Mongolian Beef

AuthorSusan LeeCategory, DifficultyIntermediate
Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
 1 lb (450g) flank steak, thinly sliced against the grain
 1/4 cup cornstarch
 1/2 cup vegetable oil (for frying)
 2 teaspoons ginger, minced
 1 tablespoon garlic, minced
 1/2 cup soy sauce
 1/2 cup water
 3/4 cup dark brown sugar
 1 bunch green onions, cut into 2-inch pieces
 Optional: red pepper flakes or dried chili for added heat
1

Prepare the Beef:

Toss the sliced beef in cornstarch, ensuring each piece is fully coated. Shake off any excess cornstarch.

2

Fry the Beef:

Heat the oil in a large pan or wok over medium-high heat. Add the beef in batches, frying until crispy and browned, but not fully cooked through. Remove the beef and set it aside.

3

Make the Sauce:

Discard the excess oil, leaving about 1 tablespoon in the pan. Add ginger and garlic, and sauté for a few seconds until fragrant.
Add soy sauce, water, and brown sugar to the pan. Cook the sauce until it thickens slightly.

4

Make the Sauce:

Discard the excess oil, leaving about 1 tablespoon in the pan. Add ginger and garlic, and sauté for a few seconds until fragrant.
Add soy sauce, water, and brown sugar to the pan. Cook the sauce until it thickens slightly.

5

Finish the Dish:

Stir in the green onions (and red pepper flakes or dried chili if using) and cook for an additional minute.

6

Serve:

Serve the Mongolian Beef over steamed rice or noodles.

Ingredients

 1 lb (450g) flank steak, thinly sliced against the grain
 1/4 cup cornstarch
 1/2 cup vegetable oil (for frying)
 2 teaspoons ginger, minced
 1 tablespoon garlic, minced
 1/2 cup soy sauce
 1/2 cup water
 3/4 cup dark brown sugar
 1 bunch green onions, cut into 2-inch pieces
 Optional: red pepper flakes or dried chili for added heat

Directions

1

Prepare the Beef:

Toss the sliced beef in cornstarch, ensuring each piece is fully coated. Shake off any excess cornstarch.

2

Fry the Beef:

Heat the oil in a large pan or wok over medium-high heat. Add the beef in batches, frying until crispy and browned, but not fully cooked through. Remove the beef and set it aside.

3

Make the Sauce:

Discard the excess oil, leaving about 1 tablespoon in the pan. Add ginger and garlic, and sauté for a few seconds until fragrant.
Add soy sauce, water, and brown sugar to the pan. Cook the sauce until it thickens slightly.

4

Make the Sauce:

Discard the excess oil, leaving about 1 tablespoon in the pan. Add ginger and garlic, and sauté for a few seconds until fragrant.
Add soy sauce, water, and brown sugar to the pan. Cook the sauce until it thickens slightly.

5

Finish the Dish:

Stir in the green onions (and red pepper flakes or dried chili if using) and cook for an additional minute.

6

Serve:

Serve the Mongolian Beef over steamed rice or noodles.

Notes

Mongolian Beef
IngredientsDirections
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