The Best Mongolian Beef Ever Made

Hello everyone! 

A few weeks ago, I decided to try a Pinterest recipe that I thought looked delicious.  The result was an amazing, almost restaurant-like style of mongolian beef.  But better.  Because it’s healthy!  My family, especially my mom, has been begging me to make it for weeks!  Plus, if your significant other likes Asian food, this could get you major props!  It looks gourmet, and it’s easy!  (If I get it boyfriend approved, I’ll let you know).

And even though it is mongolian beef, I’m sure you could always make it with chicken so it is a little bit healthier.

Some information:

This recipe came from Pink Bites and I think this woman is awesome for introducing this recipe!  I am seriously that in love. 

Since I’ve really hyped up this mongolian beef, I hope you guys like it.  Let me know what you think!

Mongolian Beef, slightly adapted from Pink Bites (link above)


1 lb. flank steak, cut into strips

1/4 c. cornstarch

1 Tbs. canola oil, divided

1/2 tsp. fresh ginger, grated (I may have done just a little bit more)

3 cloves garlic, chopped (I love garlic so I added a lot.  You can reduce according to taste)

1/2 c. water

1/2 c. low-sodium soy sauce (you can use regular too, but it may come out too salty for a sweeter meal)

1/3 c. brown sugar (original recipe calls for 1/2 c. but 1/3 was healthier and just the perfect sweetness!)

1/2 tsp. red pepper flakes (I probably actually used closer to 3/4 tsp.  Mmmm)

Green onions, chopped into 1 1/2 inch pieces (I used about 4, but you can use what you like!)

How to prepare:

Dry the meat with paper towels.  This is an important step because the beef won’t cook to the right texture if the cornstarch is soaked in beef juice.  I would do this before and after slicing the beef.

Place beef in a Ziploc baggie and add cornstarch.  Shake until all of the pieces are covered.  You could mix in a bowl too, but this ensures even coating.

Heat about a teaspoon of oil in your wok (or pan) on medium heat and add garlic and ginger so that it infuses the flavor, but is not burned.  Normally, it is ready when you can smell the flavors strongly.  Add the water, soy sauce, pepper flakes, and sugar.  Stir and cook for a few minutes.  Remove from heat and transfer to another bowl.  The sauce will not be thick yet, but will thicken from the cornstarch later.

Turn the heat to medium-high and heat the rest of the oil.  Add the meat and cook through.  I cooked it longer so that it got that dark brown crispy-ness on it.  If you don’t know what I’m talking about, you’re missing out.  Try it.  (And if you do it right it won’t make beef tough, I promise!)

Add the rest of the sauce and simmer to the desired consistency.  I did it in-between so that it wasn’t runny, but wasn’t syrupy either.  Plus, I wanted enough to add some sauce to rice!

Lastly, take the beef off of the heat, add the green onions, and stir.  You want the onions to stay green!

photo[1] (2)

I served it with brown rice and Asian-Style ZucchiniSooooo good.


I apologize for these photos.  My camera was dead.  They were “oops I forgot to take pictures, let me take them as I’m eating my meal” pictures.  You know those…

Anyways, I hope you like this and thank you againt to Pink Bites!  Let me know what you think!

Stay Serendipitous!


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