Mongolian Beef Recipe #MyCanadianBeef
Prep time
Cook time
Total time
Looking for a quick and easy meal for a busy weeknight? This Mongolian Beef recipe ticks all the boxes. So tasty and satisfying and ready in 30 minutes!
Recipe type: Entree
Cuisine: Chinese
Serves: 4-6
  • 1½ to 2 lbs flank steak, thinly sliced
  • ¼ cup cornstarch
  • 3 to 4 Tbsp oil (to fry with)
  • ½ cup brown sugar (or less if desired)
  • ½ cup soy sauce
  • ¼ cup water
  • 2 Tbsp sesame oil
  • 4 cloves garlic, minced
  • 1 inch ginger root, minced
  • 4 green onions (just the green parts), sliced into 2-3 inch pieces
  • sesame seeds (optional) to garnish
  1. Slice your flank steak into thin slices. Toss beef in cornstarch and make sure pieces are coated evenly.
  2. In a wok or large skillet, heat oil and add beef slices, making sure not to overcrowd the wok or skillet. You will have to cook in batches. If you overcrowd the wok, you will end up steaming the meat instead of frying it. Cook steak 1 minute per side and remove and place onto paper lined plate. Repeat until you have cooked all the beef.
  3. In the wok, add a bit of oil and heat the oil. Add your aromatics (garlic and ginger), and fry until fragrant.
  4. Add soy sauce, sesame oil, and brown sugar, and bring to a boil.
  5. Return the steak to the wok with the sauce and let the sauce thicken. Add green onions.
  6. Garnish with sesame seeds. Serve on bed of steamed rice and with a side of steamed baby bok choy and Chinese green beans.
Recipe by Life on Manitoulin at