Mongolian Beef

I’ve talked about my love for takeout here in this orange chicken recipe and here in this beef and broccoli recipe. Not only is this recipe absolutely awesome, the sauce is fantastic. It can be used as a marinade for beef, chicken, pork and fish. You can cook broccoli, green beans, or carrots and toss them with this sauce. Make a pot of rice noodles, double the sauce, and mix it up with the veggies and protein of your choice for a noodle bowl.¬†Whatever your macronutrient needs, you can customize this recipe to make it work for you.

I like to eat this with white or brown rice, but fried rice would be a tasty choice as well.

Mongolian Beef

Serves 3
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Website Mongolian Beef


  • 1lb flank steak (sliced thinly across the grain)
  • 3 teaspoons canola oil
  • 1/4 cup cornstarch
  • 1/2 teaspoon grated ginger (optional, but recommended)
  • 2-3 cloves garlic, chopped
  • 1/2 cup water
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1-2 teaspoon sriracha sauce (or 1/2 teaspoon red pepper flakes or your favorite hot sauce)
  • 3 green onions (sliced into thirds)


Step 1
Pat the meat dry and coat them in the corn starch. Make sure to shake off the excess cornstarch. (This will help them get crispy and thicken up the sauce.)
Step 2
Heat half of the oil in a large wok or saucepan over medium-high heat.
Step 3
Add the garlic and ginger, stir, and quickly add the soy sauce, water, brown sugar, and hot sauce.
Step 4
Let the sauce cook down for about 2 minutes and transfer to a clean bowl.
Step 5
Add the remaining oil to the pan, then the beef, and cook, stirring until it is browned.
Step 6
Add the sauce back into the pan and let it cook down for a few minutes.
Step 7
Add the green onions, cook for another 1-2 minutes.
Step 8
Serve over rice.

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