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15 Minute Mongolian Beef is full of flavor and super easy to make. In the time it takes to cook rice, you can have delicious restaurant quality Mongolian beef ready to serve on top.

mongolian beef on rice.
  • What cut of steak should I use to make Mongolian beef?

    We recommend using flank steak when making Mongolian beef. You can also use skirt steak. Each should be sliced thinly against the grain. This cut will cook quickly and soak up the flavors of the marinade. You could also use traditional cuts of steak like sirloin, ribeye, or strip steak.
  • What does it mean to slice the meat against the grain?

    When you look at a cut of beef, you can see lines in the muscles which is called the grain. This grain is particularly easy to see in a beef cut like flank steak. The grain provides a natural breaking point in the meat. Slicing against the grain means to cut the meat perpendicular to these lines. This will provide the maximum number of breaking points in the meat, giving you a tender easy to chew piece of beef. If you slice the meat parallel to the grain, you won’t have those natural breaking points in the meat, which means you’ll have a tough, chewy piece of meat.
Mongolian Beef in a stainless teel frying pan.

If you like this recipe, you may be interested in these other Chinese take-out style recipes you can easily make at home:

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Mongolian Beef in a stainless teel frying pan.
15 Minute Mongolian Beef is full of flavor and super easy to make. In the time it takes to cook rice, you can have delicious restaurant quality Mongolian beef ready to serve on top. 
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Ingredients
  • 1 to 2 pounds flank steak
  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons brown sugar
  • 2 teaspoons crushed garlic
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon ground ginger
  • 1 tablespoon olive oil
  • 1/4 cup sliced green onions for garnish (optional)
Instructions
  • Slice the flank steak against the grain into long strips. Put the strips into a medium-size mixing bowl.
  • Stir in soy sauce, hoisin sauce, sesame oil, brown sugar, garlic, ginger, and red pepper flakes until meat is evenly coated.
  • Heat a heavy skillet over high heat. Add in the olive oil and sear the meat until desired level of doneness is reached (2 to 3 minutes for medium rare).
  • Top with green onions (optional). Serve hot over cooked rice or rice noodles.
Notes

Nutrition

Calories: 234kcal | Carbohydrates: 7g | Protein: 26g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 953mg | Potassium: 451mg | Sugar: 4g | Vitamin A: 210IU | Vitamin C: 1.7mg | Calcium: 36mg | Iron: 2.4mg
Course: Dinner
Cuisine: Chinese American
Keyword: Mongolian Beef
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