Recipe details
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Mongolian Beef with Sauce
35min
4 servings
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This Mongolian Beef features tender slices of beef coated in a rich, glossy sauce that perfectly balances sweet and savory flavors with a hint of heat. The beef is quickly seared to maintain its tenderness while developing a caramelized exterior. Paired with green onions that add freshness and color, this popular Chinese-American dish delivers bold flavors in every bite. Quick to prepare yet impressive in taste, this restaurant-quality Mongolian Beef is perfect for a weeknight dinner that feels special.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
18 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Soy
Ingredients
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Steps
Read instructions and get ready to cook
Prepare the beef
Place the flank steak in the freezer for 15-20 minutes to firm up (this makes it easier to slice thinly). Remove from freezer and slice against the grain into 1/4-inch thick strips.
Tenderize and coat the beef
Place beef strips in a bowl. Add cornstarch. Toss to coat evenly. Let sit for 10 minutes to tenderize.
Prepare the garlic
Peel the garlic cloves. Mince finely.
Prepare the ginger
Peel the ginger. Mince finely.
Prepare the green onions
Wash thoroughly. Trim off roots and any wilted parts. Cut into 2-inch pieces, separating white and green parts.
Make the sauce
In a medium bowl, whisk together soy sauce, brown sugar, water, red pepper flakes, hoisin sauce, and white pepper until sugar is dissolved. Set aside.
Heat the wok
Heat a wok or large skillet over high heat. Add vegetable oil. Heat until oil is shimmering but not smoking.
Fry the beef
Working in 2-3 batches to avoid overcrowding, add beef strips to the hot oil. Spread them out in a single layer. Fry for 1-2 minutes until edges are crispy and browned. Remove with a slotted spoon and transfer to a paper towel-lined plate. Repeat with remaining beef.
Drain excess oil
Pour off all but 1 tablespoon of oil from the wok. Return wok to medium-high heat.
Sauté aromatics
Add minced garlic, ginger, and white parts of green onions to the wok. Stir-fry for 30 seconds until fragrant. Be careful not to burn the garlic.
Add the sauce
Pour the prepared sauce into the wok. Bring to a boil. Cook for 1-2 minutes until sauce begins to thicken.
Return beef to wok
Add the fried beef strips back to the wok. Toss to coat with the sauce. Cook for 1-2 minutes until beef is heated through and sauce has thickened further.
Add green onions
Add the green parts of the green onions. Stir-fry for 30 seconds until just wilted.
Finish with sesame oil
Drizzle sesame oil over the dish. Toss to combine.
Garnish
Sprinkle with sesame seeds.
Serve
Transfer to a serving plate. Serve immediately with steamed rice.
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