5 from 510 votes
Mongolian Beef Recipe
Mongolian Beef features thinly sliced New York Strip steak coated in cornstarch, quickly seared, then tossed in a sweet and savory sauce made with soy sauce, water, and brown sugar. Aromatic garlic and ginger build the base flavor, while green onions add freshness. This recipe yields tender beef with a sticky, slightly thickened sauce, served traditionally over steamed rice.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
4
Calories:
456 kcal
Course:
Main Course, Dinner
Cuisine:
Asian, Chinese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 456
% 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.