Mongolian Beef

Mongolian Beef

A homemade take that will rival P.F. Chang’s version!

Serves 2-3


1 lb flank steak

4 cloves garlic (minced)

3 tbsp cornstarch

1 tsp ginger (minced)

½ cup dark brown sugar

½ cup water (an additional ¼ cup may be needed later)

½ cup soy sauce

3 sprigs of green onions (cut in thirds)

1 tbsp crushed red pepper (or to taste)

Vegetable oil


  1. Slice flank steak into ¼ inch pieces against the grain and at a 45 degree angle.
  2. In a zip lock bag, add 3 heaping tbsp of cornstarch.  Add the meat, and shake vigorously until pieces are fully coated.  Set aside, at least 10 minutes, to let the cornstarch adhere.
  3. In a shallow skillet, heat tbsp of oil to medium heat.  Add garlic and ginger, cook slightly without browning. Add ½ cup water and soy sauce, bring to simmer.  Add brown sugar and dissolve.  Continue simmering for another 4-5 minutes.  Turn off heat.
  4. In a wok or separate skillet, add enough oil to cover the meat at least half way.  Heat the oil on high till just before smoking.  Add dredged meat and brown quickly for approximately 2-3 minutes.  (You may want to do this in batches as over crowding the pan or wok will cause steaming instead of frying). Remove from wok and place on paper towel to drain.
  5. Turn heat back on skillet with sauce.  Add drained meat, and bring to heat to high.  The cornstarch on the meat will help thicken the sauce.  Allow the meat to continue to cook for another 3-4 minutes.  Sauce should be bubbling.  If too thick, add ¼ cup water.  Once meat is cooked, turn off heat and add green onions.  Serve hot!

Options: Serve with Jasmine Rice or Fried Rice.  Add other stir fried vegetables as desired; such as, broccoli, snap peas, peppers, etc.

  1. That looks amazing!

  2. Very Good! It wasn’t to difficult to make and smelled awesome while cooking. Only to taste amazing when done. Thanks for a great recipe!

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