4.6 from 303 votes
Mongolian Beef
This Mongolian Beef is a popular restaurant favorite. It's so simple to make and is even better than the original! Loaded with Asian flavors and ready in a flash, this recipe features tender pieces of beef coated in a sweet garlic soy sauce.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8
Calories: 458 kcal
Course:
Main Course , Dinner
Cuisine:
Asian
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.
Cup of Yum
Notes
- To easily slice the flank steak, place it in the freezer for about 20 minutes before slicing. This will make it so much easier to slice it as thinly as possible. Always slice the beef against the grain.
- Make sure to toss the beef with cornstarch before cooking and let it sit for 5 minutes before searing. This is known as velveting and you’ll end up with very tender meat. Do not use flour, the results will not be the same.
- For even more tender beef, you can marinate the beef after slicing in some baking soda for a few minutes. Rinse and continue with the recipe as instructed.
- Don't overcrowd the beef when frying. Do it in 2 or 3 batches and add more oil if needed in between batches.
- This Mongolian beef can be stored in an airtight container in the fridge for up to 3 days. You can also freeze in single portions in airtight containers or freezer bags for up to 3 months. Just reheat in the microwave or oven straight from the freezer.
- Originally shared April 2014.
Nutrition Information
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
(14%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
30IU
(1%)
Vitamin C
1mg
(1%)
Calcium
58mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 458
% 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.