Stir-Fried Mongolian Beef (20 Minutes)

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Mongolian Beef is a classic dish known for its tender strips of beef, stir-fried with a savory and slightly sweet sauce. This recipe combines the richness of the beef with the bold flavors of soy sauce, garlic, and ginger, creating a delicious and satisfying meal. The beef is quickly seared to lock in the juices and then simmered in the flavorful sauce until it reaches the perfect consistency. Let’s begin!

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 pound flank steak, sliced into thin strips
  • 1/4 cup cornstarch
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 green onions, chopped (for garnish)
  • Cooked rice, for serving

Instructions

  1. In a large bowl, toss the sliced beef with cornstarch until evenly coated.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the beef and cook for about 2-3 minutes until browned and crispy. Remove the beef from the skillet and set aside.
  3. In the same skillet, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
  4. In a small bowl, whisk together the soy sauce, water, brown sugar, and red pepper flakes (if using). Pour the sauce mixture into the skillet and bring to a simmer.
  5. Return the beef to the skillet and cook for an additional 2-3 minutes, stirring to coat the beef with the sauce. The sauce will thicken and glaze the beef.
  6. Remove from heat and garnish with chopped green onions.
  7. Serve the Mongolian Beef over cooked rice and enjoy!

Notes

For the most tender beef, make sure to slice it against the grain. This helps to break down the muscle fibers and results in a more tender texture. If possible, allow the beef to marinate in the cornstarch for about 10 minutes before cooking. This helps to tenderize the meat and creates a crispy coating when cooked. Serve piping hot and enjoy this delicious dish!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 396
  • Sugar: 27g
  • Sodium: 1180mg
  • Fat: 14g
  • Carbohydrates: 38g
  • Fiber: 0g
  • Protein: 28g
  • Cholesterol: 68mg

Pair this with...

Homemade Spring Rolls

Start by grabbing some spring roll wrappers; you'll find them at most Asian grocery stores. For the filling, combine finely shredded cabbage, julienned carrots, sliced green onions, minced garlic, a splash of soy sauce, and some cooked minced chicken or shrimp, if you fancy. Lay out a wrapper, place a tablespoon of filling near the bottom corner, fold the sides in and roll up. Seal the edge with a bit of water or egg wash. Now, heat some oil in a deep-fryer or large pot to 350°F (175°C). Once hot, gently slide in the rolls, a few at a time, frying until golden and crispy, which is usually about 4-5 minutes. Drain on paper towels, serve with sweet chili or soy sauce, and enjoy the crunch!

Miso Ginger Salad

Start by preparing a mix of your favorite salad greens; think romaine, iceberg lettuce, or baby greens. Toss in sliced radishes, shredded carrots, and sliced cucumbers for that refreshing crunch. For the dressing, whisk together white miso paste, freshly grated ginger, a dash of soy sauce, a bit of rice vinegar, and some sesame oil. If you like a touch of sweetness, a drizzle of honey or agave nectar will do the trick. Blend until smooth, adjusting the consistency with a little water if needed. Drizzle this punchy dressing over your greens and give it a good toss. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if desired.

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

For Tomorrow's Dinner

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