Easy 30 minutes Mongolian Beef Recipe
Categories 30 Minutes or Less, Dinner Recipes, Easy Recipes

Easy 30 minutes Mongolian Beef Recipe

This Mongolian Beef recipe takes the flavor over the top. It’s so easy, you can have this dish on the table in about 30 minutes. Tender beef and fresh green onions in an amazing garlic and ginger asian sauce, served over hot cooked rice.

Easy 30 minutes Mongolian Beef Recipe

Easy 30 minutes Mongolian Beef Recipe

This Mongolian Beef recipe takes the flavor over the top. It’s so easy, you can have this dish on the table in about 30 minutes. Tender beef and fresh green onions in an amazing garlic and ginger asian sauce, served over hot cooked rice.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 pound flank steak , sliced very thinly, across the grain
  • 1/3 cup cornstarch
  • 2-4 Tablespoons oil (vegetable or canola oil)
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup water
  • 1/2 cup light brown sugar , packed
  • 2 tsp cornstarch + 2 tsp water mixed together to make a “slurry”
  • 1 teaspoon freshly grated ginger
  • 4 cloves garlic , minced
  • 1 bunch green onion , chopped
  • hot cooked rice for serving

Instructions

Read Directions

Notes

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.

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