Easy Mongolian Beef
Easy Mongolian Beef
Ingredients
For the Beef
- 1 1/2 pounds flank steak, thinly sliced against the grain
For the Beef Marinade
- 1 tablespoon soy sauce
- 1/2 teaspoon dark soy sauce
- 1 teaspoon rice vinegar
- 1 tablespoon cornstarch
- 1/4 teaspoon black pepper
For the Vegetables
- 1 yellow onion, sliced
- 3 green onions, chopped, divided
- 4 cloves garlic, minced
For the Sauce
- 1/4 cup soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1/4 cup brown sugar, packed
- 1 teaspoon sesame oil
- 1/4 cup water
For Cooking and Garnish
- 3 tablespoons vegetable oil, divided
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
In a large bowl, combine the thinly sliced flank steak with 1 tablespoon of soy sauce, 1/2 teaspoon of dark soy sauce, 1 teaspoon of rice vinegar, 1 tablespoon of cornstarch, and 1/4 teaspoon of black pepper. Mix thoroughly until each slice of beef is well coated. Set aside to marinate for at least 15 minutes.
⏱️ 5 min
- 2
While the beef marinates, prepare the vegetables. Slice the yellow onion, chop 2 of the green onions (reserving the remaining 1 for garnish), and mince the garlic cloves.
⏱️ 5 min
- 3
In a separate small bowl, whisk together 1/4 cup of soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of oyster sauce, 1/4 cup of packed brown sugar, 1 teaspoon of sesame oil, and 1/4 cup of water. Stir vigorously until the brown sugar is completely dissolved.
⏱️ 5 min
- 4
Heat 2 tablespoons of vegetable oil in a wok or large pan over medium-high heat until shimmering. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, stirring occasionally, until nicely browned and cooked through. Remove the cooked beef from the pan and set aside.
⏱️ 5 min
- 5
Add the remaining 1 tablespoon of vegetable oil to the same pan, if needed. Add the minced garlic and sliced yellow onion. Sauté for 3-4 minutes, stirring frequently, until the onion becomes soft and translucent and the garlic is fragrant.
⏱️ 4 min
- 6
Return the cooked beef to the pan with the sautéed garlic and onion. Pour the prepared sauce mixture over the beef and vegetables. Add the chopped green onions (from step 2). Stir everything well to ensure all components are evenly coated with the sauce.
⏱️ 3 min
- 7
Continue to cook for 2-3 minutes, stirring constantly, until the sauce thickens and adheres to the beef and vegetables. The sauce should be glossy and reduced.
⏱️ 3 min
- 8
Transfer the Mongolian beef to a serving dish. Garnish generously with sesame seeds and the remaining chopped green onion. Serve immediately, ideally over a bed of steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Mongolian Beef
For the Beef
- 1 1/2 pounds flank steak, thinly sliced against the grain
For the Beef Marinade
- 1 tablespoon soy sauce
- 1/2 teaspoon dark soy sauce
- 1 teaspoon rice vinegar
- 1 tablespoon cornstarch
- 1/4 teaspoon black pepper
For the Vegetables
- 1 yellow onion, sliced
- 3 green onions, chopped, divided
- 4 cloves garlic, minced
For the Sauce
- 1/4 cup soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1/4 cup brown sugar, packed
- 1 teaspoon sesame oil
- 1/4 cup water
For Cooking and Garnish
- 3 tablespoons vegetable oil, divided
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
In a large bowl, combine the thinly sliced flank steak with 1 tablespoon of soy sauce, 1/2 teaspoon of dark soy sauce, 1 teaspoon of rice vinegar, 1 tablespoon of cornstarch, and 1/4 teaspoon of black pepper. Mix thoroughly until each slice of beef is well coated. Set aside to marinate for at least 15 minutes.
⏱️ 5 min - 2
While the beef marinates, prepare the vegetables. Slice the yellow onion, chop 2 of the green onions (reserving the remaining 1 for garnish), and mince the garlic cloves.
⏱️ 5 min - 3
In a separate small bowl, whisk together 1/4 cup of soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of oyster sauce, 1/4 cup of packed brown sugar, 1 teaspoon of sesame oil, and 1/4 cup of water. Stir vigorously until the brown sugar is completely dissolved.
⏱️ 5 min - 4
Heat 2 tablespoons of vegetable oil in a wok or large pan over medium-high heat until shimmering. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, stirring occasionally, until nicely browned and cooked through. Remove the cooked beef from the pan and set aside.
⏱️ 5 min - 5
Add the remaining 1 tablespoon of vegetable oil to the same pan, if needed. Add the minced garlic and sliced yellow onion. Sauté for 3-4 minutes, stirring frequently, until the onion becomes soft and translucent and the garlic is fragrant.
⏱️ 4 min - 6
Return the cooked beef to the pan with the sautéed garlic and onion. Pour the prepared sauce mixture over the beef and vegetables. Add the chopped green onions (from step 2). Stir everything well to ensure all components are evenly coated with the sauce.
⏱️ 3 min - 7
Continue to cook for 2-3 minutes, stirring constantly, until the sauce thickens and adheres to the beef and vegetables. The sauce should be glossy and reduced.
⏱️ 3 min - 8
Transfer the Mongolian beef to a serving dish. Garnish generously with sesame seeds and the remaining chopped green onion. Serve immediately, ideally over a bed of steamed rice.
⏱️ 1 min