Dinner

Easy Mongolian Beef Recipe: A Flavorful Weeknight Delight Recipe

Byanna orden September 6, 2026September 6, 2026

Introduction

Mongolian beef is a quick and flavorful dish perfect for busy weeknights. Tender strips of flank steak coated in a sweet and savory sauce make this meal both satisfying and easy to prepare. Serve it over rice or noodles for a complete dinner the whole family will love.

A white bowl holds a rich dark brown beef dish with glossy sauce, showing many tender-looking beef strips closely layered. Bright green chive pieces are scattered on top, adding fresh color contrast, along with a light sprinkle of white sesame seeds. The bowl has a thin gold rim and sits on a white marbled surface with a gray cloth partially visible nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound flank steak, sliced thinly against the grain
2 tablespoons soy sauce (use tamari for gluten-free option)
1 tablespoon cornstarch
2 tablespoons vegetable oil (for cooking)
3 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons brown sugar (can substitute with coconut sugar)
1/4 cup water (or beef broth for enhanced flavor)
2 scallions (green onions), sliced, use both white and green parts
4 cups cooked rice (can substitute with noodles or cauliflower rice)

Instructions

Step 1: In a medium bowl, combine the thinly sliced flank steak with soy sauce and cornstarch. Mix well and let it marinate for about 5 minutes.
Step 2: Heat vegetable oil in a large skillet over medium-high heat and add the marinated beef in a single layer. Cook for 2-3 minutes on each side until browned.
Step 3: Remove the beef from the skillet and set aside. In the same skillet, add more oil if needed, and sauté minced garlic and grated ginger for about 30 seconds.
Step 4: Add brown sugar and water to the pan, stirring until the sugar dissolves. Allow to simmer and thicken for 1-2 minutes.
Step 5: Return the cooked beef to the skillet, toss in the sauce, and cook for another 1-2 minutes until heated through.
Step 6: Transfer the Mongolian beef to a serving dish, garnish with sliced green onions, and serve hot over a bed of cooked rice.

Tips & Variations

For extra flavor, use beef broth instead of water when making the sauce.
Replace flank steak with sirloin or skirt steak if preferred.
Add a pinch of red pepper flakes for a spicy kick.
Swap rice for noodles or cauliflower rice for a low-carb option.

Storage

Store leftover Mongolian beef in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through to maintain tenderness.