Jul 8, 2015

Mongolian Beef

Prep Time: 10 mins
Cook Time: 20 mins
The thin strips of beef are pan fried then cooked in a sticky brown sugar soy sauce until a glaze forms and tossed with broccoli.

jump toRECIPE

I love Chinese food, but in Los Angeles, choices for Chinese food that deliver are limited and I haven’t found my go to Chinese-American takeout spot yet. This recipe is not traditional, but based on a popular Americanized recipe. It’s a great alternative to takeout and you can feel accomplished by making it yourself.

I like this dish served with roasted broccoli – there’s a reason beef and broccoli is a mainstay on so many takeout menus. The thin strips of beef are pan fried then cooked in a sticky brown sugar soy sauce until a glaze forms and tossed with broccoli.

Mongolian Beef

Key Ingredients in This Recipe

  • Flank steak –  I use flank steak for this recipe. This cut comes from the bottom abdominal part of the cow. Because of the location it is lean with hard-working muscles and creating tougher fibers. Because it is a lean, wide cut it’s great for searing or grilling. Be sure to slice it against the grain. It can easily be substituted for skirt steak. In this recipe flank steak is thinly sliced so the beef strips can be quickly seared until crispy on the outside while tender on the inside.
  • Cornstarch – Tossing the strips of beef in cornstarch before they are shallow pan fried gives them a crispy exterior.
mongolian beef ingredients

How to Make Mongolian Beef

  1. Mix ingredients for the sauce. In a medium saucepan, heat the sesame oil over medium heat. Add the ginger and garlic, and sauté until the garlic begins to brown, about a minute. Add the low sodium soy sauce, ½ cup water and brown sugar.
  2. Simmer sauce. Stir to combine until the brown sugar is completely dissolved. Bring the mixture to a boil, then reduce to a simmer for about 10 minutes, stirring occasionally, so that it thickens, then remove from the heat and set aside.
  3. Toss steak strips in cornstarch. Slice the flank steak across the grain into thin strips and toss with the cornstarch, shaking off the excess.
  4. Sear the beef. In a large saucepan heat ¼ cup of vegetable oil over medium-high heat and sear the beef in batches making sure it is browned on all sides, but barely cooked in the middle.
  5. Remove beef to a plate. When the beef is browned, remove from the pan to a plate lined with paper towels. Drain the excess oil from the pan.
  6. Toss the meat with the sauce and simmer. Place the sauce in the pan used to cook the meat and bring it back to a boil. Add the cooked beef and continue to cook for 2 minutes. The sauce will continue to thicken.
  7. Add chili flakes if using. Remove from the heat. If you want to add a little heat to this dish, add a teaspoon of chili flakes.
  8. Serve. Serve over white rice, topped with green onions and sesame seeds. Pairs well with roasted broccoli.
Mongolian beef and broccoli recipe from cooking with cocktail rings

Other Recipes to Try

If you enjoy this Mongolian beef recipe, I recommend checking out some of these:

Mongolian beef and broccoli recipe from cooking with cocktail rings closeup

Mongolian Beef

Print Pin
Prep Time 10 mins
Cook Time 20 mins
Serves 4

Ingredients:

  • 1 tablespoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • ½ cup low-sodium soy sauce
  • ¾ packed cups light brown sugar
  • 2 pounds thin flank steak
  • ½ cup cornstarch
  • ¼ cup vegetable oil
  • 2 green onions, sliced on the bias into ½” strips
  • 1 teaspoon sesame seeds
  • ¼ teaspoon chili flakes (optional)

Instructions:

  • In a medium saucepan, heat the sesame oil over medium heat. Add the ginger and garlic, and sauté until the garlic begins to brown, about a minute. Add the low sodium soy sauce, ½ cup water and brown sugar.
  • Stir to combine until the brown sugar is completely dissolved. Bring the mixture to a boil for about 10 minutes, stirring occasionally, so that it thickens, then remove from the heat and set aside.
  • Slice the flank steak across the grain into strips and toss with the cornstarch, shaking off the excess.
  • In a large saucepan heat ¼ cup of vegetable oil over medium-high heat and sear the beef in batches making sure it is browned on all sides, but barely cooked in the middle.
  • When the beef is browned, remove from the pan to a plate lined with paper towels. Drain the excess oil from the pan.
  • Place the sauce in the pan used to cook the meat and bring it back to a boil. Add the cooked beef and continue to cook for 2 minutes. The sauce will continue to thicken.
  • Remove from the heat. If you want to add a little heat to this dish, add a teaspoon of chili flakes.
  • Serve over white rice, topped with green onions and sesame seeds. Pairs well with roasted broccoli.

DID YOU MAKE THIS?

TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings

Rate + Review

WHAT DID YOU THINK OF THIS RECIPE?

Your email address will not be published. Required fields are marked *

Recipe Rating