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Mongolian Beef Recipe

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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 4
Calories: 422
Ingredients Method

Ingredients
  

  • 1 lb 450g flank steak or sirloin, thinly sliced against the grain
  • ¼ cup cornstarch for coating the beef
  • 3 tbsp vegetable oil or peanut oil
  • 2 green onions cut into 2-inch pieces
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • ½ cup soy sauce low-sodium recommended
  • ½ cup brown sugar packed
  • ½ cup water
  • 1 tsp sesame oil
  • 1 tbsp rice vinegar optional, for balance
  • ½ tsp red pepper flakes optional, for spice

Method
 

  1. Step 1: Prepare the Beef
  2. Slice the beef thinly against the grain—this ensures tenderness. Toss the strips with cornstarch until evenly coated. Let them sit for about 10 minutes. This helps the beef develop a crisp outer layer once cooked.
  3. Step 2: Make the Sauce
  4. In a small bowl, whisk together soy sauce, brown sugar, water, sesame oil, rice vinegar, and red pepper flakes. Set aside.
  5. Step 3: Fry the Beef
  6. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the beef in a single layer, cooking in batches if necessary. Sear for 2–3 minutes per side until crispy and browned. Remove and set aside.
  7. Step 4: Aromatics
  8. In the same pan, add the remaining oil along with garlic and ginger. Sauté for about 30 seconds until fragrant.
  9. Step 5: Combine Sauce and Beef
  10. Pour in the prepared sauce and let it simmer for 2–3 minutes until slightly thickened. Return the beef to the pan and toss to coat.
  11. Step 6: Add Green Onions
  12. Stir in the green onion pieces just before serving. They add freshness and a mild onion flavor that balances the sweet sauce.
  13. Step 7: Serve Hot
  14. Serve immediately over steamed jasmine rice or stir-fried noodles. Garnish with sesame seeds for extra flavor and texture.