I’m describing a quick and comforting Mongolian Beef—featuring tender strips of flank steak coated in a glossy, savory-sweet sauce made with soy, garlic, ginger, and brown sugar. It’s an easy dinner that delivers restaurant-quality flavor in under 30 minutes.

Easy Mongolian Beef

Why I’ll Love This Recipe

I love how effortlessly this recipe balances bold, crave-worthy flavors using just everyday ingredients. The rich umami of soy and garlic pairs just right with the caramel sweetness of brown sugar, while ginger adds a bright, zesty note. Knowing that I can have this satisfying dish on the table in less than half an hour—without sacrificing taste—is exactly what makes it a family favorite I return to time and again.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Flank steak, sliced thin for quick cooking and tenderness
Soy sauce for savory depth
Brown sugar to balance with sweetness
Fresh garlic cloves, minced for aromatic flavor
Fresh ginger, finely chopped for zing
Green onions (scallions) for color and subtle peppery bite
Cornstarch—used to give the beef a light crispy coating and also thicken the sauce

directions

I slice the flank steak thin against the grain to lock in tenderness.
I toss the beef lightly with cornstarch to give it a delicate crispy crust when cooked.
In a heated pan or wok, I quickly sear the coated steak until it’s just caramelized—generally a minute or so per side—working in batches to avoid overcrowding.
Once the beef is out, I sauté minced garlic and ginger until fragrant.
I stir in soy sauce, brown sugar, and a bit of water (or broth if desired) and bring the sauce to a simmer, letting it reduce and develop shine.
I return the beef to the pan and toss it in the thickened sauce until everything is equally coated. Then I sprinkle in the green onions, stirring just long enough for them to soften slightly.
I transfer the dish straight to the serving plate—this Mongolian Beef is best served hot with rice or noodles.

Servings and timing

Servings: About 4
Prep time: ~10 minutes (slicing beef, mincing aromatics)
Cook time: ~15 minutes
Total time: Under 30 minutes

storage/reheating

I store leftovers in an airtight container in the fridge for 3–5 days. When it’s time to enjoy it again, I reheat gently in a pan—this brings back some of the sauce’s glossy richness and keeps the beef tender. Reheating in the microwave works too if I’m short on time.

FAQs

1. Can I use a different cut of beef?

Yes—I often use sirloin or skirt steak if flank isn’t available; just slice thin and cook quickly for best texture.

2. Can I make it spicy?

Absolutely—breaking up a dried chili in the sauce or adding red pepper flakes gives it a pleasant kick without overpowering the classic flavors.

3. Is cornstarch necessary?

I find it helps the beef crisp slightly and makes the sauce cling beautifully, but I can skip it if I’m avoiding starch.

4. What should I serve it with?

Rice is classic, but I also love it over noodles or with a side of steamed broccoli to make it a balanced meal.

5. Can I prepare the sauce in advance?

Totally—I mix soy, sugar, garlic, ginger, and aromatics ahead of time. Just simmer and toss in the cooked beef when ready to serve.

Conclusion

I’m always drawn to this Easy Mongolian Beef for its bold, balanced flavors and speedy prep—perfect for hectic evenings or casual dinners. It’s satisfying, flavorful, and just adaptable enough to make again and again. I can’t wait to hear how next time you make it turns out!