Simple Mongolian Beef Recipe

If you’re looking for a lightning-fast dinner that completely delivers on flavor, my Simple Mongolian Beef is your new weeknight hero. Tender seared steak is tossed in a glossy, garlicky soy sauce with hints of brown sugar and fresh ginger—ready in about 30 minutes, and honestly, way better than takeout!

this …

Ingredients You’ll Need

What makes Simple Mongolian Beef so crave-worthy is the way just a few everyday ingredients turn into magic in the pan. Each item is there for a reason, whether it’s adding tenderness, deep umami, or a pop of fresh color.

• Flank steak: This quick-cooking cut stays juicy and soaks up all that delicious sauce; slice it thinly against the grain for the best texture.
• Cornstarch: The secret to that tender texture and beautiful sauce-thickening action—it’s an essential trick!
• Olive oil: Divided between searing and sauce; use a neutral oil if you prefer.
• Scallions (green parts only): They add a fresh, mellow bite and lovely green color right at the end.
• Brown sugar: Balances the salty soy and creates that irresistible glossy finish.
• Garlic: Three cloves bring pungent, aromatic depth—don’t skimp!
• Crushed red pepper flakes (optional): For a little kick—add to taste if you like a bit of heat.
• Fresh ginger: Just a teaspoon, but it pops in every bite, making the sauce sing.
• Low sodium soy sauce: All the savoriness without overwhelming saltiness; don’t substitute the full-salt version without tasting.
• Water: Loosens and balances the sauce so it coats every piece of beef, not just clumps in the pan.

Variations

One of the best things about Simple Mongolian Beef is how easy it is to play with—switch up the proteins, tailor the spice level, or even sneak in extra veggies depending on what you’ve got or who you’re feeding.

• Swap the protein: Try thinly sliced chicken breast, shrimp, or even tofu for a twist that works just as brilliantly with the sauce.
• Extra veggie boost: Add quick-cooking veggies like snow peas, broccoli, or bell peppers along with the scallions for added crunch and color.
• Spicier version: Double the ginger and red pepper flakes for zingy, fiery flavor that’ll wake up your tastebuds.
• Gluten-free option: Use tamari or coconut aminos in place of soy sauce and make sure your cornstarch is gluten-free certified.

How to Make Simple Mongolian Beef

Step 1: Prep the Ingredients

This recipe moves lightning-fast once you start cooking, so prep everything first. Slice the flank steak thinly against the grain to keep it tender, and cut your scallions into 1-inch pieces. Whisk together all the sauce ingredients in a bowl so they’re ready to go.

Step 2: Coat the Beef

Add the sliced beef to a bowl with the cornstarch and toss well to coat every piece evenly. This simple step helps the beef brown beautifully and lends that signature silkiness when it’s finished.

Step 3: Sear the Beef in Batches

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. For the best browning (without steaming), cook the beef in two batches—let it sit undisturbed for 1 minute before flipping, then cook another minute until nicely golden. Set the first batch aside while you repeat with the rest, adding the last tablespoon of oil.

Step 4: Make the Sauce

Pour the sauce mixture into the hot skillet, scraping up all those lovely browned bits from the bottom. Let it bubble for about 30 seconds to wake up the aromatics and bring everything together in one glossy deliciousness.

Step 5: Finish and Serve

Add in the scallions and return the cooked beef to the pan. Give everything a good toss so the sauce coats every strip of meat and the scallions just start to soften, 1–3 minutes more. As soon as the sauce thickens and the beef is cooked to your liking, you’re ready to serve your Simple Mongolian Beef!

How to Serve Simple Mongolian Beef

Garnishes

Your Simple Mongolian Beef looks stunning on its own, but I always like to sprinkle extra sliced scallions or a pinch of sesame seeds on top. If you adore a little shine, a drizzle of toasted sesame oil adds instant restaurant flair.

Side Dishes

Fluffy steamed jasmine or basmati rice is the classic, soak-up-every-drop companion for this saucy dish. For a lighter option, spoon your beef over cauliflower rice, or add a side of crunchy steamed broccoli or snap peas for color and balance.

Creative Ways to Present

Try serving Simple Mongolian Beef in lettuce cups for a fresh, handheld twist at parties, or pile it onto a noodle bowl with sautéed veggies for unbeatable comfort. Leftovers also make extraordinarily tasty wraps for a next-day lunch!

Make Ahead and Storage

Storing Leftovers

Let any leftover beef cool to room temperature, then transfer to an airtight container and refrigerate. Your Simple Mongolian Beef will stay fresh and tasty for up to 3 days—making it perfect for meal-prep lunches, too.

Freezing

If you’d like to stash a batch for later, freeze cooled Mongolian beef in a tightly sealed freezer bag or container for up to 2 months. Thaw overnight in the refrigerator for best results and freshness.

Reheating

For the best texture, reheat gently in a skillet over medium heat, adding a splash of water to loosen the sauce. The microwave works too—cover loosely and heat in short bursts to keep the beef tender.

FAQs

Final Thoughts

If you’re craving something craveable that won’t take hours—or make a giant mess—this Simple Mongolian Beef is the absolute ticket. Once you taste how easy and delicious homemade can be, you’ll want to put this flavorful favorite on repeat. Give it a try, and let each bite bring a little dinnertime joy!

Print