📝 About This Recipe
A hallmark of Modern American-Chinese fusion, this Mongolian Beef features tender flank steak seared to perfection and tossed in a rich, velvety soy-ginger glaze. Unlike traditional Mongolian cuisine, this dish was popularized in the United States, known for its iconic sweet-savory profile and the characteristic crunch of fresh green onions. It is a restaurant-quality meal that perfectly balances deep umami notes with a hint of brown sugar sweetness.
🥗 Ingredients
The Beef
- 1.5 pounds Flank steak (thinly sliced against the grain into 1/4-inch strips)
- 1/4 cup Cornstarch (for coating the beef)
- 1/2 cup Vegetable oil (for shallow frying)
The Savory Glaze
- 1/2 cup Low-sodium soy sauce
- 1/2 cup Water
- 2/3 cup Dark brown sugar (packed)
- 1 tablespoon Fresh ginger (finely grated)
- 3 cloves Garlic (minced)
- 1 teaspoon Toasted sesame oil
- 1/2 teaspoon Red pepper flakes (optional for heat)
Finishing Touches
- 6-8 stalks Green onions (cut into 2-inch diagonal pieces)
- 1 teaspoon Toasted sesame seeds (for garnish)
👨🍳 Instructions
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1
Slice the flank steak against the grain into thin strips, approximately 1/4 inch thick. Slicing against the grain is crucial for ensuring the beef remains tender after cooking.
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2
In a large bowl or a gallon-sized zip-top bag, toss the beef strips with 1/4 cup of cornstarch until every piece is evenly and lightly coated. Let the beef sit for 10 minutes so the cornstarch adheres properly.
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3
While the beef rests, prepare the sauce. In a small saucepan, heat 1 teaspoon of vegetable oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant but not browned.
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4
Add the soy sauce, water, and dark brown sugar to the saucepan. Stir well and bring the mixture to a boil.
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5
Lower the heat and let the sauce simmer for 3-5 minutes until it thickens slightly into a syrupy consistency. Stir in the sesame oil and red pepper flakes, then remove from heat and set aside.
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6
Heat 1/2 cup of vegetable oil in a large wok or heavy-bottomed skillet over medium-high heat until the oil is shimmering and very hot.
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7
Add the beef to the hot oil in small batches to avoid overcrowding. Fry each side for about 1-2 minutes until the edges are crispy and browned. The beef doesn't need to be fully cooked through yet.
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8
Use a slotted spoon to remove the beef from the oil and drain on a plate lined with paper towels. Repeat until all beef is cooked.
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9
Carefully pour out the excess oil from the wok, leaving just about a tablespoon. Return the wok to medium heat.
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10
Add the cooked beef back into the wok along with the prepared sauce. Toss quickly to coat the beef thoroughly as the sauce bubbles and glazes the meat.
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11
Add the large pieces of green onions and toss for just 30-60 seconds. You want the onions to soften slightly but retain their bright green color and a bit of crunch.
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12
Transfer to a serving platter, garnish with toasted sesame seeds, and serve immediately while the beef is at its crispiest.
💡 Chef's Tips
For easier slicing, place the beef in the freezer for 30-45 minutes before cutting; it firms up the meat significantly. Always use low-sodium soy sauce to prevent the dish from becoming overly salty as the sauce reduces. Don't skip the cornstarch rest period; this 'velveting' technique is what gives the beef its signature silky interior and crispy exterior. Ensure the oil is hot enough before adding the beef—if it doesn't sizzle immediately, it will soak up the oil and become greasy. If you prefer a thicker sauce, you can whisk a teaspoon of cornstarch with a tablespoon of cold water and stir it into the simmering sauce.
🍽️ Serving Suggestions
Serve over a bed of fluffy steamed Jasmine or Basmati rice to soak up the extra glaze. Pair with a side of garlic-sauteed bok choy or steamed broccoli for a balanced meal. A light, crisp lager or a glass of off-dry Riesling complements the sweet and salty flavors beautifully. For a low-carb option, serve the beef inside large butter lettuce leaves as wraps. Add a drizzle of chili oil at the table for those who enjoy an extra kick of heat.