Simple Mongolian Beef

5 from 24 votes

This 30-minute Mongolian beef recipe is the tastiest version you'll try! It has thin strips of tender beef with a totally irresistible yet easy to make savory-sweet sauce.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American, Asian American

Keyword: mongolian beef recipe

Servings:

Author: Natasha Bull

Ingredients

1 pound flank steak
1/4 cup cornstarch
3 tablespoons olive oil divided
1 small bunch scallions (green parts only) cut into 1" pieces

Sauce ingredients:

1/3 cup (packed) brown sugar
3 cloves garlic minced
1/4 teaspoon crushed red pepper flakes optional
1 teaspoon grated fresh ginger
1/3 cup low sodium soy sauce
1/3 cup water

Instructions

I recommend prepping all ingredients before starting this recipe as it goes fast. Slice the steak against the grain into 1/4" thick pieces, then add it to a bowl and toss it with the cornstarch.
Add the sauce ingredients to another bowl and whisk together.
Add 2 tablespoons of the olive oil to a large skillet (I use a 12" one) and let it heat up on your largest burner over medium-high heat until HOT (4-5 minutes on my gas stove).
You will cook the beef in two batches to get the best browning. Add half the steak to the skillet in a single layer and let it cook undisturbed for 1 minute, then flip, using tongs, and cook for another minute. It should release easily once it's browned. Transfer to a plate. Repeat for the second batch, adding the third tablespoon of olive oil to the skillet.
Add the sauce to the skillet and let it bubble for about 30 seconds, scraping up any browned bits from the bottom, then add in the scallions and also return the beef to the pan. Toss with the sauce and let it cook for another 1-3 minutes or until the steak is cooked to your liking and the sauce thickens up. Take the skillet off the heat and serve immediately.

Notes

This recipe is quite family-friendly as written. If you prefer a little more zing, double the ginger and crushed red pepper flakes.
The low sodium soy sauce should add enough salt to the recipe, but if you find it needs extra salt & pepper, simply add some at the end.
I typically serve this recipe with rice, but that's optional! I measure out 1 cup of uncooked rice to serve 4, but feel free to make as much rice as you normally do. Start the rice before the beef so that it's ready at the same time.

Nutrition