Easy Mongolian Beef – Quick and Flavorful Recipe Ready in 30 Minutes
Craving a savory, quick meal even when you’re not at your best? This Mongolian beef recipe warms the heart and fills the stomach in no time. Picture this: a busy weeknight, little time to cook, but a longing for a protein-packed comfort meal.
Mongolian beef is the perfect solution!
This ultra-easy, flavorful recipe is ideal for weeknights. Follow our step-by-step guide, and you’ll have it ready in under 30 minutes. For a visual demo, check out the video here:
Ingredients: Everything You Need to Make Homemade Mongolian Beef!
Here’s the detailed ingredient list for this delicious dish. Exact quantities and prep tips included.
Main Ingredients
- 600–700g beef, thinly sliced (flank steak, skirt steak, tenderloin, or sirloin—pick your favorite cut!)
- 1 onion, sliced
- 4–6 garlic cloves, finely minced
- 20g fresh ginger, grated or finely chopped
- 6–8 scallions, thinly sliced (reserve some for garnish)
- Cooked rice (follow package instructions)
- 50ml neutral oil for cooking
Marinade Ingredients
- 15ml Shaoxing wine (or dry white wine)
- 20g cornstarch
- 2g baking soda
- 30ml soy sauce
- Pepper (to taste)
Sauce Ingredients
- 80ml chicken broth
- 30ml soy sauce
- 30g cane sugar (or brown sugar)
- 15ml toasted sesame oil
- 15g cornstarch
Mise en Place: The Key to Culinary Success
“Mise en place” means having everything prepped before cooking—like gathering tools before a DIY project. It saves time, reduces stress, and ensures smooth execution.
Before you start:
- Wash and chop all veggies (onion, garlic, ginger, scallions).
- Measure marinade and sauce ingredients.
- Cook rice per package instructions.
Preparing the Beef: From Slicing to Searing
- Slice the beef: Cut against the grain into thin strips for tenderness.
- Uniform size: Keep pieces even for consistent cooking.
- Butterfly thick pieces: Halve them horizontally without fully separating.
- Bite-sized: Cut strips into smaller chunks if preferred.
- Rest: Let beef sit at room temperature for 15 minutes to relax fibers.
Prepping the Veggies: Garlic, Ginger & Scallions
- Onion: Halve, then slice from the root end for even pieces.
- Garlic & ginger: Crush garlic cloves before mincing. Slice ginger into thin matchsticks, then finely chop both together.
- Scallions: Thinly slice, reserving some for garnish.
Mongolian Beef Marinade: A Flavorful Tenderizing Bath
Mix all marinade ingredients in a bowl. Massage into the beef with clean hands. Marinate for at least 15 minutes.
Making the Sauce: Sweet-Savory Perfection
Pro tip: Always dissolve cornstarch in cold broth before adding other ingredients to avoid lumps!
Cooking: From Prep to Plate in Minutes
- Sear the beef: Heat a wok (or large pan) with oil over high heat. Cook beef 80% through, stirring constantly. Reserve.
- Sauté aromatics: Add more oil if needed. Cook garlic and ginger for 30 seconds until fragrant. Add onions; sauté 2–3 minutes until soft.
- Combine: Stir sauce again, pour into wok, and bring to a boil. Return beef (with juices) to the pan. Cook until sauce thickens. Stir in most scallions, reserving some for garnish.
Ingredient Subs To Make Mongolian Beef
- Shaoxing wine: Dry white wine or dry sherry.
- Cane sugar: Brown sugar or honey.
- Toasted sesame oil: Regular sesame oil + a few drops of toasted oil at the end.
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Pro Tips
- For extra-tender beef, marinate longer (up to a few hours).
- Add cayenne or hot sauce for heat.
- Toss in bell peppers, carrots, or mushrooms for extra veggies.
FAQ
Make Mongolian Beef Ahead?
Yes! Prep sauce and marinate beef separately; refrigerate. Cook just before serving.
Freeze?
Cool completely, then store in an airtight container.
Reheat?
Microwave or warm in a pan with a splash of broth if needed.
Mongolian Beef: An Ultra-Simple, Flavor-Packed Recipe (Ready in 30 Minutes!)
Ingredients
Ingredients
- 600 –700g beef thinly sliced (flank, skirt, or sirloin)
- 1 onion sliced
- 4 –6 garlic cloves minced
- 20 g fresh ginger grated
- 6 –8 scallions sliced
- Cooked rice
- 50 ml neutral oil
Marinade
- 15 ml Shaoxing wine or dry white wine
- 20 g cornstarch
- 2 g baking soda
- 30 ml soy sauce
- Pepper to taste
Sauce
- 80 ml chicken broth
- 30 ml soy sauce
- 30 g cane sugar
- 15 ml toasted sesame oil
- 15 g cornstarch
Instructions
- Prep: Slice beef against the grain. Chop veggies. Mix the marinade and sauce (dissolve cornstarch in cold broth first).
- Marinate beef: Massage marinade into beef; let sit 15+ minutes.
- Cook rice: Follow package instructions.
- Sear beef: Heat oil in a wok over high heat. Cook beef 80% through; reserve.
- Sauté aromatics: Cook garlic, ginger, then onions until soft.
- Combine: Pour sauce into wok; boil. Add beef and juices. Cook until thickened. Stir in scallions (reserve some for garnish). Serve over rice.
Video
Notes
- Shaoxing wine: Dry white wine or dry sherry.
- Cane sugar: Brown sugar or honey.
- Toasted sesame oil: Regular sesame oil + a few drops of toasted oil at the end.
- For extra-tender beef, marinate longer (up to a few hours).
- Add cayenne or hot sauce for heat.
- Toss in bell peppers, carrots, or mushrooms for extra veggies.
Yes! Prep sauce and marinate beef separately; refrigerate. Cook just before serving. Freeze?
Cool completely, then store in an airtight container.Reheat?
Microwave or warm in a pan with a splash of broth if needed.
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