Simple Mongolian Beef is the ultimate takeout-inspired dinner that you can whip up at home in just 30 minutes. Tender slices of beef, a glossy sweet-salty sauce, and crisp-tender scallions make this dish irresistibly delicious—amazing for impressing family or treating yourself to a special meal on a weeknight.
Why You’ll Love This Recipe
- Effortless Restaurant Results: With just a handful of pantry staples, you’ll create that crave-worthy, glossy sauce—no takeout menu required.
- Incredibly Quick: Simple Mongolian Beef goes from prep to plate in a half hour, making it perfect even on your busiest days.
- Flexible & Family-Friendly: This recipe is mild but can be spiced up as much as you like—kids and adults will both ask for seconds!
- Seriously Satisfying: Each bite is a balance of tender steak, sweet-savory sauce, and a hint of fresh ginger—just like your favorite Chinese restaurant.
Ingredients You’ll Need
What I love most about Simple Mongolian Beef is that every ingredient is purposeful, giving layers of flavor and the perfect “just like takeout” texture. Here’s what you’ll need, and why you shouldn’t skip a thing.
- Flank Steak (1 pound): The best cut for tenderness; slice it thinly against the grain, and it soaks up all that saucy goodness.
- Cornstarch (1/4 cup): The secret to ultra-crispy (never soggy) steak pieces, plus it thickens the sauce beautifully in the pan.
- Olive Oil (3 tablespoons, divided): For sizzling, golden-brown searing—use part for cooking the beef and a little more for that second round of browning.
- Scallions, green parts only (1 small bunch): These add a fresh, peppery crunch and gorgeous pop of color at the end.
- Brown Sugar (1/3 cup, packed): Builds a sticky, caramelized finish that makes this dish absolutely addictive.
- Garlic (3 cloves, minced): For delicious, aromatic depth—don’t hold back here!
- Crushed Red Pepper Flakes (1/4 teaspoon, optional): A touch of heat, totally adjustable to your taste.
- Fresh Ginger (1 teaspoon, grated): Brings a zesty freshness that lifts the whole dish.
- Low Sodium Soy Sauce (1/3 cup): The unmistakable umami base; I recommend low sodium so you can season to taste at the end.
- Water (1/3 cup): Thins out the sauce to the ideal consistency and helps everything come together in the skillet.
Variations
Simple Mongolian Beef is endlessly adaptable, which is honestly part of its weeknight magic. Here are some of my favorite ways to tweak the recipe to fit whatever you’re craving—or whatever you happen to have in your kitchen.
- More Heat: Double the ginger and crushed red pepper flakes for a spicier, more aromatic kick that really wakes up your taste buds.
- Vegetarian Twist: Replace the steak with crispy tofu cubes—simply coat the tofu in cornstarch and pan-fry until golden before finishing with the sauce and scallions.
- Extra Veggies: Toss in sliced bell peppers, snap peas, or broccoli florets when you add the scallions, for even more color and nutrients.
- Low-Sugar Version: Cut the brown sugar in half and add a splash of rice vinegar for brightness while keeping the sauce deliciously balanced.
How to Make Simple Mongolian Beef
Step 1: Prep the Beef & Sauce
This dish comes together fast, so get everything ready first. Slice your flank steak against the grain into thin, 1/4-inch strips—this guarantees tender bites. Toss the beef in a bowl with the cornstarch so it’s totally coated; this is what gives the steak its signature crispiness. In a separate bowl, whisk together the brown sugar, soy sauce, water, garlic, red pepper flakes, and ginger to create your sweet-salty sauce base.
Step 2: Sear the Steak
Heat 2 tablespoons of olive oil in a large, heavy skillet (a 12-inch pan is perfect) over medium-high until nice and hot. Working in two batches—don’t crowd the pan!—sear half the beef in a single layer. Let it cook without stirring for a minute, then flip the pieces; after another minute, they should be gorgeously browned and release easily. Remove them to a plate and repeat with the remaining beef, adding the last tablespoon of oil as needed.
Step 3: Sauce & Finish
Add your sauce to the hot skillet—it’ll bubble up fast! Give it about 30 seconds, scraping up all those tasty browned bits from the pan. Toss in your scallions and add the beef back. Stir everything together and let it simmer for 1 to 3 minutes, just until the steak is cooked to your liking and the sauce has thickened into that glossy, sticky coating we all adore.
Step 4: Serve Right Away
Once the sauce has thickened and the aroma is irresistible, remove the skillet from the heat. Serve your Simple Mongolian Beef immediately—ideally over fluffy steamed rice—soak up every last drop of that amazing sauce!
Pro Tips for Making Simple Mongolian Beef
- Thin Slices, Big Flavor: For the most tender beef, freeze the flank steak for 15–20 minutes before slicing—it makes getting thin, even pieces so much easier.
- Don’t Overcrowd the Pan: Sear in batches so the beef gets that delicious caramelized crust (not a pale, steamed surface!).
- Sauce Consistency Control: If you like a thicker sauce, just simmer it a bit longer before adding the beef and scallions; for a looser glaze, add another splash of water.
- Start Your Rice First: Want simple timing perfection? Start your rice as you prep the beef so everything’s hot and ready to serve together!
How to Serve Simple Mongolian Beef
Garnishes
I love topping Simple Mongolian Beef with extra sliced scallions and a sprinkle of toasted sesame seeds for nutty crunch and color. For a little extra heat, try scattering on thinly sliced red chilies or a pinch more crushed red pepper.
Side Dishes
Fluffy steamed jasmine or white rice is the classic side (it’s perfect for soaking up that rich sauce), but this beef is also dreamy with brown rice, cauliflower rice, or spooned over sautéed steamed veggies like broccoli, snow peas, or bok choy.
Creative Ways to Present
For something different, try serving your Simple Mongolian Beef in lettuce cups for a fresh twist, or pile it onto a toasted bao bun with pickled vegetables for the ultimate fusion slider experience. It’s also fantastic as a rice bowl with extra veggies and a soft-set egg on top for a cozy, customizable meal.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Pop them into an airtight container and refrigerate for up to 3 days. The beef stays tender, and the sauce gets even richer, making lunch the next day genuinely exciting.
Freezing
Simple Mongolian Beef freezes beautifully! Let it cool completely, then freeze in portions for up to 2 months. For best results, store the beef and sauce together, but keep any rice, noodles, or veggie sides separate.
Reheating
For juicy, saucy reheated beef, warm leftovers in a skillet over medium-low, adding a splash or two of water to loosen the sauce as needed. Alternatively, the microwave works—just cover and use short bursts to avoid overcooking.
FAQs
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Can I use a different cut of beef if flank steak isn’t available?
Absolutely! Skirt steak or sirloin work really well—just remember to slice thinly against the grain so the meat stays tender and soak up all that delicious sauce.
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How can I make this gluten-free?
Swap the soy sauce for a certified gluten-free tamari or coconut aminos and double-check your cornstarch label. This way, Simple Mongolian Beef stays just as tasty—and safe for your gluten-free friends and family.
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Can I add extra vegetables to this recipe?
Definitely! Sliced bell peppers, snow peas, broccoli, or even baby corn are all awesome additions. Just toss them in with the scallions so they stay vibrant and slightly crisp.
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What’s the best way to slice the beef for this dish?
For the most tender results, freeze the steak for 15–20 minutes so it’s easier to handle. Use a sharp knife to cut thin slices against the grain—this breaks up the muscle fibers and ensures every bite is melt-in-your-mouth delicious.
Final Thoughts
If you’re craving restaurant-style comfort with zero fuss, you owe it to yourself to make this Simple Mongolian Beef at home. It may just become the most requested dinner in your rotation—give it a try, and you’ll see why it’s a forever favorite!
Print
Simple Mongolian Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
Description
This Simple Mongolian Beef recipe is a quick and flavorful dish that is perfect for a busy weeknight dinner. Tender strips of flank steak are coated in a savory-sweet sauce with hints of garlic, ginger, and scallions. Serve it over a bed of fluffy rice for a complete meal.
Ingredients
For the Beef:
- 1 pound flank steak, sliced into 1/4″ thick pieces
- 1/4 cup cornstarch
- 3 tablespoons olive oil, divided
For the Sauce:
- 1/3 cup 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
Other:
- 1 small bunch scallions (green parts only), cut into 1″ pieces
Instructions
- Prep Ingredients: Slice the flank steak and coat with cornstarch. Whisk together the sauce ingredients.
- Cook Beef: Heat 2 tablespoons of olive oil in a skillet and cook the steak in batches until browned. Remove from the skillet.
- Make Sauce: Add the remaining olive oil to the skillet, pour in the sauce, and let it bubble. Add scallions and cooked beef back to the pan.
- Finish Dish: Toss beef and scallions in the sauce until coated and cook for an additional 1-3 minutes until desired doneness. Serve hot.
Notes
- This recipe can be customized by adjusting the amount of ginger and red pepper flakes for more heat.
- Adjust seasoning with salt and pepper if needed, although the soy sauce should provide sufficient saltiness.
- Serve over rice for a complete meal, adjusting the rice quantity as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 18g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 68mg
