This 30-Minute Mongolian Beef is savory and sweet and so delicious!! With thinly cut steak, soy sauce, brown sugar, fresh garlic and ginger – all prepped and ready to eat in just 30 minutes!
Lately, I’ve really been craving Chinese food. I think it’s because I’ve been feasting on so much traditional American comfort food - you know, with the Holidays and all.
How about you - could you go for some Chinese food right about now? What’s your favorite dish?
A few of my favorite Asian meals would have to include Mango Chicken, Broccoli and Beef, a big ole bowl of Ramen, Sweet and Sour Shrimp, or the classic General Tso Chicken.
... PLUS my latest obsession and today’s recipe – this super easy, 30-Minute Mongolian Beef!
You may have tried this tasty dish at PF Chang’s – I think it’s one of their most popular menu items.
And just in case you haven’t and you’re wondering “What is Monogolian Beef?” I’m here to break it down for you.
What is Mongolian Beef?
It’s typically flank steak thinly sliced and quickly seared, then added to a sweet and savory sauce, and paired with scallions or mixed veggies. It’s usually served over steamed rice or those crispy cellophane noodles.
And personally I can’t get enough of this savory sweet combination with fresh garlic and onions – yum! I also like to add some chili oil or red pepper flakes for a bit of spicy heat. It’s so good my friend!!
Allow me to share all my best tips for making this Mongolian beef…
How to make Mongolian Beef?
As I mentioned flank steak is usually the cut of meat used for this dish. But it’s a tougher cut of meat, and has never been my favorite, so I used sirloin steaks for my version. You could also use strip steak for this dish.
- The steaks were about 1½ inches thick. I cut them into ¼ inch slices.
- Then I laid the slices flat, covered them with plastic wrap and used a meat pounder to flatten them.
- Next, I put the meat in a resealable plastic bag and added cornstarch (this helps the meat crisp up nicely and will thicken the sauce).
- I massaged the steak and cornstarch together to make sure each piece was fully coated. Then I let them sit for 15 minutes while I prepped my other ingredients.
- Next, I added canola oil to a large frying pan and allowed the pan to heat up over medium high heat.
- Then I added the steak to the pan in a single layer, and cooked for 30 seconds on each site (1 minute total).
- Cook the steak in batches rather than over-crowding the pan, because crowding the pan results in a steamed steak instead of a seared steak! I removed the steak from the pan as soon as it finished cooking, set it aside on a plate, and sprinkled it with salt.
- I added the fresh ginger and garlic to the pan and sautéed it for 10-15 seconds. I added chili oil but you can use chili pepper flakes or skip this step if you don’t care for any spice.
- I stirred in the tamari/soy sauce, water and brown sugar, and brought the mixture to a boil.
- Next I folded the steak back into the pan and let the sauce thicken for 20-30 seconds.
- Finally, I turned off the heat, added the green onions, and stirred them to combine.
Better than Chinese restaurant food, in the comfort of your own home, in just 30 minutes!
Amazing – right!??
What to serve with Mongolian Beef?
I served my Mongolian beef over steamed jasmine rice. But you could also serve it with steamed brown rice, rice noodles, or in lettuce wraps with crispy cellophane noodles.
This quick and easy sweet and salty dish is hearty and delicious, and the perfect weeknight meal!
I’m gonna go out on a limb here and just predict that this Mongolian Beef recipe will become one of your new go-to dinner recipes!
30-Minute Mongolian Beef
This 30-Minute Mongolian Beef is savory and sweet and so delicious!!
Ingredients
- 1½ pound 1-inch thick sirloin steak
- ⅓ cup cornstarch
- ¼ cup canola oil
- ¼ teaspoon salt
- 1 tablespoon fresh grated ginger
- 4 tablespoon garlic, minced
- Red pepper flakes or chili oil
- ⅓ cup reduced sodium tamari sauce (for gluten-free), or soy sauce if you prefer
- ½ cup water
- ⅓ cup brown sugar
- 8 stalks scallions, green parts only, cut into 2 inch pieces
Instructions
- Slice the steak in ¼-inch slices. Lay the slices flat, cover with plastic wrap and use a meat pounder to flatten the meat. Put the meat in a ziploc bag and add the cornstarch. Massage the steak and cornstarch together to make sure each piece is fully coated.
- Pour the canola oil into a large frying pan, and heat on medium high heat.
- Add the steak to the pan in a single layer and cook for 30 seconds per side (1 minute total). Cook the steak in batches rather than over-crowding the pan. Remove the steak from the pan as it finishes cooking, set it aside on a plate, then sprinkle with salt.
- Next, add the ginger, garlic, and chili oil or red pepper flakes (if desired for more spice) to the pan and sauté for 10-15 seconds.
- Stir in tamari (or soy sauce), water and brown sugar and bring the mixture to a boil.
- Fold the steak back in and let the sauce thicken for 20-30 seconds. (The cornstarch used on the steak should thicken the sauce.)
- Turn off the heat, add the green onions, and stir to combine.
- Serve over white rice, rice noodles or in lettuce wraps.
Nutrition Information
Yield
6Serving Size
4 ounces of beef with ½ cup riceAmount Per Serving Calories 478Total Fat 28gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 18gCholesterol 105mgSodium 908mgCarbohydrates 23gFiber 1gSugar 11gProtein 33g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
Carmen Karger
I made the tonight for my husband. We both loved it. Very delicious! The Chinese restaurant in our town closed not that long ago so we were craving Asian food. Found this recipe. We thought it was better than our restaurant made. (Didn't mean to brag about my cooking but I'm just saying.)☺ Wonderful recipe, thank you! Yummy!
holly
Hi Carmen, I'm thrilled to hear you and the hubs loved the recipe! That's awesome that your homemade version was better than the restaurant's. You go, girl! Thanks for taking the time to share your experience - I'm grateful.
Paula P
Just tested this one…..perfection! Added red peppers and broccoli for a veggie component. Only had spicy toasted sesame oil, so that’s what Iused and it added some depth of flavor. Sauce was perfectly seasoned…..definitely adding to rotation❤️
holly
Hi Paula, that's awesome to hear! I'm so glad you enjoyed the recipe. I like the veggies you added. Thanks for your kind words!
Joe
I was just wondering. When you are done cooking the beef. Do you drain the oil or do you keep it and use it in the next step.
Thank you!
holly
Hi Joe! That's a personal preference thing. I didn't have much oil in my pan when I was finished. The filet is so lean it didn't yield any fat. But if you feel like you had a lot of oil/fat in your pan after cooking the meat then I would probably drain some of it. I hope you enjoy the recipe!
Cari Collum
This was ahhhhmazing!! All 4 of my kids loved it and that NEVER happens! I was disappointed that we didn’t have any left so I could have leftovers today for lunch. Can’t wait to make it again!
holly
Yayyy! That's awesome to hear, Cari! Sounds like you might need to make a double batch next time.:D Thanks for taking the time to let me know how much you and your family enjoyed the recipe!
Tyanne
Tastes just like a restaurant! Super great recipe.
holly
Hello Tyanne, I’m glad you liked the recipe! I agree it should be in a restaurant!
James
Absolutely excellent recipe! Worked like a charm and can be modified easily.
holly
Hello James I'm so happy you enjoyed the recipe! Thank you for your kind words!
Christine
Delicious!!! And super easy and quick to make. I top mine with sesame seeds.
holly
Hi Christine, I'm so happy you enjoyed the meal! Sesame seeds are a great addition to top off this delicious recipe!
Gwen
Hi! I made this with game meat. Turned out delicious! I have a friend who I vegetarian. I’m wondering if I can make this using tofu ?
holly
Hi Gwen, I'm so happy you enjoyed the recipe! You can definitely change the meat to tofu but I'm not 100% sure how the cook times will change. If your friend does try the recipe with tofu please let me know if it's a success!
Laken
So yummy. Have made this. A few times for my family.
holly
Hi Laken, I'm so glad you and your family enjoyed this recipe!
BJ
This is sooooooooo delicious! And has so much flavor! It’s great on lettuce cups! Will definitely make it again.
holly
Hello BJ I'm so happy you enjoyed this recipe, I will have to give it a try on some lettuce cups! Thank you for your kind words!
Pdan
Amazing!!!!!! A new family favorite. It was like eating restaurant food at home! Went with the serloin steak. So glad I did, very tender.
holly
Hello Pdan I'm so happy you enjoyed this recipe thank you for your kind words!