Mongolian Beef

This popular stir-fry features thinly sliced beef coated in a rich, sweet, and savory sauce. It's a quick and flavorful dish perfect for a weeknight meal, often served over rice.

Mongolian Beef
  • Prep time: 10 minutes
  • Cook time: 38 minutes
  • Total time: 48 minutes
  • Servings: 4
  • Difficulty: Medium
  • Cuisine: American

Ingredients

  • 1.5 lbs flank steak, thinly sliced against the grain
  • 2 tbsp cornstarch, divided
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1/4 cup brown sugar, packed
  • 1 tbsp rice vinegar
  • 1 tbsp grated fresh ginger
  • 2 cloves garlic, minced
  • 2 tbsp vegetable oil, divided
  • 4 green onions, sliced into 1-inch pieces

Instructions

  1. Slice the flank steak thinly against the grain. In a bowl, toss the beef with 1 tablespoon of cornstarch until lightly coated.
  2. In a separate small bowl, whisk together the soy sauce, water, brown sugar, rice vinegar, grated ginger, minced garlic, and the remaining 1 tablespoon of cornstarch. Set aside.
  3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add half of the beef and stir-fry until browned and cooked through, about 2-3 minutes. Remove beef from the skillet and set aside.
  4. Add the remaining 1 tablespoon of oil to the skillet and repeat with the second batch of beef. Return all cooked beef to the skillet.
  5. Give the sauce mixture a quick whisk and pour it over the beef in the skillet. Bring to a simmer, stirring constantly, until the sauce thickens and coats the beef, about 1-2 minutes.
  6. Stir in the sliced green onions and cook for another minute. Serve immediately over steamed rice.
  7. Taste and adjust seasoning if needed.

Tips

  • Slice the beef as thinly as possible for tenderness and quick cooking. Partially freezing the steak for 15-20 minutes can make slicing easier.
  • Ensure your skillet or wok is very hot before adding the beef to achieve a good sear and avoid steaming.
  • Do not overcrowd the pan; cook the beef in batches to maintain high heat and ensure proper browning.
  • Serve immediately once the sauce has thickened.
  • Feel free to add a pinch of red pepper flakes to the sauce if you prefer a touch of heat.
  • The sauce will thicken considerably as it cools, so serve it right away.
  • For an even richer flavor, you can use a small amount of beef broth instead of water in the sauce.

Frequently Asked Questions

Can I use a different cut of beef?

Yes, sirloin or skirt steak can be used as alternatives to flank steak. Ensure they are sliced thinly against the grain for best results.

How should I store leftover Mongolian Beef?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Can I make this dish spicier?

Absolutely! Add a pinch of red pepper flakes to the sauce mixture or a dash of sriracha for an extra kick.