Description
This Mongolian Beef is tender, saucy, and bursting with sweet-salty flavor — the ultimate comfort food that’s taken the world by storm. With caramelized beef, rich soy-garlic sauce, and a hint of spice, it’s a restaurant classic made easy at home.
Ingredients
1 lb flank steak, thinly sliced against the grain
1/4 cup cornstarch
2 tbsp vegetable oil
3 cloves garlic, minced
1 tsp grated fresh ginger
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup water
1 tsp sesame oil
1/4 tsp red pepper flakes (optional)
3 green onions, cut into 2-inch pieces
Cooked jasmine rice, for serving
Instructions
1. Pat the sliced beef dry with paper towels, then toss with cornstarch until evenly coated. Shake off excess.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Cook beef in batches for 1–2 minutes per side until browned and crisp at the edges. Remove and set aside.
4. In the same pan, add garlic and ginger. Stir-fry for 30 seconds until fragrant.
5. Pour in soy sauce, brown sugar, water, and sesame oil. Stir and bring to a gentle boil.
6. Add red pepper flakes for heat if desired.
7. Return beef to the pan and toss to coat in the sauce. Cook for 2–3 minutes until thickened and glossy.
8. Add green onions and toss briefly before removing from heat.
9. Serve immediately over steamed rice, spooning extra sauce over the top.
Notes
Slice beef thinly for maximum tenderness — partially freezing makes it easier.
Don’t overcrowd the pan; sear beef in small batches for crisp edges.
Add broccoli or snap peas for a veggie-packed version.
Use low-sodium soy sauce to balance sweetness.
Leftovers reheat beautifully and taste even better the next day!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 20g
- Sodium: 810mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 90mg