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Mongolian Beef easy recipe.

Mongolian Beef

Teri & Jenny
We love this Mongolian beef recipe. It's a quick, easy and delicious stir-fry dish of tender beef coated in a slightly sweet and savory sauce. We love to serve it over steamed rice!
4.97 from 28 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course dinner, main dish
Cuisine asian, Chinese
Servings 4
Calories 444 kcal

Ingredients
 
 

  • 2 New York Strip Steaks, thinly sliced (about 1 1/2 pounds)
  • 3 tablespoons cornstarch
  • 2 tablespoons vegetable oil, divided
  • 3 cloves garlic, minced
  • 1 tablespoon minced ginger
  • cup low sodium soy sauce
  • cup water
  • ½ cup dark brown sugar
  • 2 green onions sliced into 1 inch pieces
  • 1 teaspoon toasted sesame seeds optional
  • salt and pepper to taste
  • steamed rice for serving

Instructions
 

  • Season sliced steak with salt and pepper. Toss steak in cornstarch until fully and evenly coated. Set aside.
  • Place a large skillet over medium-high heat and add 1 tablespoons oil. Add garlic and ginger and saute for 1 minutes. Add soy sauce, water and sugar and bring to a boil until sugar dissolves, about 2 minutes.
  • Pour sauce into a liquid measuring cup and set aside.
  • Place skillet back over heat and add remaining oil. Add steak and sear until evenly browned on both sides, 1 to 2 minutes per side.
  • Pour sauce back into skillet and toss together with meat. Allow sauce to thicken, 1 to 2 minutes.
  • Toss in green onion and continue to cook for 1 more minute until sauce is thick enough to coat the back of a wooden spoon.
  • Pour Mongolian beef over steamed rice and serve.

Video

Notes

Make Ahead:
  • The sauce in this dish can be made up to 5 days ahead of time. The meat can be sliced up to a day ahead of time.
  • When ready to make the dish, toss beef in salt, pepper and cornstarch.  Sear in skillet as directed.
  • Warm the sauce in a saucepan for a few minutes before adding it to the seared meat. This will help to avoid the temperature dropping in the skillet, not allowing for quick and even cooking.
  • The overall dish can be made up to 3 days ahead of time. When ready to serve, pour entire mixture into a large skillet and simmer over medium heat until warmed through, about 5 to 6 minutes.
Freeze Ahead:
  • Cool Mongolian beef completely before transferring into a freezer friendly container. Store in freezer for up to 3 months. When ready to use, thaw in refrigerator overnight. Pour mixture into a skillet and slowly reheat until just heated through.

Nutrition

Calories: 444kcalCarbohydrates: 36gProtein: 24gFat: 23gSaturated Fat: 13gCholesterol: 69mgSodium: 778mgPotassium: 403mgFiber: 1gSugar: 27gVitamin A: 77IUVitamin C: 2mgCalcium: 48mgIron: 3mg
Keyword mongolian beef, quick and easy
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