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Speedy Mongolian Beef

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Dapper Dad's Recipes

Speedy Mongolian Beef

This recipe delivers the classic sweet and savory flavors of Mongolian Beef in a fraction of the time, without sacrificing taste. It's designed for efficiency, getting dinner on the table fast!

Yields: 4 servings Prep time: 15 minutes Cook time: 10-15 minutes

Ingredients:

For the Beef:

  • 1 lb flank steak or sirloin steak, thinly sliced against the grain (about 1/4-inch thick)
  • 1 tbsp cornstarch
  • 1/2 tsp baking soda (tenderizes the beef quickly)
  • 1 tbsp soy sauce
  • 1 tbsp vegetable oil (or other high-heat oil)

 

For the Sauce:

  • 1/2 cup soy sauce (low sodium preferred)
  • 1/2 cup water
  • 1/2 cup brown sugar, packed
  • 2 tbsp rice vinegar
  • 1 tbsp minced fresh ginger (or 1 tsp ground ginger)
  • 2 cloves garlic, minced
  • 1 tsp cornstarch (for thickening)
  • Pinch of red pepper flakes (optional, for a little heat)

 

For Assembly:

  • 2 tbsp vegetable oil (or other high-heat oil)
  • 4-6 green onions, cut into 1-inch pieces (white and light green parts separated from dark green parts)
  • Cooked rice or noodles, for serving
  • Sesame seeds, for garnish (optional)

 

Equipment:

  • Large wok or large skillet (cast iron or stainless steel)
  • Small bowl for sauce
  • Medium bowl for beef marinade
  • Whisk
  • Spatula or tongs

 

Instructions:

Step 1: Prepare the Beef

  1. Slice Beef: Thinly slice the flank steak against the grain into 1/4-inch thick pieces. Cutting against the grain helps ensure tenderness.
  2. Tenderize and Marinate: In a medium bowl, combine the sliced beef with 1 tablespoon cornstarch, 1/2 teaspoon baking soda, and 1 tablespoon soy sauce. Mix well to coat all the beef. Let it sit for at least 10 minutes while you prepare the sauce. The baking soda is key for tenderizing the beef quickly without a long marinade.

Step 2: Prepare the Speedy Sauce

  1. Combine Ingredients: In a small bowl, whisk together the 1/2 cup soy sauce, 1/2 cup water, 1/2 cup packed brown sugar, 2 tablespoons rice vinegar, minced fresh ginger, minced garlic, 1 teaspoon cornstarch, and optional red pepper flakes. Whisk until the brown sugar and cornstarch are fully dissolved and there are no lumps. Set aside.

 

Step 3: Cook the Beef

  1. Heat Oil: Heat 1 tablespoon of vegetable oil in your large wok or skillet over high heat until almost smoking. This high heat is crucial for a good sear.
  2. Sear Beef (in batches if necessary): Add the marinated beef to the hot wok in a single layer. Do not overcrowd the pan; cook in two batches if needed to avoid steaming the beef. Cook for 1-2 minutes per side until nicely browned and seared. The beef will still be slightly undercooked in the center, which is fine as it will finish cooking in the sauce.
  3. Remove Beef: Once seared, remove the beef from the wok and set aside on a plate.

 

Step 4: Build the Sauce and Combine

  1. Add More Oil & Aromatics: Add the remaining 2 tablespoons of vegetable oil to the wok (if needed) and reduce the heat to medium-high. Add the white and light green parts of the chopped green onions to the wok and stir-fry for about 30 seconds until fragrant.
  2. Pour in Sauce: Give your prepared sauce a quick whisk again (as cornstarch can settle) and pour it into the hot wok. Bring the sauce to a simmer, stirring constantly.
  3. Thicken Sauce: The sauce will begin to thicken almost immediately due to the cornstarch. Continue to simmer and stir for 1-2 minutes, until it reaches your desired consistency (it should be thick enough to coat a spoon).
  4. Return Beef & Green Onions: Add the seared beef back into the wok with the thickened sauce. Toss to coat the beef evenly. Stir in the dark green parts of the green onions. Cook for another 1-2 minutes, stirring, until the beef is fully cooked through and the green onions are slightly wilted but still vibrant.

 

Step 5: Serve

  1. Dish Out: Remove from heat immediately.
  2. Garnish and Enjoy: Serve the Speedy Mongolian Beef hot over a bed of steamed rice or noodles. Garnish with a sprinkle of sesame seeds, if desired.

 

Tips for Speed:

  • Prep Ahead: Slice the beef and make the sauce ahead of time, storing them separately in the refrigerator.
  • High Heat: Don't be afraid of high heat when searing the beef; it's essential for achieving that restaurant-style crust.
  • Thin Slicing: The thinner the beef, the faster it cooks.
  • Baking Soda: Don't skip the baking soda! It's a game-changer for tenderizing beef quickly.

 

 

Speedy Mongolian Beef Shopping List

  • 1 lb flank steak or sirloin steak
  • 1 tbsp cornstarch
  • 1/2 tsp baking soda
  • 1 tbsp soy sauce
  • 1 tbsp vegetable oil
  • 1/2 cup soy sauce (low sodium preferred)
  • 1/2 cup water
  • 1/2 cup brown sugar, packed
  • 2 tbsp rice vinegar
  • 1 tbsp minced fresh ginger (or 1 tsp ground ginger)
  • 2 cloves garlic
  • 1 tsp cornstarch
  • Pinch of red pepper flakes (optional)
  • 2 tbsp vegetable oil
  • 4-6 green onions
  • Cooked rice or noodles
  • Sesame seeds (optional)

 

Thai Peanut Sauce: 

This creamy, savory, and slightly sweet sauce is perfect for noodles, dipping spring rolls, or drizzling over satay skewers.

Basic Ingredients:

Creamy peanut butter

Soy sauce (or tamari for a gluten-free option)

Rice vinegar (can be skipped, but if you don't have this in your pantry...your homework is to go get some)

A sweetener like honey, brown sugar, or maple syrup

Garlic and ginger (fresh is best but powdered will work too)

A spicy element like Sriracha or red pepper flakes (optional if you like heat)

Water to thin it to your desired consistency (you can use coconut milk too which is more traditional, but it's not a regular staple in the average American kitchen, and it's kind of a waste to open a whole can for tablespoon or 2 in my opinion.)
 

Simply whisk all the ingredients together in a bowl until smooth. If you find the peanut butter is too thick, you can warm it up slightly in the microwave before mixing, or use warm water/coconut milk to help it combine more easily.

 

All-Purpose Stir-Fry Sauce: 

This is a versatile, foundational sauce that can be used for almost any stir-fry, and you can easily tweak it with different additions.

½ cup low-sodium soy sauce

½ cup low-sodium chicken stock, or water

1 teaspoon sesame oil

½ Tablespoon rice vinegar

2 cloves garlic, minced  (fresh is best but powdered will work too)

2 teaspoon grated ginger  (fresh is best but powdered will work too) - are you catching on to my theme - go get some cloves of garlic or a jar of minced garlic... 

1 Tablespoon sugar or honey

1 Tablespoon cornstarch to thicken as it cooks

Pinch red pepper flakes, (optional if  you want heat)

In a bowl or mason jar with a lid, combine all of the ingredients and whisk or shake well until combined.

Use immediately in a stir fry recipe, simmering it to thicken. Or store in an airtight container in the fridge for up to 1 week before using

 

Teriyaki Sauce: 

A simple, sweet, and savory glaze that's perfect for chicken, salmon, or vegetables.

Basic Ingredients:

1 cup of water

1 teaspoon sesame oil

4 tablespoons brown sugar

1/2 cup soy sauce

1 teaspoon honey

2 teaspoons garlic, minced

1 teaspoon fresh ginger, minced

Slurry: 2 tablespoon cornstarch + 1/4 cup cold water

 

Combine all ingredients in a small saucepan. Bring to a gentle boil, then reduce the heat and simmer for a few minutes until the sauce reduces and thickens slightly. Add the cornstarch slurry, whisk until combined, remove from heat when desired thickness has been reached, not too thick because it will thicken as it cools.