30-Minute Mongolian Beef
This quick and flavorful 30-minute Mongolian Beef recipe features tender slices of beef stir-fried in a savory sauce made from soy sauce, brown sugar, and garlic. It's a perfect recipe for busy weeknights when you crave takeout-style food at home.
Equipment
- 1 large skillet or wok
- 1 cutting board
- 1 chef's knife
- 1 measuring cups
- 1 measuring spoons
- 1 whisk
- 1 serving spoon
Ingredients
- 1 pound flank steak, sliced thinly against the grain
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- ½ teaspoon ginger, grated
- ¼ cup brown sugar
- ¼ cup water
- ¼ cup green onions, chopped (for garnish)
- as needed cooked rice (for serving)
Instructions
- In a medium bowl, combine the sliced flank steak with 2 tablespoons of soy sauce and the cornstarch. Mix well to coat the beef evenly and let it marinate for about 5 minutes.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated beef in a single layer. Cook for 2-3 minutes on each side until browned and cooked through. Remove beef from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of vegetable oil. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
- Pour in the brown sugar and water, stirring until the sugar dissolves and the sauce thickens slightly.
- Return the beef to the skillet and toss with the sauce until well-coated. Cook for an additional 1-2 minutes, allowing the flavors to meld together.
- Remove from heat and garnish with chopped green onions.
- Serve the Mongolian beef over cooked rice.
Notes
For a spicier version, add red pepper flakes or sliced fresh chili peppers to the stir-fry.
You can also include vegetables like bell peppers or broccoli for added nutrition.
Leftover Mongolian beef can be stored in the refrigerator for up to 3 days. Reheat before serving.