Description
Mongolian Beef is a rich, savory stir-fry dish with tender beef, caramelized onions, and a perfectly balanced sauce that combines sweetness and saltiness. It’s easy to make at home and tastes just like your favorite Chinese restaurant dish. Perfect for weeknight dinners or impressing guests!
Ingredients
Units
Scale
- 1 lb flank steak (or sirloin), thinly sliced against the grain
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 4–5 green onions, chopped (for garnish)
- 2 tablespoons cornstarch (for coating)
- 2 tablespoons vegetable oil (for frying)
- 1 tablespoon sesame oil (for flavor)
Instructions
- Prepare the Beef: Freeze the beef for 20 minutes before slicing for easier cutting. Slice the beef thinly against the grain. Coat the beef in cornstarch to get a crispy texture.
- Cook the Beef: Heat vegetable oil in a skillet or wok over medium-high heat. Add beef in batches, cooking for 2-3 minutes per side until golden and crispy. Remove and set aside.
- Make the Sauce: In the same pan, add garlic and ginger, and sauté for 30 seconds. Add soy sauce, brown sugar, and simmer for 2-3 minutes until the sauce thickens.
- Combine: Return the cooked beef to the pan, toss in the sauce, and simmer for 2-3 minutes until the beef absorbs the sauce and the sauce thickens.
- Garnish & Serve: Garnish with chopped green onions. Serve over steamed rice, noodles, or with stir-fried vegetables.
Notes
- Use flank steak for the best texture, but sirloin or ribeye will also work.
- Don’t overcook the beef to maintain its tenderness.
- Adjust spice level by adding chili paste or red pepper flakes for extra heat.
Nutrition
- Serving Size: 1 plate
- Calories: 315
- Sugar: 13g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg