Mongolian Beef Wok
Experience the irresistible sweet and savory takeout favorite made easily at home with tender beef strips and a caramelized soy-garlic glaze.
Ingredients
- •1 lb flank steak (450g), sliced thinly against the grain into bite-sized pieces
- •1/4 cup cornstarch (30g)
- •3 tablespoons vegetable oil, divided
- •1 tablespoon fresh ginger, minced
- •4 cloves garlic, minced
- •1/2 cup low-sodium soy sauce (120ml)
- •1/2 cup water (120ml)
- •1/2 cup dark brown sugar, packed (100g)
- •3 bunches green onions, cut into 2-inch lengths
Instructions
- 1
Place the sliced flank steak into a medium bowl and toss it with the cornstarch until every piece is evenly coated, allowing it to rest for 10 minutes.
- 2
In a small bowl, whisk together the soy sauce, water, and dark brown sugar until the sugar is fully dissolved.
- 3
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
- 4
Add the beef slices in a single layer, shaking off excess cornstarch, and cook for about 2 minutes per side until deeply browned and crispy, then remove the beef and set it aside on a plate.
- 5
Turn the heat down to medium, add the remaining 1 tablespoon of oil to the same wok, and toss in the minced ginger and garlic, stirring constantly for about 30 seconds until fragrant.
- 6
Carefully pour the soy-sugar mixture into the wok, bring it to a boil, and let it bubble for about 2 minutes until it thickens slightly into a glossy syrup.
- 7
Return the cooked beef and the green onions to the wok, tossing everything together for 1 to 2 minutes until the beef is heated through and coated in the sticky sauce.
- 8
Transfer immediately to a serving dish and enjoy hot over steamed white rice.
💡 Chef tips
- Slice the flank steak while it is slightly partially frozen to make cutting thin, even strips much easier.
- Do not overcrowd the wok when frying the beef; cook in two batches if necessary to ensure the meat gets crispy rather than steamed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a skillet with a splash of water.
✅ How it should turn out
The finished Mongolian Beef Wok features tender, crispy-edged beef enveloped in a thick, glossy, sweet-savory glaze accented by aromatic garlic, ginger, and vibrant green onions.