A lightened up version of Mongolian Beef that is easy and flavorful. It can be made ahead of time, reheats well, and is perfect for your weekly meal prep.
This lightened up version of Mongolian Beef incorporates all the flavors of the original dish, but doesn’t require any frying. I also reduced the amount of sugar and soy sauce but the dish remains super flavorful. I paired the beef with broccoli and cauliflower rice though you can substitute with other vegetables and brown or white rice.
What is Mongolian Beef?
Mongolian beef is a Chinese-American dish featuring thin slices of beef. The beef is usually fried and then stir-fried in a thick brown savory and sweet sauce made with soy sauce, hoisin sauce, and sugar. The beef is usually eaten with rice.
Mongolian Beef Sauce
For this lightened up version, the sauce is made with soy sauce, hoisin sauce, brown sugar, ginger, garlic. However, I reduced the soy sauce and brown sugar amounts significantly compared to my traditional Mongolian Beef and Instant Pot Mongolian Beef.
Tips for Tender Beef
- I recommend using flank steak. Other more premium cuts of steak like strip loin will also work.
- The beef must be sliced against the grain.
- The flank steak is then tenderized with cornstarch. This is an important step to tenderize the beef. The cornstarch also helps to thicken the sauce.
Want more Chinese take-out-style dishes? You might like my Chinese Pepper Steak, too.
Mongolian Beef Meal Prep
- 1 lb flank steak thinly sliced against the grain into strips
- 1 1/2 tbsp cornstarch
- 1 tbsp canola oil
- 2 scallions thinly sliced
Mongolian Beef Sauce
- 3 tbsp brown sugar
- 3 tbsp low sodium soy sauce
- 1 tbsp hoisin sauce
- 2 tbsp water
- 1 tsp ginger grated
- 1 clove garlic minced
- Add beef to a medium bowl. Sprinkle with cornstarch. Toss beef in cornstarch until evenly coated.
- In a separate medium bowl, add all sauce ingredient. Mix until evenly blended.
- In a large deep nonstick skillet, add oil and bring to medium high heat. When oil is hot, lay beef into skillet in a single layer, making sure none of the pieces overlap. Cook a few minutes until seared and browned. Flip beef and cook a few minutes to sear and brown. Beef should not be fully cooked, only seared on both sides. If you do not have a skillet big enough to fit all your beef in a single layer, cook in smaller batches.
- Remove beef and drain excess oil from skillet. I also like to lay the beef on some paper towels to soak up excess oil but this is optional.
- Add beef back into skillet. Bring skillet to medium high heat. Add the beef back in and pour in the sauce. Stir fry the beef in the sauce until beef is completely cooked and sauce thickens. The sauce should thicken from the cornstarch on the beef. Once sauce is thickened, turn off heat. Garnish with scallions. When beef is cooled, add to your meal prep containers along with your choice of rice and vegetables.
- I use these Meal Prep Containers*
- The cornstarch is used to tenderize the beef and thicken the sauce. If you plan on omitting the cornstarch, you will need to use other methods to tenderize the beef and you will need a thickening agent for the sauce.
- Brown sugar can be replaced with honey or other sugar substitutes.
- I added steamed broccoli to my meal prep since the beef sauce is already very flavorful and needs something lighter/plainer to pair with.
- I also made cauliflower rice, cooked with a little olive oil, salt and garlic.
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.