If you’re craving a dish that bursts with bold flavors but comes together in a flash, you’re going to love this 30-Minute Mongolian Beef. It’s a perfect balance of tender, crispy beef coated in a luscious sweet and savory sauce, accented by fragrant garlic and a touch of ginger. Whether you’re cooking for a busy weeknight or impressing friends with a tasty Asian-inspired meal, this recipe delivers incredible satisfaction without a long time commitment.

30-Minute Mongolian Beef Recipe - Recipe Image

Ingredients You’ll Need

The magic in this 30-Minute Mongolian Beef lies in its simple and thoughtfully chosen ingredients. Each one plays a vital role — from the tender flank steak that soaks up savory sauce, to the aromatic garlic and ginger creating that signature flavor foundation.

1 lb flank steak, thinly sliced against the grain: ensures tender beef that easily absorbs the sauce.
1/4 cup cornstarch: provides a light, crispy coating on the beef when cooked.
2 tablespoons vegetable oil: perfect for stir-frying and achieving that beautiful sear.
4 cloves garlic, minced: adds a punch of aroma and savory depth.
1 teaspoon ginger, minced: gives a gentle warmth and zesty brightness.
1/2 cup soy sauce: the salty backbone of the sauce, rich with umami.
1/2 cup brown sugar: balances the soy sauce with deep sweetness.
1/4 cup water: lightens the sauce, helping it to simmer nicely without overwhelming.
1/4 teaspoon red pepper flakes (optional): delivers subtle heat for those who love a kick.
4 green onions, chopped (for garnish): freshens the dish with a pop of color and mild onion flavor.
Cooked rice or noodles (for serving): acts as the perfect neutral base to soak up the delicious sauce.

How to Make 30-Minute Mongolian Beef

Step 1: Coat the Beef

Start by tossing your thinly sliced flank steak in the cornstarch until every piece is lightly coated. This simple step is the secret to achieving that amazing crispy texture when you cook the beef. It also helps the sauce cling perfectly later on.

Step 2: Sear the Beef

Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Place the beef in a single layer and let it cook undisturbed for about 2-3 minutes so it gets a lovely brown crust, then flip and cook the other side. Once browned, remove the beef from the pan and set aside to keep the pan ready for your sauce base.

Step 3: Build Flavor with Garlic and Ginger

Using the same skillet, toss in the minced garlic and ginger. Stir-fry them quickly for around 30 seconds until fragrant but not burnt – this step unlocks their incredible aroma which forms the backbone of the signature Mongolian flavor.

Step 4: Create the Sauce

Whisk together soy sauce, brown sugar, water, and red pepper flakes in a bowl while your garlic and ginger get cozy in the pan. Pour this mixture into the skillet and bring it to a gentle simmer, letting all the flavors meld and the brown sugar dissolve into a sticky, glossy sauce.

Step 5: Combine and Thicken

Return the seared beef to the skillet and toss it in the sauce. Let it cook for another 2-3 minutes so the sauce thickens slightly, coating every piece of meat with that irresistible glaze. The result is melt-in-your-mouth beef that’s both saucy and savory.

Step 6: Finish with Freshness

Remove the skillet from heat and sprinkle the chopped green onions over the top. These add a fresh crunch and vibrant color that brighten every bite.

Step 7: Serve Hot

Dish your 30-Minute Mongolian Beef over a bed of fluffy cooked rice or tender noodles and get ready to dig in!

How to Serve 30-Minute Mongolian Beef

Garnishes

Beyond the classic chopped green onions, you can sprinkle toasted sesame seeds for a nutty crunch or a few thin slices of fresh chili for added heat and color. These small touches really elevate the dish visually and flavor-wise.

Side Dishes

Keep your meal balanced by pairing this flavorful beef with simple steamed broccoli, snap peas, or a crisp Asian-style slaw. These sides add refreshing contrast to the sweet, savory sauce, rounding out the meal perfectly.

Creative Ways to Present

Try serving the 30-Minute Mongolian Beef in lettuce cups for a fresh, handheld experience. Or layer it over a bed of cauliflower rice for a low-carb twist. Either way, the dish’s bold flavors will shine, making any meal special.

Make Ahead and Storage

Storing Leftovers

Place any leftover Mongolian beef in an airtight container and refrigerate for up to 3 days. The beef and sauce hold up well, but it’s best enjoyed soon to maintain its fresh flavor and texture.

Freezing

If you want to save some for later, freeze the cooked 30-Minute Mongolian Beef in a freezer-safe container for up to 2 months. To prevent sogginess, reheat gently, making sure not to overcook the beef when thawing.

Reheating

Reheat your leftovers in a skillet over medium heat, adding a splash of water or broth if the sauce has thickened too much. This will restore the silky texture without drying out the beef, letting you enjoy the dish just like freshly made.

FAQs

Can I substitute flank steak with another cut of beef?

Absolutely! Skirt steak or sirloin can work well, too. Just make sure to slice thinly against the grain to keep the beef tender.

What if I don’t have cornstarch?

You can use arrowroot powder or potato starch as a substitute. These will also help create that signature crispy coating on the beef.

Is this recipe spicy?

The recipe itself is mild, but the optional red pepper flakes add a gentle heat. Feel free to adjust or omit them depending on your spice preference.

Can I make this dish vegetarian?

While this particular recipe highlights beef, you could try substituting with tofu or seitan and follow the same steps for a delicious plant-based alternative.

How do I prevent the beef from becoming tough?

Thin slicing against the grain and quick cooking over high heat are key. The cornstarch coating also helps lock in juices, keeping the beef tender and flavorful.

Final Thoughts

There’s something truly comforting about a dish as quick and satisfying as this 30-Minute Mongolian Beef. It’s an invitation to enjoy bold, vibrant flavors without spending hours in the kitchen. I can’t wait for you to try it and see how easily it becomes a new staple in your recipe rotation. Happy cooking!

30-Minute Mongolian Beef Recipe

★★★★★

4.9 from 21 reviews

Author: Ethan
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

This 30-Minute Mongolian Beef recipe is a quick and delicious dish featuring tender flank steak coated in a crispy cornstarch crust, simmered in a savory and sweet soy-based sauce with garlic and ginger. Perfect for a weeknight dinner, it pairs beautifully with rice or noodles for a satisfying meal.

Instructions

Coat the Beef: In a mixing bowl, toss the thinly sliced flank steak with the cornstarch until each piece is well coated. This helps create a crispy texture once cooked.
Brown the Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the beef in a single layer. Cook for 2-3 minutes until browned, flipping halfway through to ensure even cooking. Remove the beef from the skillet and set aside.
Sauté Aromatics: In the same skillet, add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Prepare the Sauce: In a separate bowl, whisk together the soy sauce, brown sugar, water, and red pepper flakes if using. Pour this mixture into the skillet and bring it to a simmer, allowing the flavors to meld.
Combine Beef and Sauce: Return the browned beef to the skillet and stir well to coat the meat evenly in the sauce. Let it cook for an additional 2-3 minutes to allow the sauce to thicken slightly and glaze the beef.
Finish and Garnish: Remove the skillet from heat and sprinkle with chopped green onions for a fresh, flavorful garnish.
Serve: Serve the Mongolian beef hot over cooked rice or noodles to complete the meal.

Notes

For extra heat, increase the red pepper flakes according to your preference.
To tenderize the flank steak further, marinate it briefly in a mixture of soy sauce and a bit of baking soda for 15 minutes before cooking, then rinse and dry before coating with cornstarch.
The dish can be made gluten-free by using tamari instead of regular soy sauce.
If you prefer a thicker sauce, add a slurry of cornstarch and water at the end and cook until it thickens to your liking.
Leftover Mongolian beef keeps well in the refrigerator for up to 3 days and reheats nicely.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stir-frying
Cuisine: Chinese