Easy Mongolian Beef Stir-Fry
Crispy, saucy, and full of flavor! This easy Mongolian Beef recipe delivers restaurant-quality results at home with tender beef and a glossy garlic-ginger sauce.
Ingredients
- 1 lb flank steak thinly sliced against the grain
- 1 teaspoon soy sauce
- 1 teaspoon oil
- ¼ teaspoon baking soda
Sauce:
- ½ cup reduced sodium soy sauce
- 1 tablespoon oyster sauce
- 3 tablespoons water
- 3 tablespoons brown sugar
- 1 teaspoon toasted sesame oil
Coating & Frying:
- ½ cup cornstarch
- Pinch of salt
- Pinch of black pepper
- 3 tablespoons oil for frying (more as needed)
Aromatics & Garnish:
- 1½ teaspoons minced garlic
- 1 teaspoon ginger paste or 1 tablespoon freshly grated ginger
- Green onions sliced, for serving
- Sesame seeds chili flakes (optional)
Instructions
Marinate the Beef
- Place the thinly sliced flank steak in a bowl. Add 1 teaspoon soy sauce, 1 teaspoon oil, and ¼ teaspoon baking soda. Toss to coat and marinate for 15–30 minutes. Prepare the rest of the ingredients as you marinate the beef.
Make the Mongolian Beef Sauce
- In a small bowl, whisk together ½ cup reduced sodium soy sauce, 1 tablespoon oyster sauce, 2 tablespoons water, 2 tablespoons brown sugar, and 1 teaspoon toasted sesame oil. Taste and adjust sweetness or saltiness as desired. Set aside.
Coat the Beef
- In a separate bowl, combine ½ cup cornstarch with a pinch of salt and black pepper. Add the marinated beef and toss until every piece is evenly coated in the cornstarch mixture.
Fry Until Crispy
- Heat 3 tablespoons oil in a large skillet or wok over medium‑high heat. Working in batches, add the beef in a single layer and cook for 1–2 minutes per side, until browned and crispy. Transfer the cooked beef to a paper towel‑lined plate to drain any excess oil.
Build the Sauce
- In the same skillet, add a bit more oil if needed. Add the minced garlic and ginger and sauté for about 1 minute, just until fragrant (do not burn). Pour in the prepared soy sauce mixture and bring to a gentle boil.
Combine and Glaze
- Return the crispy beef to the skillet. Toss to coat in the sauce and cook for 1–2 minutes, until the sauce thickens into a glossy glaze that clings to the beef.
Serve
- Remove from heat and top with sliced green onions, sesame seeds, and chili flakes if desired. Serve immediately over steamed rice or noodles.
Notes
Tips and Tricks:
For extra tender beef, partially freeze the flank steak for 20–30 minutes before slicing so you can cut it very thinly.
Fry in batches to keep the beef crispy.
To make spicy Mongolian beef, add chili flakes or a spoonful of chili garlic sauce to the simmering sauce.
Nutrition
Calories: 373kcalCarbohydrates: 23gProtein: 28gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.05gCholesterol: 68mgSodium: 1487mgPotassium: 517mgFiber: 0.4gSugar: 6gVitamin A: 0.1IUVitamin C: 0.4mgCalcium: 43mgIron: 2mg
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