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The Best Mongolian Beef You'll Ever Taste - Curated by Wura
Curated by Wura
EST. MMXXII

The Best Mongolian Beef You’ll Ever Taste

And guess what? It only takes 30 minutes! It’s so easy and flavourful you’ll make it multiple nights a week!

Mongolian Beef

Your days of ordering takeout from China Max at the mall are behind you. This is the best mongolian beef you’ll try. I promise everyone will love you for this dish. The combination of strong garlic and ginger, sweet brown sugar and salty soy sauce all come together to give you a very flavorful dish!

It’s an easy weeknight meal that’ll get you in and out of the kitchen quickly. What’s more? You won’t need to wash too many dishes! Win-win, am I right?! This recipe will take you 30 minutes only including the time to slice the beef! It also only calls for ingredients you most likely already have in your pantry.

Flank steak for mongolian beef

I like to use flank steak because it’s so tender and already in thin slices. It’s the most flavorful beef cut. It’s also the healthiest because it’s so lean. With it being so lean, it cooks quickly so be sure to keep an eye on it when you cook so it doesn’t get dry!

Let’s get into it!

Slice the flank steak against the grain the long way into bite sized pieces and add it to a mixing bowl with the cornstarch. Toss and mix the steak to be sure each piece is coated. I usually use gloves for this because I don’t want to get anything stuck in my nails. You can also use a Ziploc bag to toss the steak and cornstarch to reduce the amount of dishes you use.

Pour oil into a large pan and heat on medium heat. Following this, add the steak into the pan. Be sure to shake off any excess corn starch. Cook the steak in a single layer on each side for about 2 minutes. It’s important that you cook in a single layer and not overcrowd the pan. This ensures each piece get a good sear on each side. Put the steak aside when it’s done cooking.

Mongolian Beef in Pan

Combine the ginger and garlic to the pan and sauté for about 20 seconds. Pour in the soy sauce and dark brown sugar to the pan and let it simmer. Add the steak back in and let the sauce thicken but if the sauce isn’t thickening, add a little more (1 teaspoon) cornstarch with equal part of water. Add the green onions and toss to combine for about 20 seconds. Serve immediately over a bowl of steamed rice! Yum!

Easy Mongolian Beef
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Easy Mongolian Beef

Course: DinnerCuisine: ChineseDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes

Mongolian beef that’s easy to make in just 25 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant!

Ingredients

  • 1lb. of flank steak, cut into bite sized pieces

  • 1/4 cup of cornstarch

  • 3/4 cup of soy sauce (low sodium preferably)

  • 2 tablespoons of oil

  • 1/4 cup of brown sugar (dark preferably)

  • 4 cloves of garlic, minced

  • 2 teaspoons (1 inch knob) of ginger, grated

  • 2 stalks green onion, chopped

Directions

  • Slice the flank steak against the grain the long way into bite sized pieces and add it to a mixing bowl with the cornstarch. Toss and mix the steak to be sure each piece is coated.
  • Add the oil to a large pan and heat on medium heat.
  • Add the steak, shaking off any excess corn starch, to the pan in one layer and cook on each side for 2 minutes. Try not to crowd the pan. You can cook it in batches if need be so you can get a good sear on both sides.
  • Remove steak from the pan when it’s done cooking.
  • Add the ginger and garlic to the pan and sauté for 20 seconds.
  • Add the soy sauce and dark brown sugar to the pan and let it simmer.
  • Add the steak back in and let the sauce thicken. Add a little more (1 teaspoon) cornstarch with equal part of water if the sauce isn’t thickening.
  • Add the green onions and cook for about 20 seconds.
  • Serve immediately.

Notes

  • If you make this recipe, snap a photo and tag me or hashtag it #whatsmoeating – I’d love to see your creations on Instagram and TikTok! Find me on all platforms: @whatsmoeating x

Mo’s Tip

  • You don’t have to use flank steak. You can also use filet mignon or any other lean beef. I just prefer flank because it’s the healthiest and most flavorful.
  • Don’t try to overcrowd the pan with the steak piece. You’re better off cooking in batches than trying to cook it all at the same time.
  • Don’t be like me. Don’t add salt. I made the mistake of adding salt once and it was horrible. Red meat has enough iron content to give the food just the right amount of salt.
  • Add more crushed red peppers for more of a kick or none at all if you don’t like spicy food.