Description
This Mongolian Beef is a quick and flavorful takeout-style dish made with thinly sliced beef seared until crispy, then coated in a sticky-sweet soy, garlic, and ginger sauce. Served over rice or noodles, it’s bold, satisfying, and ready in under 30 minutes.
Ingredients
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1/4 cup cornstarch (for coating beef)
- 2 tbsp vegetable or canola oil (for stir-frying)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/3 cup brown sugar
- 1/2 cup water
- 1/4 tsp red pepper flakes (optional)
- 3 green onions, sliced (for garnish)
- Optional: sesame seeds, cooked rice or noodles for serving
Instructions
- In a bowl, toss thinly sliced beef with cornstarch until evenly coated. Let sit while preparing sauce.
- In a small bowl, whisk together soy sauce, brown sugar, water, garlic, ginger, and red pepper flakes if using.
- Heat oil in a large skillet or wok over medium-high heat. Cook beef in batches for 2–3 minutes per side until browned and crispy. Transfer to a plate.
- In the same skillet, pour in sauce mixture. Simmer for 2–3 minutes until slightly thickened.
- Return beef to the skillet and toss until well coated and heated through.
- Serve hot over rice or noodles, garnished with green onions and sesame seeds.
Notes
- Freeze beef for 20–30 minutes before slicing to make thin cuts easier.
- Add steamed broccoli, bell peppers, or snow peas for extra veggies.
- Swap beef for chicken, pork, or tofu for variation.
- For less sweetness, reduce brown sugar and add more garlic and ginger.
- Use tamari instead of soy sauce for a gluten-free version.
Nutrition
- Serving Size: 1 portion
- Calories: 370
- Sugar: 16g
- Sodium: 920mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg
