Mongolian Beef is better than take out, quick, easy, and the perfect flavor. This Mongolian beef is going to be a regular in your dinner rotation!
Mongolian beef is one of my family’s absolute favorite meals. They go crazy for it! It is easy, delicious, and what I refer to as a take-out fake-out because it tastes as good as mongolian beef take out from my favorite local asian restaurant, but it is made at home!
I also love this Mongolian Beef recipe because I can add all the veggies! Any veggie that sounds good I just toss in and coat in this sticky, yummy, delicious sauce. Like in the case pictured, the green beans.
Mongolian Beef really does taste like what you would get at an Asian restaurant, at least the ones where I live. It is really easy. You can make it fresh, or make it into a freezer meal, and you can add whatever fresh veggies you want.
I like to have some prepped and ready meals in the freezer for nights when I am too swamped to make something, and this one is one of our regulars. I mix up the sauce, cut up the meat and toss it in the freezer to use later. And my family never complains.
When I make Mongolian Beef for dinner, I usually add in whatever veggies I have. My favorite are french green beans. But I have also added broccoli, or just stuck with the green onions. When I add the green beans, I usually leave the onions out, my kids like it better that way. So get creative, have fun and try a few variations of your own.
Tools Used to Make Mongolian Beef:
- A wok: Cooking in a wok versus a frying pan will allow the meat to hit the ideal temperature and get those nice crispy edges without overcooking. Something about the shape.
- A sharp knife: Cutting the meat into nice and thin slices is key to get getting those crispy edges, and a fully cooked through meat, which is what makes this soooo yummy. So invest in a quality knife.
If you love these quick cook type meals, or want an Asian flare try these fun options:
- Beef and Broccoli
- Asian Lemon Chicken
- Orange Chicken
- Sticky Chicken Bites
- Shrimp and Veggie Egg Rolls
- Green Fried Rice with Prawns
- 1 lb flank steak or thin sliced tenderloin
- 1/4 c cornstarch
- 2 Tbs oil divided
- 1/2 teaspoon ginger minced
- 1 tablespoon garlic chopped
- 1/2 cup soy sauce
- 1/2 cup water
- 3/4 cup dark brown sugar
- 2 large green onions chopped
- *Green Beans fresh
- Use a sharp knife to thinly cut the flank steak or tenderloin into thin strips, bite sized.
- Put meat in a large bowl, and coat meat in corn starch, let sit 5 mins.
- Heat 1 Tbs oil in skillet or wok, over medium-high heat, and then add coated meat.
- Spread the meat out so it cooks evenly, and you get those crispy edges
- Cook 3-5 minutes, flipping part way through, or until done to your likeness.
- Remove meat from pan
- Use an additional 1 TBS oil, add ginger and garlic, stir fry 30 secs
- Add soy sauce, water, dark brown sugar. Heat until sugar melts, bring to boil.
- When sauce starts to thicken, add meat back in, let simmer until sauce is thick. (You may need to add a little cornstarch for desired consistency.)
- If adding in extra veggies, like french green beans or broccoli, this is when you add them, and continue cooking until vegetables are tender.
- Top with green onions.
- Serve hot.
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