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Mongolian Beef with Rich Sauce and Green Onions Recipe

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4 from 71 reviews

This Mongolian Beef recipe features tender slices of flank steak coated in a crispy cornstarch crust, then tossed in a sweet, savory, and slightly spicy homemade sauce made from beef broth, soy sauce, brown sugar, and honey. Enhanced with garlic, ginger, and a touch of sriracha, this dish is a perfect weeknight dinner served over steamed rice, offering a delicious balance of flavors with an easy stovetop cooking method.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Sauce

  • ¾ cup beef broth
  • 1/3 cup low sodium soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons honey
  • 1 ½ tablespoons cornstarch
  • 4 cloves fresh garlic, minced
  • 1 teaspoon sriracha (can substitute hot sauce)
  • ¼ teaspoon ground ginger
  • ¼ teaspoon sesame oil

Beef and Other Ingredients

  • 1 lb. flank steak (can also use skirt, sirloin, or strip steak)
  • Salt and pepper, to taste
  • ¼ cup cornstarch
  • 2 tablespoons peanut oil (can substitute avocado or olive oil)
  • ¼ cup dry white wine
  • 3-4 dried red chili peppers (optional)
  • 3 green onions, sliced

For Serving

  • Steamed rice

Instructions

  1. Prepare the Sauce: In a bowl, whisk together beef broth, low sodium soy sauce, brown sugar, honey, 1 ½ tablespoons cornstarch, minced garlic, sriracha, ground ginger, and sesame oil until smooth. Set aside.
  2. Slice and Season the Beef: Thinly slice the flank steak against the grain for tenderness. Season the beef slices with salt and pepper to taste.
  3. Coat Beef in Cornstarch: Toss the seasoned beef slices in ¼ cup of cornstarch until evenly coated. This will give the beef a crispy texture when cooked.
  4. Heat Oil and Cook Beef: Heat 2 tablespoons of peanut oil in a large skillet or wok over medium-high heat. Add the cornstarch-coated beef and cook until browned and crispy on all sides, approximately 3-4 minutes. Remove beef from skillet and set aside.
  5. Deglaze with Wine: In the same skillet, add ¼ cup dry white wine to deglaze, scraping up any browned bits from the bottom. Add dried red chili peppers if using, and cook for 1-2 minutes to infuse flavor.
  6. Add Sauce and Thicken: Pour the prepared sauce mixture into the skillet. Cook over medium heat, stirring constantly, until the sauce thickens and becomes glossy, about 3-5 minutes.
  7. Combine Beef and Sauce: Return the cooked beef to the skillet and toss to coat thoroughly in the sauce. Cook together for an additional 1-2 minutes to heat through.
  8. Garnish and Serve: Remove dried chili peppers if desired. Sprinkle sliced green onions over the beef. Serve immediately over steamed rice.

Notes

  • Flank steak is preferred for its tenderness and flavor, but skirt, sirloin, or strip steak can be used depending on availability.
  • The dry white wine adds a subtle depth of flavor; chicken broth or water can be substituted if avoiding alcohol.
  • Adjust the number of dried red chili peppers to control the heat level or omit for a milder sauce.
  • Ensure to slice the beef thinly against the grain for the best texture and tenderness.
  • Steamed jasmine or basmati rice works best for serving.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Chinese

Find it online: https://allyumcooks.com/mongolian-beef-with-rich-sauce-and-green-onions-recipe/