Print

Quick Mongolian Beef Recipe Easy Homemade Better Than Takeout in 20 Minutes

quick mongolian beef recipe - featured image
Print Recipe

A quick and easy Mongolian beef recipe that delivers bold, savory flavors with a perfect balance of sweetness and umami, ready in just 20 minutes. Perfect for busy weeknights and better than takeout.

Ingredients

Scale
  • 1 pound flank steak or sirloin, thinly sliced against the grain
  • 3–4 green onions, sliced diagonally (whites and greens separated)
  • 3 cloves garlic, minced finely
  • 1 tablespoon fresh ginger, grated or minced
  • ½ cup soy sauce (120 ml)
  • ⅓ cup packed brown sugar (75 g)
  • ½ cup water (120 ml)
  • 2 tablespoons hoisin sauce (optional)
  • 1 teaspoon sesame oil
  • 2 tablespoons vegetable or canola oil
  • Optional: red pepper flakes for heat or coconut aminos for gluten-free soy sauce alternative

Instructions

  1. Slice the beef thinly against the grain into strips about 1/8 inch thick. (Prep time: 10 minutes)
  2. Mince garlic and grate ginger. Slice green onions diagonally into 1-inch pieces, keeping whites and greens separate. (Prep time: 5 minutes)
  3. In a small bowl, combine soy sauce, brown sugar, water, hoisin sauce (if using), and sesame oil. Stir until sugar dissolves. (Prep time: 2 minutes)
  4. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering but not smoking. (Cooking prep: 2 minutes)
  5. Add beef in a single layer (in batches if needed) and sear 1-2 minutes per side until browned but still slightly pink inside. Remove and set aside. (Cooking time: 4-5 minutes)
  6. Add more oil if needed, then sauté garlic, ginger, and white parts of green onions for about 30 seconds until fragrant.
  7. Pour in the sauce mixture and bring to a simmer. Return beef to the pan and toss to coat. Cook for 2-3 minutes until sauce thickens and beef is cooked through, stirring occasionally.
  8. Add green parts of the sliced green onions, stir for 30 seconds, then remove from heat.
  9. Serve immediately over steamed jasmine rice or alongside sautéed vegetables.

Notes

If sauce is too thin, simmer uncovered longer to thicken. If too thick, add a splash of water. Slice beef thinly and against the grain for tenderness. Avoid overcrowding the pan to get a good sear. Sauce can be prepared ahead and stored in fridge up to 3 days. For gluten-free, use tamari or coconut aminos instead of soy sauce and ensure hoisin sauce is gluten-free or omit it.

Nutrition

Keywords: Mongolian beef, quick dinner, easy recipe, beef stir-fry, homemade takeout, weeknight meal, savory sauce, Asian cuisine

Find it online: https://prismtaste.com/quick-mongolian-beef-recipe-easy-homemade-better-than-takeout-in-20-minutes/