Best Mongolian Beef Recipe- Quick & Flavorful

Craving that perfect balance of sweet and savory without the takeout wait? This Best Mongolian Beef recipe delivers an incredibly flavorful, restaurant-quality dish right in your own kitchen in under 30 minutes. Get ready for tender slices of beef coated in a luscious, sticky sauce that will become a new family favorite!

Ingredients

• 1.5 lbs flank steak or sirloin, thinly sliced against the grain
• 1/4 cup cornstarch (for beef coating)
• 1/4 cup soy sauce (for beef coating)
• 1/4 cup water (for sauce)
• 1/2 cup soy sauce (for sauce)
• 1/2 cup packed light brown sugar
• 2 tablespoons fresh ginger, grated or minced
• 4 cloves garlic, minced
• 1 tablespoon cornstarch (for sauce thickening)
• 2 tablespoons water (for cornstarch slurry)
• 1/2 cup vegetable oil or canola oil, for frying
• 3-4 green onions, sliced into 1-inch pieces, for garnish
• 1 teaspoon sesame seeds, for garnish (optional)
• Cooked white rice, for serving

Instructions

1. 1. Prepare the Beef: In a medium bowl, combine the thinly sliced beef with 1/4 cup cornstarch and 1/4 cup soy sauce. Toss well to coat every piece of beef evenly. Set aside.
2. 2. Make the Sauce: In a separate small bowl, whisk together 1/2 cup soy sauce, 1/4 cup water, 1/2 cup brown sugar, grated ginger, and minced garlic. In another very small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons water to create a slurry; set aside.
3. 3. Fry the Beef: Heat 1/2 cup vegetable oil in a large wok or deep skillet over medium-high heat until shimmering. Carefully add the beef in a single layer, frying in batches if necessary to avoid overcrowding. Fry for 2-3 minutes per side until golden brown and crispy. Remove the cooked beef with a slotted spoon and place it on a plate lined with paper towels to drain excess oil. Discard all but 1 tablespoon of oil from the wok.
4. 4. Combine & Thicken: Return the wok to medium heat. Pour the prepared sauce mixture into the wok and bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens to your desired consistency (about 1-2 minutes).
5. 5. Add Beef & Garnish: Add the fried beef back into the wok, tossing gently to coat all the pieces with the luscious sauce. Cook for another minute to allow the beef to warm through and absorb the flavors.
6. 6. Serve: Transfer the Mongolian Beef to a serving platter. Garnish generously with sliced green onions and a sprinkle of sesame seeds, if using. Serve immediately with hot steamed white rice.