Crispy slices of beef tossed in a rich soy-garlic sauce, Mongolian Beef is a quick and satisfying stir-fry that brings takeout flavor straight to your kitchen.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 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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3 tbsp neutral oil (vegetable or canola)
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3 garlic cloves, minced
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1 tbsp fresh ginger, grated
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1/2 cup soy sauce (or tamari for gluten-free)
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1/3 cup brown sugar
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1/4 cup water or beef broth
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4 green onions, cut into 2-inch pieces
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Optional: red pepper flakes, sesame oil
Instructions
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Toss the sliced beef in cornstarch and let sit for 10 minutes.
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Combine soy sauce, sugar, water, garlic, and ginger in a bowl. Stir well.
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Heat oil in a skillet or wok over medium-high. Sear beef in batches until browned and crisp. Remove from pan.
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Add garlic and ginger to the pan and cook briefly until fragrant.
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Pour in sauce and simmer until slightly thickened, about 2–3 minutes.
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Return beef to the pan and toss to coat. Add green onions and cook for 1 more minute.
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Serve hot with rice or noodles.