5.0 from 105 votes
Simple Mongolian Beef
This 30-minute Mongolian beef recipe is the tastiest version you'll try! It has thin strips of tender beef with a totally irresistible yet easy to make savory-sweet sauce.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 336 kcal
Course:
Main Course
Cuisine:
American , Asian-American Fusion
Ingredients
- 1 pound flank steak
- 1/4 cup cornstarch
- 3 tablespoons olive oil divided
- 1 small bunch scallions (green parts only) cut into 1" pieces
Sauce ingredients:
- 1/3 cup (packed) brown sugar
- 3 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes optional
- 1 teaspoon grated fresh ginger
- 1/3 cup low sodium soy sauce
- 1/3 cup water
Instructions
- I recommend prepping all ingredients before starting this recipe as it goes fast. Slice the steak against the grain into 1/4" thick pieces, then add it to a bowl and toss it with the cornstarch.
- Add the sauce ingredients to another bowl and whisk together.
- Add 2 tablespoons of the olive oil to a large skillet (I use a 12" one) and let it heat up on your largest burner over medium-high heat until HOT (4-5 minutes on my gas stove).
- You will cook the beef in two batches to get the best browning. Add half the steak to the skillet in a single layer and let it cook undisturbed for 1 minute, then flip, using tongs, and cook for another minute. It should release easily once it's browned. Transfer to a plate. Repeat for the second batch, adding the third tablespoon of olive oil to the skillet.
- Add the sauce to the skillet and let it bubble for about 30 seconds, scraping up any browned bits from the bottom, then add in the scallions and also return the beef to the pan. Toss with the sauce and let it cook for another 1-3 minutes or until the steak is cooked to your liking and the sauce thickens up. Take the skillet off the heat and serve immediately.
Cup of Yum
Notes
- This recipe is quite family-friendly as written. If you prefer a little more zing, double the ginger and crushed red pepper flakes.
- The low sodium soy sauce should add enough salt to the recipe, but if you find it needs extra salt & pepper, simply add some at the end.
- I typically serve this recipe with rice, but that's optional! I measure out 1 cup of uncooked rice to serve 4, but feel free to make as much rice as you normally do. Start the rice before the beef so that it's ready at the same time.
Nutrition Information
Calories
336kcal
(17%)
Carbohydrates
28g
(9%)
Protein
27g
(54%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
68mg
(23%)
Sodium
836mg
(35%)
Potassium
516mg
(15%)
Fiber
0.5g
(2%)
Sugar
18g
(36%)
Vitamin A
97IU
(2%)
Vitamin C
2mg
(2%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 336
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 28g | 9% |
| Protein | 27g | 54% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 68mg | 23% |
| Sodium | 836mg | 35% |
| Potassium | 516mg | 11% |
| Fiber | 0.5g | 2% |
| Sugar | 18g | 36% |
| Vitamin A | 97IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.