Weeknight 20 Minute Mongolian Beef


Mongolian Beef is a delicious, classic Chinese(ish) recipe that is so super simple to make you can make it on a weeknight!

I say Chinese(ish) because Mongolian Beef really became popular at PF Changs.  It’s not really Chinese and it’s not Mongolian.  But whatever it is it’s not the healthiest entrée to order out.

Sorry to tell you all this, but according to CalorieKing, there are over 720 calories in Mongolian Beef and 2700 mg of sodium!

Our Mongolian Beef recipe has very few ingredients, we’ve cut the calories down to 300 and the best part is it comes together in under 20 minutes.

I’m so not kidding!  There is no reason to order take out or grab a pizza when you can literally have dinner made in under 30 minutes.

The first thing you need is …. well beef.  Flank steak, flat iron steak or a thin sirloin would all work well.  I was lucky enough to find beef already sliced at the supermarket, but you can also ask the butcher to slice it for you.  They have those razor sharp knives and can get the beef really thin.


I began by browning tossing the beef in some cornstarch.   But before I go any further, I wanted to address a question that I get asked a lot.  Can you can substitute flour for cornstarch.  And the answer is … it depends.  You have to use about 3 times the amount of flour to equal the thickening power of cornstarch.  But more importantly, you need to burn off the raw taste of the flour which for our recipe today would not work.

I have found (and use regularly) an ORGANIC cornstarch that I can only find on Amazon.  It does NOT contain any GMOs and it has to be one of the best cornstarches on the planet.  I didn’t realize that there was a difference in quality in cornstarch.  I thought they were all made the same.   I switched to organic to avoid GMOs as the primary reason and didn’t have any expectations when it came to taste.   So I was really surprised to discover just HOW much difference the GMOs really do make in the end result.

mongolian beef weeknigh

So, again, I toss the beef in the cornstarch.  This will will help the beef sear and it acts as a thickener for our sauce.  The beef is then seared in a little olive oil over very high heat.  The meat will only take about a minute or two per side.  Be careful NOT to overcook it.  It can become stringy and tough very quickly.  Transfer the beef to a plate and keep it warm.

Next I added a little oil to the pan and sautéed some veggies.  I wanted to grab some of the flavor from the beef that was left over.  I personally love carrots so I used them and some broccoli.   Again, done in a just a few minutes.

Add the sauce ingredients to the pan and the beef and dinner is done!

Weeknight Mongolian Beef & Shrimp Stir Fry

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 servings

Weeknight Mongolian Beef & Shrimp Stir Fry

A healthier version of PF Changs Mongolian Beef recipe. On the table in 20 minutes! Beef sautéed in a savory, tangy, brown sauce and served over rice or noodles.


1 lb thinly sliced steak (I bought mine pre sliced from the butcher)
3-4 Cloves Organic, minced
2 Tablespoons Corn Starch
1-2 Tablespoons Olive Oil
1-2 Organic Scallions, thinly sliced
1/2 Cup Tamari Sauce (or organic soy sauce)
1/4 Cup Organic Brown Sugar
2 teaspoons Corn Starch
1 teaspoon Ginger Paste (or dried Ginger Powder)


  1. Combine all of the sauce ingredients in a small saucepot and bring to a simmer over low/medium heat
  2. Meanwhile, heat the oil in a skillet over medium/high heat. Toss the sliced beef in a bowl with a little bit of corn starch and add the beef to the pan, evenly spreading it evenly across the pan
  3. Sear the beef until it browns, about 1-2 minutes per side
  4. Pour the sauce from the saucepot into the pan with the beef. Mix well and let it simmer for a minute
  5. Serve over rice or noodles) and sprinkle with scallions and sesame seeds if desired


302 calories, 14 gr fat, 20 carbs, 1220 mg sodium, 26 gr protein

© HappilyUnprocessed. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words AND link back to this post.


Recipe Source:  HappilyUnprocessed.com
I used all organic ingredients when making this recipe, and hope you do too!  🙂



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  1. Anonymous says:

    UH-Mazing – I didn’t realize just how easy it was to make this at home. The flavor was spot on

  2. I’ve never had Mongolian beef until our family went to PF Changs ( I know, sorry) and I really liked it A LOT but I know how bad it is for you so I never thought to make it myself. then I saw your recipe and thought, well if Debi made it then I’ll give it a try and I’m so glad I did !! It is soooo much better than PF Changs and I didn’t believe you when you said it was done in 20 minutes but i’ll be darned, it was. Thanks for another great recipe!

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