Mongolian Beef

Jane Crompton

This Mongolian Beef recipe transforms thin slices of tender flank steak into a savory-sweet masterpiece, inspired by classic Chinese-American takeout. With a glossy garlic-ginger sauce that clings to each caramelized piece, it’s the perfect weeknight comfort dish that delivers both flavor and speed.

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Prep Time 20

Cook Time 15

Total Time 35

Course Main Course

Cuisine East / Southeast Asian

Servings bowls

Calories 378 kcal

Equipment

Wok or large skillet
Mixing bowls
Tongs or spatula
Measuring cups and spoons

Ingredients

For the Beef and Marinade:

1 pound flank steak sliced thinly against the grain
¼ cup cornstarch for coating the beef

For the Sauce:

½ cup low-sodium soy sauce
½ cup dark brown sugar packed
¼ cup water
3 cloves garlic minced
1 tablespoon fresh ginger grated
2 tablespoons vegetable oil for frying

For Optional Garnish:

2 stalks green onions sliced on the diagonal
1 teaspoon toasted sesame seeds for garnish (optional)

Instructions

In a medium bowl, toss flank steak slices with cornstarch until evenly coated. Shake off excess and set aside for 10 minutes to let the coating adhere.
In a small mixing bowl, whisk together soy sauce, brown sugar, water, minced garlic, and grated ginger until sugar dissolves. Set aside.
Heat vegetable oil in a wok or large skillet over medium-high heat (around 400°F/200°C) until shimmering. Add beef in a single layer and sear for 1-2 minutes per side until edges are crispy and browned. Work in batches if needed. Remove beef and set aside.
Lower heat to medium. Add sauce mixture to the same pan and simmer for 2-3 minutes, stirring frequently, until slightly thickened and glossy.
Return seared beef to the pan and toss to coat in sauce. Cook for another 1-2 minutes just until beef is warmed through and sauce clings tightly.
Transfer to a serving plate. Garnish with sliced green onions and sesame seeds if using. Serve immediately.

Notes

To make this dish gluten-free, use tamari instead of soy sauce.
If you prefer a spicier version, add 1/2 teaspoon of red chili flakes or sliced red chili with the sauce.
Flash-freezing the beef for 20 minutes helps get thin, even slices.

Nutrition

Calories: 378kcalCarbohydrates: 38gProtein: 28gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 68mgSodium: 1218mgPotassium: 571mgFiber: 1gSugar: 27gVitamin A: 60IUVitamin C: 2mgCalcium: 70mgIron: 3mg

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