Mongolian Beef Recipe

Name: Mongolian Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds skirt steak or flank steak, cut into very thin strips; 1/3 cup cornstarch; 1 to 2 ounces mung bean noodles or cellophane noodles; 4 tablespoons stir-fry oil or vegetable oil, divided; 3 garlic cloves, minced; 1 tablespoon grated fresh ginger; 3/4 cup low-sodium soy sauce; 3/4 cup dark brown sugar; 1/2 teaspoon dried crushed red pepper; 1 white or yellow onion, halved and sliced; 6 green onions, sliced diagonally into 2-inch pieces; Chili-garlic sauce or sriracha

Servings: persons

1 1/2 pounds skirt steak or flank steak, cut into very thin strips
1/3 cup cornstarch
1 to 2 ounces mung bean noodles or cellophane noodles
4 tablespoons stir-fry oil or vegetable oil, divided
3 garlic cloves, minced
1 tablespoon grated fresh ginger
3/4 cup low-sodium soy sauce
3/4 cup dark brown sugar
1/2 teaspoon dried crushed red pepper
1 white or yellow onion, halved and sliced
6 green onions, sliced diagonally into 2-inch pieces
Chili-garlic sauce or sriracha

1
Toss steak in cornstarch until well coated; let stand 10 minutes. Fry noodles according to package directions; set aside.
2
Heat wok over high heat until a few drops of water evaporate immediately. Swirl 1 tablespoon oil in pan to coat. (If using a nonstick skillet, heat oil over medium-high heat.) Add garlic and ginger; cook 30 seconds or until fragrant. Stir in soy sauce, brown sugar, and red pepper. Bring to a boil; cook 4 minutes or until sauce thickens slightly. Transfer mixture to a bowl; wipe wok clean.
3
Heat 1 tablespoon oil in wok over high heat (medium-high, if using a nonstick skillet). Add white onion, and stir-fry 2 to 3 minutes or until tender. Transfer to a bowl.
4
Heat 1 tablespoon oil in wok over high heat (medium-high, if using a nonstick skillet). Add half of reserved beef, and stir-fry 3 to 5 minutes or until meat is browned and edges are crispy. Remove from pan, and repeat with remaining 1 tablespoon oil and remaining beef. Stir in cooked onion, reserved sauce, and green onions. Cook 1 minute or until thoroughly heated. Serve over fried noodles with chili-garlic sauce.

1093

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds skirt steak or flank steak, cut into very thin strips, 1/3 cup cornstarch, 1 to 2 ounces mung bean noodles or cellophane noodles, 4 tablespoons stir-fry oil or vegetable oil, divided, and more.

Yes, Mongolian Beef falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mongolian Beef

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