Mongolian Beef Recipe: Easy, Flavor-Packed Weeknight Stir-Fry
This Mongolian Beef Recipe brings tender, caramelized beef strips together with a sweet-savory ginger–garlic sauce for a lightning-fast, restaurant-style dinner.
Ingredients
- 1 lb flank steak thinly sliced against the grain
- 2 Tbsp cornstarch gives the beef a light, crispy coating
- 2 Tbsp vegetable oil or avocado oil high-heat frying
- 3 cloves garlic minced (fresh delivers best flavor)
- 1 Tbsp fresh ginger grated (or 1 tsp ground ginger if you’re in a pinch)
- 1/2 cup low-sodium soy sauce Kikkoman or San-J tamari for gluten-free
- 1/3 cup light brown sugar packed (coconut sugar works for paleo)
- 1 tsp chili flakes optional—boosts heat
- 4 green onions sliced on the diagonal (plus extra for garnish)
- 1 tsp sesame oil finishing touch
- 1 tsp toasted sesame seeds optional, for crunch
Instructions
- Trim fat, pat slices very dry, then toss in cornstarch until each strip is lightly coated.
- Over medium-high until it just starts to shimmer. Add oil. You want that sizzle when the beef hits the surface.
- Lay strips flat, don’t crowd, and cook 1–2 min per side until golden. Transfer to a plate; leave any browned bits in the pan.
- Lower heat to medium. Add garlic and ginger; stir 30 sec until fragrant but not burnt.
- Stir in soy sauce, water and brown sugar, scraping up the fond. Let it bubble gently; it should thicken without roaring boil-overs.
- Stir in chili flakes now for even heat distribution.
- Return strips to the pan, toss so sauce coats every piece, then let rest off-heat for a minute so flavors meld.
- Drizzle sesame oil, toss in green onions, then taste—add more soy for salt or a pinch more sugar for sweetness.
- Over rice, noodles or cauliflower rice. Garnish with extra green onions and sesame seeds for that restaurant look.
Notes
Refrigerate in an airtight container up to 4 days; freeze in individual, freezer-safe bags up to 2 months. For make-ahead lunches, pack rice and beef separately—keeps textures fresh. To reheat, warm gently in a skillet with a splash of water or microwave covered in 30-sec intervals, stirring between.
Nutrition
Calories: 450kcal
Love this recipe?Follow us at @thenandnowspace for more