This Mongolian Beef recipe takes less than 30 minutes to make and tastes even better than your favorite Chinese takeout. Fragrant garlic, soy sauce and crispy flank steak creates a delicious, quick and easy dinner that rivals P.F. Chang’s!
Mongolian Beef is BY FAR my favorite dinner choice at any Chinese restaurant. I’ve had some darn good versions of this meal at various restaurants. I’ve always shied away from making it at home because I thought there would be noooo possible way I could replicate such a delicious meal. I WAS SO WRONG. YOU GUYS!
This recipe has changed my life! It is FAR easier than I ever anticipated (25 minutes from start to eating!) and I cannot ever properly explain to you how delicious it tastes. It is tastier than my favorite version from P.F. Chang’s and let me tell you, friends, that is saying A LOT because P.F. Chang’s makes good Chinese food and a dang good Mongolian Beef.
WATCH THIS VIDEO TO SEE HOW TO MAKE MONGOLIAN BEEF IN YOUR KITCHEN!
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HOW TO MAKE MONGOLIAN BEEF
I’m happy to tell you that there are very few steps and just a few ingredients required to make this tasty dish. When everything comes together, you will have one tasty little meal!
Combine 1 pound flank steak (cut into 2-inch strips) and 1/3 cup cornstarch in a large bowl. Mix until the beef pieces are coated and set aside. In a medium bowl, combine 1/2 cup light brown sugar, 1/2 cup soy sauce, 1/4 cup water, 3 cloves garlic and 2 tablespoons vegetable or canola oil. Whisk the mixture until combined.
Heat 3 tablespoons vegetable or canola oil in a large skillet over medium-high heat. Add the steak pieces in a single layer (do this in batches, if needed) and cook for 3 minutes per side. Transfer the steak to a separate bowl and cover. Pour the soy sauce mixture into the skillet (do not clean out!) and bring to a boil. Reduce the heat to medium-low heat and simmer until the mixture is thick, between 5 and 7 minutes.
Add the tender beef pieces back to the skillet and cook until heated through. Serve immediately over white rice and top with green onion slices!
RECIPE TIPS: MAKE THIS THE BEST TAKE-OUT FAKE-OUT RECIPE YOU’LL EAT!
A few tablespoons of hoisin sauce would be a delicious addition to this great recipe!
Garlic and ginger make such a delicious food duo in Chinese dishes, so feel free to add a bit of fresh or dried ginger to the recipe along with the soy sauce, water and brown sugar mixture.
Serve this dish over a steaming pile of white or brown rice for the best flavor!
Delicious toppings for Mongolian Beef: sliced green onions, red pepper flakes, sesame seeds or Sriracha.
To make the recipe healthier, use low-sodium soy sauce.
Thinly slice the flank steak against the grain for best results.
Make sure to use a hot pan when cooking the steak to avoid over-cooking the beef. Instead, you want to sear the exterior of the steak perfectly and remove it from the heat.
Be careful not to overcrowd the pan! Cook the steak in batches if needed.
Add sauteed or steamed stir fry vegetables such as bell peppers, snow peas or broccoli for a great addition to your meal.
Swapping out vegetable oil for sesame oil offers a unique flavor to this recipe.
IS MONGOLIAN BEEF SPICY?
This recipe is not spicy, but if you are searching for a zingy version of the dish there are a few ways to spice it up!
Add up to 1 teaspoon crushed red pepper flakes to the soy sauce mixture
Add up to 1/2 teaspoon of cayenne pepper
Add a few splashed of Sriracha to the soy sauce mixture and/or splash it over the top just before serving.
CHECK OUT THESE OTHER ASIAN INSPIRED RECIPES!
RICE COOKER VS. INSTANT POT FOR MAKING RICE
Both rice cookers and electric pressure cookers cook rice in the same way. Both use steam inside the pot to cook the rice. The main difference is that a pressure cooker has a sealing ring inside the lid that prevents any steam from escaping during the cooking process. This allows the appliance to maintain pressure levels inside the pot with greater accuracy, therefore cooking it more quickly.
Shortened cook time is an advantage when using an Instant Pot and typically it requires a bit less liquid than when using a rice cooker. However, if you are planning to cook a variety of different types such as wild, black or basmati rice frequently, a rice cooker might be the better option for you. Plus, rice cookers are more affordable and will take up less valuable counter space.
IS RINSING RICE IMPORTANT?
I don’t always take the time to rinse rice before cooking it, but it should definitely be a part of the rice-making process. Simply add the rice to a fine mesh strainer and run cold water over it, tossing it around a bit using your fingers to get a thorough rinse. This process will ensure that there is no extra debris stuck to the rice. It also removes the starch, which will prevent your final product from being clumpy.
DELICIOUS USES FOR RICE
Rice is so versatile, making it one of the things I love most about it. It tastes great with so many different foods and prepared in a number of ways. Here are a few of my other favorite ways to enjoy rice!
Sprinkle in some chopped fresh cilantro and mix with 2 tablespoons of olive oil and juice from 1 lime. No need for Chipotle!
Serve alongside Instant Pot Chicken for the perfect complete meal.
Add it to a skillet or wok, along with eggs, peas, carrots and soy sauce to create a delicious fried rice.
Go simple and serve with a few pats of butter or olive oil. Stir until the butter has melted.
Mix together with salsa, black beans, lime juice and chopped avocado. Add shredded chicken for a meaty dish!
Enjoy this delicious Mongolian Beef! You are going to thank me for this one, I promise. Enjoy your week, as well, my wonderful friends!
Easy Mongolian Beef
- 1 lb flank steak cut into 2 inch strips
- 1/3 cup cornstarch
- 1/2 cup light brown sugar
- 1/2 cup soy sauce
- 1/4 cup water
- 3 cloves garlic minced
- 5 tbsp canola oil
- prepared white rice and sliced green onions
- Combine steak strips and cornstarch in a large bowl. Mix until beef is coated and set aside. In a medium bowl, combine the brown sugar, soy sauce, water, garlic and 2 tablespoons oil; whisk until combined.
- Heat 3 tablespoons oil in a large skillet over medium-high heat. Add the steak in a single layer (do this in batches, if needed) and cook for 3 minutes per side. Transfer the steak to a separate bowl and cover. Pour the soy sauce mixture into the skillet (do not clean out!) and bring mixture to a boil. Reduce to medium-low heat and simmer until mixture is thick, 5-7 minutes.
- Add the steak back to the skillet and cook until heated through. Serve immediately over white rice and top with green onion slices!