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30-Minute Mongolian Beef Recipe

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4 from 10 reviews

This quick and delicious 30-Minute Mongolian Beef recipe features tender flank steak coated in a flavorful, slightly sweet soy-ginger sauce. Perfect for a speedy weeknight dinner, it combines crispy seared beef strips with a savory sauce, served best over white rice or fresh chopped lettuce.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Beef and Coating

  • 2 pounds flank steak, thinly sliced against the grain (about 1/4 inch thick)
  • 1 cup flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon coarse kosher salt

Cooking & Sauce

  • 1/4 cup canola or vegetable oil
  • 1 medium white onion, quartered
  • 2 teaspoons fresh ginger, grated
  • 2 teaspoons fresh garlic, minced
  • 1/2 cup water
  • 1/2 cup low sodium soy sauce
  • 1/2 cup light brown sugar
  • 4 scallions, cut into 2-inch pieces

To Serve

  • White rice or chopped iceberg lettuce

Instructions

  1. Prepare the beef: Thinly slice 2 pounds of flank steak against the grain into strips about 1/4 inch thick. Trim any large pieces of fat and pat the beef dry with paper towels to ensure even cooking.
  2. Make the flour coating: In a large bowl or shallow dish, whisk together 1 cup flour, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon coarse kosher salt to create the dredging mixture.
  3. Dredge the beef: Coat the beef strips in the flour mixture evenly, shaking off any excess flour. Set the coated beef aside.
  4. Cook the beef in batches: Heat 1/4 cup canola or vegetable oil in a large skillet over medium heat. Add the beef strips in batches, making sure they do not touch. Cook for 4-5 minutes per batch until the beef is fully cooked and browned on all sides. Transfer cooked beef to a plate and repeat with remaining strips.
  5. Sauté aromatics: In the same skillet, add the quartered white onion, grated ginger, and minced garlic. Add a teaspoon or two of oil if the skillet is dry. Sauté for 1 to 2 minutes until fragrant and slightly softened.
  6. Create the sauce: Stir in 1/2 cup water, 1/2 cup low sodium soy sauce, and 1/2 cup light brown sugar. Mix until sugar dissolves and bring the mixture to a low simmer.
  7. Combine beef with sauce: Return the cooked beef strips to the skillet. Toss them in the sauce to coat evenly. Reduce heat to low and let the sauce thicken for 2 to 4 minutes. Stir in the scallions just before serving.
  8. Serve: Plate the Mongolian beef over steamed white rice or a bed of chopped iceberg lettuce as a lighter alternative. Enjoy immediately.
  9. Feedback: If you’ve tried this recipe, feel free to leave your comments or star ratings to share your experience.

Notes

  • For best results, slice the flank steak thinly against the grain to keep it tender.
  • You can substitute brown sugar with coconut sugar for a different flavor profile.
  • Ensure the skillet is hot enough before adding beef to get a good sear and browning.
  • Cooking in batches avoids overcrowding the pan, which helps the beef crisp up instead of steaming.
  • Use low sodium soy sauce to control saltiness and allow the sweetness of the brown sugar to balance the sauce.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Asian, Chinese

Find it online: https://dishiary.com/30-minute-mongolian-beef-recipe/