Homemade Mongolian Beef in less than 30 minutes! Crispy slices of steak are tossed in a sauce full of ginger, garlic, and rich flavor. Make this popular Chinese take out beef recipe with a sticky, sweet-savory sauce for your weeknight dinner.
I loved when my friends’ parents made Chinese-American food like Orange Chicken and Mongolian Beef during my teenage years, I’ve been so spoiled that I don’t get it from the take out restaurant. I usually just get gyoza (pan-fried dumplings) or boneless spare ribs if we ever stop by a takeout place.
Like General Tso’s and many other ‘Chinese’ dishes here in America, Mongolian Beef have no legs in China (or Mongolia). The Chinese-American take-out business owners had their way with naming these dishes, let me tell you.
It’s not authentic Chinese food, but it sure is tasty.
This recipe came together pretty quickly and easily, although I do advise you have a splash guard on hand when frying the beef. It gets real, really fast and no one likes to get popped by grease.
The little steak strips get this amazingly crispy crust thanks to the cornstarch you toss them in, and then you quickly simmer down this garlicky-gingery sauce over the beef and it’s amazing.
No, really. It’s great how in just a few minutes this sauce turns into a sticky glaze over the beef strips, and you’re basically done and dinner is ready.
So good! So easy! And so fast.
If you love Asian inspired recipes, check these out:
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- 1 lb. (454 g) flank steak, sliced thinly and cut into bite sized pieces
- 1/4 cup (32 g) cornstarch
- 1/2 tsp (4 g) kosher salt
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 mL) sesame oil
- 1/3 cup (78 mL) light sodium soy sauce
- 1/2 cup (118 mL) water
- 2 tsp (10 g) freshly grated ginger
- 3 large garlic cloves, or 4 small ones, minced
- 1/2 cup (110 g) dark brown sugar
- 1/2 cup (120 g) vegetable oil
- 1/4 tsp (.5 g) red pepper flakes, optional
- 2-3 green onions, green parts only, chopped
- Sesame seeds, for garnish
- White Rice, to serve
- In a small saucepan over medium heat, mix sesame oil, soy sauce, water, sugar, ginger, garlic, and red pepper flakes. Let simmer for 7-10 minutes, until it is 1/4 reduced. Take off heat and set aside.
- In a medium sized bowl, toss the beef slices in salt, pepper and cornstarch.
- In a large skillet, wok, or saute pan, heat vegetable oil over medium-high heat and place steak pieces in one layer in batches. Cook for 2 minutes on one side then another minute on the other, the beef should have a brown crispy crust on each piece. Using an Asian spider, scoop each batch up onto a plate lined with paper towels to absorb excess oil.
- After all batches are done, discard the excess oil from the pan. Add soy sauce mixture and beef into the large pan and let the sauce reduce for 5-7 minutes (or more, you want it to thicken and reduce as a glaze but don't let it completely evaporate and burn) over medium/medium low heat, stirring occasionally.
- Toss in sesame seeds and green onion slices then serve immediately with white rice.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 190 Total Fat: 13g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 3mg Sodium: 151mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 2g Sugar: 1g Sugar Alcohols: 0g Protein: 4g
Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.