30 Minute Mongolian Beef

Amazing 30 Minute Mongolian Beef. Tender flank steak fried and tossed in a thick Asian inspired sauce. Way better than takeout!

👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Kelley Simmons📖 chefsavvy

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🥘 Ingredients

Check off ingredients as you prepare them:

Toss the beef in the cornstarch and place in the fridge for ⏱️ 10 minutes while you are making the sauce and heating up the oil.

Heat sesame oil and canola or vegetable oil in a large skillet. Add in garlic and ginger and cook for ⏱️ 1-2 minutes.

garlic (minced)3 clovesginger (minced)1 teaspoon

Stir in soy sauce, water and brown sugar. Bring to a simmer and cook for ⏱️ 2-3 minutes. Set aside.

Meanwhile add enough oil to a large wok or pan with high sides to fry the beef. (I used about 1 cup.) Heat oil until hot but not scorching.

Add in the beef making sure not to over crowd the pan. (I did a couple of batches). Brown the beef on both sides for ⏱️ 1-2 minutes on each side.

Remove from the oil with a slotted spoon and place on paper towels.

Place beef in the sauce and toss to coat. Bring the sauce back to a simmer and cook until thickened ⏱️ 2-3 minutes.

Serve immediately with green onions for garnish if desired.

calories

379 kcal

fat Content

9 g

serving Size

1 serving

fiber Content

1 g

sugar Content

41 g

sodium Content

1136 mg

protein Content

26 g

cholesterol Content

68 mg

carbohydrate Content

48 g

saturated Fat Content

3 g

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