Description
Mongolian Beef is a fast and easy Asian-inspired dish featuring tender, thinly sliced flank steak tossed in a sweet and savory sauce made from soy sauce, brown sugar, garlic, and ginger. Ready in under 30 minutes, this flavorful recipe uses simple pantry staples and is perfect for busy weeknights. Customize it by adding vegetables, adjusting spice levels, or using gluten-free tamari, making it a versatile family favorite that pairs perfectly with rice or noodles.
Ingredients
Scale
Beef
- 1 lb flank steak, thinly sliced against the grain
Sauce
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/3 cup brown sugar (or honey/maple syrup for low-sugar alternative)
- 3 cloves garlic, grated or minced
- 1 tbsp fresh ginger, grated
- 1/4 cup water or beef broth
Cooking
- 2 tbsp vegetable oil
Garnish
- 4 green onions, sliced
- 1 tbsp sesame seeds (optional)
Instructions
- Prepare the Beef: Freeze the flank steak slightly to make slicing easier. Cut the beef against the grain into thin strips about 1/4 inch thick to ensure tenderness during quick cooking.
- Make the Sauce: In a bowl, whisk together soy sauce, brown sugar, grated garlic, and grated ginger until the sugar dissolves and the mixture is well combined.
- Sear the Beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef strips in a single layer without overcrowding and sear quickly until browned and just cooked through. Remove beef from the pan to keep it juicy and tender.
- Cook the Sauce: Pour the prepared sauce mixture into the hot pan. Add a splash of water or broth, then simmer while stirring constantly until the sauce thickens and develops a glossy, caramelized coating.
- Combine and Finish: Return the seared beef to the pan and toss well to coat every piece in the sauce. Cook for an additional 1-2 minutes to allow the beef to soak up all the flavors perfectly.
- Serve: Plate the Mongolian Beef and garnish with sliced green onions and sesame seeds. Pair with steamed jasmine rice, fried rice, noodles, or your choice of side vegetables.
Notes
- Slice beef against the grain for maximum tenderness.
- Use high heat to sear beef quickly and lock in juices.
- Cook beef in batches if necessary to avoid overcrowding the pan and steaming.
- Adjust sweetness gradually by starting with less brown sugar and adding more to taste.
- Use fresh garlic and ginger for the most vibrant and authentic flavors.
- Add red pepper flakes or fresh chili for a spicy variation.
- Include vegetables like bell peppers, broccoli, or snap peas for extra nutrition and color.
- Substitute tamari for soy sauce to make the dish gluten-free.
- Reduce sugar or use natural sweeteners for a low-sugar version.
- Swap beef with chicken or tofu for vegetarian or lighter options.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze portions in a freezer-safe container for up to one month.
- Reheat gently, adding a splash of water to maintain sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 15g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Mongolian Beef, Asian beef recipe, quick dinner, gluten free, stir-fry, savory beef, sweet and salty sauce
