Easy Mongolian Beef Recipe (9-Ingredients!)

Ingredients

• 680 gflank steak, sliced into 5 cm pieces against the grain
• 32 gcornflour
• 80 mlvegetable oil, for frying
• 2 teaspoonsfreshly grated ginger
• 4garlic cloves, finely minced
• 240 mlbeef stock (or water)
• 240 mlreduced-salt soy sauce
• 165 gdark brown sugar
• 6spring onions, chopped into 5 cm pieces
• to tastekosher salt and freshly ground black pepper
• to garnish, optionalsesame seeds
• for serving, optionalsteamed white rice

Instructions

1. 1

   Coat the steak

   Put the steak and cornflour in a large bowl and toss until all the pieces are coated. Set aside.

2. 2

   Brown the beef

   Heat the oil in a large frying pan over medium-high heat. When hot, add the steak in batches in a single layer. Cook for about 5–6 minutes, until browned and lightly crisp, then transfer to a plate.

3. 3

   Fry the aromatics

   Add the ginger and garlic to the same pan. Cook, stirring often, for about 1–2 minutes, until fragrant.

4. 4

   Make the sauce

   Add the stock or water, soy sauce and brown sugar. Stir to combine and bring to the boil, about 2–3 minutes.

5. 5

   Return the steak

   Add the steak back to the pan and stir to coat it in the simmering sauce. Cook for another 2–3 minutes.

6. 6

   Add spring onions

   Stir in the spring onions and cook for 1–2 minutes so the flavours meld. Taste and adjust with salt and pepper as preferred.

7. 7

   Serve straight away

   Serve the beef immediately with steamed white rice or another accompaniment, and sprinkle with sesame seeds if desired.

What is Mongolian beef?

Mongolian beef is a Chinese-American restaurant-style dish rather than a traditional Mongolian preparation. It is known for tender strips of beef tossed in a sweet, savoury sauce, often with spring onions.

This version builds its flavour with ginger, garlic, soy sauce and brown sugar. Coating the steak with cornflour and browning it in batches gives the sauce a lightly crisp surface to cling to.

Nutrition and macros by portion

The nutrition label shows one serving as written: 740 calories, 42g protein, 56g carbs, 38g fat.

The beef provides most of the protein, while the brown sugar and rice contribute much of the carbohydrate; the frying oil and steak contribute fat. Serve with a generous amount of vegetables alongside the rice to make the plate more varied.

Choose and slice the steak

Flank steak: slice across the grain into pieces about 5 cm long. Cutting across the visible muscle fibres helps the pieces feel less chewy.

Cornflour: toss the steak until each piece has a thin, even coating. It helps the meat brown and gives the sauce a little body when the beef goes back into the pan.

Get a good sear

Hot oil: wait until the oil is hot before adding the first batch. The recipe uses medium-high heat to brown the coated steak.

Work in batches: leave space around the pieces rather than filling the pan. Crowding can make the beef release moisture and steam instead of turning lightly crisp.

Build the sauce

Aromatics: stir the ginger and garlic in the same pan for 1–2 minutes, until fragrant. Keep them moving so they flavour the oil without catching.

Balance: the stock or water and soy sauce loosen the brown sugar into a pourable sauce. Bring it to the boil, then let the beef simmer in it for the stated 2–3 minutes.

Check the texture

Beef: look for browned, lightly crisp edges after the initial 5–6 minutes of cooking. The pieces get a further 2–3 minutes in the sauce, so avoid leaving them in the pan longer than the method specifies.

Spring onions: add them at the end and cook for 1–2 minutes. They should soften slightly while keeping some shape and freshness.

Serve with rice

Steamed white rice is a simple accompaniment for the rich, sweet-savoury sauce. Serve the beef as soon as it is cooked so its browned edges are at their best.

Sesame seeds are an optional finishing touch. You can also serve the beef with your preferred sides, as the method suggests.

Recipe notes & tips

• Slice the steak against the grain for more tender bites.
• Coat the pieces evenly in cornflour before frying.
• Brown the steak in batches to avoid overcrowding the pan.
• Stir the ginger and garlic frequently as they cook.
• Taste the sauce before adding salt, as the soy sauce is already salty.
• Serve as soon as the spring onions have cooked for 1–2 minutes.

Variations

• Use water: swap the beef stock for water as the recipe allows.
• Adjust the seasoning: add black pepper to taste at the end.
• Finish with sesame: scatter sesame seeds over the beef just before serving.
• Choose another side: serve with your preferred accompaniment instead of white rice.
• Add spring onions: keep them in 5 cm pieces for a distinct, fresh finish.

Common mistakes to avoid

• Crowded pan: the beef may steam rather than brown; fry it in batches.
• Uneven coating: bare patches will brown differently; toss the steak thoroughly with the cornflour.
• Cold oil: the steak may not crisp well; wait until the oil is hot before frying.
• Unwatched aromatics: garlic can catch; stir the ginger and garlic often for their 1–2 minutes in the pan.
• Overcooking in sauce: the steak can lose its texture; keep to the stated 2–3 minutes after returning it to the pan.

How to store

Refrigerate leftovers in a sealed container and use within 3 days. Reheat gently in a pan until hot throughout, adding a small splash of water if the sauce has thickened; store rice separately if possible.

Frequently asked questions