Description

This Easy Mongolian Beef recipe features tender, thinly sliced flank steak coated in a rich, savory-sweet sauce made from soy sauce, brown sugar, garlic, and ginger. Ready in under 30 minutes, it delivers bold restaurant-quality flavors using simple pantry staples, perfect for a quick and satisfying weeknight dinner. Serve with rice, noodles, or veggies for a versatile and comforting meal.

Ingredients

Scale

Beef and Coating

1 lb flank steak, thinly sliced against the grain
1/4 cup cornstarch
2 tbsp vegetable oil

Sauce

1/2 cup soy sauce (or tamari/coconut aminos for gluten-free)
1/3 cup brown sugar (or maple syrup/honey for low sugar option)
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1/4 cup water or beef broth

Garnish and Serving

3–4 green onions, chopped
Optional: toasted sesame seeds for garnish
Optional: vegetables like bell peppers, broccoli, or snap peas

Instructions

Prepare the Beef: Slice the flank steak thinly against the grain to maximize tenderness. Toss the beef slices in cornstarch until they are lightly coated to create a slight crispness and help thicken the sauce later.
Make the Sauce: In a small bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, and water or broth. Stir well until the sugar is fully dissolved, forming a balanced sweet-salty base.
Cook the Beef: Heat vegetable oil in a large pan over medium-high heat. Add the coated beef slices in batches, searing quickly for 2-3 minutes until browned but still tender. Remove the beef from the pan and set aside to avoid overcooking.
Combine and Simmer: Pour the sauce mixture into the hot pan and bring it to a gentle boil. Let it simmer until it thickens slightly and becomes glossy. Return the cooked beef to the pan, tossing to coat evenly in the sauce.
Finish and Garnish: Remove the pan from heat. Sprinkle chopped green onions and, if desired, toasted sesame seeds on top. Serve immediately for optimal flavor and texture.

Notes

Freeze the beef for 20 minutes before slicing to make thin, uniform cuts easier.
Use high heat when searing to brown the beef quickly without steaming it.
Cook beef in batches to avoid overcrowding the pan and ensure a good sear.
Adjust sweetness by tasting the sauce and adding more sugar or sweetener if desired.
Serve the dish immediately to keep the beef tender and the sauce glossy.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Searing/Stir-fry
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 12 g
Sodium: 800 mg
Fat: 15 g
Saturated Fat: 4 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 30 g
Cholesterol: 75 mg

Keywords: Mongolian beef, quick dinner, flank steak, easy recipe, savory sauce, gluten-free option, weeknight meal