Mongolian Beef Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Calories
456 kcal
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Course
Main Course, Dinner
Mongolian Beef Recipe
Description
This Mongolian Beef recipe uses thin strips of New York Strip steak seasoned with salt and pepper, then coated evenly in cornstarch. The cornstarch helps tenderize the meat and thickens the sauce later. Garlic and ginger are sautéed briefly in vegetable oil, then combined with a sauce of soy sauce, water, and light brown sugar which is boiled until the sugar dissolves.
The steak is seared in hot oil until browned but still tender, then the sauce is returned to the pan and simmered to thicken, evenly coating the meat. Green onions are added near the end to impart a mild onion flavor and a bit of texture. The resulting dish balances savory, sweet, and aromatic elements with the tender bite of the beef strips.
Mongolian Beef is served over steamed rice, which absorbs the flavorful sauce and completes the meal. Toasted sesame seeds can be sprinkled on top as an optional garnish to introduce subtle nuttiness and a slight crunch.
Key techniques include coating the beef with cornstarch for texture and searing in batches to avoid steaming. Flank steak or other quick-cooking cuts can substitute for New York Strip steak if preferred.
Ingredients
Mongolian beef
- 2 New York Strip steak about 1 1/2 pounds, thinly sliced
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil divided
- 3 garlic minced cloves
- 1 tablespoon ginger minced
- 1/3 cup soy sauce low sodium
- 1/4 cup water
- 1/4 cup light brown sugar
- 2 green onions sliced into 1 inch pieces
- salt to taste
- black pepper to taste
Garnish
- 1 teaspoon sesame seeds optional, toasted
Serving suggestion
- Steamed rice for serving
Instructions
- Season sliced steak with salt and pepper. Toss steak in cornstarch until fully and evenly coated. Set aside.
- Place a large skillet over medium-high heat and add 1 tablespoon oil. Add garlic and ginger and sauté for 1 minute. Add soy sauce, water and sugar and bring to a boil until sugar dissolves, about 2 minutes.
- Pour sauce into a liquid measuring cup and set aside.
- Place skillet back over heat and add remaining oil. Add steak and sear until evenly browned on both sides, 1 to 2 minutes per side.
- Pour sauce back into skillet and stir together with beef. Simmer and allow sauce to thicken, 1 to 2 minutes.
- Toss in green onion and continue to cook for 1 more minute until sauce is thick enough to coat the back of a wooden spoon.
- Pour Mongolian beef over steamed rice and serve.
Notes
- Coating the beef in cornstarch tenderizes the meat and thickens the sauce for better texture.
- Flank steak sliced against the grain or New York Strip steak work equally well depending on availability and preference.
- Sear the beef in batches to prevent overcrowding and ensure a proper browning rather than steaming.
- The nutritional information provided excludes the steamed rice included in serving suggestions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 22g | 7% |
| Protein | 35g | 70% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 2085mg | 87% |
| Potassium | 620mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 40mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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