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Savory Mongolian Beef Recipe Easy Quick 20-Minute Dinner Idea

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A quick and easy Mongolian beef recipe featuring tender flank steak and a sweet-savory sauce, ready in about 20 minutes. Perfect for busy weeknights or last-minute cravings.

Ingredients

Scale
  • 1 pound flank steak (thinly sliced against the grain)
  • 4–5 green onions (sliced into 2-inch pieces)
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh ginger (minced)
  • 1/2 cup low-sodium soy sauce (120 ml)
  • 1/4 cup brown sugar (50 g, packed)
  • 2 tablespoons vegetable oil
  • 1/4 cup water (60 ml)
  • 1 teaspoon cornstarch (optional, for thickening)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Slice the flank steak into thin strips about 1/4 inch thick, slicing against the grain.
  2. In a mixing bowl, whisk together soy sauce, brown sugar, water, minced garlic, minced ginger, and red pepper flakes if using. Set aside.
  3. Heat a large skillet or wok over medium-high heat and add vegetable oil. Heat until shimmering but not smoking, about 2 minutes.
  4. Add the sliced beef in a single layer without overcrowding. Sear for 2-3 minutes without stirring to develop a crust, then flip and cook for another 1-2 minutes until browned but still juicy. Remove beef and set aside.
  5. Lower heat to medium and pour the sauce mixture into the hot pan. Simmer gently for 2-3 minutes, stirring occasionally until sugar dissolves and sauce slightly thickens. If thicker sauce is desired, whisk in cornstarch dissolved in a tablespoon of water and cook for another minute.
  6. Return the beef to the pan and toss to coat thoroughly in the sauce. Cook for 1-2 minutes to meld flavors and reheat beef.
  7. Add the sliced green onions and stir for 30 seconds to keep their crunch and vibrant color.
  8. Taste and adjust seasoning if needed, adding more soy sauce or sugar as desired.
  9. Serve immediately over steamed rice or your preferred side.

Notes

For gluten-free, substitute soy sauce with tamari or coconut aminos and use cornstarch or arrowroot powder as thickener. Avoid overcrowding the pan to ensure a good sear and tender beef. Slice beef thinly against the grain for tenderness. Toss green onions in at the end to keep their freshness and crunch.

Nutrition

Keywords: Mongolian beef, quick dinner, easy recipe, flank steak, stir-fry, savory beef, Asian-inspired, weeknight meal

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