Updated Published Nov 9, 2016 By Julia 132 CommentsThis post may contain affiliate links.
Summary:
Mongolian Beef is fast and easy to make at home. Tender, thinly-sliced beef is seared on a skillet with garlic and ginger, then tossed in a bold sticky sauce with a hint of spiciness.
Mongolian Beef
4.9 from 62 votesPRINT PIN
Prep: 10 minutes mins
Cook: 15 minutes mins
Yield: 2 servings
INGREDIENTS
- 1 pound flank steak, sliced into 1/4 inch thick strips (Note 1)
- 5 cloves garlic, minced
- 1 jalapeño, seeded and diced (Note 2)
- 1-inch piece ginger, peeled and diced
- 3 scallions, thinly sliced
- 2 tablespoons
corn starch - 1 tablespoon cooking oil
Sauce:
- 1/2 cup
low-sodium soy sauce (Note 3) - 1/2 cup
brown sugar (Note 4) - 2 teaspoons
corn starch
INSTRUCTIONS
Prepare Beef: Toss sliced beef in large bowl with corn starch until well-coated. Set aside.
Prepare Sauce: Stir together all sauce ingredients in small bowl until well-mixed. Set aside.
Brown Beef: Heat oil in pan over medium heat for a few minutes or until hot. Add oil to coat bottom of pan. Add jalapeño and ginger, cooking for a few minutes, stirring occasionally. Add garlic and beef to pan. Stirring frequently, cook until beef browns, about 5 minutes.
Finish & Serve: Stir sauce and pour over beef in pan. Stir until everything is well-coated with sticky sauce. Simmer for a minute until thickened. Remove pan from heat, and stir in scallions. Serve (Note 5).
NUTRITION
| Makes 2 Servings |
| Amount Per Serving: |
| Calories 660 (24% from fat) | |
| Total Fat 17g | 27% |
| Saturated Fat 4g | 22% |
| Cholesterol 175mg | 58% |
| Sodium 2460mg | 103% |
| Net Carb 51.5g | |
| Total Carb 53g | 18% |
| Dietary Fiber 1.5g | 6% |
| Sugars 36.5g | |
| Protein 74g |
Vitamin A 6% · Vitamin C 22% · Calcium 11% · Iron 45%
PHOTOS
NOTES & TIPS
(1) Beef. Use flank steak, thinly sliced to 1/4-inch thickness or thinner. The thinner the beef, the more tender it will be, and the less time it will take to sear on the stovetop. Slice against the grain by identifying long muscle fibers and slicing perpendicular to them, which means less work for your teeth and more tender beef.
(2) Jalapeño. This dish is mildly spicy as written. If you prefer a hotter dish, include the jalapeño’s seeds and membranes, or substitute with a serrano pepper.
(3) Soy Sauce. I use low sodium soy sauce by brands like Kikkoman or Trader Joe’s. Avoid regular soy sauce, which will be too salty. “Light soy sauce” refers to color and is not the same as “low sodium soy sauce.” If you follow a paleo, whole30, or gluten-free diet, substitute with coconut aminos.
(4) Brown Sugar. This can be replaced by sugar substitutes like Swerve’s “brown sugar,” which has zero calories and zero carbs. Making this substitution would result in about 520 calories and 15 grams of net carbs per serving.
(5) Serving. Serve Mongolian beef over steamed white rice, or alongside low carb options like riced cauliflower, zucchini noodles, or sheet pan roasted vegetables.
About Julia
ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site. Contact her at julia@savorytooth.null.com.
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newest oldest most voted
Suzanne
Thanks for the recipe! I doubled the sauce on this but it got way too thick. I think the next time I make it I will double the sauce again, but scale back the brown sugar and cornstarch. I will replace some of the sugar with orange juice also to cut through the saltiness also. I used low sodium soy sauce, but it was still pretty salty. The meat was cooked perfectly! I can’t wait to have leftovers tomorrow for lunch!
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3 years ago
Reba
Just made. It was a hit we added water chestnuts for some crunch.
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5 years ago
Boni
Nice idea!! I added broccoli
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4 years ago
Linda
I add carrots and use pepper flakes instead of Jalapeño
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2 years ago
Gail
Wondering….could a person use this recipe and add broccoli and mushrooms? Would it taste anywhere near close to a beef and broccoli dish – I’ve never made it before but I’m seeing different ingredients for the beef and broccoli.
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3 years ago
Julia
Adding broccoli and mushrooms would work well in this recipe. Mongolian Beef tends to have a sweeter, stickier sauce than Beef and Broccoli, but other than that they’re pretty similar. Here’s my Beef and Broccoli recipe: https://www.savorytooth.com/beef-broccoli/
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3 years ago
Phyllis
I made this tonight and it was so good i very easy to make
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2 years ago
Helen Hodgkins
Made this recipe adding lots of veggies from our garden. The family loved it.
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7 months ago
Rachel
I so wanna make this recipe tonight, but my husband can’t eat any steaks due to losing his teeth not long ago, is there anyway to substitute the steak for ground beef so he may enjoy the dish as well?
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2 years ago
Linda B
My daughter’s new favorite dinner!
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4 years ago
Paula Harmon
I made this last night it was so simple and fast. My children started commenting that it had better taste as good as it smelled……. It didnt disappoint. Better than a chinese takeaway and less than a third the price. I added water to get a thick sauce as we prefer this. It is definately going on our favourites to make frequently list. Thank you for sharing such a simple easy crowd pleaser recipie.
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6 years ago
Kathy
I’m not much a cook. I’ve been trying to cook at home and come up with easy and delicious recipe. This hit the spot! If I can make this, anyone can!
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6 years ago
Mrs A
This was SO good. I used Denver steak, and I used the entire jalapeño because we like spice. Added some veggies. Definitely going into the rotation. Great recipe, thanks for sharing!
Patriciadavis
My family loved it
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10 months ago
Jeannine
I made this the other night but I substituted venison for the beef, it was delicious!
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1 year ago
Sonja Onderko
My son n laws requested this on Labor Day weekend. One has a birthday and the other son n law and my daughter are moving to Hawaii tomorrow! This is a favorite family dish!!
Thank you for this recipe!!
Sonja
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1 year ago
Bonnie
I found the flavour was too strong with that amount of soya sauce and very salty.
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1 year ago
mary
I made this I added less brown sugar but I added broccoli to this recipe
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1 year ago
Mary
This was amazing and easy. My husband and I both agreed that is was better than take out..
Will definitely become a regular dish in our house.
I didn’t have a jalapeño so I used shish*to peppers instead and it was great.
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2 years ago
Sandy
made this tonight for supper .. AMAZING!!!!! . I added some veggies as well….I used onions mushrooms carrots and celery
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2 years ago
Jill
Delicious! Made exactly as recipe instructed. My kids, husband, and mother all loved it!
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3 years ago
Rock'n OTR
I loved this recipe. Super easy and yummy!!!!! I added veggies, I forgot the ginger and it was still amazing! After all the changes, maybe it wasn’t Mongolian Beef but, it was still a HIT with the fam including 2 picky pre-teens!
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3 years ago
Angele
I’ve made this several times. Delish!!
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3 years ago
Robin Brackett
It came out perfect!
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3 years ago
Joy
I made this twice and it’s very delicious, bursting with flavor. One thing I noted was that I should’ve taken the recommendation to go with the low sodium option soy sauce to make it slightly less salty but my husband loved it the same
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3 years ago
Boni
So I eat Paleo and made a few substitutions and it was AMAZING!! Sub corn starch for arrowroot orTapioca starch. Sub brown sugar with date syrup and a little molasses for the brown sugar taste. Sub soy sauce for coconut aminos.
Also, didn’t have any beef so did pork. Again, Amazing!!! Will be making this again.
And, I added broccoli
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4 years ago
Adam
Delicious! This is the best Mongolian Beef recipe out there! I’ve tried several!!
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5 years ago
Cynthia
Can I use beef stir fry strips instead?! Dying to make this!
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6 years ago
Julia
Absolutely, those would work well here!
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6 years ago
Rach
I like this a different way. I fry the meat separate from the other ingredients. Coat with cornstarch, and fry on high heat until very brown. I fry the ginger and garlic in a separate saucepan. then add the soy sauce, let it almost boil…then add the brown sugar. This makes it thick. Your recipe looks very mushy and not cooked well. Sorry.
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6 years ago
Clare
I think there is a much more polite way of commenting on someone’s blog they work hard on. I’m going to assume Rach, that you go around spreading your “joy” in all areas of your life…hope it’s working out for you. Sorry
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1 year ago
