Easy Mongolian Beef
Sweet, saucy, and crispy Mongolian beef made in 20 minutes! This better than takeout dish uses pantry ingredients and tender beef for an easy weeknight favorite.
Pin Share Print Servings: 4
Calories: 445kcal
Cost: $12
Equipment
- 1 Wok or Skillet (12-inch or larger, for flash-frying)
- 1 Mixing bowl (For sauce and beef coating)
- 1 Knife (Sharp enough for thin beef slicing)
- 1 Cutting board (Preferably with juice groove)
- 1 Tongs (To flip and move beef pieces in hot oil)
Ingredients
- 1 lb Flank steak - Thinly sliced across the grain
- ¼ cup Cornstarch - For coating beef
- 2 tablespoon Vegetable oil - For frying
- 3 cloves Garlic - Minced
- 1 tablespoon Fresh ginger - Minced
- ½ cup Brown sugar - Light or dark both work
- ½ cup Soy sauce - Regular or low-sodium
- ¼ cup Water - Or use beef broth for more flavor
- ½ teaspoon Red pepper flakes - Optional, adjust to heat preference
- 1 teaspoon Sesame oil - For finishing
- 4 Green onions - Sliced into 1-inch pieces
Instructions
- Slice beef thinly across the grain
- Toss beef with cornstarch and let rest 10 mins
- Mix soy sauce, brown sugar, water, garlic, ginger, and flakes
- Heat oil in wok; cook beef in small batches until crispy
- Drain beef and discard excess oil, keeping 1 tablespoon in pan
- Add sauce to pan and simmer until thickened
- Return beef to pan and toss to coat
- Stir in green onions and finish with sesame oil
Notes
Nutrition facts are estimated using automated tools and may vary based on ingredients and portion sizes. For the most accurate results, please calculate using your specific ingredients.
Nutrition
Serving: 1Plate | Calories: 445kcal (22%) | Carbohydrates: 36g (12%) | Protein: 26g (52%) | Fat: 21g (32%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 70mg (23%) | Sodium: 980mg (43%) | Potassium: 410mg (12%) | Fiber: 1g (4%) | Sugar: 18g (20%) | Vitamin A: 80IU (2%) | Vitamin C: 4mg (5%) | Calcium: 55mg (6%) | Iron: 2.8mg (16%)