Mongolian Beef
Tender strips of flank steak coated in a savory and slightly sweet soy ginger sauce with crispy fried onions and green onions. This popular Chinese American dish comes together quickly in a wok and tastes better than any takeout version.
Crispy tender beef strips tossed in a rich savory soy ginger sauce that rivals your favorite takeout restaurant.
Nutrition per serving
Ingredients
Main
Coating
Sauce
Garnish
Cooking
Instructions
Prepare and Coat the Beef
Slice the flank steak as thinly as possible against the grain, ideally about a quarter inch thick. Place the sliced beef in a large bowl and toss with the cornstarch until every piece is evenly coated. Shake off any excess cornstarch and spread the pieces out on a plate. The cornstarch coating is what gives the beef its signature crispy exterior.
Make the Mongolian Sauce
In a small bowl or measuring cup, whisk together the soy sauce, brown sugar, minced ginger, and minced garlic until the sugar is fully dissolved. Set the sauce aside while you cook the beef. You can also add a quarter cup of water to the sauce if you prefer a thinner consistency.
Fry the Beef in Batches
Heat the vegetable oil in a large wok or heavy pan over high heat until the oil reaches about 350 degrees Fahrenheit. Working in batches to avoid crowding, fry the cornstarch coated beef pieces for 2 minutes per batch until they are crispy and golden brown. Remove with a slotted spoon and drain on paper towels.
Build the Sauce and Combine
Pour off most of the oil from the wok, leaving about 1 tablespoon behind. Return the wok to high heat and pour in the prepared sauce. Let it bubble and reduce for about 2 minutes until it thickens slightly and becomes glossy. Add all of the fried beef back into the wok and toss quickly to coat every piece evenly in the sauce.
Add Green Onions and Serve
Add the green onion pieces to the wok and toss everything together for about 30 seconds just until the onions are slightly wilted but still have some crunch. Serve immediately over steamed white rice. The dish is best enjoyed fresh as the beef coating may soften as it sits.
Substitutions
Common mistakes
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