Mongolian Beef Wok
A restaurant-quality stir-fry featuring tender, crispy-edged beef strips tossed in a savory, slightly sweet ginger-garlic soy glaze.
Ingredients
- •1.5 lbs (700g) flank steak, sliced against the grain into 1/4-inch strips
- •1/2 cup cornstarch
- •1/2 cup vegetable oil for frying
- •1 tablespoon vegetable oil for stir-frying
- •1 tablespoon fresh ginger, minced
- •1 tablespoon fresh garlic, minced
- •1/2 cup soy sauce
- •1/2 cup water
- •2/3 cup dark brown sugar, packed
- •2 stalks green onions, sliced into 1-inch pieces
Instructions
- 1
Place the sliced beef in a bowl and toss with the cornstarch until every piece is evenly coated; let it sit for 10 minutes.
- 2
In a small bowl, whisk together the soy sauce, water, and brown sugar until the sugar is fully dissolved.
- 3
Heat the 1/2 cup of vegetable oil in a large wok or skillet over medium-high heat. Add the beef in batches to avoid crowding, frying until browned and crispy, about 2-3 minutes per side. Remove beef and drain on paper towels.
- 4
Carefully wipe out the wok and add the 1 tablespoon of fresh oil. Sauté the ginger and garlic for 30 seconds until fragrant.
- 5
Pour the soy sauce mixture into the wok and bring to a boil. Let it simmer for 2 minutes until it begins to thicken slightly.
- 6
Return the crispy beef to the wok and toss well to coat in the sauce. Stir in the green onions and cook for another minute before serving immediately.
💡 Chef tips
- Always slice the flank steak against the grain to ensure the meat remains tender rather than chewy.
- For the best texture, serve immediately; if the beef sits in the sauce too long, the crispy coating will soften.
- You can substitute brown sugar with coconut sugar for a deeper, more complex caramel flavor.
✅ How it should turn out
The finished dish should feature deeply caramelized, crispy-edged beef coated in a glossy, dark mahogany sauce that smells intensely of toasted garlic and ginger.