The Best Easy Mongolian Beef Recipe (Gluten-Free Option)

Makes: 3 Servings
Per Serving: 33g Protein | 407 Cal

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On busy nights, it can be easy to be tempted to order takeout instead of spending time and energy cooking a meal yourself. And while that’s totally fine from time to time, I also really love recreating takeout staples in my own kitchen—especially when they’re quick, easy, and maybe just a little bit healthier than the restaurant version.

This Mongolian beef recipe is a special one because it’s a dish my dad brings over many weekends. I love the tender flank steak, sweet and savory caramelized onions, and an umami-packed sauce that coats every bite. Super cozy, high in protein, and the perfect main to suit so many different veggie sides, there’s a reason we make this one over and over again!

Why You’ll Love This Easy Mongolian Beef Recipe

• Packed with protein: Each serving of this delicious meal contains about 33g of protein, making it a great choice to help you meet your macro goals.

• Ready in no time: Quick and easy to prepare, this dish is on the table in about 30 minutes.

• Super flavorful and satisfying: The combination of lean, tender slices of beef (with slightly crispy edges), sweet, caramelized onions, and a savory sauce makes this meal one you’ll crave.

• Made from mostly pantry staples: You can whip up this Mongolian beef recipe with mostly pantry ingredients, so it’s ready to make without a special trip to the grocery store.

Ingredients

Beef

• 1 lb flank steak, sliced against the grain into 2-inch pieces

• 2–3 tablespoons avocado oil

• 1 large yellow or white onion, thinly sliced

• 6–7 green onions, cut into 2–3-inch pieces

• 5 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

Marinade

• 3 tablespoons cornstarch

• 2 tablespoons water

• 1 tablespoon low-sodium soy sauce

• ½ tablespoon dark soy sauce

• 1 tablespoon Shaoxing wine (or dry sherry/white wine)

• ¼ teaspoon black pepper

Sauce

• 1 tablespoon oyster sauce

• ½ tablespoon dark soy sauce

• 1 tablespoon low-sodium soy sauce

• ½ tablespoon sugar

• 1 tablespoon chicken bouillon

• 1 teaspoon sesame oil

• ½ teaspoon black pepper

To Serve

• Sesame seeds (for garnish)

• Steamed white rice
  

Instructions

1. Prepare the beef: If your beef isn’t already sliced, thinly slice the flank steak against the grain. Make sure your cuts are perpendicular to the grain of the fibers to help keep it tender and easy to eat. Cutting with the grain will make it stringy and tough.

2. Make the marinade: Place the thin slices of beef in a large mixing bowl. Add the cornstarch, water, soy sauces, Shaoxing wine (or sherry/white wine, if that’s what you have), and black pepper. Toss until the sliced flank steak is well-coated and let it sit for at least 15 minutes. You can marinate the meat for up to 2 hours, but if you’re going longer than about 30 minutes, it’s best to cover the bowl and pop it in the fridge.

3. Mix up the sauce: In a small bowl, add the oyster sauce, soy sauces, sugar, chicken bouillon, sesame oil, and black pepper. Whisk well until combined.

4. Sear the beef: Heat the avocado oil in a wok or large skillet over medium-high heat until hot. Add the beef in a single layer and sear until golden brown and crispy around the edges. Remove the beef from the pan and set it aside while you cook the onions.

5. Sauté the onions: Add the sliced onions to the pan you seared the beef in. Cook, stirring occasionally, for about 3-4 minutes, or until the onions are softened a bit, but still crisp—they shouldn’t be cooked all the way through.

6. Cook the Mongolian beef: Add the beef back into the pan, along with any juices on the plate. Add the sauce and stir to combine. Turn the heat down a bit and let the dish simmer for about 1-2 minutes, or until the sauce has slightly thickened.

7. Finish and serve: Once the sauce has thickened, add the sliced green onions and stir and cook for another minute. Remove the dish from the heat, garnish with sesame seeds, and serve on its own or over hot rice if you’d like. Enjoy!

Nutrition Info (Per Serving - Makes 3 Servings)

• Calories: 407

• Protein: 33g

• Carbs: 13g

• Fat: 25g

My Best Pro Tips for This Mongolian Beef Recipe

• Slice the meat when it’s cold: Pop the flank steak into the freezer for about 10-15 minutes before you slice it. It’ll make it easier to slice.

• Use a large pan to sear in: You don’t want the meat to overlap or be too close together. That’ll make the beef steam instead of sear and you won’t get those golden, crispy edges we love so much.

• Make it a little bit sweeter: If you want a more restaurant-style, caramelized glaze, add an extra ½ tablespoon of sugar.

• Make it a meal: Serve this dish alongside steamed rice, roasted broccoli, steamed cauliflower rice, sautéed eggplant, snap peas, green beans, Napa cabbage, or baby bok choy for a well-rounded meal.

FAQs

• Can I make this dish with another protein instead of beef?

  You sure can! Try making this recipe with thinly sliced chicken breast, lean pork, or firm tofu for a tasty twist. If you’re using tofu, make sure to crisp it first for the best texture.

• What cut of beef should I use for this recipe?

  Flank steak is the best, in my opinion, but if you don’t have any on hand or can’t find it for some reason, you can swap in sirloin steak or flat iron steak instead.

• How can I make this Mongolian beef recipe gluten-free?

  If you have dietary restrictions and want to make a gluten-free version of this meal, swap out the soy sauce for tamari (gluten-free) or coconut aminos (gluten-free and soy-free) and make sure the oyster sauce you’re using is also gluten-free.

• What’s the best way to store leftovers?

  Transfer any leftovers to an airtight container and store in the fridge for up to 4 days. When you’re ready to eat, gently reheat in a skillet until warned through. 

This Mongolian beef recipe makes the best weeknight meal because it’s fast, flavorful, and the whole family will love it. Whether you’re trying to appease the kiddos or just want something that’ll taste as good as your favorite takeout spot, you’re going to absolutely love this easy, comforting recipe.

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Mongolian Beef

Yield: 3

Author: Ashley aka The Protein Snack Queen

This easy Mongolian beef recipe is perfect for busy weeknights or any night you’re craving takeout. Quick to make and high in protein, it’s a great choice for a healthy, balanced day.

Ingredients

Beef

• 1 lb flank steak, sliced against the grain into 2-inch pieces
• 2–3 tablespoons avocado oil
• 1 large yellow or white onion, thinly sliced
• 6–7 green onions, cut into 2–3-inch pieces
• 5 cloves garlic, minced
• 1 tablespoon fresh ginger, grated

Marinade

• 3 tablespoons cornstarch
• 2 tablespoons water
• 1 tablespoon low-sodium soy sauce
• ½ tablespoon dark soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry/white wine)
• ¼ teaspoon black pepper

Sauce

• 1 tablespoon oyster sauce
• ½ tablespoon dark soy sauce
• 1 tablespoon low-sodium soy sauce
• ½ tablespoon sugar
• 1 tablespoon chicken bouillon
• 1 teaspoon sesame oil
• ½ teaspoon black pepper

To Serve

• Sesame seeds (for garnish)
• Steamed white rice

Instructions

1. Prepare the beef: If your beef isn’t already sliced, thinly slice the flank steak against the grain. Make sure your cuts are perpendicular to the grain of the fibers to help keep it tender and easy to eat. Cutting with the grain will make it stringy and tough.
2. Make the marinade: Place the thin slices of beef in a large mixing bowl. Add the cornstarch, water, soy sauces, Shaoxing wine (or sherry/white wine, if that’s what you have), and black pepper. Toss until the sliced flank steak is well-coated and let it sit for at least 15 minutes. You can marinate the meat for up to 2 hours, but if you’re going longer than about 30 minutes, it’s best to cover the bowl and pop it in the fridge.
3. Mix up the sauce: In a small bowl, add the oyster sauce, soy sauces, sugar, chicken bouillon, sesame oil, and black pepper. Whisk well until combined.
4. Sear the beef: Heat the avocado oil in a wok or large skillet over medium-high heat until hot. Add the beef in a single layer and sear until golden brown and crispy around the edges. Remove the beef from the pan and set it aside while you cook the onions.
5. Sauté the onions: Add the sliced onions to the pan you seared the beef in. Cook, stirring occasionally, for about 3-4 minutes, or until the onions are softened a bit, but still crisp—they shouldn’t be cooked all the way through.
6. Cook the Mongolian beef: Add the beef back into the pan, along with any juices on the plate. Add the sauce and stir to combine. Turn the heat down a bit and let the dish simmer for about 1-2 minutes, or until the sauce has slightly thickened.
7. Finish and serve: Once the sauce has thickened, add the sliced green onions and stir and cook for another minute. Remove the dish from the heat, garnish with sesame seeds, and serve on its own or over hot rice if you’d like. Enjoy!

Nutrition Facts

Calories

407

Fat

25 g

Carbs

13 g

Protein

33 g