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The newest take-out-style dinner made at home. Thinly sliced steak is cooked in a dark, sweet, and tangy sauce until caramelized around the edges. It’s then served simply with steamed rice and a fresh sesame basil tomato salad. The addition of butter and ginger is the secret. This dish is salty, tangy, and sweet and has just the right amount of spice. Simply delicious!
You know the saying, when you really have A LOT to do, you end up working even more efficiently – and getting more done? As opposed to having a smaller task list and getting less done?
Well, the other week, ahead of travel, I had a lot on my plate. It was so exciting, and I was thankful for the workload, but it was a lot.
It turns out that when I have too much to do, I work really well. It’s not the best way to work, but I prove to myself time and time again that being in a time crunch always helps me produce my best work. And that’s exactly what happened with this recipe.
This simple take-out-style Mongolian beef was a last-minute idea that turned out so yummy! With a few tiny tweaks, the homemade variation of a restaurant’s classic meal can be even tastier!
The family LOVED this recipe. Asher was especially excited and has requested a remake at least twice since I originally made it. Everyone loves the salty, sweet, and tangy sauce.
These are the details – surprise, they’re simple
Step 1: prepare the beef with these tips
To keep the recipe quick to cook, use a thin-cut flank steak. My best tip for easily cutting any kind of steak is to freeze it for 20 minutes prior to slicing. The partially frozen meat will easily slice into very thin pieces, which is key here!
Also, a sharp knife helps the task too!
Next, toss the steak with cornstarch. The cornstarch helps the steak get crispy and gives it a slight “breading” that really ensures the sauce clings to the steak.
Step 2: cook the steak
Using a large skillet, cook the steak using butter, sesame oil, or olive oil. Ideally, start cooking with sesame oil to give the dish additional flavor. Then add the butter.
Next, add a good amount of garlic and fresh ginger. Then I like to mix in jarred sushi-style ginger, too. We love double the ginger; it gives the steak a nice zing and a little kick too.
Mix in the soy sauce (I prefer tamari), then the smallest amount of brown sugar (I love organic dark brown sugar), and chopped scallions. Cook the steak in the sauce until the sauce coats it. This entire process should only take a few minutes. The time will depend on how thin you end up slicing the steak.
Step 3: make the tomato salad
This is optional, but I had so many beautiful heirloom tomatoes that I needed to use. So, I made a simple sesame-tossed salad with small heirlooms, toasted sesame oil, tamari, chili flakes, and basil.
Step 4: serve it
You’ll need rice for serving. I often use plain steamed Jasmine rice. Other times, I’ll add sesame oil and basil or toasted sesame seeds and scallions.
Spoon lots of rice into a shallow bowl. Scoop out the steak and lay it over the rice. Add fresh basil leaves and a sprinkle of toasted seeds.
Then serve the tomatoes on the side. They add the prettiest color to an otherwise colorless recipe!
FAQ:
How do I keep the beef crispy?
Sear in a hot pan with space between pieces; cook in batches if needed. Add the sauce only once the beef has browned so it doesn’t steam.
My sauce got too salty—what now?
Stir in a few tablespoons of water to loosen, then balance with a pinch more brown sugar or a squeeze of lime; add sliced scallions to freshen.
Can I make this without pickled ginger?
Yes—double the fresh ginger and add a tiny splash of rice vinegar for brightness; start small and taste.
Can I add veggies without overcooking the beef?
Yes—sear beef first, remove to a plate, flash-cook quick veggies (broccoli, snap peas), then return beef and toss in sauce just to coat.
Looking for other take-out style dinners? Here are a few ideas:
20 Minute Thai Basil Beef Rolls
Chili Crisp Chicken Mango Cucumber Rice Bowl
30 Minute Sticky Thai Meatballs with Sesame Noodles
Better Than Takeout Sweet Thai Basil Chicken
Thai Basil Beef and Lemongrass Rice Bowls
Lastly, if you make this 20 Minute Crispy Mongolian Beef, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
20 Minute Crispy Mongolian Beef
Servings: 4
Calories Per Serving: 568 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 1/2 pounds flank or skirt steak, thinly sliced
- 2 tablespoons cornstarch or arrowroot powder
- 2 tablespoons sesame oil
- 1 tablespoon salted butter
- 6 cloves garlic, chopped
- 1 tablespoon chopped fresh ginger
- 2 tablespoons chopped jarred, pickled ginger, plus 2 tablespoons juice
- 1/2 cup tamari or soy sauce
- 1 tablespoon organic dark brown sugar
- 4 scallions, chopped
- toasted sesame seeds, for serving
Tomato Salad
- 2-3 heirloom tomatoes, cut into wedges
- 3 tablespoons toasted sesame oil
- 2 tablespoons tamari or soy sauce
- chili flakes sub with red pepper flakes
- 1 cup fresh basil
Instructions
- 1. To a large skillet, add the steak with cornstarch. Add the oil and cook over medium heat until seared, about 5 minutes. Mix in the butter, garlic, fresh ginger, and pickled ginger. Cook for 1-2 minutes, until the garlic is fragrant. 2. Add the tamari, ginger juice, brown sugar, and scallions. Cook until the sauce thickens slightly. Remove from the heat. Sprinkle with sesame seeds.3. To make the tomato salad, combine all the ingredients in a bowl, gently tossing. Season with chilies to taste, and add lots of basil.4. Serve the steak, tomatoes, and remaining sauce over bowls of rice. Top with basil, if desired. Enjoy!
This post was originally published on August 12, 2024
Nice flavor on the beef and I love a quick fix dinner, but definitely use low sodium soy sauce. I wish I’d read the comments first on this one. I added roasted green beans and that helped break up the saltiness.
Hi Amy,
Thanks so much for trying this dish and sharing your feedback! So sorry about the saltiness. Let me know if you try again using low sodium soy sauce or tamari! xx
I made this today, thought it was good, it cooked up quickly with a little pre-prep time, I used low sodium soy sauce with no issues on saltiness.
Hey Terri,
Yay!! So glad to hear that this recipe was enjoyed, I appreciate you making it! Have a great week! xT
Soooooo SALTY maybe sub low sodium soy sauce. I almost needed to like check myself into the ER due to not be able to swallow after in taking so much sodium🤢
soooo salty i would add half the soy sauce
Very good! My only quibble is “medium” heat. The beef, although tasty, was anything but crispy. Next time: Add oil FIRST, medium high until cornstarch sizzles, then cook.
Hey Judy,
Thanks so much for trying this dish and sharing your feedback, so glad to hear it was enjoyed! Happy Friday! xT
I made this tonight and it was DELICIOUS! Everyone loved it. I didn’t have the pickled ginger, didn’t miss it. I added fresh green beans and the flavor from the sauce was so good! Another hit Tieghan! 👍👏
Thanks so much, Beth! Glad to hear this recipe turned out well for you! Have a great day:) Xx
My husband loved this meal. I had to figure out some details because the recipe did not list the cornstarch or the amount in the ingredient list so I added a couple tablespoons. Also, the juice from the bottled ginger was in the recipe but not in the ingredient list – so, I had to guess. Lastly, when I printed out the recipe it said that it was for one serving. But, I figured that 1 and 1/2 lbs of meat was probably for 3-4 people. Since my hubby liked it so much it was for 2 1/2 people but I think 3-4 is good.
I used flap steak since my store was out of skirt steak, and the meat guy said he thought the flap steak would be tastier. My husband agreed! Thanks so much for another fantastic recipe.
Hi Karen,
Amazing! Love to hear that this recipe turned out nicely for you, I appreciate you making it! Thanks for sharing all of your notes! xx
Not very good. Recipe doesn’t work well, flavors are off, directions are very sloppy and missing steps/ingredients.
Hi there,
So sorry to hear this dish did not turn out for you. Was there anything specific that I can help with or fix in the recipe? What didn’t work well? Please let me know how I can help! xx
How can you say this is better than takeout if you don’t eat out? I’m curious to know what you’re comparing these “better than takeout” recipes to.
Let’s have fun cooking!
I think something went wrong with the photo editing/lighting on the picture of the beef! Just a heads up! There’s only one strip of light and the rest is really dark.
I know you care a lot about your photography looking professional so thought I’d let you know as you accidentally posted a bad pic!
Hi Lynn,
Thanks so much for sharing your feedback:) All of the photos that were posted were intentional. Let me know if you give this recipe a try! xT
I thought the same thing, I had no idea what I was looking at! There are also 3 of what is essentially the same photo repeated throughout the post so maybe the person who uploaded made an error.
How much corn starch do you use? It’s not in the ingredients list. Thank you!
Hi Michelle,
You can use 2 tablespoons of corn starch for this recipe. Please let me know if you have any other questions, I hope you love it! xT
Please consider adding the rice cook-time and suggestions for cooking the rice to your recipe. It’s an integral part of the recipe and essentially overlooked. Cooking the rice adds additional cook time to the 20 minutes. I plan to make this tonight. I’m really glad others wrote to find out the amounts for cornstarch and ginger juice.
Hi Jen,
Thanks so much for sharing your feedback, the reason I did not include the rice is because the recipe is for a Mongolian beef, the rice is totally optional:) Please let me know if you give this recipe a try, I hope it turns out well for you! xT
It’s a bit disingenuous to write “You’ll need rice for serving” and call for rice in the recipe instructions but not include actual cook time (or instructions) for rice, isn’t it?
Another great meatless Monday!
This recipe serves one person?? Please proof read before posting. The cornstarch and ginger juice?? is missing. I really love your recipes but it’s getting to the point where I don’t trust that it’s correct. Always lots of mistakes.
I realize you that work best under pressure, however, doing so may cause errors.
I find errors in most recipes you provide, perhaps having Someone proofread for you might be beneficial?
That said, I do love your recipes and look forward to seeing them in my inbox!
I’m inclined to agree with Debbie. If you’re new to cooking, some of the errors/omissions could make or break a recipe. You do have some good flavors going on and love the use of ground chicken in so many of them. Sure saves on time!
Hey Lola,
So sorry, I will fix the serving size, not sure what happened there:) You are going to use 2 tablespoons each of cornstarch and ginger juice. Please let me know if you have any other questions! xT
Recipe sounds great! But cornstarch and ginger juice is missing how much. Thanks!
Hey Becky,
Thanks so much! Sorry about that, you are going to use 2 tablespoons each of cornstarch and ginger juice! I hope you love this dish! xT
This sounds really good. You left the cornstarch and ginger juice off the ingredient list – I can wing the cornstarch but how much juice?
Getting flank steak out to thaw now…
Thanks so much, Julie! You are going to use 2 tablespoons each of the cornstarch and ginger juice:) I hope you love this recipe! xT