Skip to content

Hello World KitchenBeta

Mongolian Beef

Crispy, tender slices of flank steak pan-fried to perfection and tossed in a rich, sweet and savory garlic-ginger soy glaze with fresh green onions. A classic Chinese-American takeout favorite made easily at home.

Mongolian Beef
Prep 20 min Cook 15 min Total 35 min Level Intermediate
Serves 4

Ingredients

Beef Preparation

  • 1.5 pounds Flank steak — Sliced 1/4-inch thick against the grain
  • 0.33 cup Cornstarch — For coating the beef
  • 0.33 cup Vegetable oil — For frying

Sauce & Aromatics

  • 0.5 cup Soy sauce — Low sodium preferred
  • 0.5 cup Water
  • 0.5 cup Dark brown sugar — Packed
  • 1 tablespoon Garlic — Minced
  • 1 tablespoon Fresh ginger — Minced
  • 4 whole Green onions (scallions) — Cut into 1-inch pieces

Instructions

  1. Place the sliced flank steak in a large bowl and add the cornstarch. Toss well until the beef is completely coated. Let it sit for 10 minutes.

    ~10 min
    For easier slicing, place the steak in the freezer for 30 minutes before cutting.

  2. Heat the vegetable oil in a wok or large skillet over medium-high heat until shimmering.

    ~2 min
    Test the oil by dropping a small piece of beef or a pinch of cornstarch; it should sizzle immediately.

  3. Shake off excess cornstarch from the beef and add the slices to the pan in a single layer. You may need to do this in two batches to avoid overcrowding. Cook for 2-3 minutes per side until crispy and browned. Remove the beef and set aside on a paper towel-lined plate.

    ~6 min
    Do not stir the beef immediately after adding it to the pan; let it sear to develop a crispy crust.

  4. Drain the excess oil from the wok, leaving about 1 tablespoon. Return the wok to medium heat and add the minced garlic and ginger. Sauté for 30 seconds until fragrant.

    ~1 min
    Watch carefully so the garlic does not burn.

  5. Pour in the soy sauce, water, and brown sugar. Stir well to dissolve the sugar. Bring the sauce to a boil, then reduce the heat to a simmer. Let it cook for 3-5 minutes until the sauce slightly thickens.

    ~4 min
    The sauce will continue to thicken when you add the cornstarch-coated beef back in.

  6. Return the crispy beef to the wok and toss to coat evenly in the sauce. Cook for 1-2 minutes until the beef is heated through and the sauce clings to the meat.

    ~2 min

  7. Add the green onions to the wok and toss for 30 seconds until just slightly wilted. Remove from heat immediately.

    ~1 min
Nutrition
480
Calories
38
Protein (g)
32
Carbs (g)
22
Fat (g)
6
Sat. Fat (g)
1
Fiber (g)
27
Sugar (g)
1250
Sodium (mg)
100
Cholesterol (mg)
Equipment
  • Wok or large heavy-bottomed skillet
  • Cutting board
  • Chef's knife
  • Mixing bowls
  • Measuring cups and spoons
  • Tongs or slotted spoon
Tips & Storage
  • Always slice flank steak against the grain to ensure the meat is tender.
  • Serve immediately over steamed jasmine or basmati rice for a complete meal.
  • If you prefer a spicier dish, add 1/2 teaspoon of red pepper flakes when cooking the garlic and ginger.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water to revive the sauce. The beef will lose some of its crispiness upon storage but will remain flavorful.
Tags
asian-inspired beef chinese-american comfort food crispy dairy_free dinner flank steak green onions nut_free quick skillet stir-fry sweet and savory takeout at home weeknight wok

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

You Might Also Like