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A vibrant plate of Mongolian beef stir-fry featuring thinly sliced beef coated in a glossy, caramelized sauce, garnished with sliced green onions and sesame seeds, served alongside steamed rice in a rustic bowl.

30-Minute Better-Than-Takeout Mongolian Beef Stir-Fry

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Enjoy this quick and flavorful 30-Minute Better-Than-Takeout Mongolian Beef Stir-Fry, a delicious Asian-inspired dish packed with tender beef and savory sauce, perfect for busy weeknights. Ready in just 30 minutes, this stir-fry is a healthier and easier alternative to takeout, featuring sliced beef, garlic, ginger, and a sweet-savory sauce served over rice or noodles.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 pound flank steak or sirloin, thinly sliced
  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce (optional for extra flavor)
  • 2 tablespoons brown sugar
  • 2 teaspoons cornstarch
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 cup water or beef broth
  • 1 tablespoon sesame oil (optional)
  • Green onions, sliced for garnish
  • Red chili flakes (optional for heat)

Instructions

  1. Start by thinly slicing the beef against the grain. In a small bowl, combine 1 tablespoon soy sauce with 1 teaspoon cornstarch to coat the beef slices. Let marinate for at least 10 minutes.
  2. In a separate bowl, mix 2 tablespoons soy sauce, 2 tablespoons brown sugar, hoisin sauce (if using), water or broth, and grated ginger. Stir until sugar dissolves to make the sauce.
  3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add beef slices and cook until browned, about 2-3 minutes per side. Remove and set aside.
  4. In the same pan, add another teaspoon of oil if needed. Sauté garlic and ginger for about 30 seconds until fragrant.
  5. Pour the sauce into the pan with garlic and ginger. Bring to a boil, then reduce heat and simmer. Return beef to the pan and toss to coat. Cook for another 2-3 minutes until sauce thickens slightly.
  6. Finish by drizzling with sesame oil and garnishing with sliced green onions and red chili flakes. Serve hot over steamed rice or noodles.

Notes

  • Use thinly sliced beef for quick cooking and tender results.
  • Adjust sweetness and spice levels to your taste.
  • Ensure your skillet or wok is hot enough before adding beef for better browning.
  • For added crunch, top with chopped peanuts or cashews at the end.
  • Author: Serena Miller
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stir-Fry
  • Cuisine: Asian
  • Diet: Gluten-Free (with gluten-free soy sauce), Nut-Free (without added nuts)

Nutrition

  • Serving Size: 1 plate
  • Calories: 350 kcal Kcal
  • Sugar: 12 g
  • Sodium: 900 mg
  • Fat: 18 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Protein: 28 g
  • Cholesterol: 70 mg

Find it online: https://www.serenarecipes.com/30-minute-better-than-takeout-mongolian-beef-stir-fry/