Mongolian Beef

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This mouthwatering Mongolian Beef recipe is loaded with bold flavor and comes together fast! Sweet, savory and with a subtle, spicy kick, it's better than your favorite takeout! Serve with rice for an easy, irresistible dinner the whole family will love!

Course Dinner, Main Dish

Cuisine Asian

Keyword mongolian beef, mongolian beef recipe, mongolian beef sauce

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 407kcal

Author Trish - Mom On Timeout

Ingredients

Mongolian Beef Sauce

2 teaspoons ginger paste
4 cloves garlic minced
pinch red pepper flakes
½ cup light brown sugar
⅓ cup soy sauce low sodium
⅓ cup water

Beef

1 pound flank steak or skirt steak
¼ cup corn starch
3 tablespoons extra virgin olive oil

Garnish (Optional)

3 green onions green parts only cut into 1-2 inch pieces on the diagonal
1 teaspoon sesame seeds

Serve With (Optional)

2-3 cups cooked rice

Instructions

Prepare Mongolian Beef Sauce

In a small bowl whisk together the ginger, garlic, red pepper flakes, brown sugar, soy sauce and water. Set aside.
2 teaspoons ginger paste, 4 cloves garlic, pinch red pepper flakes, ½ cup light brown sugar, ⅓ cup soy sauce, ⅓ cup water

Cook Beef

Cut the steak into ¼ inch or thinner pieces with a sharp knife against the grain.
1 pound flank steak
Add the cornstarch to a large ziploc bag and add the steak pieces into it. Shake the bag and make sure all the beef is covered. Let it sit in the bag for a few minutes while you continue on in the recipe.
¼ cup corn starch
Add the oil to a large skillet or wok and heat over hot heat. Once hot, add half the beef in a single layer and cook for 45 seconds. Flip the beef over and cook an additional 45 seconds. Remove to a plate and cook the second half of the beef the same way you cooked the first half. *The beef does not need to cook through in this step. It will continue cooking with the sauce later.*
3 tablespoons extra virgin olive oil

Combine

Remove to a plate and reduce heat to medium high.
Add the sauce you previously mixed to the hot pan and whisk continuously and bring to a boil. Reduce heat to medium and add the beef to the sauce. Toss to combine, cooking to thicken the sauce, about 2-3 minutes.
Sprinkle the green onions and sesame seeds over the top and toss once more. Remove from heat and serve with rice, if desired.
3 green onions, 1 teaspoon sesame seeds, 2-3 cups cooked rice

Video

Notes

Storage Information

Refrigerator: If you have leftover beef, store it in an airtight container in the refrigerator for up to 3 days.
Freezer: Store the cooked beef (without the sauce) in an airtight container or freezer-safe bag for up to 2 months. Thaw overnight in the fridge and reheat in a skillet or microwave. I recommend making the sauce fresh when reheating for the best flavor.
Make Ahead: You can slice and coat the beef in cornstarch in advance, then store it in a zipper-top bag in the fridge for up to 24 hours. You can also prepare the sauce ahead of time and store it in an airtight container for up to 3 days. When ready to cook, just sear the beef and toss it in the sauce for a quick, flavorful meal.
Reheat: To reheat, place the beef in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. You can also microwave it, but be sure to cover it to prevent it from drying out. Serve the sauce as is, either warmed or at room temperature.

Tools and Equipment (affiliate links): Wok or Large Skillet | Glass Mixing Bowls | Whisk

Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.

Nutrition