If you’re constantly on the hunt for meals that are quick, easy, kid-friendly and — most importantly — full of flavor, look no further today. I’ve got you covered! This easy Mongolian beef recipe makes for a great and quick weeknight meal. About 30 minutes and 5 easy steps is all it takes to create a gourmet-tasting dish that’s sure to be a new family favorite!
What is Mongolian Beef?
Simply put, Mongolian beef is a dish that will make your mouth water and absolutely please your taste buds! It’s salty, gingery, garlicky, sticky and sweet (but not too sweet).
Mongolian beef is actually not from Mongolia, rather it is a popular Chinese-American food that consists of thin crisped beef and green onions served in a brown sauce that’s both sweet and savory. This Mongolian beef recipe is so delicious, you’ll be surprised with the unique combination of flavors and not to mention the ease of creating this dish in your kitchen.
Serve over prepared brown or white rice. Add a dash of red pepper flakes if you like adding a bit of heat to your meal!
Easy Mongolian Beef Recipe
- 1.5 pounds flank or chuck steak, cut really thin
- ¼ cup cornstarch
- 1 tablespoon minced ginger
- 2 tablespoons minced garlic
- ⅓ cup soy sauce
- ⅓ cup water
- ⅓ cup dark brown sugar
- 1 bunch (about 6) green onions
- ¼ cup canola oil, plus more if necessary
Cut your steak against the grain really thin. I’m able to ask my local butcher to cut chuck really thin for me, then I cut off the excess fat and cut the large sheets into smaller pieces. I find that flank steak is the easiest to slice thin if you don’t have access to a butcher counter.
Here’s a tip: Freeze the meat for about 1-2 hours. Then once it’s frozen (or firm and almost frozen), cut into thin slices using a sharp.
Place sliced beef in a large bowl and add the cornstarch. Toss the beef and cornstarch together until all the pieces are coated. The best method for doing this is to dig in and toss with your hands!
Alternatively, you can place the meat and cornstarch in a large zip-top bag and shake until all pieces are coated, — but take extra precaution because the meat tends to stick together.
Mince fresh ginger and garlic and set aside.
In a small bowl, whisk together soy sauce, water and brown sugar. Set aside.
Chop green onion greens into 1″ pieces and the white stalks into smaller ¼” pieces. Set aside.
Heat oil in a large pan over medium heat. Fry the beef in batches until the pieces have a nice sear and crisped edges. Place on paper towels to drain excess oil. Add an additional tablespoon or two of oil at a time if needed to fry the last batch — which is typical occurrence in smaller pans.
Once all the beef is done, add minced ginger and garlic to the pan and sauté for a few seconds. Make sure the garlic doesn’t burn. Add soy sauce mixture and stir. Turn the heat down to medium-low and let the sauce simmer, scraping up the brown bits on the pan from frying. Place the beef back into the pan, followed by the green onions. There should be remnants of cornstarch on both the pan and meat to help thicken this sauce. Simmer for 2-3 minutes, the sauce will thicken as it stands. Serve immediately.