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Mongolian Beef Recipe
Ash Tyrrell

Mongolian Beef Recipe

I remember the very first time I made Mongolian Beef at home—it smelled like my favorite takeout place before I even finished slicing the beef. I wanted something bold, sweet, savory, and fast, something I could whip up after work yet impress.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • flank steak – 1 lb thinly sliced: Pro tip: Slice against the grain so the beef stays tender; thinner slices cook fast and soak up flavor better.
  • soy sauce – ¼ cup: I use a naturally brewed low sodium soy sauce to control saltiness but still get that rich umami.
  • brown sugar – ¼ cup: Light or dark works but I often use light brown sugar so it melts more evenly.
  • garlic – 3 cloves minced: Fresh garlic gives you that punch; avoid pre-minced or jarred for this kind of stir-fry.
  • ginger – 1 tsp grated: Fresh ginger adds warmth; the bit of fibrous texture gives interest too.
  • cornstarch – ¼ cup: This coats the beef and helps create that lovely glossy sauce without making it floury.
  • vegetable oil – 3 Tbsp: High-smoke‐point oil like canola or peanut works best so beef gets seared without burning.
  • green onions – 2 stalks sliced: Green onions added at end give freshness and color contrast.
  • sesame seeds – 1 Tbsp: Toasted if possible; gives a nutty crunch on top.

Method
 

  1. First, I slice the flank steak thinly, always against the grain, which makes it tender. Then I toss those slices in cornstarch, coating each piece lightly and shaking off the excess so it won’t get gummy.
  2. I heat about half the vegetable oil over medium-high heat in the skillet. I sear the beef in batches so the pan isn’t overcrowded; that way each slice gets crispy edges. Once browned, I set the beef aside so it doesn’t overcook.
  3. Using the same pan, I add a little more oil if needed, then sauté garlic and ginger just until fragrant. I pour in soy sauce and brown sugar, stirring so sugar dissolves and letting it simmer until the sauce thickens slightly but still flows nicely.
  4. I return the beef to the skillet, tossing all pieces in the sauce so every slice is glossy. I cook for a minute more, letting flavors marry. Finally, I garnish with sliced green onions and a sprinkle of sesame seeds before serving hot.

Notes

  • I always cook the beef in batches. If you try to cook everything at once, the pan bogs down and the beef steams instead of searing.
  • I use fresh garlic and fresh ginger—jarred works in a pinch, but freshness makes a big flavor difference.
  • I don’t overuse cornstarch; just enough to coat. Too much makes clumps or a pastey sauce.
  • I adjust sweetness and salt after tasting the sauce before adding beef back—sometimes soy sauce needs balancing.
  • I finish with a splash of sesame oil or a few drops of rice vinegar sometimes—just for a subtle layer of flavor.