Mongolian Beef Stir Fry
A restaurant-quality dish featuring tender, caramelized strips of beef tossed in a savory-sweet ginger soy glaze.
Ingredients
- •1.5 lbs (700g) flank steak, sliced against the grain into 1/4 inch strips
- •1/4 cup cornstarch
- •2 tablespoons vegetable oil
- •1 tablespoon ginger, minced
- •1 tablespoon garlic, minced
- •1/2 cup soy sauce
- •1/2 cup water
- •1/2 cup dark brown sugar, packed
- •2 stalks green onions, cut into 2-inch pieces
- •1/4 teaspoon red pepper flakes (optional)
Instructions
- 1
Place the beef strips in a bowl and toss with cornstarch until every piece is lightly coated; let sit for 10 minutes.
- 2
In a small bowl, whisk together the soy sauce, water, brown sugar, ginger, and garlic until the sugar is dissolved.
- 3
Heat the vegetable oil in a large wok or skillet over medium-high heat.
- 4
Add the beef strips in a single layer and sear until browned and crispy on both sides, working in batches if necessary to avoid overcrowding.
- 5
Remove the beef from the pan and set aside.
- 6
Pour the sauce mixture into the same pan and bring to a simmer; let it thicken for about 2-3 minutes.
- 7
Return the beef to the pan, add the green onions and red pepper flakes, and toss everything together for 1 minute until the beef is well coated and the onions are slightly wilted.
- 8
Serve immediately over steamed white rice.
💡 Chef tips
- Always slice the beef against the grain to ensure the meat is tender rather than chewy.
- For a crispier texture, let the coated beef sit for 10 minutes before frying so the cornstarch hydrates.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a pan with a splash of water to loosen the sauce.
✅ How it should turn out
The finished dish features glossy, dark-brown beef strips that are slightly crispy on the edges, smelling of toasted ginger and garlic with a perfectly balanced sweet and savory finish.