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How To Make Mongolian Beef Recipe

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This Mongolian Beef recipe features thinly sliced flank steak coated in a crispy cornstarch crust, stir-fried with fresh carrot and red bell pepper, then tossed in a sweet and savory sauce made from brown sugar, soy sauce, garlic, and ginger. A quick and flavorful stir-fry, perfect for a delicious weeknight dinner.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 1 carrot, peeled and julienned
  • 1 red bell pepper, sliced into strips
  • 1/3 cup green onions, thickly sliced (from 4 stems)

Beef

  • 1 lb flank steak, thinly sliced against the grain
  • 1/4 cup corn starch

Sauce

  • 1/3 cup brown sugar, packed
  • 1/3 cup water
  • 1/3 cup low-sodium soy sauce
  • 1 tsp Sriracha (or to taste)
  • 1 tsp fresh ginger, peeled and grated
  • 4 garlic cloves, peeled and grated

Other

  • 1 Tbsp unsalted butter
  • 2 Tbsp neutral oil, divided
  • 1 tsp sesame seeds (optional garnish)

Instructions

  1. Coat the Beef: Place the thinly sliced flank steak in a bowl and add the cornstarch. Stir thoroughly to coat each piece of beef evenly with the cornstarch, which will help create a crispy crust when cooked.
  2. Prepare the Sauce: In a separate bowl, combine the brown sugar, water, low-sodium soy sauce, Sriracha, grated fresh ginger, and grated garlic. Stir well until all ingredients are fully mixed, then set the sauce aside.
  3. Cook the Vegetables: Heat 1 tablespoon of neutral oil and 1 tablespoon of unsalted butter in a large skillet or wok over medium-high heat. Once hot, add the julienned carrot and red bell pepper strips. Stir-fry frequently until the vegetables are crisp-tender or cook to your desired tenderness. Remove the cooked vegetables from the skillet and place them on a separate plate.
  4. Sear the Beef: Increase heat to high and add the remaining 1 tablespoon of oil. Once hot, add the coated beef slices to the skillet in a single layer, making sure not to overcrowd the pan. Sear the beef for about 2 minutes per side until the outside develops a crispy coating. If necessary, cook the beef in batches and add more oil if the skillet becomes dry.
  5. Combine and Simmer: Return the cooked vegetables and sliced green onions to the skillet with the seared beef. Pour in the prepared sauce and stir everything together to coat evenly. Reduce heat to medium-low and simmer the mixture for about 3 minutes, or until the sauce thickens and glazes the beef and vegetables.
  6. Garnish and Serve: Optionally, sprinkle with sesame seeds for garnish. Serve the Mongolian beef immediately while hot, ideally over steamed rice or noodles.

Notes

  • For best texture, slice the flank steak thinly against the grain.
  • Do not overcrowd the pan when searing the beef to ensure a crispy crust.
  • Adjust the amount of Sriracha based on your preferred spice level.
  • If you prefer, substitute the neutral oil with vegetable or canola oil.
  • Garnishing with sesame seeds is optional but adds a nice nutty flavor and visual appeal.
  • The dish is best served fresh but can be refrigerated and gently reheated.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Chinese

Find it online: https://ellarecipe.com/how-to-make-mongolian-beef-recipe/