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Quick Mongolian Beef Recipe Easy 20-Minute Dinner for Busy Weeknights

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A quick and easy Mongolian beef recipe ready in under 20 minutes, perfect for busy weeknights. Tender flank steak strips coated in a sweet-savory sauce with fresh scallions make a comforting and flavorful meal.

Ingredients

Scale
  • 1 pound flank steak, thinly sliced against the grain
  • 2 tablespoons cornstarch
  • 1 tablespoon vegetable oil or neutral oil
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar, packed
  • 1/2 cup water
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated or minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 3–4 green onions, sliced on the diagonal
  • Optional: steamed broccoli or snap peas to serve alongside

Instructions

  1. Place the flank steak in the freezer for about 20 minutes to firm it up slightly; this makes thin slicing easier. Using a sharp knife, slice the steak thinly against the grain into strips about 1/4 inch thick.
  2. In a medium bowl, toss the sliced beef with 2 tablespoons cornstarch until each piece is lightly coated.
  3. In a separate bowl, whisk together 1/2 cup soy sauce, 1/2 cup brown sugar, 1/2 cup water, minced garlic, grated ginger, and red pepper flakes (if using). Set aside.
  4. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the beef in a single layer (in batches if needed) and sear for about 2 minutes per side until caramelized but still tender. Remove beef and set aside.
  5. Lower the heat to medium and pour the sauce mixture into the same skillet. Let it simmer gently for 2-3 minutes, stirring frequently, until the sauce thickens slightly and becomes glossy. Adjust seasoning if needed.
  6. Return the cooked beef to the skillet, toss to coat evenly in the sauce, and heat through for about 1 minute. Stir in sliced green onions and remove from heat.
  7. Serve immediately over steamed jasmine rice or your favorite grain. Garnish with additional green onions if desired.

Notes

Slice beef thinly against the grain for tenderness. Avoid overcrowding the pan to ensure proper searing. If sauce gets too thick, add a splash of water to loosen it. Sauce can be prepared ahead and stored in the fridge. For gluten-free, substitute soy sauce with tamari or coconut aminos.

Nutrition

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

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