Easy Mongolian Beef Recipe
One of our favorite take out dishes of all time is Mongolian beef. Recipe developer Kate Shungu has come up with a homemade stovetop version that she says "tastes just like P.F. Chang's." As it turns out, Mongolian beef isn't Mongolian at all. Instead, it was first created in Mongolian barbecue restaurants in Taiwan back in the 1950s, according to Chris Ying and René Redzepi in the book "You and I Eat the Same." Now, it is a common choice served at Chinese restaurants across the United States.
This easy recipe comes together in less than 30 minutes, making it the perfect pick for busy weeknight dinners. Pair this dish with rice and roasted broccoli for a balanced meal.
It'll also keep for four to five days in the fridge, making it a great meal to prep ahead of time if your schedule allows. Shungu recommends heating leftovers in a skillet, but a microwave will do the trick as well.
Gather your ingredients for this easy Mongolian beef
To make this easy Mongolian beef, start by gathering our ingredients. For this recipe, you will need sesame oil, vegetable oil, flank steak, cornstarch, soy sauce, water, brown sugar, ginger, red pepper flakes, garlic, green onions, and rice. Why both sesame and vegetable oil? Shungu sears her steak in a combination of the two to mimic the flavor of P.F. Chang's recipe, with the former imparting a subtle nutty flavor.
Slice and coat the steak
To start, heat the sesame and vegetable oil in a large skillet over medium heat. As the skillet gets hot, slice the steak into slices approximately ¼ of an inch thick. In a large bowl, add the steak and the cornstarch. Toss lightly to coat the steak.
Whisk together the sauce
Now, let's create the sauce. Add the soy sauce, water, brown sugar, ginger, and red pepper flakes to a small bowl. Whisk these ingredients to combine and set the bowl aside.
Cook the steak pieces
Add the steak to the hot skillet. Cook the pieces for one minute on each side, or until the edges of the steak begin to brown. Remove the steak from the hot pan; you'll add it back in a bit.
Finish up the dish
Now, add the garlic to the pan. Cook for about 30 seconds, making sure it doesn't burn. Then pour in the sauce you had prepared earlier. Bring this mixture to a boil. Cook for 3 to 4 minutes, until the mixture reduces by half. Add the steak back in and cook for about 2 more minutes. Last are the green onions; toss them in and give it a stir. Now you're ready to serve!
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1¼ pounds flank steak
- 3 tablespoons cornstarch
- ½ cup soy sauce
- ⅓ cup water
- ½ cup brown sugar
- 1 teaspoon minced fresh ginger
- ¼ teaspoon red pepper flakes
- 3 cloves garlic, minced
- 5 green onions (dark green parts only)
- cooked rice, for serving
- Heat the sesame and vegetable oils in a large skillet over medium heat.
- Meanwhile, slice the flank steak into thin slices, approximately ¼ of an inch thick.
- Place the sliced steak and the cornstarch in a large bowl. Toss gently to coat the strips.
- In a small bowl, whisk together the soy sauce, water, brown sugar, ginger, and red pepper flakes.
- Place the steak in a single layer in the hot oil and cook for 1 minute. Flip and cook for an additional minute. The edges of the steak should be begin to get brown as it cooks. Remove the steak from the pan.
- Add the garlic to the pan and cook for 30 seconds, stirring constantly to prevent burning.
- Pour the soy sauce mixture into the skillet and bring to a boil. Cook for 3 to 4 minutes, or until the mixture is reduced by half. Add the steak back to the skillet and cook for an additional 2 minutes. Stir in the green onions.
- Serve while warm, ideally alongside rice to soak up the sauce.
| Calories per Serving | 413 |
| Total Fat | 18.9 g |
| Saturated Fat | 5.6 g |
| Trans Fat | 0.0 g |
| Cholesterol | 96.4 mg |
| Total Carbohydrates | 27.1 g |
| Dietary Fiber | 0.9 g |
| Total Sugars | 18.2 g |
| Sodium | 1,837.3 mg |
| Protein | 33.2 g |
