Mongolian Beef (Restaurant Style)

Name: Mongolian Beef (Restaurant Style)
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 4
Cuisine: Asian
Ingredients: 500 grams Beef (Flank steak or Sirloin) (thinly sliced against the grain); 3 tablespoons Cornstarch (for coating beef); 1 tablespoon Cornstarch (for sauce slurry); 0.5 cup Vegetable Oil (for frying beef); 0.5 cup Soy Sauce (low sodium preferred); 0.5 cup Brown Sugar; 1 tablespoon Fresh Ginger (grated or minced); 2 cloves Garlic (minced); 0.25 cup Water (for sauce); 2 tablespoons Water (for cornstarch slurry); 2-3 stalks Green Onions (sliced, for garnish); 1 tablespoon Sesame Seeds (for garnish); 0.5 teaspoon Red Chili Flakes (optional, for a hint of spice)

A quick and delicious recipe for Mongolian Beef, featuring tender slices of beef coated in cornstarch and fried until crispy, then tossed in a rich, savory, and slightly sweet sauce. This restaurant-style dish is perfect for a weeknight meal and delivers authentic Asian flavors.

#Mongolian Beef

#Asian

#Stir-fry

#Beef

#Dinner

#Quick Meal

#Restaurant Style

Crispy fried beef pieces

Recipe Information

15m

Prep Time

13m

Cook Time

28m

Total Time

Servings

Medium

Asian

Arabic

Nutrition (per serving)

450

Calories

30g

Protein

40g

Carbs

20g

Fat

Sauce simmering in the wok

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Beef coated in the glossy sauce

Instructions

0/6 completed

1
Thinly slice the beef against the grain into bite-sized pieces. In a bowl, toss the beef with 3 tablespoons of cornstarch until each piece is fully coated.
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5m
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Thinly slice the beef against the grain into bite-sized pieces. In a bowl, toss the beef with 3 tablespoons of cornstarch until each piece is fully coated.
5m
Slicing against the grain ensures tender beef. A good coating of cornstarch will make the beef extra crispy.
2
Heat 1/2 cup of vegetable oil in a large wok or deep skillet over medium-high heat. Fry the coated beef in batches until golden brown and crispy, about 2-3 minutes per batch. Remove the beef with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
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8m
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Heat 1/2 cup of vegetable oil in a large wok or deep skillet over medium-high heat. Fry the coated beef in batches until golden brown and crispy, about 2-3 minutes per batch. Remove the beef with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
8m
Do not overcrowd the pan, as this will lower the oil temperature and prevent the beef from getting crispy.
3
In a separate bowl, whisk together the soy sauce, brown sugar, 1/4 cup water, grated ginger, minced garlic, and red chili flakes (if using). In a small separate bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry.
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5m
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In a separate bowl, whisk together the soy sauce, brown sugar, 1/4 cup water, grated ginger, minced garlic, and red chili flakes (if using). In a small separate bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry.
5m
Ensure the brown sugar is fully dissolved in the sauce mixture.
4
Drain most of the oil from the wok, leaving about 1 tablespoon. Pour the mixed sauce ingredients into the wok and bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
3m
Drain most of the oil from the wok, leaving about 1 tablespoon. Pour the mixed sauce ingredients into the wok and bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
3m
Keep stirring to prevent lumps from forming when adding the cornstarch slurry.
5
Add the fried beef back into the thickened sauce. Toss well to ensure all the beef pieces are thoroughly coated.
2m
Add the fried beef back into the thickened sauce. Toss well to ensure all the beef pieces are thoroughly coated.
2m
Work quickly to coat the beef before the sauce gets too thick.
6
Transfer the Mongolian beef to a serving platter. Garnish generously with sliced green onions and sesame seeds. Serve immediately with steamed rice.
1m
Transfer the Mongolian beef to a serving platter. Garnish generously with sliced green onions and sesame seeds. Serve immediately with steamed rice.
1m
For best flavor and texture, serve this dish hot and fresh.