Easy Mongolian Beef (30 Minutes)

Easy Mongolian Beef (30 Minutes)

Thinly sliced beef with a golden, crispy coating is tossed in a sticky sweet and savory sauce with a mild kick. This easy Mongolian beef recipe is ready in just 30 minutes. The beef stays tender inside while the thick sauce clings to every crispy piece.

5 from 15 votes

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine Chinese

Servings

Calories per serving 541 kcal

Ingredients

1 lb flank steak
½ cup cornstarch or as needed
1 teaspoon ginger thinly sliced
4 garlic cloves minced
1 red chili pepper de-seeded, chopped
1 green onion finely chopped
½ cup vegetable oil or any neutral oil
½ teaspoon sesame seeds toasted kind

Beef Marinade

2 teaspoon regular soy sauce or light soy sauce
¼ teaspoon black pepper
½ teaspoon baking soda

Sauce

4 tablespoon hoisin sauce
2 tablespoon regular soy sauce or light soy sauce
2 tablespoon brown sugar
2 teaspoon sesame oil toasted kind
1 tablespoon cornstarch
½ cup water cold

Instructions

Thinly slice the beef against the grain at a 45-degree angle into ¼-inch thick, 2-inch long pieces. Transfer to a large bowl and mix with the listed beef marinade ingredients. Marinate for 10 minutes.
In a small bowl, whisk together all the sauce ingredients until the sugar fully dissolves. Set aside.
Add the cornstarch to a separate bowl and evenly coat each piece of marinated beef. Add 1-2 tablespoons more cornstarch as needed to cover any bare spots. Transfer the coated beef to a parchment-lined baking sheet.
Heat the vegetable oil in a large heavy-bottomed pan over medium heat to 350°F. Fry the beef in two batches in a single layer for 1-2 minutes until golden and crispy, flipping halfway through. Let the oil return to 350°F before frying each new batch. Transfer the fried beef to a wire rack to drain.
Leave 1 teaspoon (5 ml) oil in the pan and remove the rest. Reduce to low heat and sauté the ginger, garlic, and red chili for 10 seconds until fragrant. Whisk the sauce again, pour it into the pan, and simmer for 30-45 seconds until thick enough to coat the back of a spoon.
Add the fried beef and toss just until evenly coated in the sauce. Remove from heat immediately. Garnish with green onions and sesame seeds and serve right away.

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