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Mongolian Beef better than takeout

Mongolian Beef Better Than Takeout

This homemade Mongolian Beef is a quick and comforting weeknight dinner made with tender slices of flank steak tossed in a glossy sweet and savory garlic-ginger sauce. Ready in about 25 minutes, it delivers restaurant-style flavor using simple pantry ingredients.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 1 lb flank steak thinly sliced against the grain
  • 1/4 cup cornstarch
  • 2 tbsp vegetable oil
Sauce
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 3 green onions sliced
  • red pepper flakes optional, for heat

Equipment

  • Large Skillet or Wok
  • Mixing Bowl
  • Knife

Method
 

  1. Slice the flank steak into thin strips and place in a bowl. Toss with cornstarch until evenly coated.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and cook for 2–3 minutes per side until browned and slightly crispy. Remove from the pan and set aside.
  3. In the same pan, add the minced garlic and grated ginger. Cook for about 30 seconds until fragrant.
  4. Pour in the soy sauce, brown sugar, and water. Stir and let the mixture simmer for a few minutes until the sauce begins to thicken.
  5. Return the cooked beef to the pan and toss to coat in the sauce. Simmer for 2–3 minutes until the sauce becomes glossy and coats the beef.
  6. Add the sliced green onions and optional red pepper flakes. Stir well and serve hot over steamed rice or noodles.

Notes

Slice the beef against the grain to keep it tender. Cook the beef in batches if your skillet is small to ensure it sears properly instead of steaming. Adjust the sweetness by adding more soy sauce or brown sugar to taste.