Mongolian Beef
Mongolian Beef
Ingredients
For the Beef
- 1 pound flank steak, sliced against the grain into thin strips
For the Marinade
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1 tablespoon water
- 1 tablespoon oil
For the Sauce
- 1/4 cup soy sauce
- 1/2 cup brown sugar
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1/4 cup water
- 1 tablespoon cornstarch
Other Ingredients
- 1/4 cup oil, for frying
- green onions, sliced, for garnish
- rice, for serving
Instructions
- 1
Prepare the Beef: If not already done, slice the 1 pound of flank steak against the grain into thin strips. Aim for pieces about 1/4-inch thick and 2-3 inches long.
⏱️ 5 min
- 2
Marinate the Beef: In a medium bowl, combine the sliced beef with 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1/2 teaspoon baking soda, 1 tablespoon water, and 1 tablespoon oil. Use your hands to massage the marinade into the beef until it is fully absorbed and the beef is well coated. Let the beef marinate at room temperature for 15-30 minutes.
⏱️ 5 min
- 3
Prepare the Sauce: While the beef is marinating, in a separate small bowl, whisk together 1/4 cup soy sauce, 1/2 cup brown sugar, 1 tablespoon minced ginger, 1 tablespoon minced garlic, 1/4 cup water, and 1 tablespoon cornstarch until all ingredients are well combined and the cornstarch is dissolved.
⏱️ 5 min
- 4
Cook the Beef: Heat 1/4 cup of oil in a large pan or wok over medium-high heat until shimmering. Carefully add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry the beef for 2-3 minutes per side until crispy and browned. Remove the cooked beef from the pan and set it aside on a plate lined with paper towels to drain excess oil.
⏱️ 8 min
- 5
Cook the Sauce: Carefully pour out any excess oil from the pan, leaving about 1 tablespoon. Add the prepared sauce mixture to the same pan. Bring the sauce to a simmer over medium heat, stirring constantly. Continue to cook until the sauce has thickened to your desired consistency, about 2-3 minutes.
⏱️ 3 min
- 6
Combine and Finish: Return the cooked beef to the pan with the thickened sauce. Add a generous amount of sliced green onions. Stir everything together until the beef is well coated with the sauce and heated through.
⏱️ 2 min
- 7
Serve: Serve the Mongolian beef immediately over freshly cooked rice, garnished with additional sliced green onions if desired.
Kitchen Tools
Nutrition Facts (per serving)
Mongolian Beef
For the Beef
- 1 pound flank steak, sliced against the grain into thin strips
For the Marinade
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1 tablespoon water
- 1 tablespoon oil
For the Sauce
- 1/4 cup soy sauce
- 1/2 cup brown sugar
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1/4 cup water
- 1 tablespoon cornstarch
Other Ingredients
- 1/4 cup oil, for frying
- green onions, sliced, for garnish
- rice, for serving
Instructions
- 1
Prepare the Beef: If not already done, slice the 1 pound of flank steak against the grain into thin strips. Aim for pieces about 1/4-inch thick and 2-3 inches long.
⏱️ 5 min - 2
Marinate the Beef: In a medium bowl, combine the sliced beef with 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1/2 teaspoon baking soda, 1 tablespoon water, and 1 tablespoon oil. Use your hands to massage the marinade into the beef until it is fully absorbed and the beef is well coated. Let the beef marinate at room temperature for 15-30 minutes.
⏱️ 5 min - 3
Prepare the Sauce: While the beef is marinating, in a separate small bowl, whisk together 1/4 cup soy sauce, 1/2 cup brown sugar, 1 tablespoon minced ginger, 1 tablespoon minced garlic, 1/4 cup water, and 1 tablespoon cornstarch until all ingredients are well combined and the cornstarch is dissolved.
⏱️ 5 min - 4
Cook the Beef: Heat 1/4 cup of oil in a large pan or wok over medium-high heat until shimmering. Carefully add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry the beef for 2-3 minutes per side until crispy and browned. Remove the cooked beef from the pan and set it aside on a plate lined with paper towels to drain excess oil.
⏱️ 8 min - 5
Cook the Sauce: Carefully pour out any excess oil from the pan, leaving about 1 tablespoon. Add the prepared sauce mixture to the same pan. Bring the sauce to a simmer over medium heat, stirring constantly. Continue to cook until the sauce has thickened to your desired consistency, about 2-3 minutes.
⏱️ 3 min - 6
Combine and Finish: Return the cooked beef to the pan with the thickened sauce. Add a generous amount of sliced green onions. Stir everything together until the beef is well coated with the sauce and heated through.
⏱️ 2 min - 7
Serve: Serve the Mongolian beef immediately over freshly cooked rice, garnished with additional sliced green onions if desired.