This quick and easy Mongolian Beef recipe is perfect for busy weeknights because it only takes 30 minutes from start to finish!
Disclosure – This post is written in partnership with Canadian Beef. All thoughts and opinions expressed on this blog are honest and my own.
Now that we’re well into the first month of back to school, it’s back to trying to figure out what to put in kids’ lunchboxes for school lunches and what to make for supper.
Sometimes thinking of what to cook for supper can be challenging, especially after a long day at work. I don’t know about you, but I don’t always have a clear menu planned for each day of the week.
Are you looking for a quick and easy meal for a busy weeknight? This Mongolian Beef recipe ticks all the boxes. So tasty and satisfying and ready in 30 minutes!
I’ve always wondered if Mongolian beef was actually from Mongolia. This is a dish that is commonly served in Chinese restaurants. After some research a while ago, I found out that Mongolian beef was developed in Taiwan and that none of the ingredients or prep methods are derived from traditional Mongolian cuisine. Isn’t that interesting?
As a mom, it’s important for me to prepare good homemade meals for my family. As a beef farming family, we take pride in serving up beef from our farm. Oftentimes, we’ll have one flank steak or one sirloin steak sliced thinly and stir-fried with vegetables from our farm. Yes, I can feed my family of three with one steak! For this recipe though, I used two, because my daughter wanted to take leftovers for her lunch the next day.
- 1½ to 2 lbs flank steak, thinly sliced
- ¼ cup cornstarch
- 3 to 4 Tbsp oil (to fry with)
- ½ cup brown sugar (or less if desired)
- ½ cup soy sauce
- ¼ cup water
- 2 Tbsp sesame oil
- 4 cloves garlic, minced
- 1 inch ginger root, minced
- 4 green onions (just the green parts), sliced into 2-3 inch pieces
- sesame seeds (optional) to garnish
- Slice your flank steak into thin slices. Toss beef in cornstarch and make sure pieces are coated evenly.
- In a wok or large skillet, heat oil and add beef slices, making sure not to overcrowd the wok or skillet. You will have to cook in batches. If you overcrowd the wok, you will end up steaming the meat instead of frying it. Cook steak 1 minute per side and remove and place onto paper lined plate. Repeat until you have cooked all the beef.
- In the wok, add a bit of oil and heat the oil. Add your aromatics (garlic and ginger), and fry until fragrant.
- Add soy sauce, sesame oil, and brown sugar, and bring to a boil.
- Return the steak to the wok with the sauce and let the sauce thicken. Add green onions.
- Garnish with sesame seeds. Serve on bed of steamed rice and with a side of steamed baby bok choy and Chinese green beans.
Serve this Mongolian Beef on top of a bed of steamed rice with a side of steamed baby bok choy and Chinese green beans. I shared my green bean recipe here.
Serve on a bed of rice with steamed baby bok choy and Chinese green beans on the side.
You may also be interested in:
- Korean Beef Bulgogi recipe
- Beef & Broccoli
- Filipino Bistek recipe
- Bacon Wrapped Mac ‘n Cheese Meatloaf
- Chilli con Carne by Little One
Check out the Canada Beef website for recipes for back to school lunches and getting dinner on the table.
If you try this Mongolian Beef recipe, let us know in the comments what you think!