Mongolian Beef
You guys, every single day this blog still surprises me and gives me something new to be excited about. I was gifted this beautiful wok by Yosukura (I’ll link it on Amazon here), and wow, I was immediately so excited to cook something good in it.
This whole thing—my blog—really just started from me loving to cook. I’d make something fun, throw it together, and then completely forget how I did it when I wanted to make it again. So originally, I just wanted a place to write my recipes down for myself.
But then I started sharing more of what I was making on my personal Instagram, and more and more people kept asking me for the recipes. That’s when it clicked—how nice would it be to just send a link to my own site? And just like that, my website was born. It’s been such a wild ride, and I’ve learned so much along the way, but more than anything, it’s just been fun.
I knew almost immediately when I was sent this wok that I wanted to make Mongolian beef. It’s one of my favorite things to order when I go out, but I’m definitely a little particular about how I like it. Coating the beef in cornstarch is a must for that perfect texture, thick-cut green onions are non-negotiable, and getting the sauce nice and sticky is what really brings everything together.
So let’s make it –
And trust me, this comes together fast, so having everything prepped and ready to go is key. Once your wok is hot, things move quickly, and that’s exactly what gives you that perfect sear and flavor.
Start by tossing your meat in cornstarch. This step is what gives the beef that signature texture. Slightly crispy on the outside while staying tender inside, and helps the sauce cling to every bite. Shake off any excess so it doesn’t get too heavy.
Next, mix up your sauce. It’s simple but so good—soy sauce, brown sugar, a little water, and sesame oil. Sweet, savory, and just rich enough to coat everything perfectly once it hits the heat.
Now for the fun part. Get your wok nice and hot—like really hot—then add your oil and let it shimmer. Add the beef in a single layer and let it sear. Don’t overcrowd it (work in batches if you need to), because that caramelization is where all the magic happens. Once it’s browned and gorgeous, pull it out and set it aside.
In the same wok, toss in your garlic, chili peppers, and those thick-cut green onions. Stir-fry just until everything is fragrant.
Add the beef back in, pour over your sauce, and toss everything together. Within seconds, the sauce will start to bubble and thicken, coating the beef and veggies.
And that’s it. Done.
Serve it over rice, maybe sprinkle with sesame seeds if you’re feeling it, and enjoy something that honestly tastes like takeout—but better.
Mongolian Beef
Equipment
- 1 wok optional
Ingredients
- 1 lb flank steak
- 1/4 cup cornstarch
- 5-6 green onions cut into 2 inch pieces
- small handful dried chili de arbol ( you can also use fresh chili peppers if you prefer ! ) adjust amount based on desired heat level
SAUCE:
- 1/3 cup soy sauce
- 2 tbsp water
- 1/3 cup brown sugar
- 1 tsp sesame oil
- 3 cloves garlic minced
- 1 tsbp corn starch to make a slurry
- 2 tbsp water
Instructions
- Prep the beef: Tenderize flank steak with a meat mallet, then cut against the grain, into bite-sized pieces/strips. Add to a Ziploc bag with cornstarch and shake until evenly coated.
- Make the sauce: In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, and water. In a separate small bowl, mix 1 tbsp cornstarch with a splash of water to create a slurry, then stir it into the sauce.
- Heat the wok: Place wok over high heat until very hot. Add oil and swirl to coat.
- Sear the beef: Add beef in a single layer (work in batches if needed). Sear for 2-3 minutes each side until browned and slightly crispy. Remove and set aside.
- Build the sauce: In the same wok, pour in the sauce and add dried chili de arbol peppers. Let it simmer for 1–2 minutes until it starts to thicken slightly.
- Combine: Add the beef back into the wok along with the green onions. Toss everything together until evenly coated and the sauce is glossy and thick, about 30–60 seconds.
- Serve: Serve immediately over rice or noodles. Enjoy!
Notes
- Shaking the beef in a bag with cornstarch gives you an even coating and the best texture.
- Letting the sauce cook on its own first helps it thicken and deepen in flavor.
- Chili de arbol adds a subtle heat—adjust to your preference.
- High heat is key for that signature wok sear.