Go Back
Delicious bowl of Mongolian Beef served with vegetables and rice

Mongolian Beef

A delightful Chinese-American dish featuring tender beef in a sweet and savory sauce, perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Chinese
Calories: 375
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb flank steak, sliced thinly Can also use sirloin; slice against the grain for tenderness.
  • 1/4 cup soy sauce Can substitute with tamari for gluten-free.
  • 1/4 cup brown sugar
  • 2 tablespoons vegetable oil Divided for cooking.
  • 3 pieces green onions, chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • Salt and pepper to taste

Method
 

Preparation
  1. In a mixing bowl, combine the soy sauce, brown sugar, minced garlic, and minced ginger to create the Mongolian sauce.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  3. Season the sliced beef with salt and pepper, then add it to the skillet. Cook the beef for 3-4 minutes or until it is browned and cooked through.
  4. Once cooked, remove the beef from the skillet and set it aside on a plate.
Cooking
  1. In the same skillet, add the remaining tablespoon of vegetable oil and the chopped green onions. Sauté for 1-2 minutes until fragrant.
  2. Pour the sauce mixture into the skillet, along with the cornstarch that’s been mixed with the water. Stir continuously until the sauce thickens, about 2-3 minutes.
  3. Return the cooked beef to the skillet, tossing it to coat well with the sauce.
  4. Serve the Mongolian Beef hot, preferably over steamed rice or noodles for a complete meal.

Notes

For variations, consider adding bell peppers, broccoli, or snap peas. Adjust spice levels with chili flakes or Szechuan peppercorns as desired. Store leftovers in an airtight container for up to 3-4 days.