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Mongolian Beef
Carolina Gomez

Mongolian Beef

Mongolian Beef is a classic Chinese-American stir-fry dish made with tender beef slices, a savory-sweet soy glaze, and aromatic garlic and ginger.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g flank steak thinly sliced against the grain
  • 1/4 cup cornstarch
  • 2 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 1/2 cup soy sauce
  • 1/3 cup brown sugar
  • 1/2 cup water
  • 1/4 tsp crushed red pepper flakes optional
  • 3 green onions sliced

Equipment

  • Wok or large skillet
  • Sharp knife
  • Mixing bowls
  • Tongs or spatula
  • Measuring spoons and cups

Method
 

  1. Toss the sliced beef with cornstarch and set aside for 10 minutes.
  2. Heat vegetable oil in a wok over medium-high heat.
  3. Fry the beef in batches until browned and crisp; remove and set aside.
  4. In the same wok, add sesame oil, garlic, and ginger; sauté until fragrant.
  5. Pour in soy sauce, brown sugar, and water; simmer for 2–3 minutes until thickened.
  6. Return the beef to the wok and coat with the sauce.
  7. Stir in red pepper flakes (optional) and green onions.
  8. Serve hot with steamed rice or noodles.

Notes

Nutrition Facts (per serving):
  • Calories: 420
  • Protein: 28g
  • Carbohydrates: 25g
  • Fat: 22g
  • Saturated Fat: 6g
  • Sodium: 980mg
  • Sugar: 14g