Mongolian Beef Recipe: Easy, Saucy & Better Than Takeout
Tender flank steak is stir-fried until crispy and tossed in a savory, slightly sweet soy-garlic sauce. A quick and easy dinner that tastes just like your favorite takeout—if not better.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
Ingredients
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1 lb flank steak, thinly sliced against the grain
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1/4 cup cornstarch
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2–3 tbsp vegetable oil (for frying)
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1/2 cup low-sodium soy sauce
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1/4 cup dark soy sauce
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1/2 cup brown sugar
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1/4 cup water or beef broth
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1 tbsp minced garlic
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1 tbsp minced fresh ginger
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4 green onions, sliced into 1-inch pieces
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Optional: 1/2 tsp red pepper flakes or chili paste
Instructions
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Slice the flank steak thinly and toss with cornstarch. Let rest 10 minutes.
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In a small bowl, mix soy sauces, brown sugar, water, garlic, and ginger.
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Heat oil in a skillet or wok. Fry beef in batches until crispy, 1–2 mins per side.
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Remove beef. In the same pan, add sauce mixture and simmer 2–3 minutes.
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Return beef to pan and toss to coat in sauce. Cook 1–2 more minutes.
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Stir in green onions and optional chili flakes. Serve hot.