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Tender Mongolian Beef with Soy, Ginger, and Brown Sugar glaze

Tender Mongolian Beef with Soy, Ginger, and Brown Sugar Glaze

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Chinese
Servings 4

Equipment

  • Large skillet or wok You want something wide and hot for a quick sear. A cast-iron skillet works wonders.
  • Mixing bowls One for dredging the beef and another for combining the sauce.
  • Tongs or Chopsticks Great for flipping thin slices of beef quickly without overcooking.
  • Grater or microplane To get that ginger nice and fine.
  • Measuring cups and spoons Precision matters with strong ingredients like soy sauce and sugar.

Ingredients
  

For the Beef

  • 1 ½ pounds flank steak thinly sliced against the grain
  • 1/4 cup cornstarch for coating
  • 2 tablespoons vegetable oil for searing

For the Glaze

  • 1 tablespoon fresh ginger finely grated
  • 4 cloves garlic minced
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup packed brown sugar
  • 1/4 cup water
  • 1 teaspoon sesame oil
  • 1/2 teaspoon crushed red pepper flakes optional, for heat

For Garnish

  • 2 –3 green onions sliced on a diagonal
  • 1 tablespoon toasted sesame seeds

Optional Add-ins

  • Steamed broccoli or snap peas
  • Cooked Mongolian noodles or jasmine rice

Instructions
 

Prepare the Beef

  1. Pat the flank steak dry and slice it thinly against the grain—this ensures each bite is tender. Toss the beef slices in cornstarch until evenly coated. Let it sit for 10 minutes while you prep the sauce. This step is crucial for getting that glossy, crispy texture.

Make the Sauce

  1. In a small bowl, whisk together soy sauce, brown sugar, water, sesame oil, garlic, and ginger. Add crushed red pepper flakes if you like a little heat.

Sear the Beef

  1. Heat oil in a large skillet or wok over medium-high heat. Shake excess cornstarch from the beef and add to the hot pan in batches, making sure not to overcrowd. Sear for about 2-3 minutes per side until golden brown and crispy on the edges.

Simmer in the Glaze

  1. Once all the beef is cooked, return it to the pan. Pour the sauce over the meat and toss to coat. Let it bubble for about 3–4 minutes until the sauce thickens and becomes sticky. It should coat the beef completely without being runny.

Serve and Garnish

  1. Remove from heat. Top with sliced green onions and sesame seeds. Serve over fluffy jasmine rice, noodles, or even in lettuce wraps.

Pro Tip: If you’re looking to make this more hands-off, try the Crock Pot Mongolian beef method. Brown the meat and then combine all the ingredients in a slow cooker. Cook on low for 4–5 hours or high for 2–3 hours until tender.