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Kelly Senyei
Posted: August 31, 2020
Updated: December 27, 2023
from 64 votes
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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
- Key Ingredients
- How to Make Mongolian Beef
- Tips for Recipe Success
- Common Questions
- More Asian-Inspired Recipes You’ll Love
- 30-Minute Mongolian Beef Recipe
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!
Key Ingredients
- 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.
How to Make Mongolian Beef
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!
Tips for Recipe Success
- 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
Can I use a different cut of meat?
Sirloin or any quick-cooking beef works great!
Can I make Mongolian Beef less sweet?
Certainly! Adjust the quantity of brown sugar to tailor the sweetness to your liking.
Can I prepare the sauce in advance?
Yes, you can make the sauce ahead and refrigerate it. Just reheat when ready to use, adjusting the consistency if needed.
What other vegetables can I add?
While not traditional, you can include bell peppers, broccoli or snap peas for added color and nutrition.
More Asian-Inspired Recipes You’ll Love
Chicken Lo Mein
Quick Korean Beef Bowls
30-Minute Chicken and Broccoli Stir-Fry
Quick Caramelized Pork and Broccoli
Easy Beef Bulgogi Bowls
Quick Chicken Chow Mein
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Main Course
30-Minute Mongolian Beef
Take on the takeout with a PF Changs-inspired recipe for quick and easy Mongolian Beef that will be on your table in 30 minutes or less.
Author: Kelly Senyei
4.86 from 64 votes
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Servings 4 servings
Print Recipe
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!
Nutrition
Calories: 505kcal, Carbohydrates: 47g, Protein: 26g, Fat: 24g, Saturated Fat: 17g, Cholesterol: 68mg, Sodium: 1137mg, Potassium: 518mg, Fiber: 1g, Sugar: 36g, Vitamin A: 90IU, Vitamin C: 2mg, Calcium: 70mg, Iron: 3mg
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Recipe inspired by Food.com.
