Description
Mongolian beef is Chinese-American restaurant cooking at its most direct — thin slices of beef coated in cornstarch, fried crispy, and tossed in a sweet-savory sauce of soy, brown sugar, and loads of green onions. It has nothing to do with Mongolia, but it has everything to do with why people keep going back to Chinese restaurants.
Ingredients
Units
- 1 1/2 lbs flank steak, sliced thin against the grain
- 1/2 cup cornstarch
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/2 cup water
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 bunch green onions, cut into 2-inch pieces
- 1 teaspoon sesame oil
- Steamed rice for serving
Instructions
- Toss the beef slices in cornstarch until evenly coated. Shake off excess.
- Heat 2 tablespoons oil in a wok over high heat. Stir-fry the beef in a single layer, in batches, without moving for 1 minute. Then toss for 1 more minute until crispy. Remove.
- Add remaining oil. Stir-fry garlic and ginger 30 seconds. Add soy sauce, brown sugar, and water. Bring to a simmer.
- Stir in the cornstarch slurry and cook until the sauce thickens, about 1 minute.
- Return the beef and add the green onions. Toss to coat in the sauce. Drizzle with sesame oil. Serve over rice.
Notes
- Coating the beef in cornstarch before frying creates the crispy exterior that holds up against the sauce.
- The green onions are not a garnish — they are a primary ingredient. Use the entire bunch.
- This dish is best eaten immediately. The crispy coating softens quickly in the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 24
- Sodium: 920
- Fat: 18
- Carbohydrates: 42
- Fiber: 1
- Protein: 34
- Cholesterol: 75