Mongolian Beef is a popular Chinese-American stir-fry featuring tender slices of beef coated in a rich, glossy garlic soy sauce with hints of ginger and brown sugar. Despite its name, the dish is not a traditional Mongolian recipe but has become a favorite in Asian restaurants worldwide. Thinly sliced flank steak is lightly coated in cornstarch, quickly seared until crispy, and tossed in a sweet and savory sauce with green onions. Perfect served over steamed jasmine rice or noodles, this easy homemade version delivers restaurant-quality flavor in just 35 minutes.
Beef : Flank steak or sirloin – 1½ lb (680 g), thinly sliced against the grain ,, Cornstarch – ½ cup (60 g) ,, Vegetable oil – 3 tbsp
Mongolian Sauce : Light soy sauce – ½ cup (120 ml) ,, Water or beef broth – ½ cup (120 ml) ,, Brown sugar – ½ cup (100 g)
Mongolian Sauce : Garlic – 4 cloves, minced ,, Fresh ginger – 1 tbsp, grated
Mongolian Sauce : Hoisin sauce – 1 tbsp (optional) ,, Sesame oil – 1 tsp
Mongolian Sauce : Red pepper flakes – ½ tsp (optional)
Vegetables : Green onions – 6 stalks, cut into 2-inch pieces
Garnish : Sesame seeds ,, Sliced green onions
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