Mongolian Beef

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Food is Sacred - Tyrell Woolboy


Mongolian Beef

  • 1 pound flank steak, thinly sliced across the grain 
  • 1/4 cup cornstarch                
  • 1/2 cup vegetable oil                 
  • 2 green onions, thinly sliced 

For the Sauce

  • 1/4 cup reduced sodium soy sauce
  • 1/2 cup brown sugar, packed
  • 3 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons vegetable oil


1. In a medium bowl, whisk together soy sauce, brown sugar, garlic, ginger, 2 teaspoons vegetable oil and 1/2 cup water. Heat soy sauce mixture in a medium saucepan until slightly thickened, about 5-10 minutes; set aside.

2. In a large bowl, combine flank steak and cornstarch

3. Heat 1/2 cup vegetable oil in a large saucepan. Add beef and fry until browned and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.

4. Add beef and soy sauce mixture to the saucepan over medium heat and cook until sauce thickens, about 2-3 minutes. Stir in green onions.

Recipe Notes

This recipe is great on rice or as lettuce wraps

Cook your rice before beginning to cook the sauce. To yield 1-1/2 cups cooked rice, use 1/2 cup rice to 1 cup water and cook according to the package directions.

Feel free to make some or all of the following changes to suit your nutritional preferences:
- Use brown rice in place of the white rice 


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