Mongolian beef is Chinese-American restaurant cooking at its most direct: thin slices of beef coated in cornstarch, fried crispy, and tossed in a sweet-savory sauce of soy, brown sugar and loads of green onions.
Mongolian beef is one of those Chinese-American takeout staples that everyone loves but few people bother to make at home, mostly because they assume it requires a restaurant wok setup. It does not. The cornstarch coating on the flank steak is the real trick: it fries up crispy in a regular skillet and gives the beef a satisfying crunch that holds its own against the sweet-savory sauce. And that sauce is soy sauce, brown sugar, and a mountain of green onions. Shamelessly bold. This is not subtle food. Two things to get right: slice the flank steak thin against the grain so it stays tender. Do not crowd the pan when you fry.
Overcrowding drops the oil temperature and the beef steams. Work in batches, let each piece get a proper sear, and you will have something that rivals your favorite takeout spot. Clean flavors. Use the entire bunch of green onions. They are not a garnish here. They are a core ingredient and their sharp, fresh bite cuts beneath the richness of the sauce. Serve this immediately over steamed rice. The coating softens fast once it hits the sauce, so this is one dish that does not wait around for anyone.
Coat the Flank Steak in Cornstarch and Fry Crispy
Slice the flank steak thin against the grain and toss the pieces in cornstarch until evenly coated, shaking off the excess. Heat 2 tablespoons of vegetable oil in a wok over high heat and lay the beef in a single layer, working in batches. Let each batch sit undisturbed for 1 minute to develop a crust, then toss for another minute. The cornstarch coating is what creates the crispy exterior that holds up against the sauce.
Build the Soy and Brown Sugar Sauce
Add the remaining oil to the wok and stir-fry the garlic and ginger for 30 seconds. Pour in the soy sauce, brown sugar, and water, and bring it to a simmer. Stir in the cornstarch slurry and cook for about 1 minute until the sauce thickens into a glossy glaze. It should coat the back of a spoon before you add the beef back in.
Toss with the Entire Bunch of Green Onions
Return the crispy beef to the wok along with the green onions cut into 2-inch pieces. Toss everything to coat in the sauce and drizzle with sesame oil. The green onions are not a garnish here. They are a primary ingredient, and you should use the entire bunch. Serve immediately over steamed rice, because the crispy coating softens quickly once it sits in the sauce.
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Crispy Mongolian Beef with Green Onions
Total Time: 25 minutes
Yield: 4 servings
Description
Mongolian beef is Chinese-American restaurant cooking at its most direct — thin slices of beef coated in cornstarch, fried crispy, and tossed in a sweet-savory sauce of soy, brown sugar, and loads of green onions. It has nothing to do with Mongolia, but it has everything to do with why people keep going back to Chinese restaurants.
Instructions
- Toss the beef slices in cornstarch until evenly coated. Shake off excess.
- Heat 2 tablespoons oil in a wok over high heat. Stir-fry the beef in a single layer, in batches, without moving for 1 minute. Then toss for 1 more minute until crispy. Remove.
- Add remaining oil. Stir-fry garlic and ginger 30 seconds. Add soy sauce, brown sugar, and water. Bring to a simmer.
- Stir in the cornstarch slurry and cook until the sauce thickens, about 1 minute.
- Return the beef and add the green onions. Toss to coat in the sauce. Drizzle with sesame oil. Serve over rice.
Notes
- Coating the beef in cornstarch before frying creates the crispy exterior that holds up against the sauce.
- The green onions are not a garnish — they are a primary ingredient. Use the entire bunch.
- This dish is best eaten immediately. The crispy coating softens quickly in the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 24
- Sodium: 920
- Fat: 18
- Carbohydrates: 42
- Fiber: 1
- Protein: 34
- Cholesterol: 75
Frequently Asked Questions
Can I make Mongolian Beef ahead of time?
This dish is best served fresh. The textures and flavors are at their peak right after cooking. You can prep some ingredients ahead, but cook it the day you plan to serve it for optimal results.
What’s the most important tip for making Mongolian Beef?
Coating the beef in cornstarch before frying creates the crispy exterior that holds up against the sauce.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for 3-4 days. Let the food cool to room temperature before refrigerating, but don’t leave it out for more than 2 hours. Reheat gently – low and slow is better than high heat, which can dry things out or make textures rubbery. Add a dash of water or broth if it seems dry when reheating.
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