30 Minute Mongolian Beef

Why You’ll Love This Recipe

Mongolian Beef is known for its irresistible sauce, and this quick version doesn’t disappoint. The combination of soy sauce, brown sugar, and a touch of sesame oil creates a rich and mouthwatering glaze that clings to each bite of tender beef. The crispy texture of the beef adds an extra layer of satisfaction, while the quick cook time makes it perfect for busy nights. With just a handful of ingredients, you can make a restaurant-quality meal at home in no time.

Ingredients

• 1 pound flank steak, sliced against the grain and cut into 1/4 inch cubes
• 1/8 cup cornstarch
• 1/2 tablespoon sesame oil
• 1/2 tablespoon canola or vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1/2 cup low sodium soy sauce
• 1/2 cup water
• 3/4 cup light or dark brown sugar
• Oil for frying
• Sliced green onions for garnish, if desired

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a medium bowl, toss the flank steak cubes with cornstarch until they are evenly coated. Set aside.
2. Heat a large skillet or wok over medium-high heat and add oil for frying. Once the oil is hot, add the beef in batches, cooking until golden brown and crispy. Remove the beef from the skillet and set it aside on a plate.
3. In the same skillet, add the sesame oil and canola oil. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
4. Stir in the soy sauce, water, and brown sugar. Bring the mixture to a simmer, stirring occasionally, until the sauce thickens, about 2-3 minutes.
5. Return the cooked beef to the skillet and toss it in the sauce, making sure the beef is evenly coated.
6. Continue cooking for another 1-2 minutes, allowing the beef to absorb the flavors of the sauce.
7. Serve the Mongolian beef over rice and garnish with sliced green onions if desired.

Servings and timing

This recipe serves 4 people and takes approximately 30 minutes to prepare.

Variations

• Vegetarian Version: Substitute the beef with tofu or tempeh for a plant-based version. Coat the tofu in cornstarch and fry until crispy for a similar texture.
• Add Veggies: For extra crunch and nutrition, add vegetables such as bell peppers, broccoli, or carrots to the stir-fry.
• Spicy Kick: Add a pinch of red pepper flakes or some sliced fresh chili peppers to the sauce for a spicy twist.

Storage/Reheating

• Storage: Store any leftover Mongolian beef in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the beef in a skillet over medium heat for best results. You can also reheat it in the microwave, though the beef may lose some of its crispiness.

FAQs

Can I use a different cut of beef?

Flank steak is ideal for Mongolian beef because of its tenderness and flavor, but you can also use sirloin or ribeye if desired. Just be sure to slice the meat thinly against the grain.

Is Mongolian beef very sweet?

Mongolian beef has a sweet and savory sauce. The brown sugar creates a caramelized sweetness, but the soy sauce balances it out with a salty flavor. You can adjust the amount of sugar to suit your taste.

Can I use regular soy sauce instead of low sodium soy sauce?

Yes, but if you use regular soy sauce, the dish will be saltier. You may want to adjust the amount of soy sauce or balance it with a little more water.

Can I make the sauce ahead of time?

Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. Simply heat it up when you’re ready to cook.

Can I make Mongolian beef spicier?

Absolutely! Add red pepper flakes, sriracha, or fresh chili peppers to the sauce for extra heat.

Can I use a different oil for frying?

You can use vegetable oil, peanut oil, or sunflower oil for frying. These oils have high smoke points, making them suitable for stir-frying.

What can I serve with Mongolian beef?

Mongolian beef pairs well with steamed rice, fried rice, or noodles. You can also serve it with stir-fried vegetables or a simple side salad.

How do I get the beef crispy?

The key to crispy beef is to coat the pieces in cornstarch before frying. Make sure the oil is hot enough before adding the beef, and don’t overcrowd the pan.

Can I freeze Mongolian beef?

You can freeze the cooked Mongolian beef for up to 1 month. However, the texture of the beef may change slightly upon reheating.

Can I use a wok instead of a skillet?

Yes, a wok is perfect for stir-frying the beef. It allows for quick cooking and even heat distribution.

Conclusion

In just 30 minutes, you can enjoy a rich, flavorful, and crispy Mongolian beef dish that’s perfect for a quick dinner or meal prep. With its sweet and savory sauce and tender beef, this recipe is sure to become a family favorite. Whether you serve it over rice or noodles, it’s a satisfying meal that will have everyone asking for seconds.

Print