I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Mongolian Beef
...in your mind.
Mongolian Beef

Mongolian Beef


  • 1 lb flank or skirt steak, cut against the grain, bite sized pieces
  • 1/3 cup corn starch
  • 1/2 cup + 3 tablespoons soy sauce
  • 1 teaspoon sesame oil, divided
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 2 tablespoons neutral oil
  • 1/2 red onion, thinly sliced
  • 2 red Holland peppers, sliced lengthwise then across into half moons
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 2 green onions, the dark stems, thinly sliced
  • 1 teaspoon toasted sesame seeds


  1. Put the beef in a large bowl and add the cornstarch, 3 tablespoons of soy and 1/2 of the sesame oil - mix really well to combine, then set aside
  2. In another bowl put the water, remaining soy and brown sugar - stir well to mostly dissolve the sugar
  3. Heat a wok or skillet on medium/high heat, add 1 tablespoon oil then add 1/2 the beef
  4. Cook, letting it brown on both sides until almost cooked through - remove to a plate and repeat with remaining beef adding more oil if necessary
  5. Return the pan to the heat with a little more oil and put in the onion and peppers - stir fry a couple minutes then add the garlic & ginger - stir again about 30 seconds or until very fragrant
  6. Add the soy/water/brown sugar to the wok - mix and bring sauce to a quick boil, then turn down slightly and put the beef back in
  7. Let simmer a couple minutes, stirring well to thicken, add the green onions, mix well and serve