Mongolian Beef
Mongolian Beef
Ingredients
For the Beef
- 1 1/2 pounds flank steak, sliced against the grain into thin strips
- 1 tablespoon cornstarch, for coating beef
- 1/4 cup vegetable oil, for frying, or as needed
For the Sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 1/4 cup brown sugar, packed
- 1/2 cup water
- 1 teaspoon red pepper flakes
- 1 tablespoon cornstarch, for slurry
- 2 tablespoons water, for cornstarch slurry
For Serving
- 1/2 cup green onions, chopped
- 4 cups cooked rice, hot, for serving
Instructions
- 1
Place the sliced flank steak in a medium bowl. Add 1 tablespoon of cornstarch and toss until the beef is fully coated.
⏱️ 5 min
- 2
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the coated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry until the beef is crispy and browned, about 2-3 minutes per side. Remove the crispy beef from the pan and set it aside on a plate lined with paper towels to drain excess oil.
⏱️ 8 min
- 3
Carefully drain most of the oil from the pan, leaving about 1 tablespoon. Add the minced garlic and minced ginger to the pan and sauté for about 30 seconds until fragrant.
⏱️ 1 min
- 4
Pour in the soy sauce, brown sugar, and 1/2 cup of water. Stir to combine the ingredients, ensuring the brown sugar dissolves. Add the red pepper flakes and stir well.
⏱️ 2 min
- 5
In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a cornstarch slurry. Add the slurry to the sauce in the pan, stirring continuously until the sauce thickens to the desired consistency, about 1-2 minutes.
⏱️ 2 min
- 6
Stir in the chopped green onions into the thickened sauce.
⏱️ 1 min
- 7
Return the fried crispy beef to the pan with the sauce. Toss gently to ensure the beef is evenly coated in the sauce.
⏱️ 1 min
- 8
Serve the Mongolian Beef hot over a bed of freshly cooked rice.
Kitchen Tools
Nutrition Facts (per serving)
Mongolian Beef
For the Beef
- 1 1/2 pounds flank steak, sliced against the grain into thin strips
- 1 tablespoon cornstarch, for coating beef
- 1/4 cup vegetable oil, for frying, or as needed
For the Sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 1/4 cup brown sugar, packed
- 1/2 cup water
- 1 teaspoon red pepper flakes
- 1 tablespoon cornstarch, for slurry
- 2 tablespoons water, for cornstarch slurry
For Serving
- 1/2 cup green onions, chopped
- 4 cups cooked rice, hot, for serving
Instructions
- 1
Place the sliced flank steak in a medium bowl. Add 1 tablespoon of cornstarch and toss until the beef is fully coated.
⏱️ 5 min - 2
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the coated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry until the beef is crispy and browned, about 2-3 minutes per side. Remove the crispy beef from the pan and set it aside on a plate lined with paper towels to drain excess oil.
⏱️ 8 min - 3
Carefully drain most of the oil from the pan, leaving about 1 tablespoon. Add the minced garlic and minced ginger to the pan and sauté for about 30 seconds until fragrant.
⏱️ 1 min - 4
Pour in the soy sauce, brown sugar, and 1/2 cup of water. Stir to combine the ingredients, ensuring the brown sugar dissolves. Add the red pepper flakes and stir well.
⏱️ 2 min - 5
In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a cornstarch slurry. Add the slurry to the sauce in the pan, stirring continuously until the sauce thickens to the desired consistency, about 1-2 minutes.
⏱️ 2 min - 6
Stir in the chopped green onions into the thickened sauce.
⏱️ 1 min - 7
Return the fried crispy beef to the pan with the sauce. Toss gently to ensure the beef is evenly coated in the sauce.
⏱️ 1 min - 8
Serve the Mongolian Beef hot over a bed of freshly cooked rice.