A delicious and easy recipe for Mongolian-Style Beef and Onion Stir-Fry, featuring tender beef and flavorful vegetables in a savory sauce.
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:Mongolian
Diet:Gluten Free
Ingredients
Scale
1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
2 tablespoons cornstarch
¼ teaspoon ground black pepper
2 tablespoons neutral oil, divided
1 medium yellow onion, sliced into thick half-moons
4 cloves garlic, minced
1 tablespoon grated fresh ginger
3 green onions, sliced, whites and greens separated
¼ cup low-sodium soy sauce
⅓ cup water
2 tablespoons packed brown sugar
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds
Steamed white rice
Chili crisp, optional
Instructions
Mix the sauce. Stir together the soy sauce, water, brown sugar, rice vinegar, and sesame oil until the sugar mostly dissolves.
Coat the beef. Pat the steak dry, then toss it with the cornstarch and black pepper until lightly coated. Shake off any excess.
Sear the beef in batches. Heat a large skillet or wok over medium-high heat. Use 2 teaspoons of oil per batch and cook the beef in two batches, in a single layer, for 1–2 minutes per side until browned. Transfer to a plate.
Stir-fry the onions. Add the remaining 2 teaspoons of oil and the yellow onion. Cook for 2–3 minutes, stirring often, until the edges soften and the centers still have some crunch. Add the garlic, ginger, and green onion whites and stir for about 30 seconds.
Glaze the beef. Pour in the sauce and bring it to a bubble, scraping up the browned bits. Return the beef and any juices to the skillet. Toss for 1–2 minutes, until the sauce thickens and coats the beef and onions. If it gets too thick, stir in a tablespoon of water.
Serve. Sprinkle with the green onion tops and sesame seeds. Serve hot over rice with chili crisp, if desired.
Notes
For a spicier version, add chili flakes to the sauce.
Make sure to slice the beef against the grain for tenderness.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.