Mongolian Beef Wok
A restaurant-favorite stir-fry featuring tender beef strips glazed in a savory, sweet garlic and ginger sauce.
Ingredients
- •1 pound flank steak, sliced thin against the grain (450g)
- •1/4 cup cornstarch (30g)
- •3 tablespoons neutral oil, divided (45ml)
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, minced
- •1/2 cup low-sodium soy sauce (120ml)
- •1/2 cup water (120ml)
- •1/3 cup dark brown sugar, packed (70g)
- •3 bunches scallions, cut into 2-inch bias pieces
Instructions
- 1
Slice the flank steak thinly against the grain for maximum tenderness.
- 2
Place the beef slices in a bowl and toss thoroughly with the cornstarch until every piece is evenly coated.
- 3
In a small bowl, whisk together the soy sauce, water, and brown sugar until the sugar dissolves completely.
- 4
Heat 2 tablespoons of neutral oil in a large wok or skillet over high heat until shimmering.
- 5
Add the beef in a single layer, searing without moving it for about 2 minutes until crispy, then stir-fry until browned and cooked through. Remove the beef and set it aside on a plate.
- 6
Turn the heat down to medium, add the remaining 1 tablespoon of oil to the wok, and sauté the minced garlic and ginger for about 30 seconds until fragrant.
- 7
Pour the soy sauce and brown sugar mixture into the wok and bring it to a boil, letting it bubble for about 1 minute until it thickens slightly.
- 8
Return the cooked beef to the wok along with the green scallions, tossing everything together for 1 minute until the sauce coats the beef and the scallions are just tender.
- 9
Remove from heat immediately and serve hot over steamed rice.
💡 Chef tips
- For easier slicing, place the flank steak in the freezer for about 30 minutes to firm it up before cutting.
- Ensure your wok is screaming hot before adding the beef to achieve a great crispy sear without overcooking the meat.
✅ How it should turn out
The finished Mongolian Beef Wok should feature a glossy, sticky, sweet-savory glaze clinging to tender, crispy-edged beef and vibrant green scallions with a rich garlic and ginger aroma.