Easy Mongolian Beef

Make your favorite Mongolian Beef recipe at home in just 20 minutes! It's just as tasty as takeout, and so easy!

Course Main Course

Cuisine American, Chinese

Keyword mongolian beef, mongolian beef recipe, mongolian beef recipes, recipe for mongolian beef

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 818kcal

Slice the steak into thin slices, about ¼-inch thick and 3-4 inches in length. Place in a bowl with all but 1 tablespoon of the cornstarch, and mix well until evenly coated.
½ lb Flank steak, ¼ cup Cornstarch
Chop the green tops of the green onions into 2-inch pieces, and set aside.
2 stalks Green onions
Heat the oil in a large skillet or wok over medium-high heat. Once hot and shimmering, add the steak and sear for 2-4 minutes per side, until golden brown. Remove, and set aside.
2 Tablespoons Avocado oil
Add the beef stock, soy sauce, brown sugar, grated ginger, and minced garlic to the pan, and mix well, making sure to scrape up the browned bits on the bottom of the pan. If using chili peppers, add them in now.
½ cup Beef stock, ¼ cup Low sodium soy sauce, ⅕ cup Brown sugar, 2 teaspoons Ginger, 4 cloves Garlic
Prepare a slurry of the water and last tablespoon of cornstarch in a small bowl. Mix well, then pour it into the sauce in the pan, stirring frequently. Cook another 2-3 minutes until thickened.
¼ cup Water, ¼ cup Cornstarch
Add the beef and green onions to the pan, and stir to coat.
Serve over white rice or noodles with a topping of sesame seeds, and enjoy!
3 cups White rice, 2 Tablespoons Sesame seeds

Slice the beef nice and thin, against the grain. This is critical for keeping the beef tender! For extra tender beef, add ¼ teaspoon baking soda to the marinade.

Make sure not to overcrowd the pan! If you have a wok, use one. Otherwise, cook the beef in batches to ensure even cooking.

Adjust the flavors of the sauce by adding a little more sugar for sweetness, or a few red chili peppers or red pepper flakes for heat! Break the chilis in half to release the seeds for even more spice.

This base recipe is perfect for add-ins. I like adding red bell peppers, sliced onions, whole button mushrooms, or broccoli rosettes.

Store the white parts of the scallions to grow more! Just set the roots in a shallow cup of water, and set the cup in a sunny window. Change the water out every few days and enjoy more fresh scallions!

Gluten Free: To make this recipe completely gluten-free, use Tamari instead of Soy Sauce, which often has hidden gluten in the ingredients.

Soy Free: To make a Mongolian beef recipe that's soy free, just swap out the soy sauce for your favorite soy-free soy sauce or use coconut aminos and half the brown sugar.

Cornstarch: The cornstarch can be substituted for potato starch or tapioca starch. If you don't need to avoid gluten, flour can be used as well, but it will have a slightly less silky texture.

Flank steak: Naturally, this recipe is made for using beef. However, you can use any cut of beef or even thinly sliced chicken or pork for this recipe! It will be delicious any way.