What the heck is this?
This is that sweet-salty-tangy beef dish you always order from your favorite Chinese takeout spot — only now you’re making it at home in under 30 minutes. We’re talking thin slices of flank steak, flash-fried until crispy on the edges, coated in a glossy brown sauce that’s got garlic, ginger, soy, and just enough brown sugar to make you wonder why you ever paid $18 for this in a takeout box. It’s fast, flavorful, and tastes way fancier than it is. Oh, and no deep frying or weird ingredients required. Let’s go.
Why You’ll Love This Recipe
- It’s faster than waiting for delivery (yes, really).
- Crispy beef + sticky sauce = flavor bomb.
- One skillet, minimal cleanup.
- You probably already have most of the ingredients.
- It’s a solid “what do I even make tonight?” solution.
- Picky eater approved. Trust.
The Good Stuff You’ll Need
For the Beef:
- 1 lb flank steak, sliced thin against the grain
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp oil (vegetable, canola, or avocado)
For the Sauce:
- 1/3 cup low-sodium soy sauce
- 1/4 cup water
- 1/4 cup brown sugar (packed)
- 1 tbsp hoisin sauce (optional, but amazing)
- 1 tbsp grated fresh ginger (or 1 tsp ground)
- 3 garlic cloves, minced
- 1 tsp cornstarch + 1 tbsp water (for slurry)
To Finish:
- 2 green onions, sliced
- Toasted sesame seeds (optional but v cute)
- Steamed rice or noodles, for serving
Let’s Do This
1. Slice + starch the beef.
Toss your thinly sliced steak in cornstarch, salt, and pepper until evenly coated. Let it sit for 10 minutes while you make the sauce. This is how you get that signature crispy edge.
2. Whisk the sauce.
In a small bowl, mix soy sauce, water, brown sugar, hoisin (if using), garlic, and ginger. Stir in the cornstarch slurry. Set it aside — this will go fast.
3. Sizzle the beef.
Heat oil in a large skillet over medium-high heat. Add the beef in a single layer (work in batches if needed!) and cook for 1–2 minutes per side until brown and crisp. Remove and set aside.
4. Sauce time.
Pour the sauce into the same skillet. Let it bubble and thicken for 1–2 minutes. Return the beef to the pan, toss to coat in all that glossy goodness.
5. Finish + serve.
Top with sliced green onions and sesame seeds. Serve hot over rice or noodles. Try not to eat it straight from the pan.
Serving Suggestions
- Serve over jasmine rice or lo mein noodles.
- Add steamed broccoli or snap peas to sneak in some greens.
- Pair with a light cucumber salad to balance the richness.
- A splash of sriracha on top? Chef’s kiss.
Switch It Up
- Sub chicken or tofu for the beef — same method, same magic.
- Go low-carb with cauliflower rice or lettuce wraps.
- No hoisin? No problem — just skip it or add a bit more soy + sugar.
- Add thin-sliced red peppers for a colorful crunch.
Make-Ahead Tips
- Slice your steak and store it in the fridge (up to 24 hrs).
- Make the sauce in advance and stash it in a jar.
- Leftovers reheat beautifully in a skillet or microwave.
- Double the batch. You’ll want more.
Questions People Actually Ask
Q: Can I use a different cut of beef?
A: Sure — skirt steak, sirloin, or even chuck (thinly sliced) work. Just don’t skip the cornstarch.
Q: Is this spicy?
A: Not unless you want it to be. Add chili flakes or sriracha to bring the heat.
Q: Can I make it gluten-free?
A: Use tamari instead of soy sauce and check your hoisin brand. Easy peasy.
Q: What’s the secret to crispy beef?
A: Thin slices + cornstarch + hot pan. Don’t crowd the skillet and don’t move it too much.
Easy Mongolian Beef: Takeout Vibes Without the Wait (or the MSG)
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This is that sweet-salty-tangy beef dish you always order from your favorite Chinese takeout spot — only now you’re making it at home in under 30 minutes. We’re talking thin slices of flank steak, flash-fried until crispy on the edges, coated in a glossy brown sauce that’s got garlic, ginger, soy, and just enough brown sugar to make you wonder why you ever paid $18 for this in a takeout box. It’s fast, flavorful, and tastes way fancier than it is. Oh, and no deep frying or weird ingredients required. Let’s go.
Ingredients
For the Beef:
1 lb flank steak, sliced thin against the grain
1/4 cup cornstarch
1/4 tsp salt
1/4 tsp black pepper
2 tbsp oil (vegetable, canola, or avocado)
For the Sauce:
1/3 cup low-sodium soy sauce
1/4 cup water
1/4 cup brown sugar (packed)
1 tbsp hoisin sauce (optional, but amazing)
1 tbsp grated fresh ginger (or 1 tsp ground)
3 garlic cloves, minced
1 tsp cornstarch + 1 tbsp water (for slurry)
To Finish:
2 green onions, sliced
Toasted sesame seeds (optional but v cute)
Steamed rice or noodles, for serving
Instructions
1. Slice + starch the beef.
Toss your thinly sliced steak in cornstarch, salt, and pepper until evenly coated. Let it sit for 10 minutes while you make the sauce. This is how you get that signature crispy edge.
2. Whisk the sauce.
In a small bowl, mix soy sauce, water, brown sugar, hoisin (if using), garlic, and ginger. Stir in the cornstarch slurry. Set it aside — this will go fast.
3. Sizzle the beef.
Heat oil in a large skillet over medium-high heat. Add the beef in a single layer (work in batches if needed!) and cook for 1–2 minutes per side until brown and crisp. Remove and set aside.
4. Sauce time.
Pour the sauce into the same skillet. Let it bubble and thicken for 1–2 minutes. Return the beef to the pan, toss to coat in all that glossy goodness.
5. Finish + serve.
Top with sliced green onions and sesame seeds. Serve hot over rice or noodles. Try not to eat it straight from the pan.
Notes
Serve over jasmine rice or lo mein noodles.
Add steamed broccoli or snap peas to sneak in some greens.
Pair with a light cucumber salad to balance the richness.
A splash of sriracha on top? Chef’s kiss.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~460 kcal per serving
- Carbohydrates: ~26g per serving
- Protein: ~35g per serving