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Metal tongs lifting pieces of saucy Mongolian beef out of a stainless steel pan with long-cut green onions on the stovetop
Katie Helen

Easy Mongolian Beef

Copycat Mongolian beef with thin sliced flank steak, cornstarch crust, sweet soy garlic ginger sauce, and green onions.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound flank steak or flat iron steak thinly sliced against the grain
  • 1/4 cup cornstarch
  • 2 teaspoons oil for sauce
  • 1 cup oil for frying, more if needed
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger minced
  • 1/2 cup low sodium soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar
  • green onions sliced
  • rice for serving

Equipment

  • Saucepan
  • Large saute pan

Method
 

Instructions
  1. Heat 2 teaspoons oil in a saucepan over medium-low. Add garlic and ginger and whisk as they sizzle.
  2. Pour in soy sauce, water, and brown sugar. Bring to a boil and cook about 5 minutes. Remove from heat.
  3. Slice steak into 1/4-inch strips at a 45-degree angle against the grain.
  4. Toss steak with cornstarch until lightly coated and let sit about 10 minutes.
  5. Heat frying oil over medium-high until shimmering. Cook beef 2 to 3 minutes, stirring, until edges are browned and crisp.
  6. Remove beef to a paper-towel-lined plate. Pour oil out of pan.
  7. Return beef to pan over medium heat. Add sauce and green onions. Toss until sauce thickens and coats beef.
  8. Serve immediately over rice.

Notes

Use low-sodium soy sauce because regular soy sauce will make the dish too salty. Let the cornstarch-coated beef rest before frying so the coating sticks. Do not crowd the pan or the beef will steam instead of crisp. Serve immediately because the crispy coating softens once sauced.