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To make the sauce, heat 1 tablespoon of avocado oil in a medium saucepan over medium heat. Add the minced ginger and minced garlic and sauté for about 30 seconds until fragrant.

Stir in the soy sauce, water, rice vinegar, and dark brown sugar. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 10 to 15 minutes, stirring occasionally, until the sauce has slightly thickened.

While the sauce simmers, prepare the beef. Slice the flank steak against the grain into 1/4-inch thick slices, holding your knife at a 45-degree angle. For longer pieces, cut them in half to create bite-sized pieces.

Place the sliced beef in a bowl and toss thoroughly with the 1/2 cup of cornstarch until each piece is well coated. Let the beef sit for 10 to 15 minutes to allow the cornstarch to adhere.

Heat 1/2 cup of avocado oil in a large pan or wok over medium-high heat. Once the oil is hot, cook the beef in batches to avoid overcrowding the pan. Fry each batch for 2 to 3 minutes per side until browned and crispy. Use a slotted spoon to remove the cooked beef from the pan and set aside on a plate lined with paper towels to drain excess oil. Discard any remaining oil from the pan, leaving just a thin coating.

Return all the cooked beef to the pan. Pour the prepared sauce over the beef. Cook over medium heat for about 1 minute, stirring constantly to ensure the beef is evenly coated with the sticky sauce.

Add the diagonally cut green onions to the pan and stir briefly to combine. Remove the pan from the heat immediately.

Serve the Mongolian Beef hot, ideally over steamed white rice. For added texture and vegetables, consider serving with steamed broccoli or asparagus.


To make the sauce, heat 1 tablespoon of avocado oil in a medium saucepan over medium heat. Add the minced ginger and minced garlic and sauté for about 30 seconds until fragrant.

Stir in the soy sauce, water, rice vinegar, and dark brown sugar. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 10 to 15 minutes, stirring occasionally, until the sauce has slightly thickened.

While the sauce simmers, prepare the beef. Slice the flank steak against the grain into 1/4-inch thick slices, holding your knife at a 45-degree angle. For longer pieces, cut them in half to create bite-sized pieces.

Place the sliced beef in a bowl and toss thoroughly with the 1/2 cup of cornstarch until each piece is well coated. Let the beef sit for 10 to 15 minutes to allow the cornstarch to adhere.

Heat 1/2 cup of avocado oil in a large pan or wok over medium-high heat. Once the oil is hot, cook the beef in batches to avoid overcrowding the pan. Fry each batch for 2 to 3 minutes per side until browned and crispy. Use a slotted spoon to remove the cooked beef from the pan and set aside on a plate lined with paper towels to drain excess oil. Discard any remaining oil from the pan, leaving just a thin coating.

Return all the cooked beef to the pan. Pour the prepared sauce over the beef. Cook over medium heat for about 1 minute, stirring constantly to ensure the beef is evenly coated with the sticky sauce.

Add the diagonally cut green onions to the pan and stir briefly to combine. Remove the pan from the heat immediately.

Serve the Mongolian Beef hot, ideally over steamed white rice. For added texture and vegetables, consider serving with steamed broccoli or asparagus.
