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A serving of Mongolian beef with vegetables and glossy sauce placed on top of steamed white rice in a bowl, garnished with sliced red chili and green onions.

Mongolian beef

A quick, better-than-takeout Mongolian beef recipe with thin-sliced flank steak, a sweet-savory garlic sauce, and a crispy finish—ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Asian, Chinese-American
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb Flank steak - Sliced thin against the grain
  • ⅓ cup Cornstarch - For coating the beef
  • 3 tablespoon Vegetable oil - For frying
  • ½ teaspoon Salt - Or to taste
  • ½ teaspoon Black pepper - Or to taste
  • ⅓ cup Soy sauce - Low-sodium if preferred
  • ¼ cup Brown sugar - Adjust to taste
  • 3 cloves Garlic - Minced
  • 1 tablespoon Fresh ginger - Grated
  • ¼ cup Water - Or beef broth for extra flavor
  • 1 tablespoon Oyster sauce - Optional but recommended
  • 2 Green onions - Sliced for garnish
  • 1 tablespoon Sesame seeds - Optional for garnish
  • 2 cups Cooked rice - For serving

Equipment

  • 1 Large skillet or wok (12-inch recommended)
  • 1 Sharp knife (For slicing beef thin)
  • 1 Cutting board (Preferably wooden or plastic)
  • 1 Small bowl (For mixing the sauce)
  • 1 Whisk or fork (To combine sauce ingredients)
  • 1 Tongs or spatula (For flipping and tossing beef)

Method
 

  1. Slice steak thin, coat with cornstarch, add salt & pepper.
    Sliced grilled beef arranged neatly on a wooden plate, showing a pink, juicy center.
  2. Whisk together soy sauce, brown sugar, garlic, ginger & water.
    A bowl of marinade made with soy sauce, minced garlic, and other ingredients being whisked together.
  3. Cook beef in hot oil in batches until crispy, then set aside.
    A cast-iron skillet filled with seared beef cubes coated in a glossy brown sauce, garnished with bits of garlic and chili.
  4. Pour sauce into pan, let it bubble & reduce until sticky.
    A hand pours a dark soy-based sauce into a skillet filled with cooked beef pieces and fresh green onions.
  5. Add beef back to sauce, toss until coated, top with green onions.
    A serving of Mongolian beef with vegetables and glossy sauce placed on top of steamed white rice in a bowl, garnished with sliced red chili and green onions.

Nutrition

Serving: 250gCalories: 430kcalCarbohydrates: 32gProtein: 28gFat: 22gSaturated Fat: 4.5gPolyunsaturated Fat: 5.1gMonounsaturated Fat: 9.3gCholesterol: 70mgSodium: 880mgPotassium: 420mgFiber: 1gSugar: 14gVitamin A: 120IUVitamin C: 2mgCalcium: 35mgIron: 3mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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