5 from 96 votes
Easy Mongolian Beef
This Mongolian Beef recipe features thin flank steak strips coated in cornstarch and quickly seared for a tender, slightly crispy texture. The beef is then tossed in a sauce made from tamari soy sauce, coconut sugar, molasses, sesame oil, ginger, and garlic, offering a rich, savory, slightly sweet flavor with subtle molasses depth. It is finished with sliced green onions for a fresh bite. This approach balances quick cooking for tender beef with a thickened, flavorful sauce.
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
4
servings
Calories:
339 kcal
Course:
Dinner
Cuisine:
Chinese
Ingredients
For the Mongolian Beef
- 2 tablespoons avocado oil or another high-heat oil
- 1 pound flank steak
- ¼ cup cornstarch
- 3 green onions thinly sliced on a diagonal
For the sauce
- ½ cup tamari soy sauce
- ⅓ cup coconut sugar
- ¼ cup water
- 2 teaspoons sesame oil
- 1 teaspoon blackstrap molasses
- 1 teaspoon ginger fresh, minced
- 4 garlic finely chopped, cloves
Instructions
- Prep the sauce. In a medium bowl, stir together the soy sauce, sugar, water, sesame oil, molasses, ginger, and garlic. Set aside.
- Slice the steak. Slice the steak in half lengthwise, then slice crosswise against the grain into thin strips.
- Prep the steak. In a mixing bowl, toss the sliced flank steak with the cornstarch, shake off any excess, and then set aside on a separate plate.
- Cook the steak. Heat the oil in a large skillet or wok over medium-high heat. Add the steak to the wok and cook in small batches, for about 30 to 60 seconds on each side, until browned. Remove the cooked steak to a plate, and repeat this process until all of the steak is cooked. If needed, add a splash of more oil to the wok in between batches.
- Simmer the sauce. Reduce the heat to medium, add the sauce, and let it simmer for 4 to 5 minutes, stirring occasionally, until slightly thickened.
- Finish the Mongolian beef. Add the steak back to the wok, and stir with the sauce for 1 to 2 minutes, to reduce the sauce further and fully coat the meat. Sprinkle the sliced green onions on top, and give it one final stir before serving.
Cup of Yum
Notes
- Add red pepper flakes at the end for a spicy variation.
- Coconut sugar and molasses can be substituted with brown sugar if unavailable.
- Store cooled leftovers in an airtight container in the fridge for up to 4 days.
- Freeze portions in freezer-safe containers or bags for up to 3 months for convenient reheating.
Nutrition Information
Calories
339kcal
(17%)
Carbohydrates
24g
(8%)
Protein
28g
(56%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Cholesterol
68mg
(23%)
Sodium
1710mg
(71%)
Potassium
513mg
(11%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
90IU
(2%)
Vitamin C
3mg
(3%)
Calcium
46mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 339
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 24g | 8% |
| Protein | 28g | 56% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 68mg | 23% |
| Sodium | 1710mg | 71% |
| Potassium | 513mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.