Mongolian Beef
Tender strips of flank steak stir-fried with spring onion in a bold sweet-savoury soy and brown sugar glaze, the most iconic beef dish on every American Chinese menu.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toss beef flank steak with baking soda and 2 tsp light soy sauce; marinate 10 minutes. Coat evenly with cornstarch. Mix 1/4 cup + 2 tbsp light soy sauce, 1 tsp dark soy sauce, brown sugar, and water into a bowl. Mince garlic, grate ginger, cut spring onion into 5cm lengths.
Sear
Heat 4 tbsp oil in a large wok or skillet over high heat until smoking. Add beef in batches to maintain a single layer, sear 1–2 minutes without moving. Toss and cook 1 minute more until browned. Remove and set aside.
Bloom
Add garlic, ginger, and dried chilli to the wok. Toss 30 seconds over high heat until fragrant and aromatic.
Glaze
Pour in prepared sauce, stir over medium heat 1–2 minutes until thickened and glossy. Return beef to the wok, add spring onion, toss over high heat 1 minute until evenly coated.
Finish and plate
Drizzle sesame oil over the beef, scatter toasted sesame seeds, and serve immediately over steamed rice.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.