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Mongolian Beef

Mongolian Beef

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  • Author: The Cooking Jar
  • Yield: 2 1x


  • 1 lb. flank steak, cut into thick strips
  • 1 tablespoon garlic, minced
  • 1/2 teaspoon ginger, minced
  • 1/2 cup thin soy sauce
  • 3/4 cup brown sugar
  • 4 tablespoons cornstarch
  • 2 green onions, cut diagonally into 2” slices
  • 1/2 teaspoon cornstarch mixed with 1 tablespoon cold water


  1. Coat the beef strips in cornstarch on both sides, shaking off excess flour and let it sit for 10 minutes to absorb
  2. Over medium high heat, saute ginger and garlic until fragrant then pour in the thin soy sauce and brown sugar
  3. Stir to dissolve the brown sugar and bring to a boil
  4. Add the cornstarch slurry and simmer until the sauce has thickened. Remove from heat and set aside
  5. In a separate pan over medium high heat, pan-fry the beef strips in batches until golden brown, about 2 minutes per side. Drain on paper towels
  6. Pour out excess oil from the pan and return to heat. Toss in the beef slices and pour in the brown sauce, stirring gently to combine
  7. Simmer for about 1 minute then toss in the green onions, stirring to combine for another minute
  8. Dish out the beef strips and green onions, leaving the excess sauce in the pan