Mongolian Beef
4 servings15 min prep12 min cookEasy
Sign in to rate this recipe.
The Tale of Mongolian Beef
Story updated
Despite the name, Mongolian beef has little real connection to Mongolia; it's a Taiwanese- or Chinese-American restaurant dish, loosely inspired by Mongolian barbecue-style grilling popularized in Taiwan in the mid-20th century, then adapted further for U.S. Chinese restaurant menus.
Ingredients
Scale:· 4 servings
- 1.5 lbs flank steak, thinly sliced against the grain
- 1/3 cup cornstarch
- 3 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 2/3 cup brown sugar
- 3 green onions, sliced into 1-inch pieces
Instructions
- 1Toss the sliced steak in the cornstarch until evenly coated, shaking off any excess.
- 2Heat 2 tablespoons oil in a large skillet or wok over high heat and fry the beef in batches for 1-2 minutes per side until crispy and browned; remove and set aside.
- 3Add the remaining oil and cook the garlic and ginger for 30 seconds until fragrant.
- 4Add the soy sauce, water, and brown sugar, stirring to combine, and bring to a simmer for 2-3 minutes until it thickens slightly.
- 5Return the beef to the pan and toss to coat evenly in the sauce, cooking for 1-2 minutes.
- 6Stir in the green onions and serve immediately over rice.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.