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A bowl of white rice topped with Mongolian beef and garnished with chopped green onions.
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5 from 4 votes

Mongolian Beef

This better-than-take-out Mongolian beef recipe features thinly sliced beef crisped to perfection and finished in a velvety, sweet, and savory sauce.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4
Author: Julie Chiou

Equipment

Ingredients 

  • Vegetable oil divided
  • 1 teaspoon fresh ginger minced
  • 4 garlic cloves minced
  • 1 ½ cup (237 ml) low sodium soy sauce
  • 2 tablespoons dark soy sauce
  • ¾ cup (237 ml) water
  • ⅓ cup (73 g) dark brown sugar
  • 2 pounds (907 g) flank steak sliced
  • ½ cup (64 g) cornstarch
  • Green onions sliced

Instructions

  • In a small saucepot, over medium heat, add 2 teaspoons of vegetable oil and sauté ginger and garlic until fragrant, about 2 minutes.
    Vegetable oil, 1 teaspoon fresh ginger, 4 garlic cloves
    Chopped garlic and ginger sautéing in a white pot, surrounded by bowls containing water, soy sauce, raw meat, herbs, and brown sugar on a white countertop.
  • Add the soy sauce, water, and brown sugar and stir to combine. Bring mixture to a boil and let boil for 3 minutes, then remove from heat and set aside.
    1 ½ cup low sodium soy sauce, 2 tablespoons dark soy sauce, ¾ cup water, 1/3 cup dark brown sugar
    Soy sauce is being poured from a measuring cup into a white pot on a countertop, surrounded by chopped green onions and a bowl of raw meat.
  • In a large bowl, toss sliced flank steak with cornstarch, shaking off the excess. Place in fridge for 10 minutes to allow coating to stick better on the beef.
    2 pounds flank steak, 1/2 cup cornstarch
    A white plate filled with raw, flour-dusted beef slices and a pair of metal tongs on the side, placed on a light-colored surface. Green onions on a separate dish in the background.
  • After 10 minutes, in a heavy bottom saucepan, over medium high heat, add 1/2 cup of vegetable oil and add the beef to the pan, in batches, to sear the outside on all sides, but barely cooked in the middle.
    Slices of beef frying in oil in a round black skillet.
  • Remove and let drain on paper towels as you finish up the rest of the beef. Pour out any excess oil in the saucepan.
    A plate of cooked beef strips on a paper towel.
  • Place the saucepan back on the burner, but on medium heat, and pour in the sauce from earlier. It should come to a boil immediately. Add in the steak and coat with the sauce. Continue cooking beef and sauce at a boil for 2 minutes, stirring constantly. The sauce will thicken gradually.
    If you find it's not thickening to your desired sauce thickness, take 1 tablespoon of cornstarch and dissolve it in 2 tablespoons of water and add it to the skillet. Add in the scallions.
    Green onions
    A pot filled with strips of beef coated in a rich, dark sauce. A spoon rests on the edge of the pot.
  • Serve hot over white or brown rice.

Nutrition

Serving: 1 serving | Calories: 506 kcal | Carbohydrates: 40 g | Protein: 58 g | Fat: 12 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Cholesterol: 136 mg | Sodium: 4075 mg | Potassium: 1168 mg | Fiber: 1 g | Sugar: 18 g

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