Ingredients
– 2 teaspoons vegetable oil plus 2 tablespoons, divided for browning the beef and cooking the garlic-ginger.
– ½ teaspoon minced fresh ginger for adding bright, warm flavor to the sauce.
– 4 cloves garlic, finely minced for bringing a savory aroma and depth.
– ½ cup less-sodium soy sauce for providing the salty backbone for the Mongolian beef sauce.
– ¼ cup water for helping the sauce simmer and blend smoothly.
– ½ cup packed brown sugar for creating the sweet, glossy glaze effect.
– 1 pound flank steak or preferred cut of beef, thinly sliced for the main protein for your Mongolian beef.
– ⅓ cup cornstarch for coating the beef for tenderness and thickening the sauce.
– 2 green onions, sliced for adding fresh color and mild oniony bite for serving.
Instructions
1-Step 1: Slice and coat the beef First Step: Slice flank steak into thin ¼-inch pieces. Toss the slices with ⅓ cup cornstarch, shake off excess, and set aside.
2-Step 2: Build the ginger-garlic base Second Step: Heat 2 teaspoons vegetable oil over medium-low heat in a skillet. Stir in ½ teaspoon minced fresh ginger and 4 cloves garlic, finely minced, cooking for about 1 minute until fragrant.
3-Step 3: Simmer the sauce until it thickens Third Step: Add ½ cup less-sodium soy sauce, ¼ cup water, and ½ cup packed brown sugar to the skillet. Bring to a boil, then simmer for 3 to 5 minutes until slightly thickened. Transfer sauce to a bowl.
4-Step 4: Sear the beef in small batches Fourth Step: Heat 1 tablespoon oil in a wok or skillet over medium-high heat. Cook the beef in small batches for about 2 minutes until browned but not fully cooked.
5-Step 5: Combine beef and sauce Fifth Step: Return beef and sauce to the skillet. Heat over medium until hot and bubbly.
6-Step 6: Finish with green onions and serve Final Step: Remove from heat and stir in green onions. Serve over rice so you can scoop up every bit of Mongolian beef sauce.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
❄️ Freeze beef for 20 minutes before slicing for ultra-thin, easy cuts against the grain.
🥄 Coat beef generously in cornstarch – it tenderizes and creates glossy sauce.
🔥 Cook beef in batches to sear properly without steaming for best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 recipe
- Calories: 342
- Sugar: 27g
- Sodium: 1691mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 68mg