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.
Suggested Recipes
For more beef meals to add to your weeknight rotation, explore our easy beef dinner recipes. For more meal ideas for busy evenings, explore our 30-minute dinner ideas.
Looking for more delicious dishes? Here are some suggestions:
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