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Mongolian Beef

This Mongolian Beef Recipe delivers tender beef in sweet-savory sauce with crispy edges for a fraction of the price, and it's easy to make at home in just 20 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese-American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Beef
  • 1.5 lbs flank steak Freezing beef slightly makes slicing easier.
  • 1/4 cup cornstarch Coating creates crispy exterior.
  • 2 tablespoons vegetable oil For cooking the beef.
  • 3 cloves garlic, minced Adds depth of flavor.
  • 2 teaspoons fresh ginger, minced Fresh ginger provides better flavor.
  • 1/2 cup soy sauce Low sodium recommended.
  • 1/2 cup water To combine with the sauce.
  • 2/3 cup dark brown sugar Creates sweet-savory balance.
For Serving
  • 4-5 pieces scallions (green onions), cut into 2-inch pieces Traditional garnish.
  • Cooked white rice To serve the beef over.
  • Sesame seeds for garnish Optional for added flavor.
  • Red pepper flakes for heat Optional for added spice.

Method
 

Preparation
  1. Place beef in freezer for 30-45 minutes before slicing to make slicing easier.
  2. Slice flank steak against the grain into 1/4-inch thick strips, then cut into bite-sized pieces.
  3. Coat beef strips with cornstarch and let sit for 5 minutes.
Making the Sauce
  1. Whisk together soy sauce, water, and brown sugar until the sugar dissolves.
  2. Prepare minced garlic and ginger for cooking.
Cooking
  1. Heat a skillet or wok over high heat and add vegetable oil.
  2. Sear beef in a single layer for 1-2 minutes, then flip and sear the other side for 1 minute.
  3. Remove beef from the skillet, reduce heat to medium, and add garlic and ginger, stirring for 30 seconds.
  4. Add sauce mixture to the pan, bring to a simmer for 2-3 minutes.
  5. Return beef to the pan with juices and toss to coat with sauce, then add scallions.
Serving
  1. Serve immediately over cooked white rice, garnish with sesame seeds and red pepper flakes if desired.

Notes

Store leftovers in an airtight container for 3-4 days. Reheat gently to preserve tenderness.