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A white bowl holds delicious Mongolian Beef with white rice, green snap peas, and red chilies, sprinkled with sesame seeds.
Reda

Authentic Mongolian Beef (Better Than Takeout)

This Mongolian Beef recipe features incredibly tender, crispy flank steak tossed in a savory, slightly sweet garlic ginger sauce. It's a quick and easy weeknight dinner that tastes even better than your favorite Chinese restaurant.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 1.5 lbs flank steak thinly sliced against the grain (see note)
  • 1/4 cup cornstarch
  • 1/4 tsp black pepper freshly ground
  • 1/2 cup vegetable or canola oil for frying
For the Mongolian Sauce
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup water
  • 2/3 cup dark brown sugar packed
  • 1 tbsp ginger freshly minced
  • 4 cloves garlic minced
For Garnish & Serving
  • 2 green onions thinly sliced
  • 1 tsp sesame seeds toasted
  • Steamed rice for serving

Equipment

  • Large Wok or Skillet
  • Mixing Bowls
  • Whisk
  • Tongs

Method
 

Prepare the Beef
  1. Slice the flank steak very thinly (about 1/4-inch thick) against the grain. This is crucial for tenderness. For best results, freeze the steak for 20-30 minutes to firm it up before slicing.
  2. In a medium bowl, combine the sliced beef, 1/4 cup of cornstarch, and black pepper. Toss well until each piece of beef is lightly and evenly coated. Set aside.
Make the Sauce
  1. In a separate small bowl, whisk together the low-sodium soy sauce, water, dark brown sugar, minced ginger, and minced garlic. Continue whisking until the sugar is mostly dissolved. Set aside.
Fry the Beef
  1. Heat the 1/2 cup of vegetable oil in a large wok or heavy-bottomed skillet over medium-high heat. The oil is ready when it shimmers. To test, drop a small piece of coated beef in; it should sizzle immediately.
  2. Carefully add half of the coated beef to the hot oil in a single layer, ensuring not to overcrowd the pan. Fry for 1-2 minutes per side until golden brown and crispy.
  3. Using tongs or a slotted spoon, remove the cooked beef and place it on a wire rack or a plate lined with paper towels to drain excess oil. Repeat the process with the remaining beef.
Combine and Finish
  1. Carefully pour out all but 1 tablespoon of oil from the wok. Return the wok to medium heat.
  2. Pour the prepared sauce mixture into the wok and bring it to a simmer, stirring frequently. Let it bubble for 1-2 minutes to allow the flavors to meld.
  3. Add the crispy beef back into the wok with the sauce. Gently toss everything together for about 30-60 seconds, until the beef is fully coated in the glossy, thickened sauce.
  4. Remove from heat immediately to prevent the beef from getting soft. Serve hot over a bed of steamed rice, garnished with fresh green onions and toasted sesame seeds.

Notes

• Slicing Tip: For easier slicing, place the flank steak in the freezer for 20-30 minutes before cutting. This firms up the meat, allowing for paper-thin slices against the grain.
• Don't Overcrowd: Frying the beef in batches is key to getting it crispy. Overcrowding the pan will steam the meat instead of frying it.
• Spice it Up: For a spicy kick, add 1/2 teaspoon of red pepper flakes or a tablespoon of sriracha to the sauce.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The beef will lose some of its crispiness upon reheating. Reheat gently in a skillet or microwave.