Easy Mongolian Beef recipes
Mongolian Beef that’s easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors .
I love great inspired dishes, like egg fried rice, Hunan Chicken, Chicken Stir Fry and the very popular Twice Baked Potatoes.
how to make Mongolian Beef Recipe:
Start by thinly slicing your steak and tossing them in cornstarch.
Quickly pan fry the strips of steak in hot oil then remove and set aside to make the quick sauce.
Toss some garlic in the hot pan, then pour in the sauce ingredients and cook until thickened.
Add the steak strips back in the sauce along with the green onions and stir to coat.
Tips and Tricks for making the perfect Mongolian beef:
Slicing your beef: When slicing your flank steak make sure to slice it against the grain. I like to slice mine about 1/4 inch thick.
Make sure your pan is hot: Since the beef is so thin, you want to avoid over cooking. To get that crispy edge and tender center, make sure the pan is on hot heat so that it can quickly sear the edges of the beef and leave a nice and tender inside.
If you want the sauce thicker: The cornstarch on the beef should thicken up the sauce, but if you would like a thicker sauce, just add a teaspoon of cornstarch at a time.
Best Mongolian Beef recipes
To make this a complete meal, add some steamed broccoli and rice!
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Mongolian Beef
- pan
Equipment
- pan
Ingredients
- 2 tablespoon Vegetable oil
- 1/2 teaspoon minced fresh ginger
- 1 tablespoon minced garlic
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 2/3 cup dark brown sugar
- 1 lb. top sirloin steak pounded thin and cut into 1/2 inch strips
- 3 tbsp cornstarch divided
- 3 scallions sliced into 1-inch pieces
Instructions
- Heat 2 teaspoons vegetable oil in a small saucepot over medium-low heat. Add the ginger and garlic and sauté until golden, about 2 minutes. Add the soy sauce and water, stirring to combine.
- Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set aside.
- Slice the flank steak against the grain into pieces, then toss it with the cornstarch. Place the coated pieces of steak in a sieve and shake off any excess cornstarch. Allow the steak to sit 10 for minutes.
- Place a large sauté pan or wok over medium-high heat and add 1/2 cup vegetable oil. Once the oil is hot , add the beef to the pan and sauté for 2 minutes until it is seared on all sides but barely cooked in the center. Remove the steak from the pan with a slotted spoon and transfer it onto a paper towel-lined plate. Pour any excess oil out of the wok.
- Place the sauté pan back over medium heat. Add the prepared sauce to the hot pan , then add the reserved steak and cook at a boil, stirring constantly, 2 minutes. Add the sliced scallions, stirring to combine.
- Transfer steak and scallions with a slotted spoon to a plate and serve.
I love Mongolian beef. Thanks for sharing this recipe
This is delicious…..wish I doubled the recipe