Name: Mongolian Beef
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese-American
Ingredients: 1.5 lb beef flank steak; 3 tbsp vegetable oil; 4 clove garlic; 2 tbsp fresh ginger; 0.5 tsp red pepper flakes; 0.33 cup soy sauce; 3 tbsp brown sugar; 2 tbsp rice vinegar; 2 tbsp cornstarch; 3 stalk green onion; 1 tbsp sesame seeds

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380 cal32g protein18g carbs20g fat950mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch25 min activeShortcut20 min active

Everyday 25nothing beyond the everyday cabinet

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Mongolian Beef

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Stir Fry25 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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beef flank steaksliced thin against the grain1.5 lb

vegetable oil3 tbsp

garlicminced4 cloves

fresh gingerminced2 tbsp

red pepper flakes0.5 tsp

soy sauce0.33 cups

brown sugar3 tbsp

rice vinegar2 tbsp

cornstarchdissolved in 2 tbsp water2 tbsp

green onionsliced, white and green parts separated3 stalks

sesame seedsGarnish1 tbsp

Cook it to

Beef145°F / 63°C

Beef: then rest 3 minutes. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Pat beef dry with paper towels and toss with 1 tbsp oil and a pinch of salt. Set aside.

2Heat wok or large skillet over high heat until smoking. Working in batches so you don't crowd the pan, sear beef 1–2 minutes per side until browned outside but still rare inside. Transfer to a plate.

3Add remaining 2 tbsp oil to wok. Add garlic, ginger, and red pepper flakes. Stir constantly for 30 seconds until fragrant.

4Pour in soy sauce, brown sugar, and vinegar. Stir until sugar dissolves, about 1 minute.

5Return beef and any juices to wok. Pour in cornstarch slurry and toss everything together for 1–2 minutes until sauce thickens and coats the beef.

6Remove from heat. Stir in white parts of green onion. Taste and adjust seasoning if needed.

7Serve over rice or with rice on the side. Top with sesame seeds and green onion greens.