This delectable Quick and Easy Mongolian Beef comes together in about 30 minutes and is cooked in just one skillet for a delicious weeknight dinner that your family will love! Switch up the vegetables or use whatever protein you have on hand to create your own twist on this amazing dish. I often think of this recipe as my “clean out the fridge” meal, so perfect for using up those leftover veggies before they spoil!
Ingredients Breakdown
1 pound beef flank steak (thinly sliced)
Flank steak is my go-to cut for this dish because it stays tender yet holds its shape well when cooked. If you don’t have flank steak handy, you can easily swap in sirloin or even chicken or tofu if that’s what you have on hand. Just slice it thin, and you’re good to go!
2 tablespoons water
Water helps bring everything together and creates a great marinade for the beef. You can also use broth for extra flavor, especially if you’re using a leaner cut of meat.
2 teaspoons Shaoxing rice wine (or dry sherry)
This ingredient is essential for authentic flavor. Shaoxing rice wine adds a mild sweetness, but if you don’t have any, dry sherry will work well in a pinch.
½ teaspoon Kosher salt
Just a pinch of Kosher salt enhances flavors in this recipe. I prefer to use Kosher salt because it’s easy to sprinkle and control. Table salt will work too, but make sure to use less since it’s more concentrated.
¼ teaspoon baking soda
The baking soda helps to tenderize the beef, making it unbelievably melt-in-your-mouth delicious. It’s a simple trick that I learned a while back, and it really elevates the dish.
2 tablespoons cornstarch
Cornstarch is our secret weapon for creating that signature silky sauce! It thickens up beautifully without clumping. If you’re in a bind, arrowroot starch could work as a substitute too.
1 tablespoon oil
I usually use vegetable oil for frying since it has a high smoke point. However, you could substitute with canola oil, grapeseed oil, or even sesame oil for added flavor!
1 teaspoon cracked black pepper
A little kick of black pepper is essential in this dish. The heat level is primarily customizable to your taste, add more if your family loves some spice!
1 tablespoon additional Shaoxing rice wine
We use Shaoxing again here to build flavor! Just trust me, you’ll be thankful for that extra splash.
3 tablespoons granulated sugar
Whoa, sugar?! Yes! It balances the savory, salty soy sauce and enhances the dish’s overall flavor profile. If you’re trying to cut back on sugar, you could use a sugar substitute or coconut sugar.
2 tablespoons soy sauce
Soy sauce is a must in any Asian-inspired dish! It adds depth and umami. For a gluten-free option, feel free to use tamari.
1 tablespoon garlic (minced)
Oh, the aroma of garlic! It’s practically the heartbeat of any cooking adventure. Fresh or jarred garlic works, but fresh has that unbeatable flavor and fragrance.
½ large yellow onion (sliced)
Onions soften beautifully in this dish, adding layers of sweetness. Don’t have yellow onion? Sweet onion or even red onion will work in a pinch.
1 bunch green onion (cut into 2-inch pieces)
Bring on the green onions for freshness! They add a lovely crunch. You can even throw in vegetables like bell peppers, broccoli, or carrots if you’re feeling extra veggie-inclined.
1 ounce rice vermicelli (optional)
Prepare these noodles if you want to make a heartier meal. They soak up the delicious sauce beautifully! If you can’t find rice vermicelli, any thin noodles or leftover rice would complement this dish perfectly.
Oil (as needed for cooking)
This will vary based on your pan. Just keep it handy, and don’t skimp on the oil when getting that beef nicely browned.
Let’s Get Cooking!
How to Make Quick and Easy Mongolian Beef
Marinate the Beef (15 minutes):
In a medium bowl, mix 2 tablespoons of water, 2 teaspoons of Shaoxing rice wine, ½ teaspoon of Kosher salt, ¼ teaspoon of baking soda, and 2 tablespoons of cornstarch. Add the thinly sliced flank steak, tossing to coat. Let it marinate for about 15 minutes. This is the step where the magic is happening, y’all!Prep the Noodles (3-4 minutes):
If you’re using rice vermicelli, boil some water in a pot and cook the noodles until tender (about 3-4 minutes). Once they’re good to go, drain them and set aside.Sear the Beef (2-3 minutes):
Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Once it’s hot (you’ll know because the oil shimmers), sear the marinated beef in batches for 2-3 minutes until it’s beautifully browned. Seriously, the smell is divine. Remove the beef and set aside.Sauté Aromatics (about 30 seconds):
In the same skillet, add a splash of oil if needed and toss in 1 tablespoon of minced garlic and the white parts of the green onion. Sauté until fragrant, just a quick 30 seconds.Cook the Onions (2-3 minutes):
Next, add the sliced ½ large yellow onion and cook until translucent (around 2-3 minutes). Stir this mixture occasionally to make sure nothing burns, unless you like that charred flavor, then do you, boo!Bring Back the Beef (2-3 minutes):
Return the beef to the skillet and sprinkle it with 3 tablespoons of granulated sugar, 2 tablespoons of soy sauce, and 1 tablespoon of additional Shaoxing rice wine. Stir everything together, then bring to a simmer, reducing the heat slightly. Let it bubble away for a few minutes until everything is heated through and the sauce thickens a bit (about 2-3 minutes).Finish it Off:
Just before serving, toss in the green onion tops and give everything a final stir. If you prepped those rice vermicelli, serve the Mongolian beef over your noodles or alongside them.
And voilà! You’ve got yourself a fantastic dinner that’s totally going to impress.
Personal Connection
You know what? I can confidently say this is my go-to recipe when I need dinner on the table fast! It’s that wonderful kind of comfort food that warms the soul and brings everyone together. And the best part is that it’s super flexible! I’m a real sucker for meals that are easy to throw together using what I already have in my fridge. The dish usually disappears within minutes, and I can’t wait to hear how your family loves it too!
If you loved this Mongoilan Beef, be sure to check out my Homemade Hungarian Goulash, Cauldron Beef Stew, or my Air Fryer Tuna Patties!
Why This Recipe Works
Quick & Easy
This dish comes together in under 30 minutes, making it perfect for busy weeknights when you need a fast and satisfying meal!
One-Pan Wonder
Everything cooks in one pan, meaning minimal clean-up afterwards! Toss everything in and sauté, and you’re done. Easy peasy!
Budget-Friendly
Using affordable, everyday ingredients is a hallmark of this recipe, yet it packs such incredible flavor. You don’t need to break the bank to whip up something delicious.
Customizable
I can’t stress this enough: this dish is super customizable! Use whatever veggies or proteins you have on hand for a meal that’s distinctly your own.
Comfort Food
Loaded with tons of flavor, this dish strikes a balance between sweet and savory that tastes like a warm hug from your kitchen. It’ll have your family (or guests!) coming back for seconds!
Serving and Storage Tips
How to Serve This Quick and Easy Mongolian Beef
Serve this delectable dish over rice or paired with rice vermicelli. Add some steamed broccoli or a fresh salad on the side, and you’ve got a complete meal!
Storage
Leftovers can be stored in an airtight container for up to 3-4 days in the refrigerator.
Reheating Instructions
When you’re ready to enjoy those leftovers, simply pop it in the microwave for a minute or two, or reheat in a pan over low heat, stirring frequently to avoid sticking.
Freezer Friendly
Yes! If you want to prep it ahead, feel free to freeze it in an airtight container. Let it thaw in the fridge overnight before reheating.
So there you have it! Your new favorite weeknight meal Quick and Easy Mongolian Beef. Perfect for busy nights yet still impressive enough for company, and loaded with flavor that makes everyone smile. Happy cooking!
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Quick and Easy Mongolian Beef
Ingredients
Method
- In a medium bowl, mix 2 tablespoons of water, 2 teaspoons of Shaoxing rice wine, ½ teaspoon of Kosher salt, ¼ teaspoon of baking soda, and 2 tablespoons of cornstarch. Add the thinly sliced flank steak, tossing to coat. Let it marinate for about 15 minutes.
- If you’re using rice vermicelli, boil some water in a pot and cook the noodles until tender (about 3-4 minutes). Once they’re good to go, drain them and set aside.
- Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Sear the marinated beef in batches for 2-3 minutes until browned. Remove the beef and set aside.
- In the same skillet, add a splash of oil if needed and toss in 1 tablespoon of minced garlic and the white parts of the green onion. Sauté until fragrant, about 30 seconds.
- Add the sliced ½ large yellow onion and cook until translucent (around 2-3 minutes), stirring occasionally.
- Return the beef to the skillet and sprinkle with 3 tablespoons of granulated sugar, 2 tablespoons of soy sauce, and 1 tablespoon of additional Shaoxing rice wine. Stir together, bring to a simmer, and let bubble for a few minutes until heated through and the sauce thickens.
- Just before serving, toss in the green onion tops and give everything a final stir. Serve over noodles or alongside.