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Quick + Easy Mongolian Beef
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Quick + Easy Mongolian Beef

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 4 servings
Calories: 264.9kcal


  • 1 lb. flank steak thinly sliced against the grain
  • 2 Tbsp cornstarch or arrowroot starch for Paleo
  • 2 Tbsp reduced sodium soy sauce or coconut aminos for Paleo
  • 2 Tbsp water
  • 2 tsp dark brown sugar or coconut sugar/maple syrup for Paleo
  • 1 tsp rice vinegar
  • Pinch of red pepper flakes optional
  • 2 Tbsp sesame oil
  • 2 cloves garlic minced
  • 2 tsp minced peeled fresh ginger about 1 inch knob of ginger, peeled and minced or grated
  • 2 scallions cut into 2 inch pieces
  • Serve over rice or cauliflower rice


  • Combine beef slices and cornstarch in a bowl; toss to coat both sides of beef. Let sit while you make the sauce
  • Combine soy sauce, water, brown sugar, rice vinegar and red pepper flakes ( if using) in a small bowl. Set aside.
  • Heat a large skillet (or wok) over medium-high. Add sesame oil; swirl to coat. Add beef to skillet in a single layer and sear for 1-2 minutes, flip beef slices over and sear on the other side (approx. 1-2 mins) until beef is almost fully cooked (be careful not to overcook). Push beef to the edges of the pan. Add garlic and ginger to skillet and stir-fry until fragrant (3-5 seconds). Add the soy sauce mixture and stir to coat the beef. Add scallions and cook for about 30 seconds. Serve immediately.


Serving: 1serving | Calories: 264.9kcal | Carbohydrates: 6.6g | Protein: 23.6g | Fat: 15.2g | Saturated Fat: 4.6g | Cholesterol: 56.7mg | Sodium: 370.6mg | Sugar: 2g