Cook up a delicious and easy-to-make single serving of Mongolian Beef in just 20 minutes! This flavorful dish is perfect for a quick and satisfying meal.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Main Dish
Cuisine: American, Chinese
Keyword: flank steak, mongolian beef, single serving mongolian beef
Place the strips of steak in a medium-sized bowl. Add the cornstarch to coat the steak, then stir to make sure all of the strips of steak are well coated. Alternatively, you can place the steak and cornstarch in a ziplock bag and shake to coat.
In a separate small bowl, whisk together the soy sauce, brown sugar, and water and set the bowl aside to use later.
Heat a 10-inch skillet over medium-high heat and add the oil. Once heated, add the steak and cook for 1 to 2 minutes on each side until the edges start to brown. Once the steak is cooked through, transfer the strips to a plate, cover and set aside.
Add the chopped garlic and ginger and cook, stirring constantly for 30 seconds.
Add the sauce to the pan and cook, stirring frequently until the sauce comes to a boil.
Add the steak back to the pan and stir frequently for 2-3 minutes, or until the sauce has thickened.
Add the chopped green onions to the pan and stir frequently for 20 seconds.
Serve over white rice, if desired.
Notes
Expert Tips
Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. We provide a lot of information within the body of this recipe post to ensure that your Mongolian Beef comes out perfectly every time. This dish comes together quickly so it's a good idea to fully understand the recipe and have everything ready before beginning.
Control the Heat: Keep your pan at medium-high heat to ensure a perfect sear on the beef and avoid overcooking.
Use Fresh Ingredients: Fresh ginger, garlic, and green onions will significantly enhance the flavors.
To thicken the sauce, you can simmer it for a few minutes longer.
How To Thinly Slice Flank Steak For Mongolian Beef
Use a sharp knife. A sharp knife will make it easier to slice the steak thinly and evenly.
Slice against the grain. This will help to tenderize the steak and make it easier to chew.
Freeze the steak for 20 minutes before slicing. This will make the steak easier to slice and will help to prevent it from tearing. If you don't have time to freeze the steak, you can still slice it thinly. However, it will be a little more difficult and the steak may tear more easily.
Hold the steak with one hand and slice it with the other. Use a sawing motion to slice the steak thinly.
Cut the steak into strips that are about ¼-inch thick. This is the ideal thickness for Mongolian beef.