Why You’ll Love This Recipe
Craving a flavorful and quick dinner? This 30-Minute Mongolian Beef recipe is the answer! Tender beef coated in a savory and slightly sweet sauce, paired with green onions and served over rice—this dish is a perfect weeknight meal that’s both satisfying and full of bold, delicious flavors. You get that take-out style Mongolian beef without the long wait or the price tag! With simple ingredients and easy-to-follow steps, this recipe comes together in just 30 minutes, making it ideal for busy evenings. The rich sauce and juicy beef will have everyone asking for seconds!
Ingredients
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons vegetable oil (for cooking)
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup water
- 2 teaspoons cornstarch
- 2 teaspoons minced garlic
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 4 green onions, sliced (for garnish)
- 1 tablespoon sesame oil
- Steamed rice (for serving)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the beef: Slice the flank steak or sirloin into thin strips against the grain. This helps ensure the meat stays tender. Set aside.
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Make the sauce: In a small bowl, combine soy sauce, brown sugar, water, and cornstarch. Stir until the cornstarch dissolves completely. Set the sauce mixture aside.
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Cook the beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef to the skillet and cook for 3-4 minutes until browned and slightly crispy. Remove the beef from the skillet and set aside.
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Prepare the sauce: In the same skillet, add sesame oil, garlic, ginger, and red pepper flakes (if using). Cook for 1-2 minutes until fragrant and softened.
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Combine and simmer: Add the sauce mixture to the skillet and bring to a simmer. Stir the sauce for 2-3 minutes, allowing it to thicken slightly.
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Add beef back in: Return the cooked beef to the skillet and toss it in the sauce until fully coated. Cook for another 2-3 minutes to heat the beef through and absorb the flavors.
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Garnish and serve: Remove from heat and garnish with sliced green onions. Serve the Mongolian beef over steamed rice and enjoy!
Servings and Timing
- Servings: 4
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Variations
- Vegetarian Option: Replace the beef with tofu or tempeh for a vegetarian version of this dish. Be sure to press the tofu to remove excess water before cooking.
- Different Meat: You can substitute the beef with chicken or pork for a different flavor. Just adjust the cooking time accordingly to ensure the meat is fully cooked.
- Spicy Kick: For an extra kick of spice, add more red pepper flakes or drizzle some sriracha sauce over the dish when serving.
- Add Vegetables: Feel free to add vegetables like bell peppers, broccoli, or snap peas to the dish for added crunch and nutrition.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the microwave or in a skillet over medium heat, adding a splash of water or broth if the sauce has thickened too much.
FAQs
1. Can I use a different cut of beef?
Yes, you can use other cuts like sirloin, ribeye, or skirt steak. Just make sure to slice the beef thinly against the grain for tenderness.
2. Can I make this dish ahead of time?
This Mongolian beef is best served fresh, but you can prep the sauce and slice the beef ahead of time. Just store everything separately in the fridge until ready to cook.
3. Is Mongolian beef spicy?
Traditionally, Mongolian beef is not very spicy, but if you prefer more heat, you can add red pepper flakes or sriracha to suit your taste.
4. Can I use low-sodium soy sauce?
Yes, you can use low-sodium soy sauce to make this dish lighter in sodium. Just be sure to adjust the salt to taste.
5. Can I freeze Mongolian beef?
Yes, you can freeze the beef and sauce in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop or microwave.
6. Can I make this recipe without sesame oil?
If you don’t have sesame oil, you can substitute it with vegetable oil, though the dish won’t have the same depth of flavor. Toasted sesame oil will give the best results.
7. What’s the best rice to serve with this dish?
Steamed jasmine rice is a great choice for this Mongolian beef, but you can also serve it with brown rice or cauliflower rice for a healthier option.
8. Can I add vegetables to the sauce?
Absolutely! You can add vegetables like bell peppers, onions, or snap peas to the dish to make it more balanced and colorful.
9. How do I prevent the beef from getting tough?
To keep the beef tender, slice it thinly against the grain and avoid overcooking it. The quick cooking time helps retain its tenderness.
10. Can I double this recipe?
Yes, you can double the recipe to serve more people. Just make sure to use a larger skillet or wok, and adjust the cooking time slightly if needed.
Conclusion
This 30-Minute Mongolian Beef is the perfect quick and flavorful dish for busy nights when you want something satisfying but don’t want to spend hours in the kitchen. With tender beef, a sweet and savory sauce, and a hint of spice, this dish will be a hit with the whole family. Plus, it’s customizable to your preferences, so you can easily add vegetables, adjust the spice level, or swap out proteins. Make this easy recipe tonight, and enjoy the taste of Mongolian beef without ever leaving your home!
Print
30-Minute Mongolian Beef
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
- Diet: Gluten Free
Description
Looking for a quick and flavorful dinner? This 30-Minute Mongolian Beef recipe is perfect! Tender beef in a savory, slightly sweet sauce, served over rice with green onions—this easy weeknight meal will satisfy your cravings in just 30 minutes. Get takeout-style Mongolian beef at home without the hassle!
Ingredients
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons vegetable oil (for cooking)
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup water
- 2 teaspoons cornstarch
- 2 teaspoons minced garlic
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 4 green onions, sliced (for garnish)
- 1 tablespoon sesame oil
- Steamed rice (for serving)
Instructions
- Prepare the Beef: Slice flank steak or sirloin thinly against the grain for tenderness. Set aside.
- Make the Sauce: In a small bowl, mix soy sauce, brown sugar, water, and cornstarch. Stir until cornstarch dissolves. Set aside.
- Cook the Beef: Heat vegetable oil in a large skillet over medium-high heat. Add the beef and cook for 3-4 minutes until browned. Remove beef and set aside.
- Prepare the Sauce: In the same skillet, add sesame oil, garlic, ginger, and red pepper flakes (if using). Cook for 1-2 minutes until fragrant.
- Combine and Simmer: Add the sauce mixture and bring to a simmer. Stir for 2-3 minutes until the sauce thickens.
- Add Beef Back In: Return the cooked beef to the skillet. Toss until fully coated in the sauce and heat through.
- Garnish and Serve: Remove from heat, garnish with sliced green onions, and serve over steamed rice.
Notes
- Vegetarian Option: Swap beef for tofu or tempeh. Press tofu before cooking.
- Different Meat: Use chicken or pork instead of beef; adjust cooking time as needed.
- Spicy Kick: Add more red pepper flakes or drizzle with sriracha for extra heat.
- Add Vegetables: Feel free to add vegetables like bell peppers, snap peas, or broccoli for extra crunch and nutrition.
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