This Mongolian beef recipe is so easy to make at home and tastes way better than the restaurant version!
I’ve got a LOT of make your own take out recipes on this site – chow mein, moo shu chicken, kung pao shrimp, moo goo gai pan and many more! It’s time to add another one to the collection and therefore I present you with this super flavorful Mongolian beef. It’s both sweet and savory with that crispy beef like you’d get at a restaurant. Best of all, it’s ready in under 30 minutes. I typically steam a pot of rice at the same time that I start my stir fry so that everything is done at the same time, it’s the perfect dinner for super busy nights.
How Do You Make Mongolian Beef?
First let’s talk about the beef. This recipe calls for thinly sliced flank steak. Steak can be kind of tricky to slice sometimes, so what I do is put my piece of meat in the freezer for about 30 minutes before I start slicing it. The trip through the freezer makes it firm enough to easily slice into thin cuts, and always remember with flank steak to slice against the grain. The steak gets coated with cornstarch which is what gives it a crispy crust, then cooked in a pan of hot oil. You’ll need a large pan for this, you want the meat to sear and not steam, so you’ll need to avoid adding too much meat at once to the pan. I cook my steak in a single layer in batches so that it all ends up browned and delicious. While the meat is cooking, you can whip up the simple sauce, which calls for ingredients you probably already have in the house. Add some green onions and you’re done!
This Mongolian beef tastes like something you’d order at your favorite Chinese restaurant, with all the convenience of making it yourself at home. If you love Chinese food, this is a must try!
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- 1 1/4 lbs flank steak thinly sliced
- 1/4 cup + 2 teaspoons cornstarch divided use
- 3 tablespoons vegetable oil
- 1 1/2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon toasted sesame oil
- 1/2 cup low sodium soy sauce
- 1/3 cup water
- 1/2 cup dark brown sugar
- 1/2 cup green onions cut into 1 inch pieces
- salt and pepper to taste
- Place the flank steak and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly.
- Heat the vegetable oil in a large pan over high heat.
- Add the meat in a single layer and season to taste with salt and pepper (keeping in mind the sauce has plenty of salt in it!). Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.
- Remove the meat from the pan and place on a plate lined with paper towels.
- Add the garlic and ginger to the pan and cook for 30 seconds. Add the soy sauce, sesame oil, water and brown sugar to the pan and bring to a simmer.
- Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold water. Add the cornstarch to the sauce and bring to a boil; boil for 30-60 seconds until just thickened.
- Add the meat and green onions to the pan and toss to coat with the sauce. Serve over rice if desired.