Easy 30 minutes Mongolian Beef Recipe

Pro Tips:

• Cut flank steak thinly, against the grain. Notice the directional lines in the meat grain and slice perpendicular to them. This will help ensure the beef is tender. If you cut along the grain then the meat will be tougher and chewier to eat. Also, the thinner the slices, the better.
• Use low sodium soy sauce. This will keep the sauce from tasting overly salty.
• Cook beef in smaller batches. You don’t want to crowd the pan because that prevents you from getting a crispy brown sear on the meat.

To make ahead: I like to make this recipe fresh but you can definitely prep it ahead of time. Make the sauce by mixing all sauce ingredients and storing them in the refrigerator before using. You can also slice the meat ahead of time and store in the fridge until ready cook

Store Mongolian beef (separately from the rice) in the refrigerator for 3-4 days.

Freezing Instructions: Allow it to cool completely and store in a freezer safe container container for 3-4 months. Thaw in the refrigerator overnight and reheat it slowly on the stovetop.