Easy Mongolian Beef

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Mongolian Beef that’s easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.

Mongolian Beef that's easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.Mongolian Beef is a recipe that I’ve been cooking for clients for many years for a number of reasons. One, people love anything that tastes like Chinese takeout. Two, the sweet flavor of the dark brown sugar mixed with the salty soy sauce and the strong ginger and garlic is incredibly addicting and three you get to enjoy it over a mountain of steamed rice, which if you are anything like me is your happy place. Mongolian Beef that's easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.This Mongolian Beef is very flavorful and takes just 30 minutes to make from start to finish including all the slicing of the meat! It also uses basic pantry ingredients so don’t worry I am not sending you to the store today for oyster sauce or hoisin sauce. Everything in this recipe is available in every grocery store.

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The one thing I want to caution when preparing this dish is how thick you slice the steak. Mongolian Beef that's easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.If you feel uncomfortable with cutting the steak thinly enough and have an hour or so notice, place the steak in the freezer for one hour. This will freeze it just enough that slicing it will be as easy as slicing a vegetable. The meat will firm up enough that you can slice it even thinner if you’d like.

One more note because I know I am going to get this question in the comments below. Yes, you can use light brown sugar in place of dark brown, and yes you will notice the taste difference. The addition of molasses to the dark brown sugar adds to the depth of flavor in this dish.

So if possible please use dark brown sugar. If you are in a pinch and you only have light brown don’t worry you will still have a very tasty meal. Just promise me the next time you make it you will use dark brown sugar, the flavor difference is noticeable. Mongolian Beef that's easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.

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How to make Easy Mongolian Beef:

Tools Used in the making of this Easy Mongolian Beef:
Soy Sauce: Nothing much to say here except Kikkoman has the best flavor overall and I always recommend reduced sodium.
Wok: Great for high heat, quick cooking. This wok is a great addition to your kitchen if you love cooking Chinese food or stir fries in general.
Large Frying Pan: I use this Cuisinart for most of my non cast iron cooking unless I am going with a stainless steel option, then I choose my All Clad.

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Recipe

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Mongolian Beef

5
  • Yield: 4 servings
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Course: Main
  • Cuisine: Chinese
Mongolian Beef that's easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.

Ingredients

  • 1 pound flank steak
  • 1/4 cup cornstarch
  • 1/4 cup canola oil oil
  • 2 teaspoons fresh ginger minced
  • 1 tablespoon garlic minced
  • 1/3 cup lite soy sauce low sodium
  • 1/3 cup water
  • 1/2 cup dark brown sugar
  • 4 stalks scallions green parts only, cut into 2 inch pieces

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Slice the flank steak against the grain (the grain is the length of the steak) the long way 1/4 inch think pieces and add it to a ziploc bag with the cornstarch.

  2. Press the steak around in the bag making sure each piece is fully coated with cornstarch and leave it to sit.

  3. Add the canola oil to a large frying pan and heat on medium high heat.
  4. Add the steak, shaking off any excess corn starch, to the pan in a single layer and cook on each side for 1 minute.

  5. If you need to cook the steak in batches because your pan isn't big enough do that rather than crowding the pan, you want to get a good sear on the steak and if you crowd the pan your steak with steam instead of sear.
  6. When the steak is done cooking remove it from the pan.
  7. Add the ginger and garlic to the pan and sauté for 10-15 seconds.
  8. Add the soy sauce, water and dark brown sugar to the pan and let it come to a boil.
  9. Add the steak back in and let the sauce thicken for 20-30 seconds.
  10. The cornstarch we used on the steak should thicken the sauce, if you find it isn't thickening enough add 1 tablespoon of cornstarch to 1 tablespoon of cold water and stir to dissolve the cornstarch and add it to the pan.
  11. Add the green onions, stir to combine everything, and cook for a final 20-30 seconds.
  12. Serve immediately.

Nutrition Information

Yield: 4 servings, Amount per serving: 421 calories, Calories: 421g, Carbohydrates: 35g, Protein: 24g, Fat: 19g, Saturated Fat: 3g, Cholesterol: 68mg, Sodium: 71mg, Potassium: 456mg, Sugar: 26g, Vitamin A: 2.4g, Vitamin C: 3.5g, Calcium: 5.9g, Iron: 11.8g

All images and text © for Dinner, then Dessert, Inc.

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Mongolian Beef that's easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.
Mongolian Beef that's easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.
Mongolian Beef that's easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.
Mongolian Beef that's easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.

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Comments

  1. Wow I cooked this steak and I have say it came out perfect. To be honest with you I nearly cut down on the sugar as I thought that it would be to sweet. But I’m glad that I cooked it to the recipe. Thanks for all your recipes I have HD some wonderful meals since I got onto your site. Oh and yes I used dark brown sugar as well.

    1. I made this tonight and it was awesome! I didn’t have flank steak so used New York sirloin I also only had regular soy and it was a tad salty even out added salt. I didn’t have fresh ginger either so used ground…. will make again for sure!

  2. Really delicious — great recipe! Next time I think I’d omit half or a third of the sugar, as it was pretty sweet for me. My kids really loved it. It did make an insane mess on and around the stove, so be forewarned!

  3. VERY novice cook here – once you cook/fry the steak, do you leave all the oil in the pan when proceeding to the next step of adding the ginger and garlic to the pan?

    1. Yes, just leave it in the pan. It’ll help when sautéing the ginger and garlic and keeps building the flavor. Hope you enjoy the dish!

  4. Tried this recipe tonight and it was really good! Next time I will add a little chili oil to give it a kick.

    (* now if anyone can give me the secret for preventing popping oil while cooking meat at high heat I would be forever grateful!)

    1. Yay! So glad you loved it! To help prevent popping oil, have you tried using a splatter screen? It really helps in my house!

    2. Hi Lisa, You can buy a splatter cover at most kitchen material stores for short money and that should do the trick.

      Regards
      Richie,

  5. Made this tonight – it was a huge hit! My Gus band said it tasted just like something you’d get from Chinatown ??

    I used full sodium soy sauce, as it was all I had. Do yourself a favor and definitely buy low sodium soy sauce,
    – it is otherwise wicked salty.

    So yummy and satisfying!

  6. Made this for the second time in two weeks. Amazing recipe and so easy. Loved all the flavors and the meat is so very tender!! Thank you for this great recipe. Truly is a 30 minute recipe

  7. I’m off to get some flank steak. This recipe sounds fantastic! You mentioned “1/4 cup canola oil oil divided”, but it looked like you added it all at once
    Thanks in advance for your e-cookbook!
    Sharon

  8. Oh no! I’m so sorry the print option isn’t working properly. I have a new recipe plug in and am still working out the kinks. Thanks for letting me know.

  9. Totally restaurant-worthy!  My husband said it was the best thing I’ve made ever. This will be in regular rotation in our house. I agree with adding a little chili oil. Thanks so much for sharing this recipe!

  10. I was hoping to try your recipe tonight but have sirloin on hand. Do I need to adjust cooking time to use it in your recipe?  Can’t wait to cook this as it sounds and looks delicious! 

    1. Sirloin in more tender than flank so depending on how thin you are able to cut it, it may a take a little bit less time or about the same.

  11. Let me begin by conveying that the flavor of this dish was Heaven! I too wondered if 1/2 C of brown sugar was over the top but trust me, (and the Chef who blessed us with this recipe) it’s perfecto!

    My only reason for a 4 star rating, as opposed to 5 is the grease firestorm which overtook my kitchen! With that said, I’m partially at fault, as I knew in my gut what I would’ve and will next time execute. And to any Chef who is brave enough to share recipes, full well knowing that every individual thrives in a different kitchen, with various types of equipment etc, you are a trailblazer!

    Now, down to the details… the thin sliced beef – dredged in corn starch and browned over high heat is epic! I often see where oven baked potatoes are dusted with corn starch in order to extend a crispy texture and with this thin sliced beef – wow! And of course, it doubles as a thickening agent. I also used the entire scallion, not just the green part. Yum!!!

    The only thing I’d modify is the use of less oil (canola being the best), and a reduction of temperature. But I’m using a very heavy Calphalon deep skillet. I’m certain that I’d achieve the same crispy browned texture which is key with this dish.

    Thank you Sabrina for another culinary delight!

    1. I’m so glad you enjoyed it Lise! I do know that everyone is talented in the kitchen in different ways but I really love sharing all of these recipes and encouraging people to have fun in the kitchen and try new things. I appreciate all you suggestions and feedback!

  12. Fantastic! Thank you for sharing. made it to your recipe but used Ny strip it is my wife’s new fave I am going to add a little hot oil next time .

  13. Oh. My. Word. I made this tonight exactly by the recipe and it is outstanding!! I did some jasmine rice and stir fried red bell peppers and broccoli as side dishes. We loved it!! Will fix this again very soon!! Thank you!!

  14. Thank you for such a great recipe! I had first tried a spice mix found at supermarkets and just wasn’t happy with it, so I tried to find a real deal recipe instead. Yours was so much better and so amazingly simple! 

  15. OMG! I made this at home so we can have the feel of dining out without the bill and I tell you, it was amazinggg! I am so happy that you have shared this recipe with the rest of us as it tastes just like when you head out to the restaurant. The best part is, I didn’t have to mess with ingredients I did not recognize as that can be challenging when cooking foods outside of what one is generally accustomed to. Again, thank you, thank you, thank you!

  16. I made it today and it was perfect. I could not stop eating it. so easy and fast. Thank you very much for sharing this fantastic recipe with us. I will recommend it to all my friends. PS. MY hubby loved it too. Will be making it more often. 

  17. I have a family of 6, so I’m needing to make a much larger batch. What suggestions do you have for doubling the recipe? It’s seems like just doubling all ingredients would be too much sauce, but I’m definitely no chef!

  18. Sabrina, you may want to change the meat slicing instruction to say “with the grain” not “against the grain.”  

    Otherwise, we made this dish last night and it was fantastic. Great recipe. 

    1. I’m so glad you loved it! But you do want to cut it “against the grain” which gives you a more tender cut otherwise you end up with a stringy, more difficult cut to chew.

  19. Just made this tonight and am so thankful you posted this recipe! It’s very forgiving. (I “eyeballed” all measurements and probably used more garlic/ginger than called for.) I know people get touchy about changing recipes, but I wouldn’t dare take credit for adding a few things I know I like to the mix. Used the white part of scallion in the garlic/ginger mince. Also, added a teaspoon-ish of imported honey, three drops of sesame oil and two good pinches of crushed red pepper to the soy sauce mixture. (The recipe was so good and easy, would get a hands down 5 stars without my mix ins.) My boyfriend loved it and jokingly proposed. 😀 Thank you!!!

  20. Will most definitely be making again. So delicious and full of flavor. Served with rice and bok choy, such a great meal. Thank you! 

  21. Hi there .,this looks delicious and you have a great site. one question, is there any way to make this ahead of time for say 6-8 people and reheat this way i dont have to cook while company is over? thanks
    dave

    1. Probably not with it staying crisp or without the sauce thickening. Most stir fries, even chicken, benefit from immediate serving. Reheating is a definitely a step down from fresh.

  22. What if you don’t have dark brown sugar on hand but do have light brown sugar and molasses? Would adding a little molasses help?

  23. Novice question. My cornstarch is 2 years expired, can I get away with using flour or something else? Thanks! Recipe looks great!

  24. Tried this recipe tonight and it came out amazing!! No need for take out! I did add some crushed red pepper flakes when I added the onions for a kick.  Thank you for sharing!

    1. My suggestion would be to substitute with sugar and molasses but if you’re out of white sugar too, I’m not quite sure what would work to get the same flavors. So sorry.

  25. The beef was tender and delicious. Thank you for the new cooking skill for slicing flank steak – I followed the freezer method and used an electric knife. I cooked in careful batches so as not to crowd the pan to allow proper searing. I pretty much made the recipe exactly, but it seemed to require more cornstarch to cover the meat, so I increased it be a few tablespoons. Maybe that increase caused my sauce problem later on. My housemate said that he liked it better than his favorite Mongolian lamb that he loves to order at a local Chinese restaurant. I would have liked there to be more sauce. Perhaps I let it reduce too much, but it was worth it. I wonder whether I should increase the sauce recipe next time so as to make nice drippings over the white rice. Should I double to sauce recipe or just increase by half? This dish was a winner that I would make again.

    1. I’m so glad you’re loving this recipe! You could definitely double the sauce and serving it over rice sounds fantastic! I would even add carrots or broccoli as well. Thank you so much for the 5 star rating!!

  26. This meal was quick, easy and inexpensive…and it turned out Delicious. Only adjustment I made was adding crushed  red pepper, no need for PF Changs when you can make this at home. Thank you for the great recipe, my family loved it!!

  27. Glad I came across your site. Had it saved for a couple of weeks and just made this for dinner tonight. Was AMAZING! Made exactly as directed. Will be on the regular rotation for sure. Made crispy sesame ginger noodles to go with it and the sauce worked great on it.

    Darlene

  28. This looks so delicious me and my girl have been trying something new every Saturday we cook something different and new and I’ve been eating Mongolian beef from Chinese restaurant for years going to try this recipe this Saturday but I like to put mines on top of white rice thanks for the recipe can’t wait to taste it.

  29. This recipe is so delicious!! I used a little more garlic and ginger than called for. This is hands down the best Mongolian beef I have ever tasted! and that is including take out!

  30. OMG!!! Extremely easy I used a different cut of meat as I could not find the flank steak in my local market. Any semi fatty thin cut steak will work with this recipe guaranteed! Absolutely a family favorite. I have a 5 year old and 6 year old that are skeptical on green things in their food and they hammered this dish like they were getting paid to do it! 🙂 thumbs up!

    1. You made my day! Anytime I can get the little ones to enjoy something I feel like I have won the lottery! Thanks for taking the time to come back and let me know!

  31. I made this tonight for dinner and my family loved it! Even my super picky basically vegan toddler devoured the meat! ? thank you so much I will be trying more of your recipes soon!

  32. Just fantastic! Used short rib, more ginger & garlic, and whole dried chili peppers. JUST YUM! More recipes like this, please!

  33. You mentioned adding molasses to add to the depth of flovor. Any recommendations as to the amount? Also, I only use organic ingredients in my meals and my local grocery stores do not carry organic dark brown sugar. Can I use light brown sugar and add molasses in place of using dark brown sugar to achieve a similar flavor?

    Thanks in advance!

    1. I’d use 1 tablespoon of molasses to add flavor depth. If you’re not able to find organic dark, just mix it like you mentioned and make your own 🙂 Enjoy!

  34. Such an easy meal ah, I got to say the dose of sugar was too much for my liking. Never the less what a great meal. Had everything thing on hand to make it. Thanks heaps 

  35. We tried this last night and let me just say, it is better than any takeout i’ve ever had!
    My husband and I are not big fans of ginger, so i opted to add broccoli in p;ace of the ginger and omitted the scallions. I served it with Uncle Ben’s Boil in a bag Brown Rice. It was amazing! My husband kept going back for more! This is a keeper!

  36. This is absolutely amazing. My family loved this hands down. Now finding the ginger root and mincing it myself was a little on the challenging side, but made this two nights in a row. My mom which if your food is good she’ll say “It’s alright”, if it’s great she’ll say “it was good “, but I have never had her say “that was bomb, that was the best I’ve ever had” was just awesome. I definitely recommend this and thank you for sharing this……

    1. Check out minced ginger in a tube in the vegetable section of the grocery store. It really works well and you always have it on hand. I like having fresh herbs on hand. In the summer that is fine because I can walk out to y herb garden for what I want but when winter comes, the easiest way for me to always have fresh ginger to use is this. I live 20 miles away from a grocery store so running to the store is not an option. They also make other herbs in a tube.

  37. Super delicious. My husband works nights and I had it waiting for him. He loved it so much, I made an extra batch of the sauce for leftovers. The next day, I put it in my finiky teenager’s lunch, when she got home, she asked me which takeout I had ordered it from. Thank you again! This recipe will be added among our regular favorites. The only reason I didn’t give 5 stars is the time it took to cook each layer. But the end result spoke for itself.

  38. Turned out ok, but would recommend using a bit less oil. Ended up having to drain some off when I was done. Also ended up with quite a bit of corn starch sticking to the pan and the coating falling off a bit.

  39. I made the dish exactly as described. It was great. The one nitpick I have is that, for me, this was two servings rather than the listed four. If you are serving a family, think about how much they are likely to eat, you may double it. Otherwise I recommend this tasty dish.

  40. LOVED THIS! As one reviewer mentioned, it does make a splatter mess, but well worth it. I used the low sodium soy sauce, but after I made it, I added some regular to my portion. I like it salty. I made it with flat iron steak, putting it in the freezer for 1.5 hours to make it easier to slice. Letting the dish set for just a bit in the pan will thicken it up nicely.

  41. Really want to make this tonight, but don’t have fresh ginger…how much dried ginger can I substitute with? Also, read all of the reviews…on one you said not to sub flour for cornstarch and on another you said it was ok…confused.

    1. If you only have dried ginger, you can substitute using 1/2 teaspoon for the fresh ginger. Also, thanks for catching the cornstarch confusion. Substituting with flour will create a gumminess that you really don’t want when trying to make this dish.

  42. Hi, Im going to try your recipe tonight. I only have London broil on hand. Can I sub flank steak for the London broil?

    – Stacy

    1. Wow, that’s awesome! I have lots of recipes!! You can go to the main page and scroll through them all or type in what you’re looking for into the search bar.

  43. My wife and I made this recipe tonight and found it to be very sweet! We couldn’t even taste the garlic and ginger at first so we doubled the garlic and ginger.  We also added red pepper flakes which gave it some good flavor. 

    If we were to do this recipe again, we would cut the sugar by half and double the garlic and ginger and add 1-2 teaspoons of red pepper flakes

  44. Hi! I have this recipe saved and plan to cook it soon! So excited! But I was wondering how many scallions you used? Thanks!

    1. I am so sorry it took so long to respond. Your question got caught up in my spam filter 🙁

      I used 4 stalks of scallions cut into 2 inch pieces. I hope you enjoy it!!

  45. This was the absolute Best!! I made it for a church International banquet and I made both the light and dark sugar batches. I made steamed rice to serve it on. <3
    THANK YOU FOR THIS!!

    Oh I prefer the dark sugar!

  46. Making this, tomorrow night, I can’t wait to try this. I’m going to at least cut the sugar in half to start with. What the heck if it needs a little more, I will put a little more in. My question is, where are all the fried rice lovers people?

  47. Turned out great. The sweetness overpowered the ginger and garlic. How ever, that is a personal taste I believe. I paired it with cooked cabbage and brown Jasmin rice. So good and on the list if dinners my kids will eat.

  48. Thanks Soooo Much For this Recipe Was working out Great um I Realized I used The last of my Ginger The last Time I cooked, But I Didnt Panic, I Simply Remember I Had Some Ginger Tea, Yes I Did! Ginger Tea Bags the process to extract the Ginger Flavor was easier than I thought it would be. But with All that Said & Done turned out to be a Phenomenal Dish. My wife Loved it, I prep her Meals for Her Career as A Flight Attendant. Thanks A lot for the Recipe.

  49. This recipe is fantastic! Definitely rivals any restaurant version I’ve ever had! There were two parts that were a little confusing though. The ingredients list says “4 inch scallions green parts only, cut into 2- pieces”. Does that mean 4 scallions cut into two inch pieces? Or some number of scallions cut in to 4 inch pieces?
    Also, step 2 says “leave it to sit while you make the sauce”, but making the sauce does not seem to be listed as a step. Is there supposed to be a “make the sauce” step between steps 2 and 3?
    Thanks so much for this recipe!

    1. Sorry, the scallion part of the recipe plug in got a bit lost in translation, haha! It should read 4 stalks of scallions cut into two inch pieces. Thanks for letting me know. Also, just let the steak sit in the ziplock bag until you’re ready to cook it. Sorry if the wording is confusion.

  50. Well, wouldn’t you know it.  After a long day I stopped at the store here in Seattle looking for something to make for dinner.  Right there in the meat case was a 1/2 price 2lbs flank steak. Score!  But the how do you quickly whip up a flank steak dinner?   Your Mongolian beef recipe was the perfect answer.  I tried Chinese rice wine instead of water and added 2 table spoons of Indonesian sambal (chili sauce).  It was amazing!  Big hit and soon to be repeated.  Thanks Sabrina!

  51. Tried after another MoM posted this in our meal planning group and it’s really good!  Thanks for the recipe.  🙂 Next time, I’m going to double the garlic and ginger, but that’s just a preference.  I’ve noticed that almost all food bloggers’ recipes call for less seasonings than I prefer, same when I got the delivery boxes from ‘those guys’.
    I did notice that some pieces that I didn’t slice as thin were not as delicious and crispy, so getting that thin slice and a great crisp on high heat isn’t really the key to the deliciousness here.  The splatters are inevitable, but I’m originally from fried chicken country and that’s nothing new.  You learn to clear off the counter/stove before you fry anything.  Thanks again!  I might try doing this on the sear in my Instant Pot to mimic the high heat from a wok next time!  

  52. I made your Mongolian Beef tonight and I was happy with it. My other half had never had it before and he said liked it. Modified slightly as had leftover porterhouse steak. Added broccoli. I should have doubled the sauce. I was wishing for something crunchy is the only negative I have for you. I was out of chow mien noodles and no peanuts either.

  53. Hi, thanks for the recipe, it looks amazing!

    Two quick questions:

    1) you suggest using a work, but the video shows a frying pan. Does it matter?

    2) can you use pre-cut “stir fry” meat, instead of slicing it yourself?

    Thanks in advance!

    1. Either pan would work just fine, but no I wouldn’t use stir fry meat. That’s meat the butcher needs to ditch that isn’t a good cut and also its almost never cut thinly enough or from a tender enough cut of meat.

  54. Absolutely delicious! I’m a beginner cook who’d like to be able to get Chinese food without leaving the house, and this was my first attempt. It turned out great! Admittedly it does lose something without the dark brown sugar, but I’ll be sure to try this again with it, once I actually have some in the house. And I’m definitely going to use this website for other recipes on my to-do list!

    The only problem I had was with cooking the meat – the oil got very splattery during the second minute, and most of the corn starch not attached to the steak congealed into clumps instead of melting into the sauce. Again, though, beginner cook – any tips for reducing that?

    1. I’m so glad even though you consider yourself a “beginner cook”, you took a chance and made it!! So happy to hear you loved it!

      Next time, I would make sure to shake off as much excess corn starch from the steak before putting it into the oil. That will help with it coming loose and mixing in with the oil. You can also get a splatter guard to help with minimizing the splatter. 🙂

    1. Sorry I don’t have the nutritional facts for recipes on the site but I know there are a lot of free resources on the internet from when I’ve cooked for clients with low calorie diets.

  55. I had London Broil leftover and I sliced that up, added it to cornstarch and some stir fry spices, (let that sit)didn’t have green onions so used yellow onions, and asparagus. 
    I had light brown sugar but added a bit of molasses to the sauce. Made the sauce.
    Browned the meat. Browned garlic, onions and sautéed the asparagus.
    Added white rice with sesame oil and toasted sesame seeds. 

    Awesome!!!

    Hubby loved it and so did his coworkers. 

  56. With a pound of flank steak at $12.00, this was pricey. And, the usual “heat” in Mongolian Beef was missing. So, I added 1/4 teaspoon of red pepper flakes. I used light brown sugar but it looked so dark. It was good but, I would try it with regular onions in thin strips and green pepper, cut the same way. That is the way it is mad at the Chinese places where I live. Also, the beef coated with the corn starch stuck to the frying pan so, I’d have to rethink how this was done. I’d refine the process and try this again with a less expensive cut of beef. Put it in the slow cooker if need be.

  57. Tonight made the dish and it’s so delicious, great comments from my husband & all the guests. Good receipt and easy to cook. Thumb up!

  58. It was awesome!! I substituted coconut aminos for soy sauce due to a soy allergy, and it tasted great. Will definitely make again.

  59. I made this last night. O M G!!!!! I used all the ingredients but didn’t measure the brown sugar or Soy Sauce. I also added chooped Brussel Sprouts. Yum!!! We will absolutely have this again. A MUST Try!!!!

  60. I have made this with chicken. And another time with beef. It is an easy and an amazing recipe. This tasted so much better than take out. I use a little more garlic and saute mushrooms and onion slices in the oil with the green onions. Thank you for this recipe!

  61. I cooked this for my husband. I am not good cooking beef at all but this one is a hit. I loved it and so does he! Thank you so much for sharing.

    1. Karen, I love making delicious cooking easy, so I’m happy to hear you were able to make this successfully! So glad you enjoyed the recipe!

  62. Just made this for dinner with the hubby and it was DELICIOUS! It’s way better than what you’d get from the restaurants. If I can share a picture of our cooked food, I would. We used all parts of the green onions because I love it! Also added more ginger because I love that too!

  63. I’m a little confused about the sauce. It says after the meat is in the bag with the cornstarch to let it sit while you make the sauce. What sauce might that be? Because the next step says to cook the meat then after you take the meat out and add the other ingredients. I’m just confused if I make a sauce then add that sauce to the pan or if I just add the ingredients after the meat is cooked like it says sorry if that sounds stupid.

  64. Hint** The butcher at most grocery stores will slice the flank steak for you at no cost if you tell them how you want it cut. Just find the cut you want and take it to the counter and tell them how you want it slices.

  65. This was amazing! I went with light brown sugar and sirloin steak strips… came out perfect! My son said it was hands down the best Chinese he’s ever eaten! Thanks for sharing!

    1. If you’re going to use regular sugar, I would suggest adding 1 tablespoon of molasses to keep the deeper flavor.

  66. Made this last night & it was a hit! Might add broccoli and mushrooms next time. I’m also curious to see if this sauce would work with shrimp.

  67. I made this recipe for my employers tonight and it was so easy to prepare. Absolutely delicious over rice. This was a big hit and definitely a recipe I’ll prepare again. Yummy!!

  68. This is really good I used flour coz I didn’t have cornstarch and regular soy sauce came out delicious. Thank you for the recipe

  69. Very good recipe. Followed the recipe exactly the first time. The second time I made it I went to1/3 cup sugar and added a bit of sriracha to the sauce. Could also add red pepper flakes. Delicious!

  70. Oh my, I fudged this up a little (misread the instructions on my phone, ugh) and used too much cornstarch… but the flavor was so wonderful, I’m definitely trying it again. I’m sure the few shortcomings my dish had tonight were due to my own mistakes.

  71. This recipe was amazing! My entire family loved it! And… It was really easy to make. I will definitely make it again.

  72. Hey,
    Awesome Beef Recipe I love Beef very much. This is my favorite food so sometimes I find new recipes on different blogs.Thank you very much for your recipe.

  73. I haven’t tried this…BUT I AM DEFINITELY GOING TO. Just one quick question. I thought Mongolian Beef was spicy? Am I crazy?

  74. Didn’t know what to make one night, made this and the whole family loved it. Including my fussy one. Thanks

  75. I cooked this for my family just a couple hours ago. I have to say it was delicious. The only reason I gave four stars is because it was far too sweet for me. I could easily cut the sugar quantity in half, everyone has different tastes though, so what was too much for me could be just right for someone else. Besides that it was amazing, the sweet sticky sauce complimented the steak, and the rice was fluffy and helped to fill up forkfuls. Trying it again some point soon ?

  76. Love this recipe. Going to make for Sunday dinner. Will it affect the taste if I use ground ginger instead of fresh ginger? Or minced glaric that’s not fresh Garlic like the brand McCormick.

  77. I rarely review recipes but this is one of the best recipes that I have ever tried. I made this last night and it was absolutely delicious!!! My husband raved and raved about it! This is way better than takeout. It was an absolute winner. I am so excited to try more of your recipes. I would give it more than 5 stars if i could.

  78. I have made this 3 times. The first time, I did not have dark brown sugar, or ginger. I used light brown sugar. It turned out good anyway. The second time, I had all the ingredients, but the ginger was a but too strong. The third time, I made it with everything except the ginger. The dark brown sugar made a huge difference in the taste. It was delicious. I am making it today for the 4th time in about 3 weeks. Today, I will add some cayenne pepper for a but of a kick.

  79. This is soooooooo GOOD!!!!! Made it today for Sunday dinner with combination fried rice, oh!!! So good! Will definitely make again!!!