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Homemade Mongolian Beef Recipe photo

Mongolian Beef Recipe

This Mongolian Beef is a flavor-packed delight! Tender beef coated in a sweet and savory sauce, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Beef:
  • 1 pound flank steak thinly sliced against the grain
  • 1/4 cup cornstarch for coating the beef
  • 1 cup vegetable oil for frying
For the Sauce:
  • 1/2 cup soy sauce provides the savory base
  • 1/2 cup dark brown sugar adds sweetness
  • 1/2 cup water to combine the sauce ingredients
  • 1 tablespoon minced garlic for aromatic flavor
  • 1 tablespoon fresh ginger minced
  • 2 teaspoons sesame oil or vegetable oil enhances flavor
  • 1 teaspoon sesame seeds for garnishing
For Garnish:
  • 2 green onions thinly sliced on the diagonal

Equipment

  • Sharp knife
  • Cutting board
  • Large skillet or wok
  • Measuring cups and spoons
  • Tongs
  • Serving dish

Method
 

Cooking Instructions:
  1. Start by thinly slicing the flank steak against the grain, aiming for slices about 1/4 inch thick. Toss with cornstarch and let rest.
  2. In a medium bowl, whisk together soy sauce, dark brown sugar, water, garlic, and ginger. Set aside.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering but not smoking.
  4. Add coated flank steak in batches, frying for 2-3 minutes on each side until golden brown. Remove and drain on paper towels.
  5. In the same skillet, drain excess oil, leaving about 1 tablespoon. Add the sauce and bring to a simmer, cooking until it thickens slightly.
  6. Return beef to the skillet, toss to coat in the sauce, and add sliced green onions, cooking for an additional minute.
  7. Transfer to a serving dish, sprinkle with sesame seeds, and serve hot over rice or noodles.

Notes

  • Coating the beef in cornstarch is essential for a crispy exterior.
  • Ensure your oil is hot enough to avoid steaming the beef.
  • Don't overcrowd the skillet; cook in batches for even browning.
  • Garlic and ginger are key for flavor; don't skip them!