Quick Mongolian Beef on the Griddle
Ingredients
- 1½ lb steak
sliced into ¼" thick strips against the grain
- ¼ cup cornstarch
- ⅓ cup tamari soy sauce
*Or substitute low-sodium soy sauce.
- ½ cup warm water
- ¼ cup brown sugar
- 4 cloves minced garlic
- ½ teaspoon minced ginger
*We prefer the squeeze bottle of minced ginger for its convenience.
- high-heat cooking oil
like avocado oil, enough for shallow-frying the beef
- thinly sliced green onions
for garnish
- steamed rice
fried rice, or cooked Asian noodles for serving
Directions
- 1
Toss the strips of steak in a large mixing bowl with ¼ cup of cornstarch, making sure that each piece is evenly coated with a thin layer. Set aside.
- 2
Make the sauce. Combine soy sauce, warm water, brown sugar, minced garlic, and minced ginger in a medium bowl. Stir well for the sugar to dissolve. Set aside.
- 3
Heat griddle over medium heat to about 475°F. Add about 2 tablespoons of high heat cooking oil to the heated griddle surface and spread it around with your spatula.
- 4
Place the sliced steak on the griddle so that each piece has its own “landing zone” and is able to get a nice seared crust. Shallow fry the steak pieces on the first side for about 1-2 minutes. Then flip to the second side and cook an additional 1-2 minutes. The beef will finish cooking at different times, so as the individual pieces get nicely colored and crispy, move them to the cooler side of the griddle or transfer to a plate. *TIP – If your griddle allows, keep one burner turned off or on the low heat setting to be able to get your steak off the heat when needed.
- 5
With the beef still on the cooler side of the griddle, slowly add the sauce to the beef. Pour about ½ cup of sauce on the beef at a time, and use your spatula to combine the beef and sauce each time. The cornstarch from the beef and the heat of the griddle will help the sauce to thicken and reduce. If needed, move the beef over to the warmer side of the griddle to allow more sauce reduction to happen, and move back again.
- 6
When sauce has thickened to your desired consistency, plate the Mongolian beef over steamed rice or cooked Asian noodles. Garnish with sliced green onions and serve.
Quick Mongolian Beef on the Griddle
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About this Recipe
Craving that irresistible sweet and savory balance of your favorite takeout Mongolian beef, but need it on the table in a flash? This Quick Mongolian Beef on the Griddle delivers authentic, restaurant-quality flavor with an incredible crispy texture, all ready in just 15 minutes.
Why This Recipe Works So Fast
The secret to this recipe's lightning speed and deliciousness lies in its simplicity and smart technique. You'll love the simple 4-ingredient homemade sauce that effortlessly blends sweet and savory notes, creating that perfect Mongolian beef profile. Best of all, there's no need to marinate the beef, streamlining your cooking process while still achieving that signature, tender result with an alluring crispy texture on the Asian beef.
What truly sets this dish apart is the delightful contrast between the perfectly cooked, crispy beef and the rich, glossy sauce. You can expect a beautifully balanced flavor, where the sweetness of brown sugar meets the deep umami of tamari soy sauce, enhanced by aromatic garlic and ginger. This dish is designed for quick satisfaction, providing a robust and comforting meal without the fuss, perfect for even the busiest weeknights.
Customization & Variations
This recipe offers easy ways to adapt to your pantry and preferences. While tamari soy sauce is recommended for its depth, feel free to substitute with low-sodium soy sauce for a similar result. When it comes to ginger, using a squeeze bottle of minced ginger is a convenient option that doesn't compromise on flavor. Serve this versatile beef over fluffy steamed rice, hearty fried rice, or your favorite cooked Asian noodles to complete the meal.
This Quick Mongolian Beef is ideal for a fast family dinner or a delightful weeknight treat. Garnish with thinly sliced green onions for a fresh, vibrant finish that adds both color and a gentle bite to this satisfying dish.