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Irresistible Mongolian Beef Recipe Easy Homemade with Green Onions

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A quick and easy Mongolian beef recipe featuring tender flank steak coated in a sticky, flavorful sauce with fresh green onions for a perfect balance of sweet and savory flavors.

Ingredients

Scale
  • 1 pound flank steak, thinly sliced against the grain
  • 4–5 large green onion stalks, sliced diagonally into 2-inch pieces
  • ½ cup low-sodium soy sauce
  • ⅓ cup packed brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 2 tablespoons vegetable oil
  • ¼ cup cornstarch
  • ½ cup water
  • Optional: pinch of red pepper flakes
  • Optional: sesame seeds for garnish

Instructions

  1. Slice 1 pound of flank steak thinly against the grain into ¼-inch strips. Toss the beef slices in ¼ cup cornstarch until lightly coated. Set aside for 10 minutes.
  2. In a bowl, combine ½ cup low-sodium soy sauce, ⅓ cup packed brown sugar, 3 minced garlic cloves, and 1 tablespoon grated fresh ginger. Stir until sugar dissolves and set aside.
  3. Heat a wok or large skillet over medium-high heat and add 2 tablespoons vegetable oil. Heat until oil shimmers, about 1-2 minutes.
  4. Add the coated beef strips in a single layer (cook in batches if needed). Stir-fry for 2-3 minutes until beef is browned and slightly crispy on edges but not fully cooked. Remove beef and set aside.
  5. Lower heat to medium. Pour sauce mixture into the wok and bring to a gentle boil. Simmer for 2-3 minutes, stirring constantly until sauce thickens slightly. Add up to ½ cup water if sauce is too thick.
  6. Return beef to the wok and toss in the sauce to coat evenly. Cook for another 1-2 minutes until beef is cooked through and sauce clings to each piece.
  7. Add sliced green onions and cook for 30 seconds to 1 minute to soften slightly while keeping crunch.
  8. Optional: Sprinkle with toasted sesame seeds or red pepper flakes. Remove from heat and serve immediately.

Notes

Cook beef in batches to avoid overcrowding and steaming. Slice beef thinly against the grain for tenderness. Stir sauce constantly to prevent burning. For gluten-free, use tamari or coconut aminos instead of soy sauce and ensure cornstarch is gluten-free. Leftovers store well for up to 3 days and reheat gently in a skillet with a splash of water.

Nutrition

Keywords: Mongolian beef, beef stir-fry, easy dinner, quick recipe, green onions, homemade Mongolian beef, sweet and savory sauce

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