Quick & Easy Mongolian Beef Recipe

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Make this takeout favorite, a Quick & Easy Mongolian Beef recipe. This dish features crispy yet tender beef, paired with saucy vegetables that are simply delicious.  Just add a steaming bowl of fluffy white rice, and you have a perfect meal for dinner and even better leftovers for lunch!

Quick & Easy Mongolian Beef Recipe

Mongolian Beef Recipe

I’m excited to share my version of one of the most popular take-out dishes, Mongolian Beef. This recipe doesn’t need much of an introduction. The taste speaks for itself. When you make it, please write about your family’s and friends’ reactions in the comments section. My family was very expressive and said there was no need to order out anymore. Another take-out favorite is Chicken with Broccoli. My family orders that a few times a month. So I decided to tackle that one as well. My chicken and broccoli recipe is as quick and easy as this Mongolian beef recipe. I encourage you to give these popular takeout recipes a try. I know you will be as happy as I am to try it. 

This Mongolian Beef recipe is quick and easy so let’s make it!

Watch a one-minute video on how I make it!

How to Make this Quick & Easy Mongolian Beef

Start by cutting the beef into bite-size pieces, always cutting against the grain. add cornstarch and stir to coat completely.

We-start-by-cutting-the-beef-into-bite-size-pieces-always-cutting-against-the-grain.-add-cornstarch-and-stir-to-coat-completely.

combine soy sauce, water, brown sugar, freshly grated ginger, minced garlic, and some pepper flakes for a little spicy kick, whisk until combined.

combine-soy-sauce,-water,-brown-sugar,-freshly-grated-ginger,-minced-garlic,-and-some-pepper-flakes-for-a-little-spicy-kick,-whisk-until-combined.

To make this, I use a wok. However, if you don’t have one, you can use any skillet you want. If you are planning to make more stir-fry recipes and would like to get a wok, I highly recommend this one. As for a skillet, this is the one I use.

Add oil and butter to a large wok or skillet over medium/high heat. Once it’s hot, sauté the carrots and red peppers to your desired doneness, stirring frequently. Remove from the skillet and set aside. An authentic Mongolian beef recipe doesn’t call for these veggies except for the green onions, however, we love the texture and flavor these add to the dish.

Add-oil-and-butter-to-a-large-wok-or-skillet-over-medium-high-heat.-Once-hot,-saute-the-carrots-and-red-peppers-to-your-desired-doneness,-stirring-frequently

Add oil as needed and cook the beef in a single layer until it’s crispy and until the beef has a good sear. Don’t overcrowd the pan, if needed, cook in batches, as I did. Add the vegetables back to the beef along with the green onions and stir to combine.

Pour in the sauce and turn the heat down to medium. Cook until the sauce thickens. Your dinner is ready!

Easy-Mongolian-Beef-Stir-Fry-Recipe

Quick & Easy Mongolian Beef Recipe

Today we are making this take-out favorite, a Quick & Easy Mongolian Beef Recipe. This dish features crispy yet tender beef, paired with saucy vegetables that are simply delicious. Just add a steaming bowl of white rice, and you’ve got a meal that’s perfect for dinner and even better as leftovers for lunch!
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Course: Dinner,, Main Course
Cuisine: Asian,
Keyword: easy lunch/dinner
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 SERVINGS
Calories: 380kcal

Ingredients

Mongolian Beef Ingredients

  • 1 lb flank steak thinly sliced against the grain
  • 1 carrot peeled and julienned
  • 1 red bell pepper sliced into strips
  • 1 Tablespoon unsalted butter
  • 2 Tablespoon neutral oil more if needed
  • 1/4 cup cornstarch
  • 1/3 cup green onions thickly sliced
  • 1 tsp sesame seeds optional garnish

Sauce Ingredients

  • 1 teaspoon 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 teaspoon pepper flakes for a nice kick optional

Instructions

  • We start by cutting the beef into bite-size pieces always cutting against the grain. add cornstarch and stir to coat completely.
  • Combine soy sauce, water, brown sugar, freshly grated ginger, minced garlic, and some pepper flakes for a little spicy kick, and whisk until all incorporated.
  • Add oil and butter to a large wok or skillet over medium/high heat. Once it’s hot, sauté the carrots and red peppers to your desired doneness, stirring frequently. Remove from the skillet and set aside. An authentic Mongolian beef recipe doesn’t call for these veggies except for the green onions, however, we love the texture and flavor these add to the dish.
  • Add more oil and cook the beef in a single layer until it’s crispy and has a good sear. Don’t overcrowd the pan, if needed, cook in batches as I did. Add the vegetables back to the beef along with the green onions and stir to combine.
  • Pour in the sauce and turn the heat down to medium. Cook until the sauce thickens. Your dinner is ready!

Nutrition

Calories: 380kcal | Carbohydrates: 32g | Protein: 27g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 854mg | Potassium: 648mg | Fiber: 2g | Sugar: 20g | Vitamin A: 3.798IU | Vitamin C: 42mg | Calcium: 72mg | Iron: 3mg

Tell me what you think of this recipe, and if you have any questions, don’t forget to get in touch with me. I’m always happy to hear from YOU.

Until the next one…

Love E.S. asimpletweak
 

 

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