A quick and tasty recipe for Homemade Mongolian Beef, featuring tender beef coated in a savory sauce and stir-fried vegetables.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1½ lbs flank steak or sirloin, thinly sliced against the grain
½ cup cornstarch
½ tsp salt
½ tsp black pepper
¼ cup vegetable oil, for frying
½ cup low-sodium soy sauce
½ cup beef broth
½ cup packed brown sugar
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp sesame oil
4 cloves garlic, minced
1 tbsp fresh ginger, minced
½ tsp crushed red pepper flakes, optional
1 tbsp vegetable oil
1 small onion, sliced
1 red bell pepper, thinly sliced, optional
6 green onions, cut into 2-inch pieces
1 tbsp sesame seeds, optional
Instructions
Prepare the beef: Pat the sliced beef dry with paper towels. Season lightly with salt and black pepper, then toss with cornstarch until every piece is well coated. Shake off excess cornstarch.
Make the sauce: In a bowl, whisk together the soy sauce, beef broth, brown sugar, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
Cook the beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Cook the beef in batches for about 2–3 minutes per side, until browned and crispy. Avoid overcrowding the pan. Transfer the cooked beef to a plate.
Cook the vegetables: Add 1 tablespoon oil to the skillet if needed. Add the onion and bell pepper and stir-fry for 2–3 minutes. Add the green onions and cook for another minute.
Add the sauce: Pour the Mongolian sauce into the skillet. Bring it to a gentle simmer and cook for 2–3 minutes until slightly thickened.
Combine: Return the crispy beef to the skillet. Toss everything together for 1–2 minutes, allowing the sauce to coat the beef and caramelize slightly.
Garnish: Sprinkle with sesame seeds and additional sliced green onions.
Serve: Serve immediately over steamed white rice, jasmine rice, or noodles.
Notes
For especially tender beef, freeze the steak for 20–30 minutes before slicing. This firms it up and makes it much easier to cut into very thin slices against the grain.