak around in the bag making sure each piece is fully coated with cornstarch and leave it to sit.
  • Add the canola oil to a large frying pan and heat on medium high heat.
  • Add the steak, shaking off any excess corn starch, to the pan in a single layer and cook on each side for 1 minute.
  • If you need to cook the steak in batches because your pan isn't big enough do that rather than crowding the pan, you want to get a good sear on the steak and if you crowd the pan your steak with steam instead of sear.
  • When the steak is done cooking remove it from the pan.
  • Add the ginger and garlic to the pan and sauté for 10-15 seconds.
  • Add the soy sauce, water and dark brown sugar to the pan and let it come to a boil.
  • Add the steak back in and let the sauce thicken for 20-30 seconds.
  • The cornstarch we used on the steak should thicken the sauce, if you find it isn't thickening enough add 1 tablespoon of cornstarch to 1 tablespoon of cold water and stir to dissolve the cornstarch and add it to the pan.
  • Add the green onions, stir to combine everything, and cook for a final 20-30 seconds.
  • Serve immediately.

Video

Nutrition

Calories: 433kcal | Carbohydrates: 37g | Protein: 27g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 1152mg | Potassium: 497mg | Fiber: 1g | Sugar: 27g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 3mg
Keyword: Easy Mongolian Beef
Mongolian Beef that's easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.
Mongolian Beef that's easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.
Mongolian Beef that's easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.
Mongolian Beef that's easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. This is asolid recipe but for those who want more tender pieces of meat I suggest velveting the meat with baking soda regardless of the cut of meat you purchase. I realize cornstarch helps with this process but the additional velvet with baking soda just adds to the texture similarly that you would find in a restaurant.
    Unpopular opinion: you can do without cornstarch completely and just velvet with baking soda. It’s a little bit cheaper in the long run as you will use less, also this helps a business keep cost low and is used very often in Chinese restaurants. Don’t tell any Chinese buffets I told you that though.

    Source: I used to cook for a Chinese restaurant.

  2. Very good. A little messy but worth it. I imagine when you have cooked it more than once its less messy. Husband was a big fan. Thank you.

Show More Comments