• Prep Time: 10 minutes
  • Cooking Time: 20 minutes
  • Serves: 4

Copycat Mongolian Beef

  • Recipe Submitted by on

 Ingredients List

  • For the Sauce:
  • 1 t. sesame oil
  • 1 t. olive oil
  • 1 t. ginger fresh, grated
  • 2 garlic cloves minced
  • ½ c. soy sauce
  • ½ c. water
  • 2/3 c. brown sugar packed
  • For the Beef:
  • ¼ c. cornstarch
  • 1 lb. flank steak cut into strips ¼ inch thick (against the grain)
  • ½ c. olive oil divided
  • 3 green onions cut into 1-inch pieces


In a large ziptop bag place cut flank steak and cornstarch. Shake the bag to distribute cornstarch evenly and set aside for at least 10 minutes before cooking.

For the Sauce:
In a medium skillet place sesame oil, 1 t. olive oil, ginger and garlic. Saute over medium heat for 2 minutes, stirring constantly.
Add soy sauce, water and brown sugar and continue cooking over medium heat for 3-5 minutes, stirring occasionally, until sauce thickens up. Remove sauce from heat and set aside.

For the Beef:
In another large skillet or wok drizzle ¼ c. olive oil and place half of the coated steak strips into the oil. Cook over medium heat for 3-5 minutes, flipping steak halfway through.
Remove steak from pan once cooked and place on a paper towel-lined plate to remove the excess oil.
Repeat the above 2 steps with the remainder of the steak and olive oil.
Scrape the bottom of the wok or skillet used to make the steak and drain the extra oil. Place steak and sauce back into this pan and toss over medium heat for 5 minutes. Add green onions during the last 30 seconds of cooking.
Serve over steamed rice and enjoy!

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