Mongolian Beef

Name: Easy Mongolian Beef (30-Minute Takeout Recipe)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 pound flank steak (, sliced very thinly, across the grain); 1/3 cup cornstarch; 2-4 Tablespoons oil ((vegetable or canola oil)); 1/2 cup low-sodium soy sauce; 1/4 cup water; 1/2 cup light brown sugar (, packed); 2 tsp cornstarch + 2 tsp water (mixed together to make a “slurry”); 1 teaspoon freshly grated ginger; 4 cloves garlic (, minced); 1 bunch green onion (, chopped); 2 or 3 cups hot cooked rice (for serving)

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Mongolian beef is a quick stir-fry of cornstarch-coated flank steak and fresh green onions in a sweet soy-ginger sauce, inspired by Chinese takeout and ready in 30 minutes.

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🏷️Mongolian beef

Total

30 min

Servings

Difficulty

Medium

Recipe Source

View original recipe

From Tastesbetterfromscratch

Ingredients

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1 pound flank steak (, sliced very thinly, across the grain)
1/3 cup cornstarch
2-4 Tablespoons oil ((vegetable or canola oil))
1/2 cup low-sodium soy sauce
1/4 cup water
1/2 cup light brown sugar (, packed)
2 tsp cornstarch + 2 tsp water (mixed together to make a “slurry”)
1 teaspoon freshly grated ginger
4 cloves garlic (, minced)
1 bunch green onion (, chopped)
2 or 3 cups hot cooked rice (for serving)

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Instructions

1
Prep steak: Slice the flank steak into 1/4” thin (or thinner) slices, across the grain of the meat. Lay the slices across a large baking sheet or your cutting board, and toss them on all sides with the 1/3 cup cornstarch.
2
Cook steak: Heat a large pan or wok over medium-high heat. Once hot add 1 or 2 tablespoons oil. Cook the beef in small batches for about 30-seconds on each side, just until browned on both sides, flipping only once. Remove the beef to a plate and repeat with another batch, as needed.
3
Make sauce: In a small bowl whisk together the soy sauce, water, brown sugar, and cornstarch slurry. In the same large pan you used to cook the beef, turn the heat to medium, add the ginger and garlic and sauté for 20 seconds. Add sauce mixture and bring to a simmer. Cook, stirring, until slightly thickened, about 2 minutes.
4
Return beef to the pan with the sauce and toss to combine. Cook for 1-2 more minutes until warmed through. Add green onions.
5
Serve immediately, with a side of hot cooked rice.

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Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Slice the flank steak very thinly and against the grain for maximum tenderness; freeze it for 15-20 minutes first if it's hard to slice.
Don't overcrowd the pan when browning beef—cook in small batches for 30 seconds per side to ensure proper browning without steaming.
The cornstarch slurry thickens the sauce in about 2 minutes; watch for a light glaze that coats the beef.
Add green onions at the very end just before serving to preserve their fresh flavor and crunch.

Substitutions

Low-sodium soy sauce → regular soy sauce (reduce water to 2 tablespoons to avoid oversalting)
Light brown sugar → dark brown sugar or honey (flavor will be slightly richer or more complex)
Flank steak → sirloin, ribeye, or skirt steak (adjust slice thickness based on tenderness)

Storage & make-ahead

Store cooked beef and sauce together in an airtight container for up to 3 days; reheat gently on the stovetop over medium heat and add fresh green onions before serving.

Equipment

wok or large skillet · meat thermometer (optional, for checking doneness)

Common Questions

Written automatically by CookOS, not by the creator.

Can I use a different cut of beef?

Yes. Choose a tender, quick-cooking cut like sirloin, ribeye, or skirt steak. Slice thinly across the grain for best results.

Why do you coat the beef in cornstarch?

Cornstarch helps the beef brown quickly and develop a light crust while keeping the inside tender when cooked briefly over high heat.

Can I make this ahead?

Cook the beef and sauce separately, then store both in the refrigerator for up to 3 days. Reheat gently on the stovetop and add fresh green onions before serving.