Mongolian Beef is a popular Chinese-American dish known for its tender beef slices coated in a sweet and savory soy-based sauce with garlic and green onions. It’s typically served over steamed rice or noodles and has a rich, slightly sticky sauce.
Ingredients (serves 4)
- 1 lb flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 2–3 tablespoons vegetable oil
For the sauce:
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 2–3 cloves garlic, minced
- 1 teaspoon grated ginger (optional)
For garnish:
- 3–4 green onions, sliced
Instructions
- Prep the beef:
- Toss the sliced beef in cornstarch until evenly coated. Shake off excess.
- Cook the beef:
- Heat oil in a large skillet or wok over medium-high heat.
- Fry the beef in batches until browned and crispy on the edges. Remove and set aside.
- Make the sauce:
- In the same skillet, combine soy sauce, brown sugar, water, garlic, and ginger. Bring to a simmer until the sugar dissolves and the sauce slightly thickens.
- Combine:
- Return the beef to the skillet and toss to coat evenly in the sauce. Cook 1–2 minutes until heated through and glossy.
- Serve:
- Sprinkle with sliced green onions and serve hot over steamed rice or noodles.
💡 Tips:
- Slice the beef very thinly for tenderness. Partially freezing it for 15–20 minutes before slicing makes this easier.
- For a slightly thicker sauce, mix 1 teaspoon cornstarch with 2 tablespoons water and stir in at the end.
- You can add broccoli, bell peppers, or snow peas for extra veggies.
If you want, I can give a fast 20-minute stovetop Mongolian Beef version that’s just as flavorful but quicker for weeknights.
