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Mongolian Beef Recipe
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5 from 1 vote

Mongolian Beef Recipe

This Mongolian beef recipe is so easy to make with crispy stir fried beef tossed in a sticky, spicy brown sauce, served with rice or noodles. So good!
Prep Time10 mins
Cook Time10 mins
Course: Main Course
Cuisine: American, Chinese
Keyword: flank steak, soy sauce, Stir Fry
Servings: 4
Calories: 296kcal

Ingredients

FOR THE BEEF

  • 1 pound flank steak
  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • 2 tablespoons cornstarch

FOR THE MONGOLIAN BEEF SAUCE

  • 1/4 cup soy sauce
  • 1/4 cup beef stock or use chicken stock
  • 2 tablespoons brown sugar or more to taste

FOR THE MONGOLIAN BEEF STIR FRY

  • 1/2 cup vegetable oil for frying
  • 1/2 cup cornstarch
  • 10-12 spicy dried Chinese chilies or use chili de arbol - optional, for spicy
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced fresh garlic
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 5-6 scallions sliced
  • For Garnish: Spicy chili flakes, sesame seeds, extra sliced scallions

Instructions

MARINATE THE BEEF

  • Slice the flank steak against the grain into thin strips (1/4 inch strips or thinner), then cut into bite-sized pieces. Add to a large bowl.
  • Whisk together the vegetable oil, soy sauce and cornstarch until smooth. Mix the sauce into the beef and marinate for 10 minutes. You can marinate longer if you'd like.

MAKE THE MONGOLIAN BEEF SAUCE

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

MAKE THE MONGOLIAN BEEF

  • Heat the 1/2 cup vegetable oil in a large pan or wok until very hot, but do not boil.
  • Toss the cuts of marinated beef with the 1/2 cup cornstarch to lightly coat. Tap off excess cornstarch and fry the beef in the wok for 1 minute per side, or until the beef is crispy. You may need to do this in batches. Remove from the oil and set onto a plate.
  • Once all the beef is stir fried, remove the oil but keep about a teaspoon. Add the dried peppers, ginger and garlic. Stir fry for 1 minute.
  • Pour in the reserved Mongolian beef sauce.
  • Swirl together the 2 tablespoons cornstarch with 2 tablespoon water to make a slurry. Pour it into the sauce and stir about 2 minutes, or until the sauce thickens up.
  • Stir in the reserved beef and slices scallions. Cook for 30 seconds to warm the beef.
  • Serve over cooked rice or noodles and garnish with spicy chili flakes, sesame seeds and fresh chopped green onion.

Notes

Nutritional information estimated without rice or noodles.

Nutrition

Calories: 296kcal | Carbohydrates: 32g | Protein: 27g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 68mg | Sodium: 1159mg | Potassium: 543mg | Fiber: 1g | Sugar: 7g | Vitamin A: 481IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 3mg