30-Minute Mongolian Beef Stir Fry – Fast, Flavorful, and Weeknight-Friendly
Mongolian Beef is the kind of dish that makes weeknight dinners feel special without demanding much time. It’s sweet, savory, and just a little sticky—perfect over a bowl of hot rice. This version keeps the bold flavor you love while trimming out unnecessary steps.
You’ll get tender beef, a glossy sauce, and crisp-tender veggies in half an hour. If you’re craving takeout vibes with home-cooked freshness, this is your go-to.
30-Minute Mongolian Beef Stir Fry - Fast, Flavorful, and Weeknight-Friendly
Ingredients
Method
- Prep the beef: Freeze the steak for 15 minutes to firm it up.Slice thinly against the grain. Toss with cornstarch until lightly coated and no dry patches remain. Set aside.
- Make the sauce: In a small bowl, whisk soy sauce, brown sugar, and water or broth.Add rice vinegar and chili flakes if using. Keep this near the stove.
- Heat the pan: Use a large skillet or wok over medium-high heat. Add 1–2 tablespoons oil and let it shimmer.
- Sear in batches: Add half the beef in a single layer.Cook 1–2 minutes per side until browned with a slight crust. Remove to a plate. Repeat with remaining beef, adding oil if needed.
- Sauté aromatics: Reduce heat to medium.Add a drizzle of oil. Stir in garlic and ginger for 20–30 seconds until fragrant. Don’t let them burn.
- Add veggies: Toss in bell pepper and the white/light green parts of the green onions.Stir fry 1–2 minutes until crisp-tender.
- Bring it together: Return beef to the pan. Pour in the sauce. Stir and let it bubble for 1–2 minutes until glossy and slightly thickened.If too thin, simmer another minute. If too thick, splash in a tablespoon of water.
- Finish: Stir in sesame oil and the dark green onion tops. Taste and adjust—add a pinch of sugar for sweetness, soy for salt, or vinegar for brightness.
- Serve: Spoon over hot rice.Sprinkle with sesame seeds. Enjoy immediately while the beef is tender and the sauce is silky.
Why This Recipe Works
This stir fry nails the balance of sweet, salty, and umami thanks to soy sauce, brown sugar, and garlic-ginger aromatics. Thinly sliced flank steak cooks fast and stays tender with a quick cornstarch coat.
A brief sear builds flavor and texture without turning the beef tough. The sauce reduces in minutes, clinging to every bite. It’s simple, adaptable, and designed for speed without sacrificing depth.
Shopping List
- Beef: 1 lb flank steak (or sirloin), thinly sliced against the grain
- Cornstarch: 2 tablespoons, for coating beef
- Neutral oil: 2–3 tablespoons (canola, vegetable, or peanut oil)
- Garlic: 4 cloves, minced
- Fresh ginger: 1 tablespoon, finely grated
- Low-sodium soy sauce: 1/3 cup
- Brown sugar: 1/3 cup, packed
- Water or beef broth: 1/3 cup
- Rice vinegar: 1 teaspoon (optional, for balance)
- Red pepper flakes or chili paste: 1/4–1/2 teaspoon (optional heat)
- Green onions: 4–5, cut into 1- to 2-inch pieces
- Bell pepper: 1 medium, thinly sliced (optional)
- Sesame oil: 1 teaspoon, for finishing
- Sesame seeds: 1 teaspoon, for garnish
- Cooked rice: for serving (white, brown, or jasmine)
Step-by-Step Instructions
- Prep the beef: Freeze the steak for 15 minutes to firm it up.Slice thinly against the grain. Toss with cornstarch until lightly coated and no dry patches remain. Set aside.
- Make the sauce: In a small bowl, whisk soy sauce, brown sugar, and water or broth.Add rice vinegar and chili flakes if using. Keep this near the stove.
- Heat the pan: Use a large skillet or wok over medium-high heat. Add 1–2 tablespoons oil and let it shimmer.
- Sear in batches: Add half the beef in a single layer.Cook 1–2 minutes per side until browned with a slight crust. Remove to a plate. Repeat with remaining beef, adding oil if needed.
- Sauté aromatics: Reduce heat to medium.Add a drizzle of oil. Stir in garlic and ginger for 20–30 seconds until fragrant. Don’t let them burn.
- Add veggies: Toss in bell pepper and the white/light green parts of the green onions.Stir fry 1–2 minutes until crisp-tender.
- Bring it together: Return beef to the pan. Pour in the sauce. Stir and let it bubble for 1–2 minutes until glossy and slightly thickened.If too thin, simmer another minute. If too thick, splash in a tablespoon of water.
- Finish: Stir in sesame oil and the dark green onion tops. Taste and adjust—add a pinch of sugar for sweetness, soy for salt, or vinegar for brightness.
- Serve: Spoon over hot rice.Sprinkle with sesame seeds. Enjoy immediately while the beef is tender and the sauce is silky.
Keeping It Fresh
Leftovers keep well in the fridge for up to 3 days. Store the beef and sauce separately from the rice if you can.
Reheat gently over medium heat or in the microwave with a splash of water to loosen the sauce. For meal prep, portion into airtight containers and add fresh green onion before serving to keep a pop of brightness.
Health Benefits
- Protein-rich: Lean cuts like flank steak provide high-quality protein for muscle repair and satiety.
- Lower sodium option: Using low-sodium soy sauce and balancing with vinegar reduces salt without losing flavor.
- Better than takeout: You control oil, sugar, and add veggies. Bell peppers and green onions bring antioxidants and vitamins A and C.
- Balanced meal: Pairing with brown rice or cauliflower rice adds fiber and steadier energy.
Common Mistakes to Avoid
- Thick cuts of beef: Too-thick slices turn chewy.Keep slices thin and cut against the grain.
- Crowding the pan: Overloading the pan steams the beef. Sear in batches for good browning.
- Skipping cornstarch: This light coat helps tenderness and gives the sauce something to cling to.
- Burning aromatics: Garlic and ginger cook fast. Lower the heat and stir constantly for 20–30 seconds.
- Over-reducing the sauce: Cook just until glossy.If it gets too thick, add a splash of water to rescue it.
Alternatives
- Protein swaps: Try thinly sliced chicken thigh, pork loin, or extra-firm tofu (press and dust with cornstarch).
- Gluten-free: Use tamari or coconut aminos instead of regular soy sauce.
- Lower sugar: Reduce brown sugar to 2 tablespoons and add more ginger and a dash of rice vinegar to compensate.
- Veggie boost: Add broccoli florets, snap peas, or mushrooms. Stir fry veggies first, remove, then sear beef to avoid overcooking.
- Spice it up: Add sliced fresh chilies, a spoon of chili-garlic sauce, or drizzle with chili oil at the end.
- No flank steak? Sirloin or flat iron work well. Avoid very lean cuts like eye of round that can turn tough.
FAQ
Can I make this ahead?
You can slice the beef, mix the sauce, and prep veggies up to 24 hours in advance.
Cook just before eating for the best texture. Reheated versions are still good, but freshly cooked beef is more tender.
How do I slice the beef thinly?
Partially freeze the steak for 15–20 minutes to firm it up. Use a sharp knife and cut against the grain into thin slices, about 1/8 inch thick.
What if my sauce is too salty?
Add a splash of water, a pinch of brown sugar, or a little rice vinegar to balance.
Serving over unsalted rice also evens out the flavor.
Can I use light or dark soy sauce?
Low-sodium all-purpose soy sauce works best. Dark soy is more intense and can overpower the dish; if using, blend half dark and half low-sodium.
Is cornstarch necessary?
It’s highly recommended. Cornstarch protects the beef from drying out and helps the sauce cling.
If you must substitute, use potato starch or tapioca starch in the same amount.
What’s the best oil for stir frying?
Use a high-smoke-point oil like canola, vegetable, peanut, or avocado oil. Avoid olive oil for high-heat searing.
Can I make it spicier?
Yes. Add red pepper flakes, chili-garlic sauce, gochujang, or sliced fresh chilies to taste.
Finish with chili oil for extra heat and aroma.
How do I keep the beef tender?
Slice thin against the grain, cook quickly over high heat, and avoid overcooking. The cornstarch coating and a short sear help keep it tender and juicy.
Wrapping Up
This 30-Minute Mongolian Beef Stir Fry gives you takeout flavor with home-cooked freshness and control. It’s fast, flexible, and reliably delicious.
Keep the ingredients on hand, and you’ve got a weeknight winner ready whenever the craving hits. Serve it hot over rice, add your favorite veggies, and enjoy a satisfying dinner without the wait.
