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Mongolian Beef Recipe

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4.1 from 11 reviews

This Mongolian Beef recipe is a quick and flavorful dinner option featuring tender, thinly sliced flank steak coated in crispy cornstarch and cooked in a sweet and savory brown sugar-soy sauce. Ready in just 30 minutes, it pairs perfectly with steamed rice for a satisfying meal.

Ingredients

Beef

  • 1 pound flank steak, sliced very thinly across the grain
  • 1/3 cup cornstarch
  • 2–4 tablespoons vegetable or canola oil

Sauce

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup water
  • 1/2 cup light brown sugar, packed
  • 2 tsp cornstarch
  • 2 tsp water (to make slurry with cornstarch)
  • 1 teaspoon freshly grated ginger
  • 4 cloves garlic, minced

Garnish and Serving

  • 1 bunch green onion, chopped
  • 2 or 3 cups hot cooked rice, for serving

Instructions

  1. Prep Steak: Slice the flank steak into 1/4″ thin slices, cutting across the grain for tenderness. Spread the slices on a large baking sheet or cutting board and toss them evenly with 1/3 cup cornstarch to coat all sides.
  2. Cook Steak: Heat a large pan or wok over medium-high heat until hot. Add 1 to 2 tablespoons oil, then cook the beef in small batches. Fry each batch for about 30 seconds on each side until browned but not overcooked, flipping only once. Remove the cooked beef to a plate and repeat with remaining batches, adding more oil if needed.
  3. Make Sauce: In a small bowl, whisk together the soy sauce, 1/4 cup water, brown sugar, and the cornstarch slurry (2 tsp cornstarch mixed with 2 tsp water). In the same pan used for cooking beef, reduce heat to medium, then add the grated ginger and minced garlic, sautéing for about 20 seconds to release their aroma.
  4. Simmer Sauce: Pour the sauce mixture into the pan and bring it to a gentle simmer. Stir continuously and cook until the sauce thickens slightly, about 2 minutes.
  5. Combine Beef and Sauce: Return the cooked beef to the pan with the sauce and toss to coat all pieces evenly. Cook for an additional 1-2 minutes to warm through and allow flavors to meld. Stir in chopped green onions.
  6. Serve: Serve the Mongolian beef immediately over hot cooked rice for a warm and delicious meal.

Notes

  • For best results, slice the beef as thinly as possible across the grain to ensure tenderness.
  • Cook the beef in small batches to avoid overcrowding the pan, which prevents the meat from getting crispy.
  • Use low-sodium soy sauce to control saltiness in the dish.
  • You can adjust the sweetness by altering the amount of brown sugar to your taste.
  • Leftover Mongolian beef can be refrigerated for up to 3 days and reheated gently on the stovetop.

Find it online: https://lauracooks.com/mongolian-beef-recipe-2/