Description
This Mongolian Beef is tender, caramelized, and coated in a rich, garlicky-sweet soy sauce with just the right amount of heat. It’s a quick and easy stir-fry that’s better than takeout—ready in under 30 minutes!
Ingredients
Units
Scale
For the Beef:
- 1 lb flank steak (or sirloin), thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
For the Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar (light or dark)
- 1/2 cup beef broth (or water)
- 2 teaspoons sesame oil
- 1 tablespoon hoisin sauce (optional, adds depth)
- 1 teaspoon ginger, grated
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon cornstarch + 2 tablespoons water (for thickening)
For Garnish:
- 2 green onions, sliced
- 1 teaspoon sesame seeds
Instructions
Step 1: Prepare the Beef
- Slice the steak thinly against the grain into bite-sized strips.
- Toss the slices in cornstarch until evenly coated. Let sit for 10 minutes (this helps crisp the beef and thicken the sauce).
Step 2: Make the Sauce
- In a bowl, whisk together soy sauce, brown sugar, beef broth, sesame oil, hoisin sauce, ginger, garlic, and red pepper flakes.
- In a small cup, mix 1 tablespoon cornstarch with 2 tablespoons water and set aside.
Step 3: Cook the Beef
- Heat vegetable oil in a large pan or wok over medium-high heat.
- Add beef slices in a single layer (cook in batches if needed). Sear for 1-2 minutes per side until browned and crispy. Remove and set aside.
Step 4: Combine & Simmer
- In the same pan, pour in the sauce and bring to a simmer.
- Stir in the cornstarch slurry and let cook for 1-2 minutes, until thickened.
- Return the crispy beef to the pan, tossing to coat in the sauce.
Step 5: Serve & Garnish
- Top with green onions and sesame seeds.
- Serve hot over steamed rice or noodles!
Notes
✔ Extra crispy beef? Use less sauce and fry the beef in more oil.
✔ Want more veggies? Add broccoli, bell peppers, or carrots.
✔ Like it spicier? Increase the red pepper flakes or add Sriracha.
✔ Gluten-free? Use tamari or coconut aminos instead of soy sauce.