You know the saying, when you really have A LOT to do, you end up working even more efficiently – and getting more done? As opposed to having a smaller task list and getting less done? Well, the other week, ahead of travel, I had a lot on my plate. It was so exciting, and I was thankful for the workload, but it was a lot. It turns out that when I have too much to do, I work really well. It’s not the best way to work, but I prove to myself time and time again that being in a time crunch always helps me produce my best work. And that’s exactly what happened with this recipe.
This simple take-out-style Mongolian beef was a last-minute idea that turned out so yummy! With a few tiny tweaks, the homemade variation of a restaurant’s classic meal can be even tastier! The family LOVED this recipe. Asher was especially excited and has requested a remake at least twice since I originally made it. Everyone loves the salty, sweet, and tangy sauce.
These are the details – surprise, they’re simple
Step 1: prepare the beef with these tips To keep the recipe quick to cook, use a thin-cut flank steak. My best tip for easily cutting any kind of steak is to freeze it for 20 minutes prior to slicing. The partially frozen meat will easily slice into very thin pieces, which is key here! Also, a sharp knife helps the task too! Next, toss the steak with cornstarch. The cornstarch helps the steak get crispy and gives it a slight “breading” that really ensures the sauce clings to the steak.
Step 2: cook the steak Using a large skillet, cook the steak using butter, sesame oil, or olive oil. Ideally, start cooking with sesame oil to give the dish additional flavor. Then add the butter. Next, add a good amount of garlic and fresh ginger. Then I like to mix in jarred sushi-style ginger, too. We love double the ginger; it gives the steak a nice zing and a little kick too. Mix in the soy sauce (I prefer tamari), then the smallest amount of brown sugar (I love organic dark brown sugar), and chopped scallions. Cook the steak in the sauce until the sauce coats it. This entire process should only take a few minutes. The time will depend on how thin you end up slicing the steak.
Step 3: make the tomato salad This is optional, but I had so many beautiful heirloom tomatoes that I needed to use. So, I made a simple sesame-tossed salad with small heirlooms, toasted sesame oil, tamari, chili flakes, and basil.
Step 4: serve it You’ll need rice for serving. I often use plain steamed Jasmine rice. Other times, I’ll add sesame oil and basil or toasted sesame seeds and scallions. Spoon lots of rice into a shallow bowl. Scoop out the steak and lay it over the rice. Add fresh basil leaves and a sprinkle of toasted seeds. Then serve the tomatoes on the side. They add the prettiest color to an otherwise colorless recipe! This recipe is definitely full of flavor, yet still really simple. It’s sweet, spicy, tangy, and salty—all the right flavors and they all hit so well together. This will be so great when we head back to school and back to work in the coming weeks. You really only need 20 minutes to make this! You can’t even order take-out in that amount of time! Wahoo!
Looking for other take-out style dinners? Here are a few ideas: 20 Minute Thai Basil Beef Rolls Chili Crisp Chicken Mango Cucumber Rice Bowl Spicy Orange Sesame Chicken 30 Minute Sticky Thai Meatballs with Sesame Noodles Better Than Takeout Sweet Thai Basil Chicken Thai Basil Beef and Lemongrass Rice Bowls Lastly, if you make this 20 Minute Crispy Mongolian Beef, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
