Mongolian Beef (Easy, 30-Minute Recipe)
Total Time
30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(262)
Ingredients
4 servings
- 1 carrot, peeled and julienned
- 1 red bell pepper, sliced into strips
- 1 Tbsp unsalted butter
- 2 Tbsp neutral oil, divided*
- 1 lb flank steak, thinly sliced against the grain*
- 1/4 cup cornstarch
- 1/3 cup green onions, thickly sliced (from 4 stems)
- 1 tsp sesame seeds, optional garnish
- 1 tsp fresh ginger, peeled and grated
- 4 garlic cloves, peeled and grated
- 1/3 cup brown sugar, (packed)
- 1/3 cup water
- 1/3 cup low-sodium soy sauce, *
- 1 tsp Sriracha, or added to taste
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Preparation
Chef’s notes
You can also use top sirloin, skirt steak, flat iron steak, top round, or even rib eye steak. Cut the beef into thin slices across the grain.
If you freeze the steak for 30 minutes, it will be easier to thinly slice.
Use an oil with a high smoke point such as peanut oil, canola oil, vegetable oil, avocado oil, or extra light olive oil.
Use Tamari Sauce for gluten-free Mongolian Beef. If using regular soy sauce, add it to taste since it has more salt.