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Mongolian Beef

This comforting Mongolian Beef dish is a balance of sweet, savory flavors with tender beef slices coated in a glossy sauce, perfect for indulgent weeknight meals.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 560
Ingredients Method Notes

Ingredients
  

Beef Preparation
  • 1.5 pounds flank steak, thinly sliced against the grain Freeze for 20–30 minutes first for easier slicing.
  • 1/4 cup cornstarch For dredging; helps create that glossy crust.
  • 2-3 tablespoons vegetable oil For frying; use neutral oil with a high smoke point.
Main Ingredients
  • 4 cloves garlic, minced Aromatic and necessary—don’t skimp!
  • 1 tablespoon fresh ginger, minced Adds warmth and brightness.
  • 1/2 cup low-sodium soy sauce Or tamari for gluten-free.
  • 1/2 cup water
  • 2/3 cup packed dark brown sugar Gives the signature molasses-like depth.
  • 1 tablespoon rice vinegar Optional, brightens the sauce.
  • 1 tablespoon sesame oil For finishing; a little goes a long way.
  • 1/4 teaspoon black pepper Freshly ground if you can.
  • 1/4-1/2 teaspoon red pepper flakes Optional, if you like a gentle heat.
  • 3 pieces green onions (scallions) Whites and greens separated, thinly sliced.
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water Slurry to thicken if needed.
  • Sesame seeds, for garnish Optional, but so pretty.
  • Cooked jasmine or steamed rice, for serving I love jasmine for its perfume.

Method
 

Preheat & Prepare the Base
  1. Pat the flank steak dry and slice it thinly across the grain.
  2. Toss the slices in 1/4 cup cornstarch until each piece is evenly coated; shake off excess.
  3. Heat a large skillet or wok over medium-high heat until it’s very hot.
  4. Add 2 tablespoons vegetable oil and swirl.
  5. Working in batches, sear the beef slices until edges are browned and crisp, about 1–2 minutes per side.
  6. Transfer cooked beef to a plate and set aside.
Make the Main Filling
  1. In the same skillet, lower heat to medium and add a tiny splash of oil if the pan is dry.
  2. Add the minced garlic, ginger, and the whites of the scallions. Sauté briefly until fragrant.
  3. Pour in the soy sauce, water, and brown sugar. Stir and bring to a simmer.
  4. Add rice vinegar if using, and taste.
  5. If a silkier, thicker sauce is desired, stir in the cornstarch slurry gradually until it coats the back of a spoon.
  6. Finish with sesame oil, black pepper, and red pepper flakes if desired.
Assemble and Serve
  1. Return the seared beef to the skillet and toss to coat in the sauce.
  2. Let it bubble together for 30–60 seconds.
  3. Remove from heat and sprinkle with the green parts of the scallions and sesame seeds.
  4. Serve immediately over steaming rice.

Notes

Consider using sirloin for a leaner option. Leftovers reheat beautifully for an easy next-day meal. Adjust sweetness by modifying brown sugar.