Mongolian Beef Recipe
This Mongolian Beef Recipe is sweet, savory, and packed with flavor! Made with tender beef, soy sauce, brown sugar, garlic, and ginger.
Equipment
- Large skillet or wok
- Sharp knife for slicing beef
- Cutting board
- Mixing bowls
- Measuring cups and spoons
- Tongs or spatula
- Small saucepan (optional, for sauce)
Ingredients
- 1 lb flank steak thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil for frying
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 1/2 cup brown sugar
- 1/2 teaspoon red pepper flakes optional
- 4 green onions sliced into 1-inch pieces
- 1 tablespoon sesame oil optional, for flavor
Instructions
Step 1: Prepare the Beef
- Slice the flank steak into thin strips against the grain. This keeps the meat tender and easy to chew.
- Place the sliced beef in a bowl and toss it with cornstarch until each piece is lightly coated. Let it sit for about 10 minutes.
Step 2: Make the Sauce
- In a bowl, mix soy sauce, water, and brown sugar. Stir until the sugar dissolves completely. Set aside.
Step 3: Cook the Beef
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef in batches, making sure not to overcrowd the pan.
- Cook each batch for about 2–3 minutes until the edges are crispy and browned. Remove and set aside.
Step 4: Build the Flavor Base
- In the same pan, add a little more oil if needed. Toss in the minced garlic and grated ginger. Cook for about 30 seconds until fragrant.
Step 5: Add the Sauce
- Pour in the prepared sauce mixture. Let it simmer for a few minutes until it starts to thicken slightly.
Step 6: Combine Everything
- Return the cooked beef to the pan. Toss everything together so the beef is fully coated in the sauce.
Step 7: Finish with Green Onions
- Add the sliced green onions and cook for another 1–2 minutes. Drizzle sesame oil if using.
- Serve hot over steamed rice.