Fragrant, rich, and ready in just 15 minutes, this Mongolian beef recipe is an easy stir fry that’s simple to put together and even better tasting than its takeout version.
Slice the steak into thin strips and coat them with cornstarch.
In a large wok or frying pan, heat the vegetable oil over medium-high heat. Once the oil is hot, add the coated steak and fry until it's browned and crispy, about 2-3 minutes.
Remove the steak from the pan and set it aside on a paper towel-lined plate to drain any excess oil.
In the same pan, add the minced garlic and ginger. Cook these for a minute or two until they're fragrant.
Add the soy sauce, water, and brown sugar to the pan. Stir well and bring the mixture to a simmer.
Once the sauce has thickened, add the fried steak back into the pan. Toss everything together so that the steak is well-coated in the sauce.
Drizzle in the sesame oil and add the green onions and toss the steak again.
Serve hot and enjoy with a side of steamed rice.
Video
Notes
To store: Place in an airtight container and keep in the fridge for 2-4 days.Check the blog post for serving suggestions!