Mongolian Beef
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8
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Calories
458 kcal
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Course
Main Course, Dinner
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Cuisine
Asian
Mongolian Beef
Description
This Mongolian Beef recipe begins with thin slices of flank steak coated evenly with cornstarch to create a light crust when fried, which seals in moisture and gives the beef a tender, velvety feel. The beef is cooked in batches to avoid overcrowding the pan, ensuring each piece browns evenly and develops crisp edges. The sauce is made by simmering low sodium soy sauce, brown sugar, minced garlic, and water until it thickens and reduces by half into a glossy glaze with a balanced sweet and salty flavor.
After frying, the beef pieces are combined with the sauce to coat them thoroughly, locking in flavor. Serving with sliced green onions and sesame seeds adds fresh and nutty notes. The dish pairs well with steamed rice or noodles to absorb the sauce and serve as a hearty, flavorful meal.
For easier slicing, the flank steak benefits from being partially frozen to firm it up. Setting aside five minutes after coating with cornstarch before frying allows the coating to adhere better. Overcrowding the pan is avoided for proper browning, and leftovers store well refrigerated or frozen in portions, reheating effectively.
Ingredients
- 2 pound flank steak
- ½ cup cornstarch
- ½ cup vegetable oil
For sauce
- 2 tablespoon vegetable oil
- 1 cup soy sauce low sodium
- 1 cup brown sugar
- 4 cloves garlic minced
- ½ cup water
Optional Garnish
- 2 green onions chopped
- sesame seeds
Instructions
- Prepare the beef: Slice the steak into small thin pieces against the grain. In a large ziploc bag add the cornstarch and add the beef pieces. Close the ziploc bag and shake really well. Refrigerate until ready to use.
- Make the sauce: In a small sauce pan add the 2 tbsp of vegetable oil, soy sauce, brown sugar, garlic and water. Stir and cook over medium heat until sauce thickens. It took me about 15 to 20 minutes until the sauce thickened and reduces by about half. Set aside.
- Fry the beef: In a non stick skillet heat the vegetable oil. When the oil is hot, add a few pieces of beef and cook until browned on both sides. The beef will cook quick, about 2 minutes. You will have to do this in batches, so the beef doesn't stick together, it took me 3 batches to finish all the beef. Add more oil, between batches, if needed. Remove beef from skillet to a bowl and discard any leftover oil from the skillet.
- Toss the beef with sauce: Return all the beef to skillet and pour all the sauce sauce over it. Toss everything together well and cook for 2 more minutes, just until the beef heats back up.
- Garnish and serve: Garnish with sliced green onions and/or toasted sesame seeds. Serve hot over rice.
Notes
- Partially freeze flank steak for about 20 minutes to facilitate thin slicing against the grain.
- Allow beef coated in cornstarch to rest for 5 minutes before frying to improve texture.
- Fry beef in batches without overcrowding to maintain crispiness and even browning.
- Mongolian beef stores well refrigerated up to 3 days or frozen up to 3 months; reheat directly from frozen if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 458kcal | 23% |
| Carbohydrates | 38g | 13% |
| Protein | 26g | 52% |
| Fat | 23g | 35% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 68mg | 23% |
| Sodium | 1132mg | 47% |
| Potassium | 495mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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