Mongolian Beef

Mongolian Beef

Tonight’s recipe comes from Thanks to Pinterest, I can now see other people’s pictures of foodporn and go and do likewise. So I figured I’d go ahead and give credit where credit is due. Thanks!!


1 lb of flank steak, thinly sliced crosswise (we used pre-cut fajita meat)
1/4 cup of cornstarch
3 teaspoons of canola oil
1/2 teaspoon of grated ginger (about 1/2 inch piece)
1 tablespoon of chopped garlic (about 2 -3 large cloves)
1/2 cup of water
1/2 cup of soy sauce
1/2 cup brown sugar
1/2 teaspoon of red pepper flakes
3 large green onions, sliced crosswise into thirds
White rice

Setup the rice cooker:

1. Add 1 cup white rice.
2. Add 2 cups water.
3. Press the button to begin heating the rice.
4. Wait till water comes to a boil and begins to reduce down.
5. Keep an eye on it and stir as needed so that the rice doesn’t stick to the walls of the cooker.

Prepare the meat:

1. Pat the steak slices dry and mix them with the corn starch.
2. Using your hands or a spoon, move them around to make sure all pieces are coated.
3. Place beef slices in a strainer and shake off excess corn starch.

Make the sauce:

1. Heat half of the oil in a large wok or saute pan at medium-high and add the garlic and ginger.
2. Immediately add the soy sauce, water, brown sugar and pepper flakes.
3. Cook the sauce for about 2 minutes and transfer to a bowl. Don’t worry if the sauce doesn’t look thick enough at this point. The corn starch in the beef will thicken it up later.

Cook the meat and assemble dish:

1. Turn the heat up and add the remaining oil to the wok. Add the beef and cook, stirring until it is all browned.
2. Pour the sauce back into the wok and let it cook along with the meat.
3. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.
4. Serve it hot with rice.

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