The Best Mongolian Beef

  • 1/2 cup packed brown sugar
  • 1/2 cup soy sauce
  • 3 cloves garlic, minced
  • 2 teaspoons grated ginger
  • 2 teaspoons vegetable oil
  • 1/2 cup water
  • 1 pound flank steak, thinly sliced
  • 1/4 cup cornstarch
  • 1/2 cup vegetable oil
  • Sliced green onions, for garnish
When we say this is the best Mongolian beef, we mean it.
  1. In a medium bowl, whisk together brown sugar, soy sauce, garlic, ginger, 2 teaspoons vegetable oil, and water.
  2. In another bowl, combine flank steak and cornstarch. Mix until the steak is fully coated.
  3. Heat soy sauce mixture in a saucepan until slightly thickened, about 5 to 10 minutes. Remove from heat.
  4. Add 1/2 cup vegetable oil to a large skillet. Add steak and fry until steak is browned and cooked through. Remove steak from skillet and drain on a paper towel-lined plate.
  5. Add steak and soy sauce to a saucepan over medium heat. Cook until sauce is thick, about 3 minutes.
  6. Remove from heat, serve over rice or noodles, garnish with sliced green onions and enjoy!