Mongolian Beef is a fast and flavorful stir-fry made with thin slices of beef, tossed in a sweet soy-garlic sauce and finished with fresh green onions. Perfect for a quick dinner with restaurant-quality taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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1 lb flank steak, sliced thinly against the grain
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1/4 cup cornstarch
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3 tbsp vegetable oil
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3 cloves garlic, minced
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1 tbsp fresh ginger, grated
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1/2 cup soy sauce (or tamari for gluten-free)
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1/3 cup brown sugar
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1/4 cup water or beef broth
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4 green onions, cut into 2-inch pieces
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Optional: chili flakes, sesame oil
Instructions
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Toss sliced beef in cornstarch and let it sit for 10 minutes.
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Mix soy sauce, brown sugar, water, garlic, and ginger in a small bowl.
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Heat oil in a wok or skillet over medium-high heat. Sear beef in batches until browned and crisp. Remove and set aside.
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Add garlic and ginger to the pan. Cook until fragrant.
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Pour in sauce and simmer 2–3 minutes until slightly thickened.
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Return beef to the pan and toss to coat. Stir in green onions and cook another minute.
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Serve hot over rice or noodles.