How to Make Mongolian Beef At Home

Mongolian beef is a popular take out dish in America. Why spend so much when you can make it just as tasty at home. Usually, it is spicy and liked by people who can handle the hotness. It is quick to make and can be cooked with fresher ingredients as compared to a restaurant. The recipe has a lot of taste and is very simple to make.

Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Utensils: wok, pan, plate

Vegetable oil: 2 teaspoons
Ginger, minced: 1/2 teaspoon
Garlic, chopped: 1 tablespoon
Soy sauce: 1/2 cup
Water: 1/2 cup
Dark brown sugar: 3/4 cup
Vegetable oil, for frying: about 1 cup
Flank steak: 1 lb
Cornstarch: 1/4 cup
Green onions, sliced on the diagonal into one-inch length: 2 large


  • 1

    Start by making the sauce. Take a medium saucepan and heat 2 tablespoons of vegetable oil. Be careful not to get the oil too hot. Add garlic and ginger and immediately add soy sauce and water. Put the brown sugar in and dissolve it. Then turn the heat to a medium and let the sauce thicken. It will take around 2-3 minutes. Then remove the pan from the heat.

  • 2

    Cut the steak in ¼ thick pieces. Dip it in cornstarch so that a very thin coating is formed on both sides. Put the beef on a plate for 10 minutes so that the cornstarch sticks. Meanwhile, take a wok and heat one cup of oil in it, turn the stove on medium heat. The oil should be hot but not smoking.

  • 3

    Sauté the beef for 2 minutes in the oil. The beef will begin to get dark. Stir it a little in the wok so that it darkens evenly from all sides. After cooking for around 2 minutes, lift the meat out and put it on a paper towel so that it absorbs the oil. Take the oil out of the skillet. Now put the meat back in and let it simmer for one minute more.

  • 4

    Add the sauce to the meat and cook for another minute, stirring continuously. Also add the onions and cook for one more minute. With the help of a slotted spoon, take the onions and the beef out. Put them on a serving plate and serve immediately. If there is some sauce left, do not pour it on the beef.

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