Description
Easy Mongolian Beef is a quick, savory Chinese-inspired dish featuring tender thinly sliced beef coated with cornstarch and cooked in a rich, glossy, slightly sweet soy-based sauce. Ready in under 30 minutes, this flavorful recipe delivers restaurant-quality taste at home, perfect served over rice or noodles for a hearty, satisfying meal.
Ingredients
Scale
Beef
- 1 lb thinly sliced flank steak or sirloin
- 3 tbsp cornstarch
Sauce
- ½ cup low-sodium soy sauce
- ⅓ cup brown sugar
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- ½ cup water or beef broth
Other Ingredients
- 2 tbsp vegetable or canola oil for cooking
- 4 green onions, chopped
Instructions
- Prepare the Beef: Slice your beef thinly against the grain for the most tender texture. Toss the slices in cornstarch until evenly coated—this forms a light crust that locks in moisture throughout cooking.
- Make the Sauce: In a small bowl, combine soy sauce, brown sugar, minced garlic, ginger, and water or broth. Stir until the sugar dissolves completely; this sauce will thicken during cooking, creating that signature Mongolian glaze.
- Sear the Beef: Heat oil over medium-high heat in a large skillet or wok. Quickly cook the beef slices in batches until browned and just cooked through, about 2-3 minutes per batch. Remove from the pan and set aside.
- Cook the Sauce and Combine: Pour the pre-made sauce into the hot pan, allowing it to simmer and thicken slightly. Return cooked beef to the pan, tossing gently to coat every strip in the rich, glossy sauce.
- Add Green Onions and Serve: Stir in chopped green onions at the last moment for freshness and crunch. Serve your Mongolian Beef hot, ideally over steamed rice or noodles to soak up the delicious sauce.
Notes
- Use Thin Slices: Thin beef slices cook quickly and remain tender without becoming chewy.
- Don’t Overcrowd the Pan: Sear the beef in batches to ensure even browning and avoid steaming.
- Let the Sauce Thicken: Simmer sauce until it thickens to ensure it clings to each bite perfectly.
- Fresh Garlic and Ginger: Always opt for fresh minced garlic and ginger rather than powders for maximum flavor impact.
- Adjust Sweetness and Salt: Taste the sauce before cooking and tweak sugar or soy sauce as preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 12g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Mongolian Beef, quick dinner, Chinese recipe, stir-fry, savory beef, easy dinner
