30-Minute Mongolian Beef – Sweet, Savory, and Speedy

A bold, saucy stir-fry of tender beef in a sweet garlic-soy glaze, ready in under 30 minutes—perfect for a quick weeknight dinner.

🎉 Introduction

Skip the takeout and whip up a homemade version of this 30-Minute Mongolian Beef that’s even better than the restaurant. 🐮🔥 This dish is all about the contrast—crispy seared beef slices coated in a glossy, garlicky soy sauce with just the right balance of sweet and savory.

Paired with fluffy rice or noodles, it’s a satisfying meal that’s lightning-fast and budget-friendly. No fancy ingredients needed—just pantry staples and a hot pan. Let’s bring bold flavor to your table in half an hour!

🛒 Ingredients

🥩 For the Beef

• 1 lb flank steak or sirloin, thinly sliced against the grain
• ¼ cup cornstarch
• 2 tbsp vegetable oil (for searing)

🧄 Sauce

• ½ cup low-sodium soy sauce
• ⅓ cup brown sugar
• ½ cup water
• 4 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 tsp sesame oil (optional)

🌿 Garnish

• 2 green onions, sliced
• Sesame seeds (optional)
• Cooked rice or noodles, for serving

👩‍🍳 Directions

Step 1: Prep the Beef

1. Toss beef slices with cornstarch until evenly coated. Let sit for 10 minutes—this gives the beef a light crust when cooked.

Step 2: Make the Sauce

1. In a bowl or measuring cup, mix soy sauce, brown sugar, water, garlic, ginger, and sesame oil. Set aside.

Step 3: Sear the Beef

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add beef in batches and sear for 2–3 minutes per side until crispy and browned. Remove to a plate.

Step 4: Simmer the Sauce

1. In the same pan, pour in the sauce mixture. Bring to a simmer and cook 3–4 minutes until slightly thickened.
2. Return the beef to the pan and toss to coat in the sauce. Heat through for another 2 minutes.

Step 5: Serve

1. Serve hot over rice or noodles. Garnish with green onions and sesame seeds.

🍽️ Servings & Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: ~30 minutes

🥄 Variations

• Spicy Kick: Add red pepper flakes or a squirt of sriracha
• Vegetable Boost: Add broccoli, bell peppers, or snap peas
• Gluten-Free: Use tamari or coconut aminos instead of soy sauce
• Sweeter Version: Increase brown sugar slightly or add a touch of hoisin sauce
• Crispy: Double-sear beef for extra crunch before adding back to the sauce

🧊 Storage & Reheating

• Fridge: Store in an airtight container up to 4 days
• Freezer: Freeze cooled beef and sauce for up to 2 months
• Reheat: Microwave or warm in a skillet with a splash of water or broth to loosen the sauce

❓ 10 FAQs

1. What’s the best cut of beef?
   Flank steak or sirloin for tenderness—slice thin against the grain.
2. Why use cornstarch?
   It gives the beef a crispy edge and helps thicken the sauce.
3. Can I make this ahead of time?
   Yes—make the sauce and prep the beef in advance for a quick cook later.
4. Is this dish very sweet?
   It’s mildly sweet—reduce brown sugar for a more savory result.
5. Can I use chicken instead?
   Absolutely—thin sliced chicken breast or thighs work great.
6. What’s the difference from other stir-fries?
   The sauce is more caramelized and the beef is often crispier.
7. Can I add veggies?
   Yes—broccoli and bell peppers pair wonderfully.
8. Do I need sesame oil?
   It adds aroma but can be skipped or replaced with neutral oil.
9. How do I get the beef really tender?
   Slice thinly across the grain and don’t overcook!
10. Can I double the sauce?
    Yes! Especially if serving with noodles or rice.

🏁 Conclusion

This 30-Minute Mongolian Beef is bold, comforting, and unbelievably quick. Crispy strips of beef coated in a sweet-savory garlic-soy glaze hit all the right notes. Whether you’re cooking for the family or just yourself, it’s a no-stress recipe that brings takeout flavor home. 🍜🥢

Adam

30-Minute Mongolian Beef – Sweet, Savory, and Speedy

Skip the takeout and whip up a homemade version of this 30-Minute Mongolian Beef that’s even better than the restaurant. 🐮🔥 This dish is all about the contrast—crispy seared beef slices coated in a glossy, garlicky soy sauce with just the right balance of sweet and savory. Paired with fluffy rice or noodles, it’s a satisfying meal that’s lightning-fast and budget-friendly. No fancy ingredients needed—just pantry staples and a hot pan. Let’s bring bold flavor to your table in half an hour!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

🥩 For the Beef

• 1 lb flank steak or sirloin thinly sliced against the grain
• ¼ cup cornstarch
• 2 tbsp vegetable oil for searing

🧄 Sauce

• ½ cup low-sodium soy sauce
• ⅓ cup brown sugar
• ½ cup water
• 4 cloves garlic minced
• 1 tsp grated fresh ginger
• 2 tsp sesame oil optional

🌿 Garnish

• 2 green onions sliced
• Sesame seeds optional
• Cooked rice or noodles for serving

Method

 

Step 1: Prep the Beef

1. Toss beef slices with cornstarch until evenly coated. Let sit for 10 minutes—this gives the beef a light crust when cooked.

Step 2: Make the Sauce

1. In a bowl or measuring cup, mix soy sauce, brown sugar, water, garlic, ginger, and sesame oil. Set aside.

Step 3: Sear the Beef

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add beef in batches and sear for 2–3 minutes per side until crispy and browned. Remove to a plate.

Step 4: Simmer the Sauce

1. In the same pan, pour in the sauce mixture. Bring to a simmer and cook 3–4 minutes until slightly thickened.
2. Return the beef to the pan and toss to coat in the sauce. Heat through for another 2 minutes.
3. Step 5: Serve
4. Serve hot over rice or noodles. Garnish with green onions and sesame seeds.

Notes

🥄 Variations
Spicy Kick: Add red pepper flakes or a squirt of sriracha

Vegetable Boost: Add broccoli, bell peppers, or snap peas

Gluten-Free: Use tamari or coconut aminos instead of soy sauce

Sweeter Version: Increase brown sugar slightly or add a touch of hoisin sauce

Crispy: Double-sear beef for extra crunch before adding back to the sauce

🧊 Storage & Reheating
Fridge: Store in an airtight container up to 4 days

Freezer: Freeze cooled beef and sauce for up to 2 months

Reheat: Microwave or warm in a skillet with a splash of water or broth to loosen the sauce

❓ 10 FAQs
What’s the best cut of beef?
Flank steak or sirloin for tenderness—slice thin against the grain.

Why use cornstarch?
It gives the beef a crispy edge and helps thicken the sauce.

Can I make this ahead of time?
Yes—make the sauce and prep the beef in advance for a quick cook later.

Is this dish very sweet?
It’s mildly sweet—reduce brown sugar for a more savory result.

Can I use chicken instead?
Absolutely—thin sliced chicken breast or thighs work great.

What’s the difference from other stir-fries?
The sauce is more caramelized and the beef is often crispier.

Can I add veggies?
Yes—broccoli and bell peppers pair wonderfully.

Do I need sesame oil?
It adds aroma but can be skipped or replaced with neutral oil.

How do I get the beef really tender?
Slice thinly across the grain and don’t overcook!

Can I double the sauce?
Yes! Especially if serving with noodles or rice.

🏁 Conclusion
This 30-Minute Mongolian Beef is bold, comforting, and unbelievably quick. Crispy strips of beef coated in a sweet-savory garlic-soy glaze hit all the right notes. Whether you’re cooking for the family or just yourself, it’s a no-stress recipe that brings takeout flavor home. 🍜🥢