Mongolian Beef
This Mongolian Beef recipe is a quick, homemade version of the classic takeout favorite. Made with tender sliced beef, green onions, garlic, and a sweet-savory soy sauce glaze, it’s ready in about 30 minutes and tastes better than restaurant versions—without the grease.
Ingredients
- 1½ lb flank steak or sirloin thinly sliced against the grain
- ¼ cup cornstarch
- 3 tbsp neutral oil vegetable or canola, divided
- 4 cloves garlic minced
- 1 tbsp fresh ginger minced or grated
- ½ cup low-sodium soy sauce
- ½ cup water
- ½ cup brown sugar
- 4 –5 green onions cut into 2-inch pieces
- ¼ tsp black pepper optional
- Red pepper flakes to taste (optional)
Instructions
- Prep beef: Toss sliced beef with cornstarch until evenly coated. Let rest for 10 minutes.
- Brown beef: Heat 2 tbsp oil in a large skillet or wok over medium-high heat. Add beef in a single layer and cook 2–3 minutes per side until browned and slightly crispy. Cook in batches if needed. Remove and set aside.
- Build flavor: Reduce heat to medium. Add remaining oil, then garlic and ginger. Cook 30 seconds until fragrant.
- Make sauce: Stir in soy sauce, water, brown sugar, black pepper, and red pepper flakes if using. Simmer 2–3 minutes until slightly thickened.
- Combine: Return beef to the skillet and add green onions. Toss everything together and cook 1–2 minutes until the sauce coats the beef evenly.
- Rest: Turn off heat and let rest 2–3 minutes before serving.
Notes
- Slice beef very thinly against the grain for tender results.
- Avoid overcrowding the pan to get proper browning.
- The sauce should be glossy and lightly thick—not sticky or watery.