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Homemade Mongolian Beef: A quick Asian beef stir fry that can be whipped up in under 30 minutes. Serve with rice or noodles.

Mongolian Beef

Homemade Mongolian Beef: A quick Asian beef stir fry that can be whipped up in under 30 minutes. Serve with rice or noodles.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • 1 lb flank steak
  • 1/4 cup cornstarch
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon fresh ginger minced
  • 1 tablespoon garlic minced
  • 1/2 cup low sodium soy sauce
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 2/3 cups brown sugar
  • 3 scallions (green parts only, cut in 1 inch pieces)
  • sesame seeds (optional)

Instructions

  1. Slice steak against the grain in 1/4 inch thin strips then 1-2 inches long. Coat with cornstarch and set aside.
  2. Heat 2 teaspoons vegetable oil in a small saucepot over medium-low heat and add the ginger and garlic. Sauté about 2 minutes. Add the soy sauce, water and brown sugar. Increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove from the heat.
  3. Add 1/2 cup oil to a wok or large skillet (preferably cast iron) and turn heat to medium high. Once oil is hot add beef and cook until seared (dark brown) on all sides - about 2 minutes. Remove from pan with a slotted spoon to a paper towel to drain. Pour off any excess oil.
  4. Add beef and sauce back to the wok and bring to a boil, stirring gently, for 2 minutes. Mix in scallion tops. Serve with rice or noodles. Top with sesame seeds if desired.