Easy Mongolian Beef
Ingredients
- 2 teaspoons + 2 tablespoons oil)
(vegetable or olive
- ½ teaspoon ginger
minced
- 4 cloves garlic
finely minced
- ½ cup soy sauce)
(low sodium is best
- ¼ cup water
- ½ cup packed brown sugar
- 1 pound flank steak)
(or your favorite cut of beef thinly sliced
- ⅓ cup cornstarch
- 2 green onions
sliced
Directions
- 1
Heat 2 teaspoons of oil in a small pan over medium low heat. Add ginger and garlic and stir just until fragrant (about 1 minute). Add soy sauce, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside.
- 2
Slice the flank steak into ¼" slices and toss with cornstarch. Gently shake off any excess.
- 3
Place 1 tablespoon at a time of oil in a pan or wok and heat over medium high heat. Cook the beef in small batches for about 2 minutes. (It doesn't need to cook all of the way through, it will cook completely when combined with the sauce).
- 4
Once all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly. Remove from heat and stir in green onions. Serve over rice.
Easy Mongolian Beef
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About this Recipe
Craving that signature sweet and savory glazed beef, reminiscent of your favorite takeout? This Easy Mongolian Beef recipe brings the classic P.F. Chang’s style experience right to your kitchen, proving that incredible flavors don't have to be complicated.
You'll be amazed at how simple it is to whip up a batch of this flavorful beef, making restaurant-quality taste entirely achievable at home. The magic lies in the perfectly balanced sauce, combining rich soy with the sweetness of brown sugar, creating that deeply addictive glaze that coats every piece of tender beef. This recipe captures the essence of a beloved dish with readily available ingredients, making it a surprisingly easy yet incredibly satisfying meal for any night of the week.
Prepare for a symphony of textures and tastes that truly delivers. Each thin slice of beef is coated in a rich, glossy sauce, offering a harmonious balance where the deep umami of soy meets the comforting sweetness of brown sugar. The fresh, aromatic notes of finely minced ginger and garlic elevate the dish, adding layers of savory complexity that cut through the richness. Finally, a vibrant garnish of sliced green onions provides a mild, crisp contrast, completing the experience. It's a deeply satisfying dish that evokes the best of your favorite Chinese-American restaurant without ever leaving your home.
Customization & Variations
- While flank steak is a fantastic choice for its texture and ability to absorb the rich sauce, feel free to use your favorite thinly sliced cut of beef for this recipe. Sirloin or skirt steak would also work beautifully.
- If you prefer a less sweet profile, you can slightly reduce the amount of brown sugar, or for an extra savory kick, a splash more low-sodium soy sauce could be added.
Serve this incredible Easy Mongolian Beef generously piled over a bed of fluffy steamed white rice to capture every last drop of that irresistible sauce. It makes for an impressive yet effortless main course, perfect for a cozy family dinner, entertaining friends, or when you simply desire a deeply flavorful meal without the hassle of dining out.