Easy Mongolian Beef

4.98 from 35 votes

This Mongolian beef is the most delicious stir-fry dinner at home! The steak is perfectly tender and tossed in the best sticky sweet sauce. Watch how I make this in my kitchen in the video below!

Prep Time20

Cook Time15

Total Time35

Course: Dinner

Cuisine: Chinese

Keyword: Mongolian Beef, Mongolian beef recipe

Servings: servings

Author: Lisa Bryan

Equipment

Carbon Steel Wok My favorite wok for Asian stir-fry dishes!
Stir Fry Spatula Set Great cooking tool for the wok.
chef's knife Such a great chef's knife for seamless slicing.

Ingredients

For the Mongolian Beef

2 tablespoons avocado oil or another high-heat oil
1 pound flank steak
¼ cup cornstarch
3 green onions thinly sliced on a diagonal

For the sauce

½ cup tamari soy sauce
⅓ cup coconut sugar
¼ cup water
2 teaspoons sesame oil
1 teaspoon blackstrap molasses
1 teaspoon minced fresh ginger
4 garlic cloves finely chopped

US - Metric

Instructions

Prep the sauce. In a medium bowl, stir together the soy sauce, sugar, water, sesame oil, molasses, ginger, and garlic. Set aside.
Slice the steak. Slice the steak in half lengthwise, then slice crosswise against the grain into thin strips.
Prep the steak. In a mixing bowl, toss the sliced flank steak with the cornstarch, shake off any excess, and then set aside on a separate plate.
Cook the steak. Heat the oil in a large skillet or wok over medium-high heat. Add the steak to the wok and cook in small batches, for about 30 to 60 seconds on each side, until browned. Remove the cooked steak to a plate, and repeat this process until all of the steak is cooked. If needed, add a splash of more oil to the wok in between batches.
Simmer the sauce. Reduce the heat to medium, add the sauce, and let it simmer for 4 to 5 minutes, stirring occasionally, until slightly thickened.
Finish the Mongolian beef. Add the steak back to the wok, and stir with the sauce for 1 to 2 minutes, to reduce the sauce further and fully coat the meat. Sprinkle the sliced green onions on top, and give it one final stir before serving.

Video

Notes

If you'd like a little extra heat, add a sprinkle of red pepper flakes at the end.
You can substitute the coconut sugar and molasses for brown sugar (which is simply processed white sugar already mixed with molasses).
Storing in the fridge: Let the beef cool completely before storing it in an airtight container in the fridge for 3 to 4 days.
Freeze for later: If you have a large batch, divide it into smaller portions before freezing to make reheating more convenient. Store in a freezer-safe container for up to 3 months.

Nutrition