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mongolian beef served over white rice on a silver tray
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5 from 8 votes

Mongolian Beef For One

This single serve Mongolian Beef recipe features tender slices of flank steak coated in a flavorful, savory-sweet sauce. Ready in just 20 minutes, it’s an easy, restaurant-quality dish perfect for a quick and satisfying meal.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Dish
Cuisine: American, Chinese
Keyword: flank steak, mongolian beef, single serving mongolian beef
Servings: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

  • 6-8 ounces flank steak sliced against the grain in ¼ inch strips *see notes
  • 1 tablespoon cornstarch
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon water
  • 1 tablespoon vegetable oil or avocado oil or canola oil
  • 1 clove garlic -minced
  • ¼ teaspoon finely minced ginger or ⅛ teaspoon ground ginger
  • 3 tablespoons chopped green onions
US - Metric

Instructions

  • Coat the Steak: Place the strips of steak in a bowl. Add cornstarch and toss until evenly coated. Alternatively, place the steak and cornstarch in a ziplock bag and shake to coat.
  • Make the Sauce: In a small bowl, whisk together the soy sauce, brown sugar, and water. Set aside.
  • Cook the Steak: Heat oil in a 10-inch skillet over medium-high heat. Add the steak and cook for 1-2 minutes per side until browned. Transfer to a plate and cover.
  • Sauté Aromatics: Add garlic and ginger to the pan and cook, stirring constantly, for 30 seconds.
  • Simmer the Sauce: Pour in the sauce and cook, stirring frequently, until it comes to a boil.
  • Combine: Return the steak to the pan and stir for 2-3 minutes until the sauce thickens.
  • Finish: Stir in the green onions and cook for 20 seconds.
  • Serve: Enjoy over white rice, if desired.

Notes

    • Prepare Ahead: Read through the recipe and ingredient notes before starting. This dish cooks quickly, so having everything prepped ensures the best results.
    • Maintain Heat Control: Keep the pan at medium-high heat for a good sear on the beef without overcooking.
    • Use Fresh Ingredients: Fresh ginger, garlic, and green onions add the best flavor—avoid dried substitutes if possible.
    • Thicken the Sauce: If needed, let the sauce simmer a bit longer to reach your desired consistency.
 
  • For tender beef, slice against the grain into 1/4-inch thick strips. A sharp knife helps with precision. Freezing the steak for 20 minutes before slicing makes it easier to cut thinly without tearing.

Nutrition

Serving: 1serving | Calories: 461kcal | Carbohydrates: 33g | Protein: 39g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 102mg | Sodium: 1120mg | Potassium: 725mg | Fiber: 0.3g | Sugar: 23g | Calcium: 65mg | Iron: 3mg

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