Go Back
Kima

Easy Mongolian Beef

This Easy Mongolian Beef features thinly sliced steak cooked until lightly crisp, then coated in a rich, glossy sauce made with soy sauce, brown sugar, garlic, and ginger. Serve it over rice for an easy homemade alternative to takeout.
Print Recipe Pin Recipe
Course: Dinner, Main Course
Cuisine: Asian-Inspired, Chinese-American
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 1 1/2 pounds flank steak or skirt steak sliced thinly against the grain
  • 1/2 cup cornstarch for coating the beef
  • sesame oil or vegetable oil enough to coat the bottom of the skillet
Mongolian Sauce
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar packed
  • 1/4 cup water
  • 1 teaspoon ginger paste
  • 3 cloves garlic crushed
  • 1 bunch green onions sliced
For Serving
  • cooked white rice optional, for serving
  • chili oil optional, for drizzling

Equipment

  • Large skillet
  • Small saucepan
  • Sharp knife
  • Cutting board
  • Mixing bowl
  • Tongs or spatula
  • Measuring cups and spoons

Method
 

  1. Place the thinly sliced steak in a large bowl.
  2. Add the cornstarch and toss until every piece of beef is evenly coated. Shake off any excess cornstarch.
  3. Add enough sesame oil or vegetable oil to coat the bottom of a large skillet. Heat over medium-high heat.
  4. Arrange a portion of the coated steak in a single layer in the hot skillet. Avoid overcrowding the pan.
  5. Cook the steak for 2 to 3 minutes per side, until browned and a light crust forms.
  6. Transfer the cooked beef to a plate. Repeat with the remaining steak, adding more oil to the skillet if needed.
  7. To prepare the sauce, combine the water, soy sauce, ginger paste, crushed garlic, and brown sugar in a small saucepan.
  8. Place the saucepan over medium heat and bring the mixture to a boil, stirring until the sugar is dissolved and the ingredients are fully combined.
  9. Return all of the cooked steak to the large skillet.
  10. Pour the prepared sauce over the beef and stir until every piece is well coated.
  11. Add the sliced green onions and stir to combine.
  12. Simmer for several minutes, stirring occasionally, until the sauce thickens and becomes glossy.
  13. Serve the Mongolian beef hot over cooked rice. Drizzle with chili oil if desired.

Notes

Instead of ordering takeout, make this quick and flavorful Mongolian beef at home.
Slice the steak thinly against the grain to help keep it tender.
Cook the beef in batches so the skillet stays hot and the steak browns instead of steaming.
Serve over fluffy white rice and add a drizzle of chili oil for extra heat, if desired.