Mongolian Beef


This has become a family favorite, Mike! I'm trying to introduce the variations Szechuan and Bulgogi, but Mongolian is still the favorite. Thank you for sharing it. - Tom McFarren

ingredients + garnish



– Cut the flank steak into bite-sized pieces. Add to a bowl. – Whisk together the vegetable oil, soy sauce and cornstarch until smooth. Mix the sauce into the beef and marinate.


– Whisk together the soy sauce, beef stock and brown sugar until the sugar is dissolved. Set aside.


– Heat the vegetable oil in a pan until very hot. – Toss the cuts of marinated beef with the cornstarch to lightly coat. Fry the beef until the beef is crispy.


– Once all the beef is stir fried, remove the oil but keep a bit. Add the dried peppers, ginger and garlic. Stir fry.


– Pour in the reserved Mongolian beef sauce. – Make a slurry. Pour it into the sauce and stir until the sauce thickens up. – Stir in the reserved beef and slices scallions. Cook to warm the beef.

– Serve over cooked rice or noodles and garnish with spicy chili flakes, sesame seeds and fresh chopped green onion.




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