Mongolian Beef

Homemade Mongolian Beef is an easy and fast recipe, made under 30 minutes. Tender beef pieces coated in stick, sweet-savory, full of ginger and garlic flavor sauce.

Unfortunately no Chinese take-outs here in Croatia, maybe in capital city Zagreb, where we have few Chinese restaurants, but I must confess I’ve never been to any Chinese restaurant in Zagreb, and I lived there 23 years. I actually don’t know why, since I’m a big fan of Chinese food. Next step for me – go-to a Chinese restaurant in Zagreb!!! I must see if there is Mongolian beef on a menu.

The first time I’ve tried Mongolian beef was back in 2007 when I was working during summer in the US. Actually that was the first time I’ve tried anything Chinese. And instantly I’ve fallen in love with Chinese food. I love that Chinese food is full of flavors, especially ginger since I love it. My favorite summer drink includes ginger. And every morning before I ate anything I drink a warm cup of ginger-lemon-honey tea – which is made by myself (not store-bought).

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Mongolian Beef

Despite its name, Mongolian beef as we know it is not a Mongolian recipe. It’s popular in American-style Chinese restaurants and is usually made with flank steak cooked in a dark, sweet-savory sauce. It’s a meat-heavy dish containing no vegetables.

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: main dish

Cuisine: Chinese

Servings: 4

Author: Mihaela K. Sebrek

Ingredients

• 3/4 cup soy sauce
• 3/4 cup water
• 1/3 cup brown sugar
• 1 1/2 pounds flank steak
• 1/4 cup cornstarch
• 3 tablespoons olive or sesame oil divided
• 1 teaspoon minced fresh ginger
• 2 tablespoons minced garlic
• 4 scallions green parts only, cut into 1-inch pieces (or in tiny slices)
• sesame seed for garnish

Instructions

• Slice flank steak against the grain into 1/4-inch slices.
• In a large bowl, toss the steak with the cornstarch so it is coated on all sides. Allow it to sit for 10
• minutes.
• In a small saucepan over medium heat, mix 1 tablespoon oil, soy sauce, water, sugar, ginger, and garlic. Let simmer for 10 minutes, until it reduces just a little. Take off heat and set aside.
• In a large skillet, heat remaining oil over medium-high heat and place steak pieces in one layer in batches, stir-fry for about 2 minutes per side. Scoop each batch up onto a plate lined with paper towels to absorb excess oil.
• Add the soy sauce mixture to the skillet. When it starts to simmer, return the steak and stir-fry the sauce for 2 to 3 minutes. Add the scallions, and sesame seeds stir to combine, and then turn off the heat.
• Serve with rice or noodles.

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