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Chinese · Entree

Mongolian Beef

Chef Bao

Crispy strips of flank steak tossed in a glossy soy, ginger, garlic, and brown sugar sauce with green onions.

Prep time
15 minutes
Cook time
15 minutes
Total time
30 minutes
Servings
4 servings
Chef Bao presenting Mongolian Beef

Ingredients

  • 1 1/2 lb (680 g) flank steak
  • 1/4 cup (30 g) cornstarch
  • 2 tbsp (30 mL) vegetable oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1/2 cup (120 mL) low-sodium soy sauce
  • 1/3 cup (80 mL) water
  • 1/3 cup (70 g) brown sugar
  • 1 tsp sesame oil
  • 1/4 tsp red pepper flakes, optional
  • 4 green onions, cut into 2-inch pieces
  • 1 tsp sesame seeds, for garnish
  • Cooked white rice, for serving

Directions

  1. Slice the flank steak against the grain into thin strips.
  2. Toss the sliced beef with the cornstarch until evenly coated. Let it rest for about 10 minutes.
  3. Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the beef in a single layer and sear until browned and crisp around the edges. Remove the beef and set aside.
  4. Reduce the heat to medium. Add the garlic and ginger to the wok and cook for about 30 seconds.
  5. Add the soy sauce, water, brown sugar, sesame oil, and red pepper flakes. Stir and simmer for 2–3 minutes until the sauce begins to thicken.
  6. Return the beef to the wok and toss until completely coated in the glossy sauce.
  7. Add the green onions and toss for another 1–2 minutes until slightly softened.
  8. Serve the Mongolian beef over warm white rice and garnish with sesame seeds.