Mongolian Beef
Tender sliced flank steak in a sweet and savory soy-brown sugar sauce with green onions — a takeout favorite made at home.
Details
Ingredients
- 1.5 lbs flank steak, sliced thin against the grain
- 1/3 cup cornstarch
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/2 cup water
- 1 bunch green onions, cut into 2-inch pieces
- Steamed rice, for serving
Instructions
- 1
Toss sliced steak in cornstarch until evenly coated.
- 2
Heat oil in a wok over high heat. Sear beef in batches for 1-2 minutes per side until crispy. Remove.
- 3
Add garlic and ginger to the wok, cook 30 seconds.
- 4
Add soy sauce, brown sugar, and water. Bring to a simmer and cook 2-3 minutes until the sauce thickens.
- 5
Return beef to the wok. Add green onions and toss until everything is coated in the glossy sauce.
- 6
Serve immediately over steamed rice.
About This Recipe
Mongolian Beef, a ubiquitous favorite in American-Chinese restaurants, might evoke images of vast Central Asian steppes, yet its true culinary roots lie firmly in the bustling kitchens of Taiwan, where it likely originated before finding widespread popularity in Chinese-American eateries. This dish exemplifies the magic of a well-executed stir-fry: thinly sliced flank steak, traditionally 'velveted' with cornstarch for an unforgettably tender texture, quickly sears to caramelize. The star is undeniably the rich, glossy sauce—a perfectly balanced symphony of sweet brown sugar, savory soy sauce, and aromatic fresh ginger and garlic. Its appeal lies in its straightforward preparation and the intensely satisfying flavor profile that speaks to a universal palate. Key to its success is cutting the flank steak against the grain to ensure tenderness and the high-heat stir-frying technique that develops those coveted browned bits, adding layers of umami. While often served simply with steamed white rice, this versatile dish welcomes additions like bell peppers or broccoli for extra color and nutrients, making it a beloved homemade takeout alternative.
Tips & Tricks
- • To achieve truly tender beef, ensure you slice the flank steak very thinly against the grain, which breaks up tough muscle fibers, then thoroughly coat it with cornstarch for velveting before cooking.
- • For a deeper flavor profile or if you prefer a less sweet sauce, reduce the brown sugar by a tablespoon or two and add a teaspoon of rice vinegar for a subtle tang, balancing the richness.
- • Leftovers of Mongolian Beef store beautifully in an airtight container in the refrigerator for up to 3 days; gently reheat on the stovetop with a splash of water to loosen the sauce, or microwave until just warm.
- • Elevate the meal by serving this over nutty brown rice or quinoa instead of white rice, and consider a side of blanched garlic-ginger broccoli or snap peas for a vibrant, healthy crunch.
Nutrition Facts
Per serving (approximate)