This Easy Mongolian Beef is a savory, flavorful dish inspired by classic Asian flavors. With tender flank steak coated in a sweet and tangy garlic-ginger sauce, this recipe is perfect for a quick, delicious weeknight dinner. Serve it over rice or noodles for a complete meal that will satisfy your cravings for takeout—right at home. Simple to prepare and full of bold flavors, it’s sure to become a new favorite!
Ingredients
For the Beef:
- 1 pound flank steak, sliced thinly against the grain
- ¼ cup cornstarch
- 3 tablespoons olive oil, divided
- 1 small bunch scallions (green parts only), cut into 1-inch pieces
For the Sauce:
- ⅓ cup packed brown sugar
- 3 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon grated fresh ginger
- ⅓ cup low-sodium soy sauce
- ⅓ cup water
Instructions
- Coat the Steak: In a medium bowl, toss the thinly sliced flank steak with the cornstarch until all pieces are evenly coated.
- Combine Sauce Ingredients: In a small bowl, whisk together the brown sugar, minced garlic, red pepper flakes (if using), grated ginger, soy sauce, and water. Set aside.
- Heat Oil and Sear Beef: In a large skillet over medium-high heat, add 1½ tablespoons of olive oil. Once hot, add half of the coated beef slices in a single layer. Fry each side for 2-3 minutes, or until they develop a golden-brown crust and a crispy texture. Remove from the skillet and repeat with the remaining oil and beef. Transfer all cooked beef to a plate and set aside.
- Add Sauce and Scallions: In the same skillet, pour the prepared sauce and bring it to a simmer over medium heat.
- Combine Beef with Sauce: Return the cooked beef to the skillet and toss to coat in the sauce. Let it cook for another 1-2 minutes until the sauce thickens slightly and the beef is fully coated.
- Serve Hot: Serve the Mongolian beef over steamed rice or noodles, garnished with extra scallions if desired. Enjoy!
Conclusion
This Mongolian Beef with Garlic Ginger Sauce brings together tender beef and a sweet-savory sauce that’s simply irresistible. Perfect for a cozy night in, this recipe is a fantastic way to recreate a takeout classic in your own kitchen. With its quick prep and bold flavors, this dish is sure to become a go-to for any night of the week!
Easy Mongolian Beef with Garlic Ginger Sauce
A quick and easy recipe for tender Mongolian beefin a garlic-ginger sauce, perfect for a flavorful dinner served over rice ornoodles.
For the Beef:
- 1 pound flank steak (sliced thinly against the grain)
- ¼ cup cornstarch
- 3 tablespoons olive oil (divided)
- 1 small bunch scallions (green parts only, cut into 1-inch pieces)
For the Sauce:
- ⅓ cup packed brown sugar
- 3 cloves garlic (minced)
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon grated fresh ginger
- ⅓ cup low-sodium soy sauce
- ⅓ cup water
- Coat the Steak: In a medium bowl, toss the thinly sliced flank steak with the cornstarch until all pieces are evenly coated.
- Combine Sauce Ingredients: In a small bowl, whisk together the brown sugar, minced garlic, red pepper flakes (if using), grated ginger, soy sauce, and water. Set aside.
- Heat Oil and Sear Beef: In a large skillet over medium-high heat, add 1½ tablespoons of olive oil. Once hot, add half of the coated beef slices in a single layer. Fry each side for 2-3 minutes, or until they develop a golden-brown crust and a crispy texture. Remove from the skillet and repeat with the remaining oil and beef. Transfer all cooked beef to a plate and set aside.
- Add Sauce and Scallions: In the same skillet, pour the prepared sauce and bring it to a simmer over medium heat.
- Combine Beef with Sauce: Return the cooked beef to the skillet and toss to coat in the sauce. Let it cook for another 1-2 minutes until the sauce thickens slightly and the beef is fully coated.
- Serve Hot: Serve the Mongolian beef over steamed rice or noodles, garnished with extra scallions if desired. Enjoy!