This fast and flavorful Mongolian Beef recipe features tender strips of steak with a crispy sear and a simple 4-ingredient sauce that’s the perfect balance of sweet and savory. No marinating required—just sear, sauce, and serve in under 15 minutes!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3
Ingredients
1½ lb steak, sliced ¼” thick against the grain (New York strip, flank steak, or sirloin all work well)
¼ cup cornstarch
⅓ cup tamari or low-sodium soy sauce
½ cup warm water
¼ cup brown sugar
4 cloves garlic, minced
½ teaspoon minced ginger (fresh or from a squeeze bottle)
High-heat cooking oil (e.g., avocado oil)
Thinly sliced green onions, for garnish
Steamed rice, fried rice, or cooked Asian noodles, for serving
Instructions
1. Prep the Beef
Toss the sliced steak with cornstarch in a large bowl until all pieces are evenly coated. Set aside.
2. Make the Sauce
In a medium bowl, whisk together soy sauce, warm water, brown sugar, garlic, and ginger until the sugar is dissolved. Set aside.
3. Heat the Griddle
Preheat your griddle to medium heat (about 475°F). Add 2 tablespoons of high-heat oil and spread evenly using your spatula.
4. Sear the Steak
Place each strip of steak on the hot griddle, leaving space between pieces to ensure a good sear. Cook for 1–2 minutes per side until crispy and browned. As pieces finish cooking, transfer them to the cooler side of the griddle or a plate.
Tip: Keep one zone of your griddle on low or off to act as a resting area for the beef.
5. Sauce and Finish
With the beef on the cooler side of the griddle, pour the sauce on in batches (about ½ cup at a time), tossing with your spatula to coat the meat. The cornstarch will help thicken the sauce as it reduces. Move beef briefly back to the hot zone if more heat is needed to thicken the sauce.
6. Serve
When the sauce has thickened to your liking, plate the Mongolian Beef over steamed rice or noodles. Garnish with sliced green onions and serve hot.
Notes
If tamari is unavailable, low-sodium soy sauce works just as well.
While traditionally served with white rice, Mongolian beef also pairs well with lo mein noodles or stir-fried vegetables.
Slice the steak against the grain for maximum tenderness. A hot griddle ensures a crisp exterior—avoid overcrowding.
Pour sauce gradually and reduce to your preferred thickness. The cornstarch coating helps it cling to the beef.
For a kick of heat, add red pepper flakes or a splash of sriracha to the sauce.
Slice the steak and prep the sauce in advance to save even more time on busy weeknights.
Quick Mongolian Beef on the Griddle
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Servings: 3
Description
This fast and flavorful Mongolian Beef recipe features tender strips of steak with a crispy sear and a simple 4-ingredient sauce that’s the perfect balance of sweet and savory. No marinating required—just sear, sauce, and serve in under 15 minutes!
Ingredients
1½ lb steak, sliced ¼” thick against the grain (New York strip, flank steak, or sirloin all work well)
¼ cup cornstarch
⅓ cup tamari or low-sodium soy sauce
½ cup warm water
¼ cup brown sugar
4 cloves garlic, minced
½ teaspoon minced ginger (fresh or from a squeeze bottle)
High-heat cooking oil (e.g., avocado oil)
Thinly sliced green onions, for garnish
Steamed rice, fried rice, or cooked Asian noodles, for serving
Instructions
1. Prep the Beef
Toss the sliced steak with cornstarch in a large bowl until all pieces are evenly coated. Set aside.
2. Make the Sauce
In a medium bowl, whisk together soy sauce, warm water, brown sugar, garlic, and ginger until the sugar is dissolved. Set aside.
3. Heat the Griddle
Preheat your griddle to medium heat (about 475°F). Add 2 tablespoons of high-heat oil and spread evenly using your spatula.
4. Sear the Steak
Place each strip of steak on the hot griddle, leaving space between pieces to ensure a good sear. Cook for 1–2 minutes per side until crispy and browned. As pieces finish cooking, transfer them to the cooler side of the griddle or a plate.
Tip: Keep one zone of your griddle on low or off to act as a resting area for the beef.
5. Sauce and Finish
With the beef on the cooler side of the griddle, pour the sauce on in batches (about ½ cup at a time), tossing with your spatula to coat the meat. The cornstarch will help thicken the sauce as it reduces. Move beef briefly back to the hot zone if more heat is needed to thicken the sauce.
6. Serve
When the sauce has thickened to your liking, plate the Mongolian Beef over steamed rice or noodles. Garnish with sliced green onions and serve hot.
Notes
If tamari is unavailable, low-sodium soy sauce works just as well.
While traditionally served with white rice, Mongolian beef also pairs well with lo mein noodles or stir-fried vegetables.
Slice the steak against the grain for maximum tenderness. A hot griddle ensures a crisp exterior—avoid overcrowding.
Pour sauce gradually and reduce to your preferred thickness. The cornstarch coating helps it cling to the beef.
For a kick of heat, add red pepper flakes or a splash of sriracha to the sauce.
Slice the steak and prep the sauce in advance to save even more time on busy weeknights.