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This quick, flavorful dish is perfect for dinner, offering a balance of sweet, salty, and spicy flavors.

Mongolian Beef Recipe

Mongolian Beef is a sweet and savory stir-fry with tender beef, a rich soy sauce-based sauce, and crisp green onions. This quick, flavorful dish is perfect for dinner, offering a balance of sweet, salty, and spicy flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Beef:
  • 1 lb flank steak thinly sliced against the grain
  • 2 tbsp soy sauce for marinating
  • 1 tbsp cornstarch
  • 2 tbsp vegetable oil for frying
For the Sauce:
  • ¼ cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp ginger minced
  • 2 cloves garlic minced
  • ¼ tsp red pepper flakes optional for heat
For the Vegetables:
  • 4-5 green onions sliced (for garnish)

Equipment

  • Skillet
  • Knife and cutting board
  • Bowl (for marinating)
  • Spatula or spoon

Method
 

Marinate the Beef
  1. In a bowl, combine 2 tablespoons of soy sauce and 1 tablespoon of cornstarch.
  2. Add the thinly sliced beef to the marinade and toss to coat evenly. Let it sit for 10-15 minutes to tenderize.
Stir-Fry the Beef
  1. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
  2. Add the marinated beef to the pan in a single layer. Stir-fry for 2-3 minutes, or until the beef is browned and slightly crispy on the outside. Remove the beef from the skillet and set aside.
Make the Sauce
  1. In a separate bowl, whisk together ¼ cup soy sauce, brown sugar, hoisin sauce, rice vinegar, minced ginger, garlic, and red pepper flakes. Set aside.
  2. In the same skillet, add the prepared sauce and bring to a simmer over medium heat.
  3. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
Combine and Serve
  1. Return the beef to the skillet and toss it in the sauce, ensuring that the beef is evenly coated.
  2. Add the sliced green onions and stir for another 1-2 minutes, allowing the onions to soften slightly.
  3. Serve the Mongolian Beef immediately over steamed rice. Garnish with extra green onions if desired.

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
  • Reheating: Reheat in a skillet over medium heat, adding a splash of water or broth if the sauce thickens too much.
  • Safety: Always cook beef to an internal temperature of at least 145°F (6