30 Minute Mongolian Beef

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  •  2 Average Carrots, Peeled and Julienne Cut
  • 1 Large Red Pepper, Seeded and Julienne Cut
  • 2-3 Cloves of Garlic, Minced
  • 1 Tbsp Fresh Grated Ginger
  • Salt and Pepper
  • 1 1/2 Pounds Flank Steak
  • 1/2 Cup Cornstarch
  • 2 Tbsp Canola Oil
  • 1/2 Tsp Ground Ginger
  • 1/2 Cup Brown Sugar
  • About 1/2 Cup Low Sodium Soy Sauce
  • Sesame Seeds
  • 1 Bunch Scallions, Cut Large


To truly make this in 30 minutes, cut your veggies, garlic, ginger and steak before dinner time.

Cut the streak against the grain in thin slices and dredge them in the cornstarch and ground ginger, coating the meat completely. Set aside.

In a large skillet, heat the oil and sautee the carrots with salt and pepper to taste for about 5 minutes or until just starting to turn tender. Add in the beef, shaking off any excess cornstarch. Cook until brown. Add in red peppers, ginger and garlic and continue to cook for about another 5 minutes, stirring often. Add in brown sugar and soy sauce. Bring to a simmer and cook on low. Top with sesame seeds and scallions and serve over rice.