Mongolian Beef

Skip the Chinese take out and make this instead.

Mongolian Beef

Mongolian Beef

Prep time: 1 hour, 15 minutes
Cook time: 10 minutes
Total time: 1 hour, 25 minutes
Yield: 2-4 servings


For Steak Marinade

  • 10oz flank steak, sliced into 1 inch strips against the grain

  • 2 tsp soy sauce

  • 1 tsp sesame oil

  • 2 cloves garlic, roughly chopped

  • 1 tbsp fresh ginger

  • 3 tsp rice wine

  • 1 tbsp brown sugar

  • 1 tbsp cornstarch

  • 1 red chili pepper, sliced

For the Stir Fry

  • ¼ cup cornstarch, plus 1 teaspoon

  • 3 tbsp canola oil

  • 3 cloves garlic, minced

  • 2 red chilies, diced

  • 1 tsp sesame oil

  • ¼ cup soy sauce

  • ¼ cup beef or chicken broth

  • ¼ cup brown sugar

  • 1 bunch green onions, cut into 2 inch pieces


Place all ingredients “for the steak marinade” in a large Ziplock bag. Let marinate in the fridge for at least 1 hour, or overnight.

Remove the steak from marinade and toss it in ¼ cup of cornstarch, ensuring it is coated lightly and evenly. Heat the canola oil over high heat in a large wok. Before the oil starts to smoke, fry the strips of flank steak in one layer for approximately 1 minute per side, until edges start to crisp. Remove from the hot wok and set aside. Depending on the size of your wok, you might need to do this in batches.

Lower the heat to medium, and toss in the garlic, chillies and sesame oil. Fry for 30 seconds, and then stir in soy sauce, beef broth and brown sugar. Cook until sugar is dissolved. In a small bowl whisk together the remaining teaspoon of cornstarch with 1 teaspoon of water to create a slurry. Pour this into the wok to thicken your sauce, cooking until the sauce coats the back of a spoon. Return the crispy beef to the wok and toss in the sauce. Stir in green onions and serve.