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Mongolian Beef

Mongolian Beef Recipe
Quick, takeout-style Mongolian beef with tender seared steak in a glossy garlic-ginger soy sauce—ready in minutes.
Amanda
Prep Time 15 minutes
Cook Time 10 minutes
Marinate & Rest Time 10 minutes
Total Time 35 minutes
Serving Size 4 servings

Equipment

  • Wok or large skillet
  • Chef’s knife
  • cutting board
  • Measuring cups and spoons
  • Mixing bowl
  • Tongs or spatula
  • Paper towels

Ingredients

  • 1 lb flank steak thinly sliced against the grain
  • 0.25 cup cornstarch for coating
  • 2 tbsp vegetable oil divided
  • 0.5 cup low-sodium soy sauce
  • 0.5 cup water
  • 0.33 cup brown sugar packed
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 4 green onions cut into 1-inch pieces
  • 0.5 tsp red pepper flakes optional
  • cooked rice for serving

Instructions

  • Toss sliced beef with cornstarch; let sit 10 minutes.
  • Whisk soy sauce, water, brown sugar, garlic, ginger, and red pepper flakes.
  • Heat wok over medium-high. Add 1 tbsp oil; sear half the beef 1–2 minutes until browned. Repeat with remaining oil and beef.
  • Return beef to pan. Pour in sauce; simmer 2–3 minutes until glossy and slightly thickened. Stir in green onions for 30 seconds.
  • Serve immediately over rice.

Notes

Freeze steak 15 minutes to make slicing easier. For more sauce body, stir 1 tsp cornstarch into 1 tbsp water and add at the end. Add steamed broccoli for a heartier meal.

Nutrition

Calories: 420kcal | Protein: 34g | Saturated Fat: 5g | Cholesterol: 90mg | Sodium: 920mg