This easy Mongolian beef recipe is so flavorful, with ingredients you likely already have in your pantry. Beef flank or skirt steak, garlic, ginger, soy sauce, brown sugar, grated carrot and onion. This could be a very easy freezer meal, too. As a freezer meal, the beef really has time to marinate which makes it even more flavorful.
According to Wikipedia, Mongolian beef actually originates from Taiwan. It is normally made with a flank or skirt steak which is what I’m using in the recipe.
This Mongolian Beef Recipe is also packed with protein! Approximately 30 grams of protein per serving! Pair it with a salad for a very healthy meal.
Start this recipe with quality beef
Our 21 day dry-aged flank and skirt steak works beautifully in this recipe. We dry-age for 21 days which makes the beef so tender and flavorful. Most meat you buy at your average grocery store is aged for not even half that amount of time- so you can really tell the difference! Our beef is truly a farm to fork experience- raising our cattle from birth to finish right here on French Creek!
Mongolian Beef Ingredients
Beef – as I mentioned, I used flank or skirt steak in this recipe. You could also try diced stew meat for a more economical cut (it will be cubed instead of strips and will also be a bit tougher). We also have fajita strips pre-cut on our website!
Soy Sauce– I use low sodium soy sauce as that can lead to a ton of extra sodium in a recipe and I don’t really notice a difference. Yes, you can use regular soy sauce, too.
Brown Sugar – this truly helps give the recipe great flavor. I think you could also swap the sugar for equal amounts of honey.
Minced Garlic – use fresh if you’d like, but I like to use the minced kind that you store in the fridge. I use it in so many recipes and go through a ton. I usually buy in bulk at Sams Club.
Ground Ginger- I just used ground ginger. One could also try tubes of ginger too to give it a stronger ginger flavor. Frontier Co-Op Spices are my favorite and they have the ground ginger available.
Minced Onion- again, I love the frontier co-op minced onion in this recipe.
Corn Starch- this is to thicken the sauce. Could also substitute for equal amounts of flour.
Optional: Shredded Carrots ( like matchsticks) or chopped green onion.
Substitutions and Variations
- use flour instead of corn starch as a thickener
- leave out the carrots and onions or add a different veggie
- try different cuts of beef like flank, skirt, stew, etc for variation
- add a pinch of red pepper flakes for spice
How to make Easy Mongolian Beef
- Slice your steak into 1/4 inch strips if needed and prep onions and carrots if adding.
2. Heat large skillet on medium-high heat. Add the sauce ingredients (everything but beef, onions and carrots) to the bowl and stir-trying to get the corn starch mixed well.
3. Grease your pan with a little oil of choice and add the beef, sauce mix and carrots. The beef will cook quickly since it is sliced thin AND it tastes good about medium-rare in my opinion. So keep your eye on the beef! The sauce will begin to thicken as well.
4. Once the beef is done to your liking, top with the onion if adding and enjoy!
Time Saving Tips
- get pre-cut strips of steak for an even easier meal
- use ground ginger, minced garlic, etc to keep from having to do much prep work
- Double this recipe and freeze one for an even easier meal in the future!
How to make Mongolian Beef a Freezer Meal
This is an excellent dump freezer meal idea.
Here is how:
- slice your steak and dump into a 1 gallon freezer bag.
- Dump the remaining ingredients into the bag. Except for corn starch.
- Use your hand to massage everything together. Lay the bag flat in the freezer, label it with the date, and freeze.
- Use within 3 months for best quality. Just thaw and follow the recipe instructions!
Yes.
from a freezer meal. Just dump the frozen ingredients into the instapot and add about 1/2 cup of water to prevent the burn mode from turning on. Pressure cook for 20 minutes (for 1-1.5 lb steak) and use a natural release so it is tender! note that your steak will be well done and more ‘fall-apart’ this way.
Once done, turn on sauté mode and add a bit more cornstarch if needed to thicken the sauce. To add the cornstarch-first mix it with 2-3 tbsp of water, and then dump it in.
Flank steak works great because it is a thin cut and absorbs the flavor well. Other cuts would be skirt steak and sirloin.
absolutely, follow the freezer meal prep instructions above. Or slice and marinate the beef in advance (1 day before) and store in the refrigerator.
Add red pepper flakes, siracha or fresh chilies for some heat!
It can be, if you use a tamari or coconut amino instead of soy sauce, and just make sure your other ingredients are also gluten free as they should be!
Absolutely, use thinly sliced chicken breast and follow the same steps, but make sure the chicken is cooked all the way through.
Leftover Storage
Cool leftovers and store in air tight container for up to 4 days in refrigerator.
You could also freeze leftovers for up to 3 months. Just thaw and warm in microwave.
What pairs well with Mongolian Beef?
Rice is the obvious answer. White rice, sticky rice, jasmine or brown rice all work perfectly to soak up the tasty sauce! For a quick side- make the rice packets. They are very easy! These Jasmine rice packets are my favorite.
Salad – I like to top the Mongolian beef on a fresh bed of lettuce if I am looking for a lighter lunch option.
Maybe a strange combo, but I like it with our Mac and Cheese with Velveeta Recipe
Other recipes like Mongolian Beef
You might also like:
- sheet pan beef and broccoli recipe
- sheet pan steak fajitas
- Instapot chicken burrito bowls
- meat loaf in a muffin tin
- Lasagna Cups
Looking for more freezer meal inspiration? Here are 5 beef freezer meal recipes.
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I hope you enjoy this delicious high protein Mongolian Beef just as much as I do! – Bobbi Jo
30 MinuteMangolian Beef
Equipment
- 1 skillet medium to large size
- 1 cutting board
- knives
- measuring utensils
Ingredients
- 1-1.5 lbs flank steak, sliced into 1/4 inch strips or skirt steak
- 1/3 cup brown sugar to taste
- 1 tsp ground ginger
- 1 tbsp minced garlic
- 1/2 c low sodium soy sauce
- 1/3 cup water
- 2 tbsp corn starch
- 1 tbsp minced onion
- 1/2 cup shredded carrots like match sticks – optional
- green onion optional, for garnish
Instructions
- Slice up your flank into 1/4 inch slices if haven't already and slice your green onions if using. Heat a medium to large skillet on medium-high heat.
- In a bowl, combine the soy sauce, water, brown sugar, corn starch, spices. Set aside.
- Add the beef to the greased skillet. It will not take long to cook this steak. 5 minutes or so- or to your liking of doneness. Add carrots and liquid ingredients right after adding the beef to skillet. Stir occasionally and cook until beef is done and sauce thickens.
- Serve this dish with a bed of rice or a salad.
Notes
Nutrition
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This is a flavorful, high protein dish that my entire family likes!