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The Best Mongolian Beef

A crispy and flavorful Mongolian Beef dish with tender beef strips, savory sauce, and a touch of spice, served over steamed rice.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: main dish
Cuisine: Asian
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs flank steak thinly sliced against the grain
  • ¼ cup cornstarch
  • 2 tablespoons vegetable oil for frying
  • 4 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • ½ cup soy sauce low-sodium preferred
  • ½ cup water
  • ⅓ cup brown sugar
  • 1 teaspoon red pepper flakes optional, for a little heat
  • 3 stalks green onions sliced into 2-inch pieces
  • 1 tablespoon sesame oil

Method
 

  1. Thinly slice the flank steak against the grain and toss in cornstarch until evenly coated.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the beef in batches until golden-brown, about 2-3 minutes per side. Drain on paper towels.
  3. Sauté minced garlic and grated ginger in the same skillet for 30 seconds. Add soy sauce, water, and brown sugar, stirring to combine. Bring to a simmer.
  4. Let the sauce cook for 3-4 minutes to thicken. Add red pepper flakes if desired.
  5. Return the beef to the skillet, tossing to coat in the sauce. Simmer for 1-2 minutes.
  6. Add green onions and sesame oil, stirring to combine. Serve hot over rice.

Notes

For a healthier option, use low-sodium soy sauce and reduce the amount of sugar in the sauce.