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Quick Savory Mongolian Beef Recipe 30-Minute Easy Dinner Idea

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A fast, comforting, and satisfying Mongolian beef recipe ready in 30 minutes, featuring tender beef strips in a sticky, sweet-savory sauce with green onions.

Ingredients

Scale
  • 1 pound flank steak or sirloin, thinly sliced against the grain
  • 1/4 cup cornstarch
  • 2 tablespoons vegetable oil (can substitute with canola or peanut oil)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely grated
  • 1/3 cup soy sauce
  • 1/4 cup packed brown sugar
  • 1/4 cup water or beef broth
  • 3–4 stalks green onions, sliced diagonally
  • Pinch of red pepper flakes (optional)
  • Sesame seeds for garnish (optional)

Instructions

  1. Slice the beef thinly against the grain into strips about 1/4 inch thick and set aside.
  2. Toss the sliced beef with cornstarch until lightly coated and shake off excess.
  3. In a bowl, whisk together soy sauce, brown sugar, water or beef broth, minced garlic, and grated ginger until sugar dissolves.
  4. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
  5. Add beef strips in a single layer and sear without moving for 1-2 minutes until edges brown; flip and cook another 1-2 minutes until just cooked through. Remove beef and set aside.
  6. Lower heat to medium and pour the sauce into the pan; simmer, stirring frequently, for 2-3 minutes until slightly thickened and glossy.
  7. Return beef to the pan and toss to coat in sauce; cook together for 1-2 minutes to absorb flavors.
  8. Add sliced green onions and red pepper flakes if using; toss once more.
  9. Transfer to serving dish, sprinkle with sesame seeds if desired, and serve immediately over steamed rice or stir-fried veggies.

Notes

Slice beef thinly against the grain for tenderness. Do not overcrowd the pan to ensure proper searing. Toss green onions in at the end to keep them fresh and crisp. For gluten-free, use tamari instead of soy sauce and arrowroot powder instead of cornstarch. For low sodium, use reduced-sodium soy sauce and consider adding rice vinegar for brightness. Leftovers keep well for up to 3 days refrigerated; reheat gently with a splash of water or broth.

Nutrition

Keywords: Mongolian beef, quick dinner, savory beef recipe, easy Asian recipe, weeknight dinner, beef stir-fry

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