Delish Mongolian Beef Recipes for Quick Meals
Sweet-savory Mongolian beef with a glossy garlic-ginger soy glaze and crispy edges—ready in 30 minutes. Perfect over fluffy white rice for a quick weeknight dinner.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1 lb flank steak sliced thin against the grain
- 0.25 cup cornstarch for coating
- 0.25 cup vegetable oil or canola
- 0.5 cup low-sodium soy sauce
- 0.5 cup water
- 0.5 cup dark brown sugar packed
- 2 clove garlic minced
- 1 tablespoon fresh ginger finely grated
- 0.25 teaspoon red pepper flakes optional, to taste
- 1 cup green onions cut into 1-inch pieces
- 1 teaspoon sesame oil optional, for finish
- 1 teaspoon sesame seeds for garnish
- 4 cup cooked white rice for serving
Instructions
Preparation Steps
- Pat steak slices dry. Toss with cornstarch until evenly coated and let sit 10 minutes while you make the sauce.
- Whisk soy sauce, water, brown sugar, garlic, ginger, and red pepper flakes in a bowl until the sugar dissolves.
- Heat vegetable oil in a large skillet over medium-high heat. Sear beef in batches, spreading in a single layer, until browned and crisp at the edges, about 1 to 2 minutes per side. Transfer to a plate and repeat with remaining beef.
- Discard excess oil, leaving about 1 tablespoon in the pan. Pour in the sauce and bring to a simmer; cook 2 to 3 minutes until glossy and slightly thickened.
- Return beef and any juices to the pan; toss to coat. Stir in green onions and sesame oil; cook 1 minute to soften.
- Garnish with sesame seeds and serve hot over cooked white rice.
Notes
For a less sweet sauce, use 0.33 cup brown sugar. To keep it gluten-free, substitute tamari for soy sauce. Skirt steak also works well; slice thinly and sear quickly for tender results.