This 20-Minute Mongolian Beef will make you want to skip the take-out for good. So easy and amazingly delicious. Just like your favorite Chinese restaurant … but healthier!
You guys. I can’t stop watching Friends.
I knew that it would become my 2015 guilty pleasure as soon as I learned it was going on Netflix. But it’s getting a bit out of control. I’m only on season 2 and I find myself leaving parties early to come home and hang out with my “Friends.” Sigh.
I didn’t watch friends when everybody else watched it, so this is new for me. And I totally get the obsession. The ’90s fashion. The studio audience fake laughter. RACHEL’S HAIR. It’s all just so great.
But enough about Friends. Let’s talk about beef.
THIS 20-Minute Mongolian Beef is killer. Like … so good. I know I’ve been saying that a lot lately, but to be honest, I really just think 2015 is my year. I’ve been crushin’ it with the lightened up recipes. *brushes non-existent dirt off shoulder*
Let’s count the ways why this healthy mongolian beef recipe will make you never want to order takeout again.
1. It’s faster than most takeout. You can have it on your table in 20 minutes.
2. It’s so easy to make, a Phoebe could do it. (Friends reference alert) Plus, it uses just one pan so you can cut down on dishes.
3. It’s DELICIOUS. Like … so delicious that I would serve this at a dinner party.
4. It’s healthy. Well, if you’re not afraid of a little brown sugar.
Boom. So, make this 20 Minute Mongolian Beef tonight. Watch some episodes of Friends on Netflix. And come back and comment on how much better I just made your life. 😉
Save RecipeIngredients
- 1/2 cup cornstarch
- 2 pounds flank steak, sliced
- 4 tablespoons oil, divided
- 1 teaspoon fresh ginger, minced
- 2 tablespoons garlic, minced
- 1 cup low sodium soy sauce
- 1 cup water
- 3/4 cup dark brown sugar
- Green onions, sliced
Instructions
- In a large bowl, toss steak with cornstarch. Place in the refrigerator for 10 minutes to let the cornstarch stick to the steak.
- In a large pot, heat 3 tablespoons of the oil. Add the steak to the pan and sear both sides until they're golden, but the inside is still pink. Remove and let steak drain on a paper towel.
- Add in the remaining 1 tablespoon of oil. Saute ginger and garlic for 1-2 minutes. Add in the soy sauce, water and brown sugar and stir to combine. Bring mixture to a boil.
- Add back in the steak, toss to coat in the sauce, and continue to cook at a boil for 2 minutes, stirring constantly. The sauce should thicken. If it doesn't, mix 1/2 tablespoon cornstarch with 1 tablespoon water and pour it into the pan.
- Add the green onions and stir to coat. Serve over brown rice or quinoa.
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