We’ve got four of the BEST Mason Jar Salad recipes for you, that only take 15 minutes to prep and stay good for up to 5 days. Choose from BBQ Chicken Salad, Thai Salad, Greek Salad, or Tortellini Caprese Salad, all with a printable recipe.

Want more yummy salads? Try this Taco Salad, Burrata Salad, Cheeseburger Salad, or htis Asian Chicken Salad!

How to make a Mason Jar Salad:

Prep Ingredients: Chop any veggies, cook protein, make dressing, and prep ingredients.

Assemble: The dressing goes in first (so it doesn’t make any ingredients soggy), then the chopped veggies, protein, and greens are added last, tightly packed on top. Salads can be stored in the fridge for up to 5 days. Just dump in a bowl and enjoy!

Find all four recipes HERE.

Tortellini Caprese Salad:

Cook tortellini according to package instructions. Drain, rinse under cold water and set aside. Add all dressing ingredients to a bowl and whisk well to combine. Taste and adjust seasonings, as desired. Divide dressing among the mason jars. Add onion, cherry tomatoes, tortellini, cucumber, orange bell pepper, onion and cheese. Top with lettuce– tightly pack the jar. Add a pinch of salt and pepper then apply mason jar lid. Refrigerate for up to 5 days.

(Full recipe here).

BBQ Chicken Salad:

Toss chicken in a bowl then toss with barbecue sauce. Mix all dressing ingredients together until smooth. Add ¼ cup of dressing to each jar. Top with carrot, onion, black beans, corn, bbq chicken, bell pepper, jalapeño, cheese, and cilantro. Add lettuce, pressing down to pack it in and fill the jar. Apply lid. Refrigerate for up to 5 days. (Full recipe here).

Greek Salad:

Add all dressing ingredients to a bowl then whisk well to combine. Taste and adjust seasonings, as desired. Divide dressing among the mason jars. Add cucumber, tomato, onion, olives, and feta. Top with mixed greens– tightly pack the jar. Add a pinch of salt and pepper and then apply mason jar lid. Refrigerate for up to 5 days. (Full recipe here).

Thai Salad:

Add all dressing ingredients to a bowl and whisk well to combine. Add water to thin the dressing a little, to a smooth, creamy consistency. Divide dressing among the mason jars. Add bell pepper, edamame, carrot, chicken or shrimp, green onion, cilantro, then coleslaw mix. Top with romaine to fill the jar, then a spoonful of peanuts. Apply lid and refrigerate salad for up to 5 days. (Full recipe here).

More Summer Salads:

• Chicken Caesar Pasta Salad
• Mixed Green Salad with Berries
• Bulgur Salad
• Orzo Salad
• Thai Quinoa Salad

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Tortellini Caprese Mason Jar Salad

The BEST Mason Jar Salad recipes that only take 15 minutes to prep and stay good for up to 5 days! I have a BBQ Chicken Salad, Thai Salad, Greek Salad, or Tortellini Caprese Salad, and a printable with all the recipes. Say hello to your favorite meal prep lunch!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 salad jars

Calories 571kcal

Author Lauren Allen

Equipment

• Wide Mouth Quart Size Mason Jars

Ingredients

Salad

• 10 oz cheese tortellini , refrigerated brand
• 2 cups cherry tomatoes , halved
• ½ red onion , diced
• 1 orange bell pepper , diced
• ½ English cucumber , chopped
• 5-6 cups mixed greens lettuce
• 1/2 cup feta cheese crumbles , or parmesan or mini mozzarella balls
• salt and pepper to taste

Vinaigrette

• 1/2 cup extra virgin olive oil
• 4 Tablespoons red wine vinegar
• 2 cloves garlic , minced
• 2 teaspoon dijon mustard
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 Tablespoon lemon juice
• 2 teaspoons honey

Add-In Ideas:

• garbanzo beans , white or black beans
• corn
• fresh basil leaves
• artichoke hearts

US Customary – Metric

Instructions

• Cook tortellini according to package instructions. Drain, rinse under cold water and set aside.
• Make Dressing: Add all dressing ingredients to a bowl then whisk well to combine. Taste and adjust seasonings, as desired.
• Assemble: Divide dressing among the mason jars. Add onion, cherry tomatoes, tortellini, cucumber, orange bell pepper, onion and cheese. Top with lettuce– tightly pack the jar. Add a pinch of salt and pepper and then apply mason jar lid. Refrigerate for up to 5 days.
• Serve: Invert mason jar salad into a bowl, and enjoy!

Notes

Don’t miss this printable for ALL FOUR of my Mason Jar Salad Recipes!

Nutrition

Calories: 571kcal | Carbohydrates: 45g | Protein: 16g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 44mg | Sodium: 857mg | Potassium: 487mg | Fiber: 6g | Sugar: 10g | Vitamin A: 6543IU | Vitamin C: 62mg | Calcium: 246mg | Iron: 4mg

This creamy Boursin Pasta recipe is a one pan meal on the table in 20 minutes! It’s fresh, flavorful, and will become a family favorite.

Looking for more pasta recipes? Try Tuscan Chicken Pasta, Pastalaya, Harissa Pasta, or Truffle Mac and Cheese.

Why I love this recipe:

• Less than 30-Minute Meal – Boursin pasta is often my dinner solution on busy nights when I’m short on time and ingredients. It’s one of our favorites!
• Creamy – The boursin cheese makes the sauce so creamy, flavorful, and incredible.
• Picky Eater Approved – Every picky kid (or spouse) will devour this creamy pasta dish. We never have leftovers.

How to make Boursin Cheese Pasta:

Cook pasta in salted boiling water, according to package instructions, until al dente. Drain, but reserve pasta water.

Cook Chicken: Season chicken with salt and pepper. Heat a skillet over medium heat. Once hot, add olive oil. Add chicken and cook until browned, turning once, until cooked through (165 degrees F). Remove to a plate to rest for a few minutes, before chopping into pieces.

Make Boursin Cheese Pasta Sauce: Add butter to pan then fry shallots for 1 to 2 minutes, stirring constantly. Reduce heat to low. Add 1 cup reserved pasta water to the pan and scrape up any browned bits. Whisk in Boursin cheese until melted and smooth.

Assemble: Add cooked pasta and chicken to the pan then toss to evenly coat in sauce. Add a splash of pasta water, if needed, to thin the sauce then season with salt and pepper, if needed. Garnish with fresh parmesan and parsley then serve boursin pasta hot with homemade breadsticks and a wedge salad.

Serve With:

• Roasted Vegetables
• Whole Roasted Cauliflower
• Apple Pecan Salad
• Easy Homemade Breadsticks
• Wedge Salad
• French Green Beans
• Balsamic Roasted Carrots
• Garlic Knots

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Boursin Pasta

This creamy Boursin Pasta recipe is on the table in just 20 minutes! It's easy to make and a family favorite.

Course Main Course

Cuisine French

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 507kcal

Author Lauren Allen

Cost $13

Ingredients

• 1 lb dry farfalle noodles
• 2 Tablespoon olive oil
• 1.5 lbs boneless, skinless chicken tenders
• 2 Tablespoons butter
• 1 shallot , diced
• 2 5 oz packages Garlic Herb Boursin Cheese , cut into pieces
• salt and freshly ground black pepper , to taste
• 1/2 cup freshly grated parmesan cheese
• ¼ cup fresh chopped parsley

US Customary – Metric

Instructions

• Cook pasta in salted boiling water, according to package instructions, until al dente. Drain, but reserve pasta water.
• Cook Chicken: Season chicken with salt and pepper. Heat a skillet over medium heat. Once hot, add olive oil. Once olive oil is hot, add chicken and cook until browned, turning once, until cooked through (165 degrees). Remove to a plate to rest for a few minutes, before chopping into pieces.
• Sauce: Add butter to pan and fry shallots for 1 to 2 minutes, stirring constantly. Reduce heat to low. Add 1 cup reserved pasta water to the pan and scrape up any browned bits. Whisk in Boursin cheese until melted and smooth.
• Serve: Add cooked pasta and chicken to the pan and toss to evenly coat in sauce. Add a splash of pasta water, if needed, to thin the sauce. Season with salt and pepper, if needed. Garnish with fresh parmesan and parsley.

Video

Nutrition

Calories: 507kcal | Carbohydrates: 59g | Protein: 38g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 317mg | Potassium: 626mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 437IU | Vitamin C: 5mg | Calcium: 116mg | Iron: 3mg

This creamy Tuscan Chicken Pasta recipe includes crispy chicken in a creamy tuscan sauce, served over your favorite kind of pasta. It’s easy to make and will impress any guests.

My family loves this meal, and it’s a great meal to bring families. I also recommend Homemade Lasagna, Teriyaki Chicken, Chicken Divan, or Sloppy Joes.

Why I love this meal:

• Delicious – A creamy and flavorful Italian chicken pasta recipe that will become a family favorite! It is so comforting and delicious.
• Pantry Ingredients – I usually have everything I need on hand for this popular dish, so I often whip it up for a quick dinner when everyone is hungry.
• Fancy – It’s easy to make, but fancy enough to serve guests, alongside homemade breadsticks and a wedge salad.

How to make Tuscan Chicken Pasta:

Season Chicken: Add ¾ cup flour, 1 teaspoon salt, 1 teaspoon pepper, dried basil, oregano, and onion powder to a large ziplock bag. Add chicken and shake to coat. 

Cook Pasta according to package instructions. Drain and set aside.

Cook Chicken: Heat olive oil and butter in a large skillet over medium heat. Once hot, add chicken to the pan. Cook chicken for a few minutes on each side, flipping only once, until golden brown and just cooked through. Remove chicken to a plate to rest.

Make Sauce: Add 2 tablespoons oil to the pan over medium heat, scraping up any browned bits from cooking the chicken. Add bell pepper and cook for 2-3 minutes. Add garlic and cook for 30 seconds. Mix in flour. Whisk in chicken broth. Bring sauce to a simmer. Stir in cream, milk, garlic powder, Italian seasoning and salt and pepper. Simmer until just slightly thickened. Taste and adjust seasonings as needed.

Stir in spinach and parmesan cheese and cook for 2 more minutes.

Serve Tuscan chicken and sauce over hot cooked pasta. Garnish with extra fresh parmesan cheese and parsley, if desired.

Make Ahead and Freezing Instructions:

To Make Ahead: The creamy tuscan chicken pasta sauce could be made 1-2 days ahead of time, stored in the refrigerator. The chicken can be coated in flour mixture a few hours ahead of time.

To Freeze: The sauce can be made and frozen before adding the milk and cream. I don’t recommend freezing the cream sauce because the texture will be a little off.

More Pasta Recipes:

• Pastalaya
• Pasta Carbonara
• Chicken Noodle Casserole
• Harissa Pasta
• Truffle Mac and Cheese
• Baked Ziti
• Peanut Noodles
• Chicken Parmesan
• Short Rib Ragu

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Tuscan Chicken Pasta

This creamy Tuscan Chicken Pasta recipe includes seasoned, crusted chicken in a creamy tuscan sauce, served over your favorite kind of pasta. It's easy to make and will impress any guests!

Course Main Course

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 5

Calories 796kcal

Author Lauren Allen

Cost 6

Ingredients

Chicken:

• 1.5 pounds chicken tenders , or halved chicken breasts
• 1 Tablespoon olive oil
• 1 Tablespoon butter
• ¾ cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dried basil
• ½ teaspoon dried oregano leaves
• ¼ teaspoon onion powder

Sauce:

• 2 Tablespoons olive oil
• 1 red bell pepper , diced
• 1 Tablespoon minced garlic
• 1 1/2 Tablespoons all-purpose flour
• 3/4 cup low-sodium chicken broth
• 1 cup milk
• ½ cup heavy whipping cream
• 1 cup baby spinach leaves , chopped
• ½ cup freshly grated parmesan cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon Italian seasoning , or more, to taste
• salt and freshly ground black pepper to taste
• 1 lb fettuccine noodles

US Customary – Metric

Instructions

• Season Chicken: Add ¾ cup flour, 1 teaspoon salt, 1 teaspoon pepper, dried basil, oregano, and onion powder to a large ziplock bag. Add chicken and shake to coat. 
• Cook pasta according to package instructions. Drain and set aside.
• Cook Chicken: Heat olive oil and butter in a large skillet over medium heat. Once hot, add chicken to the pan. Cook chicken for a few minutes on each side, flipping only once, until golden brown and just cooked through. Remove chicken to a plate to rest.
• Make Sauce: Add 2 tablespoons oil to the pan over medium heat, scraping up any browned bits from cooking the chicken. Add bell pepper and cook for 2-3 minutes. Add garlic and cook for 30 seconds. Mix in flour. Whisk in chicken broth. Bring sauce to a simmer. Stir in cream, milk, garlic powder, Italian seasoning and salt and pepper. Simmer until just slightly thickened. Taste and adjust seasonings as needed.
• Stir in spinach and parmesan cheese and cook for 2 more minutes.
• Serve chicken and sauce over hot cooked pasta. Garnish with extra fresh parmesan cheese and parsley, if desired.

Video

Notes

Make Ahead Instructions: The sauce could be made 1-2 days ahead of time, stored in the refrigerator. The chicken can be coated in flour mixture a few hours ahead of time.

Dairy Free: Replace butter with oil. Replace milk and cream with a dairy free substitute, like soy, almond or coconut milk. 

Nutrition

Serving: 5g | Calories: 796kcal | Carbohydrates: 89g | Protein: 51g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 192mg | Sodium: 886mg | Potassium: 1007mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1735IU | Vitamin C: 35mg | Calcium: 238mg | Iron: 4mg

I originally shared this recipe in January 2014. Updated February 2021 and February 2024.

This easy Teriyaki Chicken recipe is a favorite for busy nights and includes sautéed chicken coated in a fantastic homemade teriyaki sauce. You can’t beat this 30-minute meal.

Want more 30 minute meals? Try Pastalaya, Chicken Quesadillas, or Mongolian Beef!

Why I love this recipe:

• Family Favorite – My whole family gets excited when Teriyaki Chicken is for dinner, and I love that it’s a well rounded meal that’s healthy and filling.
• Quick – On the table in less than 30 minutes! Quick, homemade dinners are my favorite for busy weeknights.
• Adaptable – Serve it with white or brown rice, and alongside your favorite sautéed veggies, like broccoli, carrots, snow peas, green onion, bell peppers, mushrooms, cabbage, or baby corn. I also enjoy the teriyaki chicken served in a lettuce cup.

How to make Teriyaki Chicken:

Cook Chicken: Heat oil in skillet over medium-high heat. Add chicken and brown on both sides, flipping once (doesn’t need to be cooked all the way through). Remove to a plate and cover.

Make Teriyaki Sauce: Add remaining ingredients to the skillet then stir well to combine. Cook over medium heat until it comes to a low boil. Boil for 1 minute. The sauce should be thick enough to coat the back of the spoon. Stir in chicken and cook for a few more minutes, just until chicken is cooked through.

Serve: Garnish this quick teriyaki chicken with chopped green onion then serve over cooked rice, with steamed vegetables or roasted vegetables.

Variations:

• Slow Cooker Teriyaki Chicken: use a slow cooker liner and place chicken in the bottom of the pot. Stir together the teriyaki sauce ingredients except for the cornstarch slurry. Pour sauce over chicken and cook on LOW for 2-4 hours or until chicken is cooked and shreds easily. Ladle the sauce from the slow cooker into a saucepan. Shred the chicken and leave in the pot. Whisk the cornstarch slurry into the sauce and cook sauce until thickened, then pour over chicken.
• Instant Pot: Make an all-in-one meal with my Instant Pot Chicken Teriyaki Bowls.
• Low Carb: Serve chicken teriyaki in lettuce wraps.
• Grilled Teriyaki Chicken Bowls

Make Ahead and Freezing Instructions:

To Make Ahead: Make teriyaki sauce up to a week in advance and store in the fridge. Pour over chicken in skillet, to rewarm.

To Freeze: Make the teriyaki sauce, allow to cool then add to a freezer safe container with the raw chicken. Freeze for up to 3 months. Thaw overnight in the refrigerator then pour into a pan and cook until chicken is cooked through.

More One Pan Recipes:

• Chow Mein
• Pad Thai
• Spanish Paella
• Slow Cooker Lasagna
• Slow Cooker Ribs
• Cottage Pie
• Meatballs Arrabbiata

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Teriyaki Chicken

This easy Teriyaki Chicken recipe includes bite-size chicken pieces coated in a simple homemade teriyaki sauce and is ready to eat in less than 30 minutes! 

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 346kcal

Author Lauren Allen

Ingredients

• 1-2 Tablespoons oil
• 2 large boneless skinless chicken breasts , chopped
• 1 cup low-sodium soy sauce
• 1/4 cup rice vinegar
• 2 Tablespoons sesame oil
• 1/2 cup light brown sugar
• 2 Tablespoons honey
• 1 1/2 teaspoons ground ginger
• 2 cloves garlic , minced
• 3 teaspoons cornstarch + 3 teaspoons water , mixed together to make a cornstarch slurry
• ¼ – ½ teaspoon crushed red pepper flakes

For serving:

• 1 green onion , chopped, for garnish
• 3 cups hot cooked rice
• Steamed veggies , optional

US Customary – Metric

Instructions

• Brown Chicken: Heat oil in skillet over medium-high heat. Add chicken and cook until browned on both sides (doesn’t need to be cooked all the way through). Remove to a plate and cover.
• Cook sauce: Add the remaining ingredients to the skillet then stir well to combine. Cook over medium heat until it comes to a low boil. Boil for 1 minute. The sauce should be thick enough to coat the back of the spoon.
• Combine: Stir in chicken and cook for a few more minutes, just until chicken is cooked through.
• Serve: Garnish with chopped green onion. Serve over cooked rice, with steamed vegetables on the side.

Video

Notes

Serving Size: ½ of a chicken breast, ¼ cup sauce, ¾ cup white rice.

To Add Veggies: Sauté stir fry vegetables after the chicken is browned, before adding sauce.

To Make Ahead: Make teriyaki sauce up to a week in advance and store in the fridge. Pour over chicken in skillet, to rewarm.

To Freeze: Make the teriyaki sauce, allow to cool then add to a freezer safe container with the raw chicken. Freeze for up to 3 months. Thaw overnight in the refrigerator then pour into a pan and cook until chicken is cooked through.

Slow Cooker Teriyaki Chicken: Spray slow cooker with cooking spray and place chicken in the bottom. Stir together the teriyaki sauce ingredients except for the cornstarch slurry. Pour sauce over chicken and cook on LOW for 3-4 hours or until chicken is cooked and shreds easily. Pour the sauce from the slow cooker into a saucepan. Shred the chicken and leave in the pot. Whisk the cornstarch slurry back into the sauce and cook sauce until thickened, then pour over chicken.

•  

 

Nutrition

Calories: 346kcal | Carbohydrates: 42g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 36mg | Sodium: 2372mg | Potassium: 503mg | Fiber: 1g | Sugar: 36g | Vitamin A: 84IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 2mg

I originally shared this recipe . Updated September 2020 and February 2024.

There’s no easier way to make amazing ribs than this Slow Cooker Ribs recipe! It produces tender, flavorful ribs that only take a few minutes to prep and are sure to impress any guests!

Looking for more slow cooker recipes? Try Crock Pot Baked Ziti, Beef Noodle Soup, or Pot Roast!

Why I love these ribs:

• Hands-Off – Put the ribs in the slow cooker and let it do the work! There’s no babysitting them like you would on the smoker, and the end result is fantastic.
• Favorite Meal – We enjoy ribs year-round, whether during the winter with a side of mashed potatoes and roasted veggies, or in the summer with potato salad, baked beans and cornbread.
• The BBQ Sauce– If you want to make them extra special, use my homemade BBQ sauce recipe!

How to Make BBQ Ribs in the Slow Cooker:

Prep Ribs on both sides with salt and pepper. Rub garlic powder, onion powder and brown sugar onto both sides. Lay them on a sheet pan lined with parchment paper or foil. Pre-bake the ribs at 400 degrees for 15 minutes on each side to seal in the juices and render some of the fat. Alternately, throw them on the grill on HIGH for 5 minutes on each side.

Place in Slow Cooker: Layer the ribs in the bottom of your slow cooker or curl the rack around the inside, meat side facing out. Smother them in BBQ sauce, reserving some for later. Cook crockpot bbq ribs on LOW for 4-6 hours. Mine are usually done cooking around the 4 hour mark. You want them to be tender, but not falling off the bone.

Serve crockpot ribs with more bbq sauce and your favorite sides.

Pro Tips:

• Type of Ribs to Buy: Baby back ribs, spare ribs, or country-style ribs will work for this slow cooker recipe. I prefer baby back pork ribs (and I buy them in a 3-pack from Costco).
• Remove membrane, if needed: Depending on where you purchase them, the ribs may still have a white, shiny membrane connective tissue on the back (bone side) that needs to be removed.

Serve With:

• Twice Baked Potatoes
• Balsamic Roasted Carrots
• Mashed Potatoes
• Buttermilk Cornbread
• Wedge Salad
• Baked Potato Salad
• Corn Salad
• Baked Beans
• Instant Pot Corn on the Cob
• Burrata Salad

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Slow Cooker Ribs

This easy Slow Cooker Ribs recipe produces tender, flavorful ribs that only take a few minutes to prep.

Course Main Course

Cuisine American, slow cooker

Prep Time 10 minutes minutes

Cook Time 4 hours hours 30 minutes minutes

Total Time 4 hours hours 40 minutes minutes

Servings 4

Calories 716kcal

Author Lauren Allen

Cost 7

Equipment

• Slow Cooker

Ingredients

• 1 rack pork ribs* (about 2 lbs)
• 32 ounces BBQ sauce *
• salt and freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon light brown sugar

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F. 
• Season the ribs generously on both sides with salt and pepper. Rub garlic powder, onion powder and brown sugar onto both sides of the ribs. 
• Pre-Bake: Line a large baking sheet with tinfoil or parchment paper. Bake the ribs on prepared pan for 15 minutes. Flip the ribs to the other side and bake for another 15 minutes.
• Slow Cook: (I like to use a slow cooker liner, for easy clean-up). Place the rack of ribs around the inside of the slow cooker, meat side facing out. Alternately, cut the ribs into a few sections and place them in the slow cooker. Smother them in some barbecue sauce, reserving some sauce for serving later. Cover and cook on LOW for 4-6 hours, until tender but not falling off the bone.
• Serve warm with extra barbecue sauce slathered on top.

Video

Notes

Ribs: I prefer baby back pork ribs but spareribs, country-style and boneless ribs will all work. Double or triple the recipe for multiple racks of ribs. I can fit two racks of ribs in my 5 quart slow cooker.

BBQ Sauce: Try my homemade BBQ sauce, or store-bought like Stubb’s or Sweet Baby Rays.

Nutrition

Calories: 716kcal | Carbohydrates: 94g | Protein: 29g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 2460mg | Potassium: 891mg | Fiber: 2g | Sugar: 76g | Vitamin A: 539IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 3mg

I originally shared this recipe October 2017. Updated November 2019, September 2022 and January 2024.

This easy Mongolian Beef recipe is inspired by my favorite takeout dish. Tender beef and fresh green onions in an amazing garlic and ginger sauce, served over hot cooked rice, and ready in 30 minutes.

Do you want more 30 minute meals? Try these Salmon Bowls, Chicken Street Tacos, Peanut Noodles, and Thai Chicken Lettuce Wraps!

What I LOVE about this recipe:

• More Affordable than a restaurant– I love making my own version of restaurant favorites at home, so I can save money and control the ingredients. This dish isn’t authentic, but it tastes amazing. Don’t miss my Chow Mein, Kung Pao Chicken or Shrimp, and General Tso’s Chicken.
• Simple Ingredients – Mongolian beef ingredients are simple. Pick up the steak, and you probably have every other ingredient in your pantry.
• 30 Minute Meal – It is still possible to make a homemade, delicious meal for your family in just 30 minutes! Perfect for a busy evening.

How to make Mongolian Beef:

Prep Flank Steak: Slice it into 1/4” thin (or thinner) slices, across the grain of the meat. Lay slices across a large baking sheet or your cutting board then toss them on all sides with the ⅓ cup cornstarch.

Cook Steak: Place 1 Tablespoon oil in a large pan or wok over medium-high heat. Cook beef in small batches, just until browned on both sides, flipping once, about 30-seconds on each side. Remove beef to a plate.

Make Mongolian Beef Sauce: Whisk together the soy sauce, water, brown sugar, and cornstarch slurry. In the same large pan you used to cook the beef, add the ginger and garlic then sauté for 20 seconds. Add sauce mixture then simmer, cooking until slightly thickened.

Combine and Serve: Return beef to the pan with the sauce then toss to combine. Cook for 1-2 more minutes until warmed through. Add green onions then serve homemade mongolian beef warm, over hot cooked rice.

Recipe Variations:

• Add Broccoli (I like to steam my broccoli with the rice as it finishes cooking).
• Serve over brown rice, fried rice or in a lettuce cup.
• Make it vegetarian or vegan by substituting tofu.

Make Ahead Instructions:

To Make Ahead: Make the sauce ahead by mixing all sauce ingredients and storing them in the refrigerator before using. You can also slice the meat ahead of time and store in the fridge until ready cook.

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Mongolian Beef

This easy Mongolian Beef recipe is inspired by my favorite takeout dish. Tender beef and fresh green onions in an amazing garlic and ginger sauce, served over hot cooked rice, and ready in 30 minutes! 

Course Main Course

Cuisine Chinese

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 391kcal

Author Lauren Allen

Ingredients

• 1 pound flank steak , sliced very thinly, across the grain
• 1/3 cup cornstarch
• 2-4 Tablespoons oil (vegetable or canola oil)
• 1/2 cup low-sodium soy sauce
• 1/4 cup water
• 1/2 cup light brown sugar , packed
• 2 tsp cornstarch + 2 tsp water mixed together to make a “slurry”
• 1 teaspoon freshly grated ginger
• 4 cloves garlic , minced
• 1 bunch green onion , chopped
• 2 or 3 cups hot cooked rice for serving

US Customary – Metric

Instructions

• Prep steak: Slice the flank steak into 1/4” thin (or thinner) slices, across the grain of the meat. Lay the slices across a large baking sheet or your cutting board, and toss them on all sides with the ⅓ cup cornstarch.
• Cook steak: Heat a large pan or wok over medium-high heat. Once hot add 1 or 2 tablespoons oil. Cook the beef in small batches for about 30-seconds on each side, just until browned on both sides, flipping only once. Remove the beef to a plate and repeat with another batch, as needed.
• Make sauce: In a small bowl whisk together the soy sauce, water, brown sugar, and cornstarch slurry. In the same large pan you used to cook the beef, turn the heat to medium, add the ginger and garlic and sauté for 20 seconds. Add sauce mixture and bring to a simmer. Cook, stirring, until slightly thickened, about 2 minutes. 
• Return beef to the pan with the sauce and toss to combine. Cook for 1-2 more minutes until warmed through. Add green onions.
• Serve immediately, with a side of hot cooked rice.

Video

Notes

Make Ahead Instructions: Make the sauce ahead by mixing all sauce ingredients and storing them in the refrigerator before using. You can also slice the meat ahead of time and store in the fridge until ready cook.

Nutrition

Calories: 391kcal | Carbohydrates: 41g | Protein: 28g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 68mg | Sodium: 1219mg | Potassium: 566mg | Fiber: 1g | Sugar: 27g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 3mg

I originally shared this recipe July 2017. Updated December 2019 and January 2024.