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Mongolian Beef

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Ingredients for 6 servings

  • 2 Pounds Flat Iron or Flank Steak
  • ¼ Cup Cornstarch
  • 2-3 Tablespoons Vegetable Oil, Divided
  • 3 Cloves Garlic, Minced
  • 1 Teaspoon Ginger, Minced
  • ½ Cup Tamari or Soy Sauce
  • ½ Cup Water
  • ½ Cup Light Brown Sugar, Lightly Packed
  • Pinch of Red Pepper Flake
  • 1 Bundle Green Onions, Sliced


Prepare the steak into ¼” cubes being sure to cut against the grain. In a large sealable bag add the cornstarch and beef. Toss the beef in the cornstarch until coated.
Heat 1 tablespoon of oil in a skillet over medium to medium high heat, add the garlic and ginger. Cook for 1 to 2 minutes. Add the tamari, water, brown sugar and red pepper flake. Bring to a simmer cooking for 3 minutes. Pour the sauce into a bowl. Wipe the pan with a paper towel and add 1-1 ½” tablespoons vegetable oil. In batches, add the beef, not overcrowding. Brown the beef for 1-2 minutes per side. Remove the beef and place on a plate. Continue with batch 2, and or 3 if needed. When the beef is complete, add the sauce and beef back to the skillet and bring to a simmer for 2-3 minutes.
Serve over rice and garnish with sliced green onions.

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