After marinating, this Easy Mongolian Beef Recipe takes less than 30 minutes from start to finish! This Mongolian Beef Recipe is crazy easy, full of flavor, and is SO much healthier than take-out since we skip the frying!
The snow had finally started melting, the sun was out, Trevor had been sick all week, and we’d been stuck inside the apartment working, working, and working some more.
Trevor caught on to my oh-so-subtle antsy-ness and suggested we get out of the house, go for a walk, and grab a margarita on the way home.
You guys. I married a genius.
It was JUST what I needed.
I came home with a renewed sense of energy and made this Easy Mongolian Beef.
Honestly, after making this Mongolian Beef, I probably didn’t even need the walk and the margarita.
Yeah. It’s just that good.
Sooooo, Trevor was sick all last week. Long story short, he woke up with pink eye and then was dealing with all sorts of upper respiratory stuff that kept him in bed for a week.
While I got a ton of computer work done, I didn’t get too much cooking done, other than making a double batch of Roasted Tomato Soup that is. PS – Pair it with cheese quesadillas. So. Good.
Once the soup was gone, the fridge was literally bare, so I caved and ordered Chinese. I mean, Trevor was sick, and he loves Chinese, so really… I was doing it for him. 😉
I had been planning on making Mongolian Beef for the blog, so I ordered some for delivery, you know, for “research”.
Usually I love, love, LOVE Chinese delivery, but ohmygosh, this delivery Mongolian Beef was SO bad. I immediately regretted my decision to order delivery, but was extra excited to make my own version.
Let me tell you, this Easy Mongolian Beef is 1,000,000 times better than any delivery. Plus, it’s almost as easy.
First you need to marinate some sliced flank steak with soy sauce, sesame oil, garlic, brown sugar, and red pepper flakes. It’s gonna get all tender and flavorful in the fridge.
When you’re ready to cook dinner, whisk together a quick sauce: soy sauce, beef broth, more red pepper flakes, ginger, brown sugar, hoisin sauce, rice vinegar, garlic, and cornstarch. Set this aside while you brown your flank steak in a saute pan.
Once the flank steak has browned, you’ll stir in your sauce and let it get niiiiice and thick and delicious.
Let me say that again.
Now. Let me just say, when I was doing research for this recipe, all the recipes I found said to fry your beef in like a 1/2 cup of oil.
Well. I didn’t want to. I didn’t want to deal with heating a bunch of oil and frying the beef. PLUS, I wanted to keep this recipe healthy…er. I’m not claiming this recipe to be healthy (helllooo yummy brown sugar), BUT this is definitely healthier, not to mention easier when you skip the frying.
This Easy Mongolian Beef is, um, ridiculously quick and easy to make <– we’re talkin’ less than 30 minutes to make, ridiculously full of flavor, and is honestly STILL better than take-out.
Serve this over rice with a sprinkle of sesame seeds, and maybe an extra pinch of crushed red pepper flakes, and you’ll never get delivery again.
Ok. Never say never, because I ♡ Indian delivery, but you get the idea. 😉
What’s your favorite take-out/delivery dish you wish you could make at home? Show me the yummy!