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Mongolian Beef
Restaurant-style savory sweet flank steak
50 minutes,   4-6 servings
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4 tsp Vegetable oil
1 tsp Ginger, minced
2 Tbsp Garlic, chopped
1 cup Soy sauce
1 cup Water
1 ½ cups Dark brown sugar
to taste Vegetable oil, for frying
2 lbs Flank steaks
½ cup Cornstarch
4 large Green onions
3 cups Cooked rice, for serving.
1.  Heat 4 tsp of vegetable oil in a medium saucepan over med/low heat.
2.  Add minced ginger and chopped garlic to the pan.
3.  Add the soy sauce and water before the garlic scorches.
4.  Dissolve the brown sugar in the sauce.
5.  Raise the heat to about medium.
6.  Boil the sauce for 2-3 minutes or until the sauce thickens.
7.  Remove the saucepan from the heat.  ©
8.  Slice the flank steak against the grain into 1/4" thick bite-size slices.
9.  Dip the steak pieces into the cornstarch.
10.  Apply a very thin dusting to both sides of each piece of beef.
11.  Let the beef sit for about 10 minutes so that the cornstarch sticks.
12.  As the beef sits, heat up the vegetable oil in a wok. a skillet may also be used for this step, making sure the beef will be mostly covered with oil.
13.  Heat the oil over medium heat until it's hot, but not smoking.
14.  Add the beef to the oil.
15.  Sauté for just two minutes or until the beef just begins to darken on the edges. the beef will not need a thorough cooking here since it is going back on the heat later.
16.  Stir the meat around a little so that it cooks evenly.
17.  After a couple of minutes, use a large slotted spoon to take the meat out and onto paper towels.
18.  Then pour the oil out of the wok or skillet.
19.  Put the pan back over the heat and add water.
20.  Put the meat back into it and simmer for one minute.
21.  Add the sauce and cook for one minute.
22.  Stir the mixture, then add all the green onions.
23.  Cook for one more minute.
24.  Then remove the beef and onions with tongs or a slotted spoon to a serving plate.
25.  Serve with rice and the extra sauce in the pan.

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Mongolian Beef. Recipe on first page, not a blog.