30-Minute Mongolian Beef
This quick and flavorful Mongolian Beef recipe is perfect for busy weeknights. Tender beef is stir-fried with a sweet and savory sauce, served over rice or noodles. Ready in just 30 minutes, it's a crowd-pleaser for the whole family.
Equipment
- 1 large skillet or wok
- 1 cutting board
- 1 measuring spoons
- 1 mixing bowl
- 1 whisk
- 1 serving plate
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- ¼ cup cornstarch
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
- ½ cup soy sauce
- ½ cup brown sugar
- ¼ cup water
- ¼ teaspoon red pepper flakes optional
- 4 green onions chopped (for garnish)
- cooked rice or noodles for serving
Instructions
- In a mixing bowl, toss the thinly sliced flank steak with cornstarch until well-coated.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the beef in a single layer. Cook for 2-3 minutes until browned, flipping halfway through. Remove the beef from the skillet and set aside.
- In the same skillet, add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
- In a separate bowl, whisk together the soy sauce, brown sugar, water, and red pepper flakes, if using. Pour this mixture into the skillet, bringing it to a simmer.
- Return the beef to the skillet and stir to coat it in the sauce. Let it cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
- Remove from heat and garnish with chopped green onions.
- Serve hot over cooked rice or noodles.
Notes
For a bit of crunch, you can add bell peppers or broccoli during the stir-frying process.
Adjust the amount of red pepper flakes based on your desired spice level.
This dish can also be made with chicken or tofu for a different protein option.