Mongolian Beef

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My 20 minute Mongolian Beef will likely be your new weekly staple. I have been making this one for a couple years now, but before I started making this dish, I used to think it would be difficult to create and it wouldn’t taste as good as my favourite take out spot. I couldn’t have been more wrong; it’s really so simple and easy to put together! This dish (for me anyways) is allllll about the sauce. Anything with lots of garlic, ginger and spice, sign me up! Hope you love this one as much as we all do.

Mongolian Beef

This is my 20 minute Mongolian Beef recipe that my partner asks me to make make at least once a week. It's so flavourful, hits the spot every time and requires minimal ingredients. Hope you love this one as much as we do.
Prep: 10 minutes
Cook: 10 minutes



  • 1 cup vegetable oil, for frying
  • 1.5 cups white or basmati rice, cooked
  • 1/2 lb flank steak, thinly sliced
  • 2 tbsp low sodium soy sauce
  • 1/3 cup cornstarch


  • 1 tbsp olive oil
  • 3 garlic cloves, chopped
  • 2 tbsp fresh ginger, chopped
  • 1/4 cup low sodium soy sauce
  • 1/4 cup rice wine vinegar
  • 1/2 tsp cornstarch , mixed with 2 tsp water
  • 2 tbsp chilli garlic sauce
  • 1 tbsp brown sugar
  • 2 tbsp honey
  • 1 tsp sesame oil
  • 1/2 tsp chilli flakes

Additional Toppings:

  • Green onions, to taste
  • Sesame seeds, to taste


  • Begin by cooking your rice. Set aside.
  • Mix the beef and 2 tbsp of soy sauce together, coating the beef evenly.
  • Add your cornstarch to a medium sized shallow bowl. Add beef to the cornstarch and cover every piece evenly.
  • Using a large frying pan, add your oil and set to medium/high heat. Add your beef (make sure to dust off any excess cornstarch) to the pan, working in batches to ensure beef is cooked evenly, flipping halfway. Once beef starts to get a nice crispy (about 2 minutes per side), use a slotted spoon and transfer to a plate lined with paper towel.
  • Using a separate medium sized saucepan, set to medium heat and add your oil, garlic and ginger, and let sauté for 3 minutes. 
  • Add the remainder of ingredients and cook on low heat until everything is combined and sauce becomes sticky. About 3 minutes.
  • Remove from heat, add beef, mix well and serve over rice.
  • Add your green onions and sesame seeds.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 10 minutes
Cook Time: 10 minutes
Course: Main Course
Cuisine: American

About Sammy Montgoms

I am so glad you are here. I am a BIG foodie gal. I am one of those people who lives to eat, rather than eats to live. I love to create nostalgic Italian dishes (especially pasta), but I also love to whip up simple and quick recipes for my family. Hopefully, my page inspires you to do the same. Thank you for being here, and happy eating!

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