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Homemade Mongolian Beef

Where does Mongolian Beef come from? Nobody really knows at this point really but its beautifully sauced, and crisped beef makes it an...

Where does Mongolian Beef come from? Nobody really knows at this point really but its beautifully sauced, and crisped beef makes it an all-time take-out classic that we all love. Well, hold on to your hats, brother we're about to take this to another level.


Serves: 2-4


Rice Ingredients

  • 2 cups rice

  • 2 cups water

Mongolian Beef Ingredients

  • 1lb Flank steak, sliced

  • Vegetable Oil

  • 1/4 cup Cornstarch

  • 1/2 tsp ground white pepper

  • Pinch of salt

  • 1 bunch green onions

  • 1 Tbsp ginger, finely chopped

  • 2 red Fresno chiles, thinly sliced

  • 2 tsp gochugaru

  • 1/2 cup brown sugar

  • 1/4 cup dark soy sauce

  • 1/4 cup soy sauce

  • 1/4 cup water

  • Splash Rice Vinegar

  • Thai Basil

  • 5 Garlic cloves, finely chopped

  • Green onions, thinly sliced

  • Broccoli florets, optional


Rice Method:

  1. Before cooking the rice, wash thoroughly 2x.

  2. Place into a rice cooker and add equal parts of water.

  3. Cook until rice is fully cooked.

Beef Method:

  1. Slice the flank steak into ½-inch thick slices. Freeze for 15-20 minutes prior to help with cutting. Add slices to a medium bowl.

  2. Season the wok with 3-4 tablespoons of vegetable oil over medium-high heat, swirling occasionally, until the oil begins to smoke. Discard that oil and wipe it out with a paper towel.

  3. Add another 3-4 tablespoons of oil and heat again over medium-high.

  4. While the oil heats, toss the beef together with cornstarch, ground white pepper, and a pinch of salt.

  5. Once the oil is hot, shake off the excess starch from the beef and shallow each piece of beef in batches for 2-3 minutes per side. Place to the side as they finish browning.

  6. Leave the heat on medium-high and add in green onions that have been cut into 2-inch segments. Sear for 30 seconds, toss and sear again until caramelization forms.

  7. Add in finely chopped ginger, thinly sliced Fresno chiles and gochugaru. Stir fry for 45 seconds.

  8. Add brown sugar, stir fry that in then add dark soy sauce, regular soy sauce, water, and a splash of rice vinegar. Let boil and reduce for 3 minutes.

  9. Add in the beef, and toss and stir to coat thoroughly.

  10. Turn off the heat and add in thai basil and finely chopped garlic. Stir to combine.

Broccoli Method:

  1. Break broccoli into separate florets onto a baking sheet lined with aluminum foil.

  2. Coat with oil and roast 425F until browned and lightly crisped.


  1. Into a bowl, heavily add the steamed rice.

  2. Top the rice with the cooked beef with extra sauce.

  3. Top with thinly shaved green onions with a side of broccoli and serve.


Marianne Martens-Niemeijer
Marianne Martens-Niemeijer
Aug 06, 2022

I made this dish today, but used half the meat and then half eryngii (king oyster mushroom). It was very, very tasty. Thank you for this recipe, Joshua


Judson Brown
Judson Brown
Mar 04, 2022

Like someone else, had to sub cayenne for gochugaru (at 3/4:1). Love the taste, but the heat was way too much for my wimpy palate. I usually out 1 on the 1-5 spiciness scale when restaurants ask; this felt like a 3+. Will adjust for next try.

Aug 04, 2021

We made this tonight and it was ahhmazing. At first I thought there wouldn’t be enough rice, but this was so filling I could hardly eat my portion. Perfect all around!!!


Jul 14, 2021

This is a GREAT date night dinner. I've made it three times. It is also a great way to get kids to eat broccoli, 😝, just cut it up into smaller bites. They will love it! 😍


Jul 05, 2021

This came out amazing. I didn't have dark soy, so doubled up on what I had (Kikkoman Less Sodium), and also subbed in cayenne for gochugaru. Totally adding this one to my recipe book; thank you!


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