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chinese dish

30-Minute Mongolian Beef

  • Author: Myles
  • Total Time: 30 minutes
  • Yield: 4 1x


Chow down on a mixture of beef flank steak, garlic, ginger, onions, brown sugar, and soy sauce. Served with rice or noodles, it’s as delicious as Chinese takeout!



1 lb. Beef flank steak

2 bunches green onions

1 tbsp. garlic (finely chopped)

1/2 tsp. fresh ginger root (grated)

2 tsp. vegetable oil

1/2 c. each water and soy sauce

2/3 c. dark brown sugar

1/4 c. cornstarch

2 c. vegetable oil (for frying)


  1. In a saucepan over medium heat, heat 2 tsp. vegetable oil then add garlic and ginger. Once their fragrance is released, add brown sugar, soy sauce, and water. Wait for the sugar to get fully dissolved and for the sauce to thicken before removing from heat. Set aside.
  2. Coat the beef slices with cornstarch.
  3. Heat vegetable oil and add beef slices. Fry until they get crispy and start to brown.
  4. Remove the oil that you used to fry the beef slices in. Add the meat back to the skillet and add the sauce, followed by the green onions.
  5. Serve.


When coating the beef with cornstarch, allow it to sit for about 10 minutes. This should allow the cornstarch to absorb the moisture of the meat. Once they are fried, get rid of the grease by putting the beef slices on paper towels.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Method: Frying
  • Cuisine: Chinese