Mongolian Beef
A quick and flavorful Mongolian beef made with tenderized flank steak, thick green onions, and peppers, all tossed in a rich, sticky sauce with a hint of heat.
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.