Mongolian Beef

Mongolian Beef

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  • Prep Time


  • Total Time


  • Servings



  • Vegetable oil

  • ½

    tsp minced fresh ginger

  • 1

    T minced garlic

  • ½

    c soy sauce

  • ½

    c water

  • c dark brown sugar

  • 1

    lb flank steak

  • ¼

    c cornstarch

  • 3

    scallion greens


Heat 2 tsp oil in a small saucepan over medium to low heat. Add ginger and garlic and saute until golden, about 2 minutes. Add soy sauce and water, stirring to combine. Stir in brown sugar and increase the heat to medium. Bring sauced to a boil for 3 minutes. Remove from heat and set aside. Slice the steak against the grain into 1/4 inch pieces, then toss in cornstarch. Shake off excess cornstarch. Allow meat to sit for 10 minutes. Place remaining oil in large skillet. Heat oil to hot, add the beef and saute for 2 minutes until it is seared on each side but barely cooked in center. Remove the steak from the pan and transfer it to paper towel. Pour off excess oil when all steak is all sauted. Place sauce in skillet, bring to a boil. Add meat and boil for 2 minutes. Top with scallion greens and serve over rice.


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