Mongolian Beef

Name: Mongolian Beef (30-Minute Stir-Fry)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 pound flank steak, sliced into thin strips against the grain; 3 tablespoons cornstarch; 3 tablespoons olive oil, divided; 3-4 scallions, cut into 1-inch pieces; 1/3 cup low-sodium soy sauce; 1/3 cup water; 3 tablespoons brown sugar; 4 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1/4 teaspoon crushed red pepper flakes

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Mongolian beef is a quick stir-fry of cornstarch-coated flank steak tossed with a homemade savory-sweet sauce made from soy sauce, brown sugar, garlic, and ginger. It beats takeout and comes together in 30 minutes.

🌍Asian 🥗Dairy-Free 🏷️Mongolian beef 🏷️30 minute meal 🏷️Quick and easy Asian inspired

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Total

30 min

Servings

Difficulty

Medium

Recipe Source

View original recipe

From Saltandlavender

Ingredients

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1 pound flank steak, sliced into thin strips against the grain
3 tablespoons cornstarch
3 tablespoons olive oil, divided
3-4 scallions, cut into 1-inch pieces
1/3 cup low-sodium soy sauce
1/3 cup water
3 tablespoons brown sugar
4 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 teaspoon crushed red pepper flakes

10 Ingredients

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Instructions

1
Slice the flank steak into thin ribbons against the grain and toss with the cornstarch in a bowl until evenly coated.
2
In a separate bowl, whisk together the soy sauce, water, brown sugar, garlic, ginger, and crushed red pepper flakes until combined. Set aside.
3
Heat half the olive oil in a large skillet (12-inch recommended) over high heat until very hot.
4
Working in two batches, add half the steak in a single layer. Cook for 1 minute, then flip and cook for another minute until browned. Transfer to a plate.
5
Add the remaining oil and repeat with the second batch of steak. Transfer to the plate.
6
Pour the sauce into the skillet and let it bubble, scraping up any browned bits from the bottom.
7
Add the scallions and return all the beef to the skillet. Toss everything together with the sauce until the steak is cooked through and the sauce has thickened, about 1-2 minutes.
8
Serve immediately over steamed rice or noodles. Garnish with sesame seeds if desired.

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Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Slice the steak as thin as possible against the grain so it cooks through in just 1 minute per side and absorbs the sauce flavor.
Use a 12-inch skillet on high heat to brown the beef properly; a smaller or crowded pan will steam rather than sear.
Don't skip the browning step—it develops fond (browned bits) on the pan bottom that deepens the sauce flavor when deglazed.
Add scallions and beef back to the skillet at the very end (1-2 minutes) so the scallions stay crisp and the beef doesn't overcook.

Substitutions

Soy sauce → tamari or coconut aminos (use low-sodium version to control salt)
Flank steak → skirt steak or sirloin (slice thin; avoid thick cuts)
Brown sugar → honey or maple syrup (use 2 tablespoons instead of 3 for less sweetness)
Fresh ginger → 1/2 teaspoon ground ginger (less aromatic but acceptable)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to restore sauce consistency.

Equipment

12-inch skillet

Common Questions

Written automatically by CookOS, not by the creator.

Can I use a different cut of beef?

Flank steak works best because it's tender when sliced thin and cooked quickly. Skirt steak or sirloin are reasonable alternatives; avoid thick cuts that won't cook through in 1-2 minutes per batch.

Why do you slice the steak against the grain?

Slicing against the grain breaks up the muscle fibers, making the beef more tender and easier to chew, even with the brief 1-minute cook time per batch.

Can I make the sauce ahead?

Yes. Whisk the sauce (soy sauce, water, brown sugar, garlic, ginger, red pepper flakes) up to 1 day ahead and refrigerate. Stir before using.

What if my sauce isn't thickening?

The cornstarch coating on the beef releases starch into the sauce to thicken it. If sauce is still thin after 1-2 minutes, mix 1 teaspoon cornstarch with 1 tablespoon water and stir into the simmering sauce.