30-Minute Mongolian Beef

This easy Mongolian Beef sears thin-sliced flank steak until lightly crisp, then tosses it in a garlicky-gingery soy brown sugar sauce with tender onions and scallions. It’s a fast, takeout-style dinner that hits sweet-salty-savory notes and pairs perfectly with steamed rice.

Gather This

The simple ingredients used to make this chinese takeout favorite are easily found at your local grocery store. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Flank steak – Flank steak is the best cut of beef to use for this great recipe. Make sure it is thinly sliced into even pieces to ensure even cooking. Substitutes can be skirt steak, hanger steak or flat iron steak- pieces that thin, flavorful, tender and cook well with quick, high heat.

How to Make Mongolian Beef (Step-by-Step)

You will be pleasantly surprised at how easy this mongolian cuisine is to make.

1. Slice beef. Cut the beef thinly against the grain. Slices should be about 1/4 inch thick. Trim any large pieces of fat. Dab the beef dry with paper towels and set aside.
2. Mix dry ingredients. In a large bowl or shallow pie plate, whisk together the flour, garlic powder, onion powder and fine sea salt.
3. Coat meat in flour mixture. Dredge the beef slices in flour mixture, shaking off excess flour. Set aside.
4. Cook meat. Heat the oil in a large skillet over medium heat. Working in batches so the meat doesn’t touch, cook until the strips are fully cooked and browned on all sides. Remove to a plate and continue with the remaining beef.
5. Saute onion, garlic and ginger. In the same skillet, add the onion, garlic and ginger. If the skillet is dry, add a small amount of additional oil.
6. Add rest of ingredients. Then add the water, soy sauce and brown sugar, stirring until combined and sugar has dissolved. Bring to a low simmer.
7. Return beef to pan. Add the cooked beef back to the sauce, tossing to coat and reducing to low heat. Sauce will thicken in a few minutes. Stir in the chopped scallions.

Perfect Pairings

I like to make steamed broccoli, but this crunchy broccoli is really good, too! You can also serve it with my PF Changs crispy green beans or sauteed bell peppers cut into thin slices.

If you’re a fan of rice, white rice or brown rice is always an option. But if you’re looking for more flavor, my Asian rice recipe is fantastic. I also like rice noodles or stir fry noodles.

Test Kitchen Tips

I’ve tested this mongoloian beef recipe in my kitchen to be able to bring you the best tips and tricks.

• Dry steak well before dredging; moisture prevents browning.
• Cook in batches so pieces don’t steam; keep heat at medium to prevent burning sugar.
• Prefer a thinner, restaurant-style sauce? Whisk in 1–2 Tbsp water to loosen at the end.
• Slice partially frozen beef for ultra-thin, even cuts.

Variations

We like this easy mongolian beef exactly as the recipe is written; however, there are plenty of ways to make it your own.

• Add ins – Some people like a little crunch so you can add slivered almonds. Bamboo shoots or water chestnuts. Sautéed leeks and additional onion or shallot is also the way to go. Baby corns are also a favorite in my house. 
• Flavor – I like to add both white onions and scallions (or green onions) to my Mongolian beef sauce to add variety. Add sesame seeds for crunch, or black pepper for a little heat.
• Serving – You can serve this sirloin steak with just about anything you’d like to. The most common is rice or noodles, but feel free to use your imagination.

Frequently Asked Questions

Commonly Asked Questions

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This easy Mongolian beef delivers tender, crispy beef in a sweet-savory sauce just like your favorite takeout. Ready in under 30 minutes.

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

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Servings: 4

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Equipment

• Cutting Board
• Knives
• Large Cast Iron
• Garlic press
• Deep 9-inch Pie Plate
• Interlinking Dredging Bowls
• Whisk

Ingredients

• 2 pounds flank steak , thinly sliced*
• 1 cup flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon coarse kosher salt
• 1/4 cup canola or vegetable oil
• 1 medium white onion , quartered
• 2 teaspoons fresh ginger grated
• 2 teaspoons fresh garlic minced
• 1/2 cup water
• 1/2 cup low sodium soy sauce
• 1/2 cup light brown sugar
• 4 scallions cut into 2 inch pieces
• white rice or chopped iceberg lettuce

Instructions

• Cut the 2 pounds flank steak thinly against the grain. Slices should be about 1/4 inch thick. Trim any large pieces of fat. Dab the beef dry with paper towels and set aside.
• In a large bowl or shallow pie plate, whisk together the 1 cup flour, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/2 teaspoon coarse kosher salt.
• Dredge the beef slices in flour mixture, shaking off excess flour. Set aside.
• Heat the 1/4 cup canola or vegetable oil in a large skillet over medium heat. Working in batches so the meat doesn't touch, cook for 4-5 minutes or until the strips are fully cooked and browned on all sides. Remove to a plate and continue with the remaining beef.
• In the same skillet, add the sliced 1 medium white onion, minced 2 teaspoons fresh ginger and 2 teaspoons fresh garlic. If the skillet is dry, add a small amount of additional oil (1-2 teaspoons). Saute for 1-2 minutes.
• Stir in the 1/2 cup water, 1/2 cup low sodium soy sauce and 1/2 cup light brown sugar, stirring until combined and sugar has dissolved. Bring to a low simmer.
• Add the cooked beef back to the sauce, tossing to coat and reducing to low heat. Sauce will thicken in 2-4 minutes. Stir in the chopped 4 scallions.
• Serve over rice or a bed of lettuce.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

For the thinest slice possible: partially freeze the beef or slice while it is defrosting for even, thin strips. Make sure to cut it against the grain! 

Storage: You can store any leftovers in an airtight container in the refrigerator. It will stay good for up to five days.

Freezing: You can also easily freeze this stir-fry beef. Store for up to three months. The best way to reheat the next day, reheat in a hot pan on the stove for the best results.

Nutrition

Calories: 681 kcal, Carbohydrates: 58 g, Protein: 54 g, Fat: 25 g, Saturated Fat: 16 g, Cholesterol: 136 mg, Sodium: 1487 mg, Potassium: 974 mg, Fiber: 2 g, Sugar: 29 g, Vitamin A: 120 IU, Vitamin C: 4 mg, Calcium: 96 mg, Iron: 6 mg

Calories: 681

Course: Main Course, Main Dish

Cuisine: Chinese

Keyword: mongolian beef

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