Description
This Mongolian Beef is a quick and easy stir-fry that’s better than takeout—made with thin slices of tender beef in a sticky, sweet-savory garlic soy glaze. Ready in just 30 minutes, it’s the perfect weeknight dinner served over rice or noodles. A simple, restaurant-style beef stir-fry with bold Asian flavors and crowd-pleasing appeal.
Ingredients
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1/4 cup cornstarch
- 2–3 tablespoons vegetable or canola oil (for frying)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 3 green onions, sliced
- Optional Garnishes:
- Red pepper flakes
- Sesame seeds
Instructions
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Toss beef slices in cornstarch until evenly coated. Let sit for 10 minutes.
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Heat oil in a large skillet or wok over medium-high heat.
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Sear beef in batches for 2–3 minutes per side until browned and crispy on edges. Transfer to a plate.
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Discard excess oil, then sauté garlic and ginger in the same skillet for 30 seconds.
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Add soy sauce, brown sugar, and water. Stir and simmer for 2–3 minutes.
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Return beef to pan and toss to coat in sauce. Simmer 1–2 more minutes until sauce is thick and glossy.
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Stir in green onions and cook 30 seconds more.
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Serve hot over steamed rice or noodles. Garnish as desired.
Notes
- Cut beef against the grain for maximum tenderness.
- Use honey or maple syrup in place of brown sugar for a natural sweetener.
- Add broccoli, snow peas, or bell peppers for a veggie boost.
- To make it spicy, mix in chili garlic sauce or red pepper flakes.
- Great with jasmine rice, lo mein, or cauliflower rice for low-carb options.
