Summary:
Mongolian Beef is fast and easy to make at home. Tender, thinly-sliced beef is seared on a skillet with garlic and ginger, then tossed in a bold sticky sauce with a hint of spiciness.
INGREDIENTS
- 1 pound flank steak, sliced into 1/4 inch thick strips (Note 1)
- 5 cloves garlic, minced
- 1 jalapeño, seeded and diced (Note 2)
- 1-inch piece ginger, peeled and diced
- 3 scallions, thinly sliced
- 2 tablespoons
corn starch - 1 tablespoon cooking oil
Sauce:
- 1/2 cup
low-sodium soy sauce (Note 3) - 1/2 cup
brown sugar (Note 4) - 2 teaspoons
corn starch
INSTRUCTIONS
- Prepare Beef: Toss sliced beef in large bowl with corn starch until well-coated. Set aside.
- Prepare Sauce: Stir together all sauce ingredients in small bowl until well-mixed. Set aside.
- Brown Beef: Heat oil in pan over medium heat for a few minutes or until hot. Add oil to coat bottom of pan. Add jalapeño and ginger, cooking for a few minutes, stirring occasionally. Add garlic and beef to pan. Stirring frequently, cook until beef browns, about 5 minutes.
- Finish & Serve: Stir sauce and pour over beef in pan. Stir until everything is well-coated with sticky sauce. Simmer for a minute until thickened. Remove pan from heat, and stir in scallions. Serve (Note 5).
NUTRITION
| Makes 2 Servings |
| Amount Per Serving: |
| Calories 660 (24% from fat) | |
| Total Fat 17g | 27% |
| Saturated Fat 4g | 22% |
| Cholesterol 175mg | 58% |
| Sodium 2460mg | 103% |
| Net Carb 51.5g | |
| Total Carb 53g | 18% |
| Dietary Fiber 1.5g | 6% |
| Sugars 36.5g | |
| Protein 74g |
PHOTOS
My daughter’s new favorite dinner!
Just made. It was a hit we added water chestnuts for some crunch.
Nice idea!! I added broccoli
I made this last night it was so simple and fast. My children started commenting that it had better taste as good as it smelled……. It didnt disappoint. Better than a chinese takeaway and less than a third the price. I added water to get a thick sauce as we prefer this. It is definately going on our favourites to make frequently list. Thank you for sharing such a simple easy crowd pleaser recipie.
I’m not much a cook. I’ve been trying to cook at home and come up with easy and delicious recipe. This hit the spot! If I can make this, anyone can!
Delicious! Made exactly as recipe instructed. My kids, husband, and mother all loved it!
Thanks for the recipe! I doubled the sauce on this but it got way too thick. I think the next time I make it I will double the sauce again, but scale back the brown sugar and cornstarch. I will replace some of the sugar with orange juice also to cut through the saltiness also. I used low sodium soy sauce, but it was still pretty salty. The meat was cooked perfectly! I can’t wait to have leftovers tomorrow for lunch!
I loved this recipe. Super easy and yummy!!!!! I added veggies, I forgot the ginger and it was still amazing! After all the changes, maybe it wasn’t Mongolian Beef but, it was still a HIT with the fam including 2 picky pre-teens!
I’ve made this several times. Delish!!
It came out perfect!
Wondering….could a person use this recipe and add broccoli and mushrooms? Would it taste anywhere near close to a beef and broccoli dish – I’ve never made it before but I’m seeing different ingredients for the beef and broccoli.
Adding broccoli and mushrooms would work well in this recipe. Mongolian Beef tends to have a sweeter, stickier sauce than Beef and Broccoli, but other than that they’re pretty similar. Here’s my Beef and Broccoli recipe: https://www.savorytooth.com/beef-broccoli/
I made this twice and it’s very delicious, bursting with flavor. One thing I noted was that I should’ve taken the recommendation to go with the low sodium option soy sauce to make it slightly less salty but my husband loved it the same
I have made this recipe many times. I double it for my family of 5 (4 boys). It is so easy and incredibly tasty. The sauce caramelizes the meat. I have added red peppers and carrots. We love it.
How much sauce does it make? Loads or just enough to cover the beef?
It makes about 1 cup of sauce, which is much more than needed to cover the beef. I recommend serving with a side dish (like some kind of rice) to help soak up the extra sauce, otherwise it may taste overly salty.
Made this and extremely tasty and simple dish to make. Thank you.
Made this many times. Tasty and easy. Never disappoints!
I made this in my instantpot. Already had some rice left over from another meal. Heated the rice and spooned the steak and sauce over it. DELICIOUS! Hubby said it was really good!
I added red peppers, carrots and spinach
Made this dish tonight, it was very flavorful and delicious! It smelled amazing as it cooked. Hubby was loving it, which is a plus. Thanks for sharing.
So I eat Paleo and made a few substitutions and it was AMAZING!! Sub corn starch for arrowroot orTapioca starch. Sub brown sugar with date syrup and a little molasses for the brown sugar taste. Sub soy sauce for coconut aminos.
Also, didn’t have any beef so did pork. Again, Amazing!!! Will be making this again.
And, I added broccoli
I have made this recipe so many times and it is no doubt my favorite in my current rotation. Thank you!
Made this evening and was delicious and everyone enjoyed
Thank you so much
I made this for a potluck and everybody loved it ! Thanh you goood the recipe !
I made this tonight and what a great dish! I added some sliced red peppers and it was so good. We had it over fresh jasmine rice.
Thank you!!!
Delicious! This is the best Mongolian Beef recipe out there! I’ve tried several!!
I like this a different way. I fry the meat separate from the other ingredients. Coat with cornstarch, and fry on high heat until very brown. I fry the ginger and garlic in a separate saucepan. then add the soy sauce, let it almost boil…then add the brown sugar. This makes it thick. Your recipe looks very mushy and not cooked well. Sorry.