Best and easiest mongolian beef

Mongolian beef is a fast and easy 15-minute stir-fry with tender beef slices and a bold sticky sauce with a hint of spiciness.

Prep Time: 10 mins

Cook Time: 15 mins

Servings: 2


1 pound flank steak sliced into 1/4 inch thick strips

5 cloves garlic minced

1 jalapeño seeded and diced

1 inch ginger peeled and diced

3 scallions thinly sliced

2 tablespoons corn starch

1 tablespoon canola oil

For the sauce:

1/2 cup low sodium soy sauce

1/2 cup brown sugar

2 teaspoons corn starch


  1. Toss the sliced beef in a large bowl with 2 tablespoons corn starch. Set aside.
  2. Add all sauce ingredients to a mixing bowl, and stir until combined. Set aside.
  3. Heat a pan over medium heat for a few minutes until hot. Add canola oil to coat the bottom. Add jalapeño and ginger. Cook for a few minutes, stirring occasionally.
  4. Add garlic and sliced beef to the pan, evenly distributing the beef. Cook until the beef browns, about 5 minutes, stirring frequently.
  5. Stir the sauce and pour it into the pan with the beef. Mix well until everything is coated with the sticky sauce. Let simmer for a minute until thickened.
  6. Remove the pan from heat and stir in scallions. Serve over cooked white rice.