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Quick Mongolian Beef Stir-Fry Recipe Easy Savory Sauce for Dinner

Quick Mongolian Beef Stir-Fry - featured image
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A fast and flavorful Mongolian beef stir-fry ready in under 20 minutes, featuring a sweet-savory sauce that clings to tender beef slices. Perfect for a quick, comforting dinner using simple pantry staples.

Ingredients

Scale
  • 1 pound (450g) flank steak or sirloin, thinly sliced against the grain
  • 2 tablespoons vegetable oil (canola or grapeseed preferred)
  • 3 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1/3 cup (80ml) low-sodium soy sauce
  • 1/4 cup (50g) brown sugar (or coconut sugar)
  • 1/4 cup (60ml) water
  • 2 teaspoons cornstarch
  • 3 stalks green onions, sliced on the diagonal
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Slice the beef thinly against the grain, about 1/8-inch thick, and set aside in a bowl.
  2. In a small bowl, whisk together soy sauce, brown sugar, water, and cornstarch until smooth. Set aside.
  3. Heat a large skillet or wok over medium-high heat and add vegetable oil. Heat until shimmering but not smoking (about 1-2 minutes).
  4. Add the sliced beef in a single layer, cooking in batches if needed. Sear for 1-2 minutes per side until browned but not fully cooked. Remove beef to a plate.
  5. Lower heat to medium and add minced garlic and grated ginger to the pan. Stir constantly for about 30 seconds until fragrant.
  6. Stir the soy sauce mixture again and pour into the pan. Stir continuously as the sauce thickens, about 1-2 minutes.
  7. Return the beef to the pan and toss quickly to coat in the sauce. Cook for another 1-2 minutes to finish cooking and absorb flavors.
  8. Add sliced green onions and red pepper flakes if using. Stir for 30 seconds, then remove from heat.
  9. Serve immediately over steamed rice or noodles.

Notes

Avoid overcooking the beef to keep it tender. Keep the pan hot and work quickly. If the sauce thickens too much, add a splash of water to loosen it. Use tamari or coconut aminos for gluten-free versions. Fresh garlic and ginger are essential for flavor. The sauce can be prepared ahead and stored in the fridge for up to 2 days.

Nutrition

Keywords: Mongolian beef, quick stir-fry, easy dinner, savory sauce, beef recipe, weeknight meal, Asian stir-fry

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