Easy Mongolian Beef (Better than Takeout!)

Easy Mongolian Beef is here to answer that pesky “what’s for dinner” question and it’s SO ready for you to fall in love with it!

There is just so much to love about Mongolian beef in general and especially this recipe because it’s filled with tender strips of flank steak and swimming in a sweet yet savory sauce.

It’s also so easy to prepare, is better than take out (yes, better than take out from your local Chinese restaurant!) and can get dinner on your table in 30 minutes or less. Can I get a heck ya?!

If you’re loving this recipe then I know you’ll also love my Easy Beef and Broccoli recipe too! Or if you’re wanting some other protein, check out my Healthy Orange Chicken. They’re both quick and easy dinner recipes we make often!

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

• Flank Steak: This Easy Mongolian beef recipe uses flank steak. Sirloin can be used too but we always opt for Flank Steak. Both cuts are tender and will cook up quickly when thinly sliced. I would steer clear of stew meat.
• Corn starch: An important ingredient! It helps lock in the juices in the flank steak acting as a natural tenderizer, thicken the amazing garlic ginger sauce and creates a crispier crust on the meat too.
• Brown sugar and soy sauce: Classic ingredients for making Mongolian Beef. I recommend using dark brown sugar and you can use low sodium soy sauce if preferred.
• Beef Broth: I like using beef broth when making the sauce for a little more flavor, but you can also use water instead.
• Canola oil: Used for frying the beef. You can also use vegetable oil.
• Baking Soda: Using a pinch of baking soda helps to tenderize the flank steak even more! I swear this Mongolian beef just melts in your mouth because of it!

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

• Slice the flank steak against the grain into very thin strips.
• Combine flank steak with 1 Tbsp. soy sauce, cornstarch and baking soda. Let sit 10 min.
• Heat oil in a wok and sear flank steak in batches, about 1 minute each side. Set aside on a plate. Repeat with remaining beef.
• Add garlic and ginger to wok and cook 1 minute. Do not let it burn.
• Add in soy sauce, beef broth, sesame oil and brown sugar. Whisk to combine and bring to a simmer.
• Add beef back into sauce, toss to coat in sauce.
• Add in green onions and dried red chilies. Cook until sauce thickens and becomes glossy, 3-4 minutes. Garnish with sesame seeds and serve.

Expert Tips and FAQ:

• Cutting against the grain: The grain that is often referred to when cutting meat is the direction that the muscle fibers are aligned.
• It’s easy to identify in Flank Steak. Find the direction of the grain and then slice across the grain rather than parallel with it. It’s advised to cut against the grain to make the meat easier to chew and more tender. Nothing better than tender beef!
• Make sure your pan is hot: A hot pan is key. Heat the oil in your pan so when the thin slices of beef are added, the hot oil can quickly cook the edges of the flank steak, but leaving it nice and tender on the inside.
• Fry the beef in batches: Using a wok or frying pan, heat the oil and cook the flank steak in batches so you don’t crowd the pan. This helps to achieve perfectly crispy slices of beef. (I usually have 3-4 batches).
• Sear the beef on each side, it’s OK if it’s not cooked all the way through yet since it will cook more in the sauce.

More Beef Recipes To Love

Slow Cooker Shredded Beef Tacos

Flank Steak Fajitas

Beef Veggie Stir-Fry

Crock Pot Teriyaki Steak Bites

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