Mongolian Beef Recipe

The BEST Mongolian Beef Recipe you will ever taste! A quick, easy and ridiculously delicious stir fry dish of tender beef coated in a slightly sweet and savory sauce.

Serve it over steamed rice and a side of sautéed or steamed veggies for a complete meal everyone will love!

What is Mongolian Beef?

Mongolian beef is a popular stir-fry beef dish, made in a wok, served in Chinese restaurants. It was created in Taiwan, during the 1950’s, when Chinese BBQ was becoming a trendy cuisine. Its most notable trait is the tenderized slices of beef simmered together in a sweet and savory sauce.

The name of the dish refers to Mongolian barbecue style of cooking, which is quick and over high heat. The dish itself isn’t actually associated with Mongolian cuisine.

Ingredients

▢2 teaspoons + 2 tablespoons oil vegetable oil
▢½ teaspoon ginger minced
▢4 cloves garlic finely minced
▢½ cup low sodium soy sauce
▢¼ cup water
▢½ cup packed brown sugar
▢1 pound flank steak (or your favorite cut of beef thinly sliced)
▢⅓ cup cornstarch
▢2 green onions sliced

Instructions

1. Slice the flank steak into thin ¼" pieces. Toss with cornstarch, shaking off any excess and set aside.
2. In a 10-inch skillet, heat 2 teaspoons of oil over medium-low heat. Stir in minced ginger and garlic and cook until fragrant, about one minute.
3. Add soy sauce, water, and brown sugar to the skillet, then bring to a boil. Let it boil for 3-5 minutes until slightly thickened. Transfer to a small bowl and set aside.
4. Heat 1 tablespoon of oil in a separate pan or wok over medium-high heat. Cook the beef in small batches for about 2 minutes. It does not need to be cooked through.
5. Once all of the beef is browned, add the beef and sauce back to the skillet and heat over medium until hot and bubbly.
6. Remove from heat and stir in green onions. Serve over rice.