30-Minute Mongolian Beef

overhead shot of mongolian beef on a plate

Course: Main Course, Main Dish

Cuisine: Chinese

Keyword: mongolian beef

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 681kcal

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

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Equipment

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