Mongolian Beef


  • 1 pound flank steak , sliced very thinly, across the grain
  • 1/3 cup cornstarch
  • 2-4 Tablespoons oil (vegetable or canola oil)
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup water
  • 1/2 cup light brown sugar , packed
  • 2 tsp cornstarch + 2 tsp water mixed together to make a “slurry”
  • 1 teaspoon freshly grated ginger
  • 4 cloves garlic , minced
  • 1 bunch green onion , chopped
  • hot cooked rice for serving


1Slice the flank steak into 1/4” thin (or thinner) slices, across the grain of the meat.


2Lay the slices across a large baking sheet or your cutting board, and toss them on all sides with the 1/3 cup cornstarch.


3Place 1 tablespoon oil in a large pan or wok over medium-high heat. Cook the beef in small batches, just until browned on both sides, flipping once, about 30-seconds on each side. (Our goal with the very hot pan is to sear/brown the beef on both sides without cooking it all the way through.)

4Remove the beef to a plate. Add more oil to the pan, if needed, while cooking the meat.


5In a small bowl whisk together the soy sauce, water, brown sugar, and cornstarch slurry.


6In the same large pan you used to cook the beef, turn the heat to medium, add the ginger and garlic and sauté for 20 seconds.


7Add sauce mixture and bring to a simmer. Cook, stirring, until slightly thickened, about 2 minutes.


8Return beef to the pan with the sauce and toss to combine. Cook for 1-2 more minutes until warmed through.


9Add green onions. Serve warm, over hot cooked rice