Mongolian beef is a very thinly sliced thin beef that has been quickly seared and coated in a sweet sticky sauce that is most commonly served over steamed rice with a side of vegetables. It is delicious and can be ready in 20 minutes!
Boy do I have a delicious, deep and savory beef flavored dish for you today – and it only takes 20 minutes start to finish to make! This Mongolian beef recipe comes out so close to PF Changs, so why spend a fortune on takeout when you can make it in your own kitchen? Our recipe is easy to follow and packed with flavor.
Here’s what you’ll need:
- 1 pound flank steak, sliced thinly against the grain
- Oil (for frying)
- Ginger paste (found in a tube)
- Garlic, minced
- Tamari (organic soy sauce)
- Brown sugar
- Red pepper flakes (optional)
HOW TO MAKE MONGOLIAN BEEF
- The first thing you need is, well beef. Flank steak, flat iron steak or a thin sirloin would all work well. Start by thinly slicing the flank steak against the grain and set it aside. I was lucky enough to find beef already sliced at the supermarket, but you can also ask the butcher to slice it for you.
2. Lightly coat the beef in some cornstarch and then sear in a very hot pan that has been coated in olive oil. Cook the beef in batches, being sure not to overcook it, it takes mere minutes on each side.
3. Make a cornstarch slurry in a small bowl. Set aside.
4. To make the sauce, combine the Tamari, brown sugar, water, garlic and ginger in a small bowl. Add the sauce ingredients to the pan and simmer for 1 minute.
5. Add the cornstarch slurry and stir to combine. The sauce will thicken immediately.
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, you can 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.
You can also try serving 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.
MONGOLIAN BEEF RECIPE
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A healthier version of PF Changs Mongolian Beef recipe. On the table in 20 minutes! Beef sautéed in a savory, tangy, brown sauce and served over rice or noodles.
- 1 lb. thinly sliced steak, flank or iron steak (not quite shaved, but as thin as possible)
- ¼ Cup Organic Corn Starch
- 1–2 Tablespoons Olive Oil
- 1–2 Green Onions, sliced thin
FOR THE SAUCE:
- ⅓ Cup Tamari Sauce (or organic soy sauce)
- 2 Tbsp Water
- 3 Tbsp Brown Sugar
- 3–4 Cloves Minced Garlic
- 1 teaspoon Ginger Paste
- 1 Tbsp. Corn Starch
- 1 Tbsp. Water
For the Sauce:
- Combine the Tamari (soy sauce), water, brown sugar, garlic and ginger paste in a small measuring cup or bowl.
Make a Slurry:
- Combine the cornstarch and water in a small bowl. Set aside.
- Lay the beef out on a cutting board. Using a sharp knife, very thinly cut the across the grain into thin slices.
- Add ¼ cup cornstarch to a bowl or Ziploc bag. Add the beef and toss ensuring all sides are lightly dusted.
- Heat a large skillet over medium high heat. Add enough oil to lightly coat the bottom of the pan.
- Place half the beef in the skillet and quickly sear the beef for approximately 2 minutes. Turn the beef and cook another minute. Remove to a bowl or plate. Repeat with remaining beef until done.
- Take the pan off the heat and turn the heat to low. Add the sauce and stir for 1-2 minutes.
- Add the cornstarch mixture. Stir.
- Return the beef to the pan and stir.
- Garnish with sesame seeds and scallions.
WHAT TO SERVE WITH THIS:
BROWN RICE and STEAMED VEGETABLES
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Serving Size: 1 serving
- Calories: 353
- Sugar: 6.9
- Sodium: 774 mg
- Fat: 16.5
- Saturated Fat: 4.9
- Carbohydrates: 17.8
- Protein: 32.7
- Cholesterol: 62 mg