Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Homemade Mongolian Beef Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 71 reviews

This Homemade Mongolian Beef recipe features tender flank steak strips coated in cornstarch, quickly seared to a perfect brown, then simmered in a savory, sweet sauce made from soy sauce, brown sugar, ginger, and garlic. Finished with fresh green onions and a hint of red pepper flakes, this dish is a quick and delicious takeout-style meal that you can easily prepare at home in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Beef and Coating

  • 1 1/2 pounds flank steak, sliced thin against the grain into 1/4-inch thick strips
  • 1/4 cup cornstarch
  • 1/4 cup vegetable oil

Sauce

  • 1/2 cup low sodium soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup water
  • 2 teaspoons minced fresh ginger
  • 4 garlic cloves, minced
  • Pinch of red pepper flakes

Garnish

  • 1 bunch green onions (green parts only), cut into 1-inch long slices on the diagonal

Instructions

  1. Coat the steak: Place the sliced flank steak and cornstarch in a large ziplock bag. Toss and shake until the steak strips are evenly coated with cornstarch, which will help create a crispy exterior when cooked.
  2. Cook the steak: Heat the vegetable oil in a large pan over high heat. Working in batches to avoid overcrowding, add the coated steak pieces in a single layer. Cook for about 1 minute on each side, or until the edges begin to brown. Transfer cooked steak to a plate and repeat with remaining meat.
  3. Sauté aromatics and make sauce: In the same pan, add minced ginger and garlic, sautéing for about 30 seconds until fragrant. Pour in the soy sauce, brown sugar, and water, bringing the mixture to a boil.
  4. Combine and thicken sauce: Return the cooked steak to the pan and toss in the sauce to coat evenly. Let it cook for 2-3 minutes until the sauce is slightly thickened. If the sauce isn’t thick enough due to the cornstarch coating on the meat, create a slurry by mixing 1 tablespoon cornstarch with 1 tablespoon cold water, and add it to the pan. Cook until the sauce reaches desired thickness.
  5. Add green onions and finish: Stir in the green onions and cook for an additional 30 seconds to soften them slightly. Remove from heat.
  6. Serve: Toss the beef with the green onions and sprinkle with red pepper flakes for a subtle heat. Serve immediately over steamed rice for a complete meal.

Notes

  • Work in batches when cooking the steak to ensure it crisps nicely instead of steaming.
  • If you prefer a spicier dish, increase the amount of red pepper flakes or add fresh chili slices.
  • For gluten-free, substitute the soy sauce with tamari or another gluten-free soy sauce alternative.
  • Using flank steak is ideal for tenderness and flavor, but skirt steak or sirloin can also be substituted.
  • Leftovers store well in an airtight container in the refrigerator for up to 3 days and reheat gently to preserve texture.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Chinese-American

Find it online: https://ellarecipe.com/homemade-mongolian-beef-recipe/