Mongolian Beef Recipe
A quick, savory stir-fried beef in a sweet soy-ginger sauce ready in about 30 minutes.
Servings: 5 servings
Ingredients
- 1 pound flank steak thinly sliced across the grain
- 1/4 cup cornstarch
- 1 cup vegetable oil for frying
- 2 green onions thinly sliced on the diagonal into 1-inch pieces
- 1/2 cup soy sauce
- 1/2 cup dark brown sugar
- 1/2 cup water
- 1 tablespoon garlic minced
- 1 tablespoon fresh ginger minced
- 2 teaspoons sesame oil or vegetable oil
- 1 teaspoon sesame seeds
Instructions
- Place the thinly sliced flank steak in a large bowl and toss with the cornstarch until the slices are evenly coated.
- Heat 1 cup vegetable oil in a large skillet or wok over medium-high heat until hot but not smoking.
- Working in batches if needed, fry the coated beef slices 1–2 minutes until browned and cooked through, stirring to cook evenly; transfer to a paper towel-lined plate and discard the frying oil.
- In a medium saucepan over low–medium heat, add 2 teaspoons sesame oil (or vegetable oil), then add the minced garlic and minced ginger and cook, stirring, for about 30 seconds.
- Add the dark brown sugar, soy sauce, and water to the saucepan and whisk to combine; simmer until slightly thickened, about 5–10 minutes.
- Add the cooked beef back to the skillet, pour in the sauce, and cook over medium heat 2–3 minutes until the sauce thickens and coats the beef.
- Stir in the green onions, sprinkle with sesame seeds, and serve immediately over rice if desired.
Equipment
- Large Bowl
- Large Skillet or Wok
- Paper Towels
- Medium Saucepan
- Whisk
Notes
- Partially freezing the steak for 15–20 minutes makes it easier to slice thinly.
- Do not substitute flour for cornstarch because it won't tenderize the meat the same way.
- Serve immediately after tossing with the sauce to avoid sogginess.
- Add the green onions and sesame seeds at the end so they remain crisp.
- Use fresh ginger and garlic for the best flavor.
- The sauce can be made ahead and stored.