Easy Mongolian Beef

Mongolian beef served over rice with cucumber slices, green onions, and sesame seeds.

5 from 1 vote

This Mongolian Beef has thin slices of deeply seared steak tossed in a bold, glossy sweet-savory garlic ginger sauce with a noticeable kick of heat and fresh green onions.

Prep Time15

Cook Time25

Total Time40

Course: Main

Cuisine: Asian

Diet: Low Lactose

Servings: people

Author: Brianna May

Equipment

Ingredients

Beef

2 pounds boneless steak flank, New York strip, ribeye, or flap steak; sliced about ⅛ inch thick against the grain
2 tablespoons cornstarch
2 tablespoons neutral oil plus more as needed
Cooked rice for serving

Sauce

½ cup soy sauce regular, not low-sodium
½ cup packed brown sugar
3 tablespoons rice vinegar
2 tablespoons sriracha use 1 tablespoon if sensitive to spice
1 tablespoon toasted sesame oil
1 teaspoon onion powder
¾ cup water
1½ tablespoons cornstarch

Aromatics

1½ tablespoons ginger paste
10 cloves garlic pressed or finely minced
2 large bunches green onions green portions only, cut into 2-inch pieces

Instructions

Make the base of the sauce. In a medium bowl or measuring cup, whisk together the soy sauce, brown sugar, rice vinegar, sriracha, sesame oil, and onion powder until combined.
½ cup soy sauce
½ cup packed brown sugar
3 tablespoons rice vinegar
2 tablespoons sriracha
1 tablespoon toasted sesame oil
1 teaspoon onion powder
Season the beef. Add the thinly sliced beef to a large bowl. Pour in about 2 tablespoons of the prepared sauce, then add 2 tablespoons cornstarch and toss until the beef is evenly coated.
2 pounds boneless steak
2 tablespoons cornstarch
Finish the sauce. To the remaining sauce, whisk in the water and 1½ tablespoons cornstarch until completely smooth. Set aside.
¾ cup water
1½ tablespoons cornstarch
Sear the beef. Heat 2 tablespoons oil in a large wok or skillet over high heat. Working in batches, arrange the beef in a single layer and sear until deeply browned and just cooked through. Transfer to a clean plate, adding more oil as needed between batches.
2 tablespoons neutral oil
Sauté the garlic and ginger. Reduce the heat to medium. Add the garlic and ginger paste and cook for 30–60 seconds, stirring frequently, until very fragrant but not deeply browned.
10 cloves garlic
1½ tablespoons ginger paste
Finish the Mongolian beef. Whisk the sauce again, then pour it into the skillet and simmer until glossy and thickened. Return the beef to the pan and add the green portions of the green onions. Toss until the beef is coated and heated through and the green onions are just wilted. If the sauce reduces too much or becomes thicker than you’d like, stir in 2–4 tablespoons warm water, 1 tablespoon at a time, until it reaches your desired consistency.
2 large bunches green onions

Notes

Steak: I tested this with both flank steak and New York strip. Ribeye and flap steak are also top choices; top sirloin, flat iron, skirt, and Denver steak should work well.
Sriracha: Two tablespoons give the finished dish a noticeable kick. If you are sensitive to spice, start with 1 tablespoon.
Prep: Slice the steak about ⅛ inch thick against the grain. Firming it in the freezer for 20–30 minutes makes thin slicing easier.
Aromatics: I originally tested adding the garlic and ginger with the beef, but they scorched during the high-heat sear. Sauté them after the beef is removed instead.
Sauce: I originally tested the recipe with less water, but the sauce became too concentrated. If it gets too thick while finishing, loosen it with 2–4 tablespoons warm water.
Leftovers: The sauce thickens as it chills. Add 1–2 tablespoons warm water at a time when reheating to loosen it.

Nutrition