Print

Quick Savory Mongolian Beef Recipe

quick savory mongolian beef - featured image
Print Recipe

A quick and easy Mongolian beef recipe ready in under 30 minutes, featuring tender flank steak coated in a sweet-savory garlic soy glaze. Perfect for busy weeknights or last-minute dinners.

Ingredients

Scale
  • 1 pound flank steak, thinly sliced against the grain
  • 1/4 cup cornstarch
  • 2 tablespoons vegetable oil
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup packed brown sugar
  • 4 cloves garlic, minced
  • 1 teaspoon freshly grated ginger (optional)
  • 3 green onions, sliced thinly
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup water or beef broth

Instructions

  1. Slice the flank steak thinly against the grain into strips about 1/4 inch thick and set aside.
  2. Place the sliced beef in a medium mixing bowl and toss with cornstarch until lightly coated.
  3. In a small bowl, whisk together soy sauce, brown sugar, water or beef broth, minced garlic, grated ginger (if using), and red pepper flakes (if using). Set aside.
  4. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering but not smoking.
  5. Add the cornstarch-coated beef in a single layer (cook in batches if needed). Cook for 2-3 minutes without stirring to form a crust, then toss and cook for another 1-2 minutes until browned but not fully cooked. Remove beef and set aside.
  6. Lower heat to medium and pour the sauce mixture into the skillet. Stir constantly, scraping up browned bits, and simmer for 3-4 minutes until thick and glossy.
  7. Return the beef to the skillet and toss to coat evenly in the sauce. Cook for another 1-2 minutes until beef is cooked through and sauce clings well.
  8. Stir in sliced green onions just before serving.

Notes

Avoid overcrowding the pan when searing beef to prevent steaming. If sauce thickens too quickly or burns, add a splash of water or broth to loosen it. Thinly slice beef against the grain for tenderness. Use tamari for gluten-free version. Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.

Nutrition

Keywords: Mongolian beef, quick dinner, savory beef, easy recipe, weeknight meal, flank steak, garlic soy sauce

Find it online: https://lucastable.com/quick-savory-mongolian-beef-recipe-30-minute-dinner-idea/