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Easy Mongolian Beef recipe is a perfect quick 30 minutes dinner, made with crispy thinly sliced flank steak and coated with sweet and spicy sauce.
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5 from 11 votes

Easy Mongolian Beef

Easy Mongolian Beef recipe is a perfect quick 30 minutes dinner, made with crispy thinly sliced flank steak and coated with sweet and spicy sauce.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Chinese
Servings: 2
Calories: 611kcal

Ingredients

  • 1 pound flank stake
  • 2 tablespoons cornstarch
  • 3 tablespoons vegetable oil
  • ¼ cup low sodium soy sauce
  • ½ cup brown sugar
  • ½ cup water
  • 1 teaspoon ginger minced
  • 2 cloves garlic minced
  • ¼ teaspoon red pepper flakes
  • sesame seeds for topping
  • green onion chopped, for topping

Instructions

  • In a mixing bowl, whisk the sauce ingredients (low sodium soy sauce, brown sugar, water, ginger, garlic, and red pepper flakes) and set aside.
  • Rinse and pat dry the flank steak. Thinly slice the meat against the grain, about ¼ inch thick. Add cornstarch and evenly coat the meat.
  • Preheat the pan over the high heat and add vegetable oil. Make sure the pan is hot before adding the beef.
  • Brown the beef slices in a few batches. Make sure it’s cooked in a single layer and not overcrowded. Cook about 30 seconds on each side. Don’t overcook!
  • When done, put the meat on a plate and set aside.
  • Lower the heat to medium and add the sauce. Bring it to boil and cook for a few minutes to thicken it up.
  • Add the beef to the sauce and cook for a few more minutes. Stir the meat to cover with the sauce from all sides.
  • Serve with a bowl of rice. Sprinkle with sesame seeds and chopped green onions.

Notes

  1. Make sure your pan is hot. That will help you to cook it quickly and get a perfect sear outside while keeping it tender inside.
  2. Don’t overcrowd the pan. Make sure you sear in a single layer and keep space between the meat. Otherwise it will boil and won’t get crispy.
  3. Cook quick. Since the beef slices are very thin and the pan is hot, it takes about 30 seconds per side to get the perfect crisp. If you cook the meat for too long, it will be tough.
  4. Make sure to use LOW SODIUM soy sauce!
  5. The cornstarch from the meat should help to thicken the sauce. If it’s still too runny, you can mix a teaspoon of cornstarch with a tablespoon of water and gradually add it to the sauce until it thickens.

Nutrition

Calories: 611kcal | Carbohydrates: 48.2g | Protein: 49g | Fat: 25.5g | Saturated Fat: 8.7g | Trans Fat: 0.2g | Cholesterol: 121.3mg | Sodium: 1069.1mg | Fiber: 0.2g | Sugar: 36.8g