30-Minute Mongolian Beef
This quick and easy Mongolian beef recipe brings the bold flavors of traditional Asian cuisine to your dinner table in just 30 minutes. Tender beef slices, coated in a sweet and savory sauce, are perfect served over rice or noodles.
Equipment
- 1 large skillet or wok
- 1 cutting board
- 1 small bowl
- 1 whisk
Ingredients
- 1 pound flank steak, thinly sliced Coated in cornstarch.
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil For cooking the beef.
- 1 cup green onions, chopped About 4-5 green onions.
- 3 cloves garlic, minced
- ½ cup soy sauce
- ½ cup brown sugar
- 1 teaspoon grated ginger
- 1 tablespoon sesame oil
- as needed cooked rice or noodles For serving.
Instructions
- In a small bowl, combine the flank steak slices and cornstarch. Mix well to coat the beef evenly.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- Add the coated beef slices to the skillet in a single layer. Cook for about 2-3 minutes on each side until browned. You may need to do this in batches to avoid overcrowding the pan.
- Once the beef is browned, push it to one side of the skillet. Add the minced garlic and chopped green onions to the other side. Cook for about 1 minute until fragrant.
- In a separate bowl, whisk together soy sauce, brown sugar, grated ginger, and sesame oil.
- Pour the sauce mixture over the beef and green onions in the skillet. Stir to combine and let it simmer for about 2-3 minutes until the sauce thickens slightly.
- Serve the Mongolian beef hot over cooked rice or noodles.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also substitute flank steak with sirloin or ribeye for different textures.