Mongalian beef

Mongolian Beef is a popular Chinese-American dish featuring tender slices of beef stir-fried in a savory-sweet soy-based sauce, often served with rice or noodles. It’s known for its bold flavors, slightly crispy beef edges, and rich sauce.

Here’s a classic Mongolian Beef recipe you can make at home:

🍛 Mongolian Beef Recipe

🕒 Prep Time: 15 min

🍳 Cook Time: 15 min

🍽️ Servings: 3–4

✅ Ingredients:

For the beef:

• 1 lb (450g) flank steak (or sirloin), thinly sliced against the grain

• 1/4 cup cornstarch

• 2–3 tbsp oil (vegetable or canola)

For the sauce:

• 2–3 tbsp soy sauce (low sodium preferred)

• 2 tbsp dark soy sauce (optional, for color)

• 1/4 cup brown sugar (adjust to taste)

• 1/2 cup water

• 1 tbsp hoisin sauce (optional, for depth)

• 1 tbsp grated ginger (fresh)

• 2–3 garlic cloves, minced

• 1 tsp sesame oil (optional)

For garnish:

• 2–3 green onions, cut into 1-inch pieces

• Sesame seeds (optional)

🔪 Instructions:

1. Prepare the Beef

• Slice the steak thinly against the grain.

• Toss beef in cornstarch until evenly coated. Let sit for 10 minutes (helps crisp the edges).

2. Make the Sauce

• In a bowl, mix soy sauce, dark soy sauce (if using), water, brown sugar, hoisin sauce, sesame oil, ginger, and garlic. Stir well.

3. Cook the Beef

• Heat oil in a pan or wok over medium-high heat.

• Cook beef in batches to avoid overcrowding. Sear until crispy on edges, about 2–3 min per side. Remove and set aside.

4. Combine with Sauce

• Pour out excess oil, leaving about 1 tsp in the pan.

• Add sauce to the pan and bring to a simmer.

• Add cooked beef and green onions. Stir to coat.

• Let it simmer 2–3 more minutes until sauce thickens slightly and beef is well glazed.

5. Serve

• Serve hot over steamed rice or noodles. Garnish with sesame seeds if desired.

🍴 Tips:

• Cornstarch gives the beef a nice crisp and helps thicken the sauce.

• Dark soy sauce adds a deeper color and flavor but can be skipped if unavailable.

• Add red chili flakes if you like heat.

Would you like a low-carb version or an instant pot variation of this recipe?