This 30 minute Easy Mongolian Beef recipe is a quick and simple dinner that’s coated in a perfectly balanced sweet and savory sauce that can be served over rice or noodles!
WHY THIS RECIPE IS SIMPLE AND DELICIOUS
- For starters everything can be made in about 30 minutes from start to finish. Which makes this perfect for busy nights.
- You can marinate your beef in advance for maximum flavor.
- Made with simple fridge and pantry staples that you likely already have on hand.
- It’s a perfect balance of a sweet, savory and garlicky flavor!
- This Mongolian Beef recipe can easily be served over rice or noodles (even quicker if you use quick or bagged rice).
- There are no complicated steps or utensils needed for this recipe.
- If you are really pressed on time you can prep pretty much all of the ingredients a day before. Like chop the veggies, slice and marinate your beef so all you have to do is cook and prepare the sauce the next day.
- You can easily modify this recipe. You can add in broccoli, mushrooms, peppers or additional onions.
WHAT IS MONGOLIAN BEEF?
Mongolian Beef is a popular Chinese takeout dish. It is believed to have originated back in Taiwan in the 1950s. Flank steak is the cut of meat traditionally used in this recipe because it’s lean yet flavorful and works wonderfully when sliced thin against the grain.
The beef is usually coated in cornstarch before cooking, which helps tenderize the meat and keeps it moist when cooked over higher heat. It also gives the sauce a velvety finish. It’s usually served over rice, noodles or sometimes in lettuce wraps!
The sauce itself is a perfect balance of soy sauce, brown sugar, garlic, and ginger. Some versions, like mine, add just a touch of heat with the chili paste.
WHY IS MONGOLIAN BEEF SO POPULAR?
This recipe is pretty popular due to the tenderized beef coated in a sweet and savory sauce. This dish is also pretty quick to make and is versatile.
QUICK TIP
- Always slice beef against the grain. Doing this will make the beef more tender and less chewy.
- Marinate the beef for about 10 to 15 ish minutes, or even longer. This will help the beef stay well seasoned during the cooking process, but more importantly, it ensures the beef is well tenderized.
- Do not overcrowd the pan. This can lead to steaming and the beef will not form a nice crust on the outside.
- Since the meat is sliced so thinly, be careful not to over cook it.
FAQ
DO I HAVE TO USE FLANK STEAK?
No! Flank steak is usually my go to for quick stir fry dishes. It’s cheaper but still flavorful, and you can easily tenderize it with a little bit of baking soda. You could also use chuck roast, sirloin or skirt steak as well but they tend to be drier. When using flank steak you will just want to make sure you cut the beef into slices no thicker than ¼ inch, against the grain. You could also go for more expensive cuts like beef tenderloin or ribeye.
IS MONGOLIAN BEEF SPICY?
No, not usually. However, I added a little chili paste to give it a nice kick which is completely optional. I made this for dinner so I didn’t make it too spicy because the kids were also eating it. However, feel free to kick it up a notch!
WHAT IS VELVETING BEEF?
This is a Chinese cooking technique that’s used to tenderize beef and is usually coated in cornstarch before cooking. It also helps keep the meat moist when cooking over higher heat. Here is a perfect explanation and step by step guide on velveting beef.
CAN I MAKE THIS AHEAD OF TIME?
Yes, for sure! You can slice the beef, season and place in the fridge to marinate a couple hours or overnight before cooking.
HOW CAN I STORE THIS EASY MONGOLIAN BEEF RECIPE?
You can store this recipe in an airtight container in the fridge for about 3 ish days.
More Takeout Recipes!
- Easy Beef and Broccoli
- Food Court Bourbon Chicken
- Easy Teriyaki Chicken
- Chicken Lo Mein
- Crispy Honey Garlic Chicken
Questions about this Easy Mongolian Beef? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Easy Mongolian Beef
Ingredients
For the Beef
- 2 lbs Beef Flank Steak, trimmed and sliced against the grain
- 1½ Tablespoon Sherry Cooking Wine
- 1 Tablespoon Canola Oil, to coat the Beef
- 2 Tablespoons Water
- 2 Teaspoon Chili Paste (Optional)
- ¼ Teaspoon Baking Soda
- 2 Tablespoons Cornstarch
- Kosher Salt and Black Pepper, as needed
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
For the Sauce
- ⅓ Cup Light Brown Sugar
- 1 Tablespoon Sesame Oil
- 1 Teaspoon Chili Paste (Optional)
- ½ Cup Soy Sauce, Reduced Sodium
- ½ Cup Chicken Broth, Reduced Sodium
- Canola Oil, enough to sear the beef
- 3 Cloves Minced Garlic
- 1 Teaspoon Chopped Ginger
- ½ Yellow Onion, Sliced
- 1 Small Bunch of green Onion, cut into 4
- 1 Tablespoon Sherry Wine
Instructions
- Slice the flank steak into ¼-inch slices. Add to a bowl. In the same bowl, add everything under the beef ingredients section. The canola oil, sherry wine, water, chili paste, baking soda, cornstarch, kosher salt, black pepper, garlic powder and onion powder. Combine then cover and let marinate in the fridge for about 15 minutes (if you have time).
- In a small bowl or measuring cup, under the sauce ingredients whisk together the light brown sugar, sesame oil, chili paste, soy sauce, and chicken broth. Set aside.
- In a large pan over medium heat add enough canola oil to sear the beef.
- Add the steak to the pan in a single layer and cook just until golden brown on both sides. Cook the steak in batches rather than over-crowding the pan. Remove the steak from the pan as it finishes cooking, set it aside on a plate.
- In another pan, heat a little more canola oil, add the yellow onion, green onion, and sauté just until the yellow onions are slightly translucent. Then add in the ginger and garlic, be careful not to burn.
- Deglaze the pan with 1 tablespoon of Sherry wine. Pour in the sauce mixture.
- Add the beef back to the pan, stir and let the sauce thicken a minute or 2. (The cornstarch used on the steak should thicken the sauce.)
- Serve over white rice, noodles or in lettuce wraps. Enjoy!
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