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 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 1-inch pieces
- •1/4 teaspoon red pepper flakes (optional)
Instructions
- 1
Place the sliced beef in a bowl and toss with cornstarch until every piece is lightly coated; let it sit for 10 minutes.
- 2
In a small bowl, whisk together the soy sauce, water, brown sugar, ginger, and garlic until the sugar is fully dissolved.
- 3
Heat the vegetable oil in a large skillet or wok over medium-high heat.
- 4
Add the beef strips in a single layer, working in batches if necessary to avoid overcrowding, and sear until deep brown and crispy on both sides.
- 5
Remove the beef from the pan and set aside.
- 6
Pour the sauce mixture into the same pan and bring to a boil; let it simmer for 2-3 minutes until it thickens into a syrupy glaze.
- 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 remains tender rather than chewy.
- If you prefer extra heat, add a teaspoon of chili garlic sauce or sriracha to the glaze.
- Leftovers can be stored in an airtight container for up to 3 days and reheated in a pan with a splash of water to loosen the sauce.
✅ How it should turn out
The finished dish should have a glossy, dark mahogany glaze that clings to the crispy beef, offering a perfect balance of savory soy and sweet caramel notes.