Can I use a different cut of beef?

Yes! Flank steak is wonderful because it stays tender when sliced thin. New York strip works too. Just trim excess fat and slice against the grain.

Can I make Mongolian Beef less sweet?

Absolutely. Reduce the brown sugar to ⅓ cup or even ¼ cup if you prefer a more savory sauce.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave. Add a splash of water if the sauce thickens too much.

Can I freeze Mongolian Beef?

Yes. Let it cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.

Is Mongolian Beef spicy?

It has a mild kick from Sriracha, but you control the heat. Leave it out entirely for a kid-friendly version.

Mongolian Beef: Irresistible 30-Minute Dinner

Description

This Mongolian Beef is a quick 30-minute dinner made with tender beef strips, sautéed bell peppers, onions, and a rich sweet-savory garlic soy sauce. Better than takeout and perfect for busy weeknights.

Ingredients

Scale

Mongolian Beef

2 lb beef stew tips, flank steak, or New York strip, trimmed and sliced thin against the grain
1/2 cup cornstarch
1/2 cup neutral oil (vegetable or canola)
4 stalks green onions (green parts only), cut into 2-inch pieces
3 bell peppers, sliced into strips
1 large onion, sliced into 1/4-inch rings

Mongolian Beef Sauce

2 teaspoons ginger powder (or 1 tablespoon fresh grated ginger)
4–5 garlic cloves, minced
1/2 cup low sodium soy sauce
1/2 cup water
1/2 cup brown sugar
1 teaspoon Sriracha (optional, adjust to taste)

Cook Mode Prevent your screen from going dark

Instructions

Place sliced beef and cornstarch in a large zip-top bag. Seal and shake until beef is evenly coated.
Heat a large skillet over high heat. Add enough oil to coat the bottom.
Add bell peppers and cook for 3–4 minutes until slightly tender but still crisp. Remove and set aside.
In the same skillet, cook onions for 3–4 minutes until slightly charred. Remove and set aside with peppers.
Add more oil if needed. Cook beef in batches in a single layer for about 1 minute per side. Do not overcrowd. Transfer cooked beef to a bowl.
Drain excess oil, leaving browned bits in the pan.
Add soy sauce, water, brown sugar, ginger, and garlic. Bring to a boil while scraping the bottom of the pan.
Simmer 1–2 minutes until slightly reduced. Add Sriracha if using.
Return beef to the skillet and stir to coat. Bring to a boil to thicken the sauce.
Add bell peppers, onions, and green onions. Stir and heat through. Serve over steamed rice.

Notes

Slice beef against the grain for maximum tenderness.

Cook beef in batches to get a proper sear.

Reduce brown sugar slightly if you prefer a less sweet sauce.

Add a splash of water when reheating leftovers if sauce thickens too much.

Great for meal prep and reheats beautifully.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 444
Sugar: 16g
Sodium: 632mg
Fat: 27g
Saturated Fat: 7g
Unsaturated Fat: 18g (estimated)
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 23g
Cholesterol: 78mg