This incredibly easy + weeknight-friendly mongolian beef recipe is so simple and delicious; with flavor from garlic, ginger, soy sauce, and brown sugar. Pair with steamed rice for an ultimate meal. Takeout fakeout!
A lot of people ask me often what influences my cooking. And the honest answer is simply everything. Seriously, I get inspired by my own cultural background, the places I’ve eaten at locally or when traveling, other cultures, etc. I just genuinely love food and the stories behind certain food as well.
Asian cuisine is one of my most favorite outside of my own Caribbean background. I love everything about the flavors. To be honest, some of my most memorable eats involve Asian cuisine. For example, I can still remember that one time I had the most insanely delicious bowl of authentic Japanese ramen, ya’ll. OMG.
Mongolian beef is one of my absolute top favorite dishes, ever. Whenever I order Asian takeout it’s usually first on the list. Additionally, whenever I’m at good ole P.F. Changs, it’s also a dish my eyes gravitate towards. What’s even crazier is that mongolian beef is so easy to make at home with few ingredients. Not to mention that it can typically be ready in under 45 minutes with fresh and bold flavors. Now let’s gooo…
Mongolian Beef Ingredients
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- vegetable oil
- corn starch
- flank steak
- freshly grated ginger
- garlic cloves
- low-sodium soy sauce
- dark brown sugar
I love the pungent flavor of fresh ginger with the garlic and sweetness from the brown sugar. All of the elements of flavor really play well off of each other and make this mongolian beef recipe so amazing!
Looking For A Cornstarch Substitute?
Try using arrowroot or tapioca starch as substitutions for cornstarch. Both options are great starchy flours and are also gluten-free! It’s important to note that if you’re using either one of these to double the amount (that I call for using cornstarch) as it is not an equal 1:1 replacement of cornstarch.
How To Make This Mongolian Beef Recipe (Video)
- To begin, cut flank steak against the grain and coat in cornstarch.
- Fry pieces of steak in vegetable oil, in batches, if necessary. Then set aside.
- Add ginger and garlic into skillet. Then add in soy sauce, water, and brown sugar.
- Add steak back into skillet and stir together with sauce until it thickens.
- Add in scallions and continue cooking. Serve and enjoy!
*See, I told you that this mongolian beef recipe was so stinkin’ easy! 🖤
What To Pair With This Recipe
As pictured, I love enjoying this flavorful mongolian beef with some steamed white rice.
However, other ways to enjoy this recipe include:
- vegetable fried rice
- lo mein/chow mein noodles
- ramen noodles
- bok choy
- green beans
- cauliflower rice
I hope ya’ll enjoy this simple mongolian beef recipe, can’t wait to see you make it! ☺️
Other Recipes You Might Enjoy
- Ginger Beef and Onion Rice Bowls
- Spicy Korean Chicken Wings
- Easy Skillet Lasagna Recipe
- One-Pot Creamy Beef Pasta
- Easy Philly Cheesesteak Recipe
- Salmon Cakes with Quick Aioli
- Easy Sausage and Peppers Recipe
- Creamy Chicken and Mushrooms
REMEMBER TO LEAVE A ⭐️STAR RATING⭐️AND TAG ME ON THE ‘GRAM IF YOU MAKE ANY OF MY RECIPES! I ALWAYS LOVE TO SEE IT WHEN YOU DO!
UNTIL NEXT TIME…LOVE AND BUTTER,
This incredibly easy mongolian beef recipe is so simple and delicious; with flavor from garlic, ginger, soy sauce, and brown sugar. Pair with steamed rice for an ultimate meal. Takeout fakeout!
- 1 1/2 lb flank steak, sliced into 2-inch pieces against the grain
- 1/4 cup cornstarch
- 1/3 cup vegetable oil, for frying
- 2 teaspoons freshly grated ginger
- 4 garlic cloves, finely minced
- 1 cup water
- 1 cup low-sodium soy sauce
- 3/4 cup dark brown sugar
- 4–5 scallions, chopped into 2-inch pieces
- optional: sesame seeds, for garnishing and steamed white rice
- In a large bowl, combine flank steak and cornstarch. Toss to coat all pieces of steak, set aside.
- In a large non-stick skillet, heat oil over medium-hight heat. Once oil is hot, gently add in pieces of steak. Don’t overcrowd pan, fry steak in batches if you need to. Cook steak until browned and lightly crisp, about 5-6 minutes. Then transfer all steak to a plate and set aside.
- Add ginger and garlic to same skillet and cook until fragrant, about 1-2 minutes.
- Pour in water and soy sauce. Then sprinkle in brown sugar. Stir to combine and let mixture come up to a boil, about 2-3 minutes.
- Add steak back into pan, stir to combine, and continue cooking for another 2-3 minutes.
- Lastly, add in scallions, stir together, and let cook for 1-2 minutes.
- Serve warm in bowls with steamed white rice and sesame seed garnish, if desired.
- Category: Main Courses
- Method: Stovetop
- Cuisine: Asian
Keywords: steak, beef, asian