Mongolian Beef is tender pieces of flank steak coated in a thick and sticky sweet but mild sauce that has dinner ready in just 40 minutes!
Looking to add more beef recipes to your dinner table? Try out my tender Beef Stroganoff and easy Slow Cooker Italian Beef that will surely please your family’s taste buds!
Mongolian Beef is a classic Asian cuisine commonly served in Chinese restaurants. This recipe delivers that dish in a homemade version but is still bursting with the same great flavor!
Serve the Mongolian Beef over steamed rice with a side of broccoli to bring a complete meal to the table!
Why This Recipe Works!
- Simple Ingredients! Using pantry staples makes this dish super flavorful and easy to make on a weeknight. The fish sauce might be the most uncommon ingredient, but it can easily be picked up at your local grocer.
- Quick Cook Time! After preparation this cooks up quickly in just 20 minutes, making dinner time a breeze!
- Make It Ahead! This Mongolian Beef freezes extremely well so you can make this days, weeks, or even months ahead! Makes meal prepping even easier when all you have to do is cook the sides!
This was delicious. I used light brown sugar because I didn’t have any dark brown sugar on hand. But even with the different sugar type, hubby didn’t stop raving about this dish. I already have dark brown sugar on my shopping list. But this dish is a keeper.
– Susan Dubose
Mongolian Beef Recipe Ingredients
Start with thinly sliced flank steak coated in cornstarch and then cooked in vegetable oil. From there you’ll need fish sauce, light brown sugar, honey, and lemon juice to start bringing the sauce to life!
Finish the sauce off with seasonings like garlic powder, ground ginger, and cayenne pepper. Scallions are then added at the end to complete the Mongolian Beef dish!
Easy Recipe Instructions
This quick and easy meal only takes about 30 minutes of hands on time and about 10 minutes of resting – during which time I highly recommend making up some rice and broccoli for serving!
- Slice the flank steak thinly and coat the sliced beef pieces in cornstarch, letting the meat rest in the cornstarch for 10 minutes.
- Heat vegetable oil in the pan then brown both sides of the meat until cooked through. If you have to work in batches you may need to add more vegetable oil to the pan as you go.
- Whisk together fish sauce, light brown sugar, honey, lemon juice, garlic powder, ground ginger, and cayenne pepper into the skillet. Stir frequently to prevent it from burning.
- Simmer the sauce on a lower heat once it begins to boil. Stirring occasionally until the sauce thickens. Then add back in the flank steak
- Add in the scallions/green onion, then mix together and remove from heat.
- Serve over rice and enjoy!
How Do I Prepare The Beef Quicker?
Coat the beef quicker by putting it in a ziplock bag with the cornstarch and shaking it all together. Be sure to look through the beef to ensure it got coated well.
Do I Have To Cook The Flank Steak In Batches?
I recommend cooking the beef in batches since it allows the pieces to brown beautifully on both sides. Try not to overcook them though since they go back into the pan later and may get a little tough.
How Do I Store Mongolian Beef Leftovers?
If you happen to have any leftovers, store them in an airtight container for up to 4 days in the refrigerator. It will also freeze well for up to 4 months.
Getting in a dinner time rut is easy and often happens without even realizing it. Break out of that rut by trying one of my other beef recipes that may become your new go-to dinner!
- Burger Bowls – A delicious keto-friendly recipe drizzled with special sauce to pack it full of flavor!
- Corned Beef Hash – Made with brisket, potatoes, onions, and spices for a simple breakfast dish!
- Barbacoa Beef – The homemade version of Chiptole’s spicy, shredded beef that’s made in the slow cooker!
- Epic Ribeye Steak – One-pan dinner that gives you a juicy steak cooked with rosemary and crispy kale!
- Best Ever Meatloaf – An easy recipe with a sweet sauce made from ketchup, mustard, and brown sugar!
Mongolian Beef
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Mongolian Beef
Ingredients
- 16 ounces flank steak thinly sliced
- ⅓ cup cornstarch
- 2-5 Tablespoons vegetable oil for searing
- ⅓ cup fish sauce
- ⅓ cup light brown sugar
- 1 Tablespoon honey
- ½ Tablespoon lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- 3 scallions sliced into one-inch stalks
Instructions
- Coat the flank steak pieces in cornstarch. Let the meat sit in the cornstarch for 10 minutes.
- Allow the vegetable oil to heat before laying meat in a single layer in the pan. You may need to work in batches for this and add more vegetable oil. Brown both sides of meat until cooked through, about 1 minute on each side.
- Once the meat is cooked, set it aside and whisk the fish sauce, light brown sugar, honey, lemon juice, garlic powder, ground ginger, and cayenne pepper into the skillet. Stir frequently to prevent burning.
- Once the sauce starts to boil, turn the heat down to let it simmer until it thickens, stirring occasionally.
- When the sauce has thickened, add the flank steak to the sauce and then add in the scallions. Mix together well and take off heat.
- Plate and serve over rice.
Notes
- You may have some excess cornstarch remain in the pan between batches and this can be worked into the sauce to help thicken it. But make sure to whisk the sauce well to break up any chunks. Another option is to wipe down the pan slightly after each batch to avoid having burnt chunks of cornstarch.
- Coat the beef quicker by putting it in a ziplock bag with the cornstarch and shaking it all together. Be sure to look through the beef to ensure it got coated well.
- I recommend cooking the beef in batches since it allows the pieces to brown beautifully on both sides. Try not to overcook them though since they go back into the pan later and may get a little tough.
- If you happen to have any leftovers, store them in an airtight container for up to 4 days in the refrigerator. It will also freeze well for up to 4 months.
Susan Dubose says
This was delicious. I used light brown sugar because I didn’t have any dark brown sugar on hand. But even with the different sugar type, hubby didn’t stop raving about this dish. I already have dark brown sugar on my shopping list. But this dish is a keeper.
Rebecca Hubbell says
I’m so glad you both enjoyed the recipe, Susan!