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Mongolian Beef

The sweet flavor of the brown sugar mixed with the soy sauce and the strong ginger and garlic is incredibly addicting.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: Asian, Chinese
Keyword: Asian, beef, mongolian, takeout
Author: Bebs Lott


  • 1 kilo beef flank steak thin cut strips
  • ¼ cup soy sauce
  • 1 cup water
  • ¼ cup flour for coating beef
  • ¼ cup sugar
  • 3 cloves garlic chopped
  • 1 thumb-sized ginger minced
  • ¼ cup green onions
  • ¼ cup brown sugar
  • 3 tbsp cooking oil
  • salt and pepper seasoning


  • Pound beef with kitchen hammer and place in a bowl and coat with flour. Set aside
  • Heat oil in a skillet over medium heat. Saute garlic and ginger until aromatic. Stir-fry beef flanks until they are half-done.
  • Add water, soy sauce, and brown sugar. Mix and cover-simmer while occasionally stirring to avoid beef sticking to the skillet. When beef is soft and tender. Taste and adjust seasoning with salt and pepper. Note: You can add some more water if the beef needs more cooking.
  • Turn off the heat and dish out. Garnish with green onions and sesame seeds the serve! Bon Appetit!