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Mongolian Beef Recipe

Clover Meadows Beef
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Cuisine Chinese


  • 1 1/2 pounds Flank Steak or Skirt Steak sliced against the grain, 1/4-inch thick pieces
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon grated fresh ginger root
  • 1 tablespoon finely chopped garlic
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 2/3 cup dark brown sugar
  • 1 cup vegetable oil
  • 1/2 cup corn starch
  • 2-3 green onions chopped


  • Slice Flank Steak or Skirt steak into 1/4-inch thick pieces. Slice against the grain.
  • Place cornstarch in a bowl, and add the sliced beef. Coat completely with the cornstarch. Set aside.
  • Heat 2 teaspoons vegetable oil over medium heat, add garlic, ginger, soy sauce, water and brown sugar.
  • Raise heat to medium high and continuously stir until the sugar has completely dissolved and sauce comes to a boil and begins to thicken. Remove sauce from heat and set aside.
  • Heat the one cup vegetable oil in a deep skillet
  • Add the cornstarch-covered-beef to the oil a few slices at a time.Let the beef darken slightly and the edges will brown (about 2-3 minutes).
  • Remove the beef from the oil and place it on paper towels.
  • Pour out the oil from the skillet, place the heat back on the stove on medium heat, and add meat, green onions and sauce.
  • Stir constantly and cook for another 2-3 minutes until the onions turn bright green.
  • Remove the beef and onions from the skillet with a slotted spoon, and serve over rice. You can add a few more green onions for garnish if you'd like.