There is just so much to love about Mongolian beef in general and especially this recipe because it’s filled with tender strips of flank steak and swimming in a sweet yet savory sauce.
It’s also so easy to prepare, is better than take out (yes, better than take out from your local Chinese restaurant!) and can get dinner on your table in 30 minutes or less. Can I get a heck ya?!
If you’re loving this recipe then I know you’ll also love my Easy Beef and Broccoli recipe too! It’s another quick and easy dinner recipe we make often!
Flank Steak: This Easy Mongolian beef recipe uses flank steak. Sirloin can be used too but we always opt for Flank Steak. Both cuts are tender and will cook up quickly when thinly sliced. I would steer clear of stew meat.
Corn starch: An important ingredient! It helps lock in the juices in the flank steak acting as a natural tenderizer, thicken the amazing garlic ginger sauce and creates a crispier crust on the meat too.
Brown sugar and soy sauce: Classic ingredients for making Mongolian Beef. I recommend using dark brown sugar and you can use low sodium soy sauce if preferred.
Beef Broth: I like using beef broth when making the sauce for a little more flavor, but you can also use water instead.
Canola oil: Used for frying the beef. You can also use vegetable oil.
Baking Soda: Using a pinch of baking soda helps to tenderize the flank steak even more! I swear this Mongolian beef just melts in your mouth because of it!
Step by Step Directions
Slice the flank steak against the grain into very thin strips.
Combine flank steak with 1 Tbsp. soy sauce, cornstarch and baking soda. Let sit 10 min.
Heat oil in a wok and sear flank steak in batches, about 1 minute each side. Set aside on a plate. Repeat with remaining beef.
Add garlic and ginger to wok and cook 1 minute. Do not let it burn.
Add in soy sauce, beef broth, sesame oil and brown sugar. Whisk to combine and bring to a simmer.
Add beef back into sauce, toss to coat in sauce.
Add in green onions and dried red chilies. Cook until sauce thickens and becomes glossy, 3-4 minutes. Garnish with sesame seeds and serve.
Expert Tips and FAQ:
Cutting against the grain: The grain that is often referred to when cutting meat is the direction that the muscle fibers are aligned.
It’s easy to identify in Flank Steak. Find the direction of the grain and then slice across the grain rather than parallel with it. It’s advised to cut against the grain to make the meat easier to chew and more tender. Nothing better than tender beef!
Make sure your pan is hot: A hot pan is key. Heat the oil in your pan so when the thin slices of beef are added, the hot oil can quickly cook the edges of the flank steak, but leaving it nice and tender on the inside.
Fry the beef in batches: Using a wok or frying pan, heat the oil and cook the flank steak in batches so you don’t crowd the pan. This helps to achieve perfectly crispy slices of beef. (I usually have 3-4 batches).
Sear the beef on each side, it’s OK if it’s not cooked all the way through yet since it will cook more in the sauce.
1 1/2lb.flank steak, cut in 1/4 inch strips against the grain
Sauce and Stir Fry
2tsp.ginger, finely minced
1/2cupdark brown sugar, packed
1/2cupbeef broth (or water)
1/2bunchgreen onions, cut into 2 inch sections
1/4cupdried red chili peppers (optional)
Prevent your screen from going dark
Combine the thinly sliced flank steak with the cornstarch, 1 Tbsp. soy sauce and baking soda. Use your fingers to lightly coat the beef, shake off any excess cornstarch if necessary. Set aside and let sit for 10 min.
Heat 2 Tbsp. of oil in a wok over medium heat. Once nice and hot, begin to sear the flank steak in batches, about 1 minute each side or until crisp and golden. (Beef won't cook all the way, that's OK because it will cook further in the sauce later). Set aside on a plate and repeat with remaining beef, adding in more oil as needed.
Add garlic and ginger to the wok and cook ~45 seconds – 1 minute, stirring to ensure it doesn't burn.
Add in the brown sugar, soy sauce, beef broth and sesame oil. Whisk to combine and bring to a simmer.
Add the beef back into the wok, toss to coat in the sauce. Add in the green onions and dried red chilies. Cook until sauce thickens and becomes glossy, about 3-4 minutes. Garnish with sesame seeds and serve over rice and broccoli.
Be sure to choose the right cut of meat: We like to use Flank steak or sirloin. Filet can also be used, but is usually more expensive. (Avoid tougher cuts like stew meat).
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
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