Weeknight 20-Minute Mongolian Beef

There are nights when I want dinner to taste like I planned ahead, even though I absolutely did not. That’s where this 20-minute Mongolian beef earns its keep.

Thin slices of beef get a quick sear, then everything gets coated in a glossy, sweet-savory sauce that tastes like takeout in the best way. Spoon it over rice, add whatever vegetable is hanging around in the fridge, and dinner is handled before you have time to talk yourself into ordering something.

It’s fast, a little sticky, very satisfying, and exactly the kind of weeknight recipe I want in my back pocket.

Here's what you'll need for the Mongolian beef:

• 1 pound flank steak, sliced thinly against the grain
• Cornstarch
• Cooking oil
• Ginger paste (found in a tube)
• Garlic, minced
• Tamari (or soy sauce)
• Water
• Brown sugar
• Red pepper flakes (optional)

how to make the mongolian beef

1. Start with the beef. Flank steak works great here, but flat iron or a thin-cut sirloin will do the job too. Slice it thinly against the grain so it stays tender. If your grocery store happens to sell it already sliced, take the win. Otherwise, your butcher can usually handle that part for you.
2. Toss the sliced beef lightly with cornstarch, then sear it in a very hot skillet with a little olive oil. Work in batches so the pan stays hot and the beef actually sears instead of steaming. It only needs a couple of minutes per side, so don’t wander off and start unloading the dishwasher.
3. In a small bowl, stir together the cornstarch and water for the slurry. Set it aside for a minute.
4. For the sauce, whisk together the tamari or soy sauce, brown sugar, water, garlic, and ginger. Pour it into the skillet and let it simmer for about 1 minute so everything starts getting glossy and delicious.
5. Stir in the cornstarch slurry. The sauce will thicken almost immediately and coat the beef in that sticky, takeout-style sauce you’re after. Add the beef back in, toss everything together, and you’re done.

Serving Suggestions

Now that your Mongolian beef is ready, it's time to explore some serving options. You can pair it with fluffy white rice or try it with noodles. You may also add some veggies on the side like stir-fried bok choy, broccoli, carrots or red bell pepper to complete your meal.

If you want to make your Mongolian beef a bit more exciting, I like to add some toppings like roasted sesame seeds, chopped scallions, or sliced chili peppers. This will not only add more flavors but also give your dish a nice presentation.

For another serving option, you can serve your Mongolian beef in lettuce wraps, making it a perfect dish for a party or a casual get-together. Just add some shredded carrots and sprouts to the wraps to make it more colorful and appetizing.

Weeknight 20 Minute Mongolian Beef

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• Author: Happily Unprocessed
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Tender slices of seared beef are coated in a sweet, savory sauce and ready in just 20 minutes. Serve it over steamed rice with vegetables for an easy weeknight meal.

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Ingredients

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For the Beef

• 1 lb thinly sliced flank steak or flat iron steak
• ¼ cup cornstarch
• 1–2 tablespoons olive oil
• 1–2 green onions, thinly sliced

For the Sauce

• ⅓ cup tamari or soy sauce
• 2 tablespoons water
• 3 tablespoons brown sugar
• 3–4 cloves garlic, minced
• 1 teaspoon ginger paste

For the Cornstarch Slurry

• 1 tablespoon cornstarch
• 1 tablespoon water

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Instructions

1. Make the sauce. In a small bowl or measuring cup, whisk together the tamari or soy sauce, water, brown sugar, garlic, and ginger paste. Set aside.
2. Make the slurry. In a separate small bowl, stir together the cornstarch and water until smooth. Set aside.
3. Slice the beef. Place the steak on a cutting board and slice it very thinly against the grain.
4. Coat the beef. Add ¼ cup cornstarch to a bowl or zip-top bag. Add the sliced beef and toss until each piece is lightly coated.
5. Sear the beef. Heat a large skillet over medium-high heat and add enough olive oil to lightly coat the bottom. Add half of the beef in a single layer and sear for about 2 minutes. Flip and cook for another 1 minute, then transfer to a plate. Repeat with the remaining beef.
6. Add the sauce. Reduce the heat to low and pour the sauce into the skillet. Let it simmer for 1–2 minutes, scraping up any browned bits from the bottom of the pan.
7. Thicken the sauce. Stir in the cornstarch slurry. The sauce should begin to thicken almost immediately.
8. Finish the dish. Return the beef to the skillet and toss until well coated in the sauce and heated through.
9. Serve. Garnish with sliced green onions and sesame seeds, if desired.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American, Chinese

MONGOLIAN BEEF RECIPE
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