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.
Equipment
- Wok or large heavy-bottomed skillet
- Cutting board
- Chef's knife
- Mixing bowls
- Measuring cups and spoons
- Tongs or slotted spoon
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
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
-
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 minFor easier slicing, place the steak in the freezer for 30 minutes before cutting. -
Heat the vegetable oil in a wok or large skillet over medium-high heat until shimmering.
~2 minTest the oil by dropping a small piece of beef or a pinch of cornstarch; it should sizzle immediately. -
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 minDo not stir the beef immediately after adding it to the pan; let it sear to develop a crispy crust. -
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 minWatch carefully so the garlic does not burn. -
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 minThe sauce will continue to thicken when you add the cornstarch-coated beef back in. -
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 -
Add the green onions to the wok and toss for 30 seconds until just slightly wilted. Remove from heat immediately.
~1 min
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.