Mongolian Beef

I used to love the Mongolian Beef I’d get from a local East Asian fast food joint. It’s not there anymore, but now we can make some of the greatness at home.

This one will be best when made in a cast iron skillet – clearly not how I made it the day I took the above pics.

NOTES: 2 green onions means 2 bulbs with all their tops – you want just the really green parts in this recipe, so don’t cut all the way down to thru the base white parts. You should end up with double what it pictured in the right, middle pic above.

TIPS: Instead of Top Sirloin steak, I also like using flank steak (sold as London broil near me) – or you can use New York Strip steak. It’s all about what is easily accessible.

Mongolian Beef Recipe

  • 2 lbs Top Sirloin steak, thinly sliced
  • 2 green onions, sliced into 1″ pieces on a bias (diagonally for us plain-speaking folk)
  • 1/3 cup coconut aminos
  • 1/4 cup filtered water
  • 1/4 cup light brown sugar
  • 3 Tbsp cornstarch
  • 2 Tbsp extra virgin olive oil (EVOO), divided
  • 3 tsp minced garlic
  • 2 tsp crushed red pepper (optional) – I like this recipe w/ a bite!
  • 1 1/2 tsp ground ginger
  • 1/4 tsp freshly ground black pepper
  • 1 *pinch* (1/8 tsp) freshly ground sea salt
  1. On a large cutting board, season 2 lbs sliced beef with 1/4 tsp black pepper and 1 large *pinch* (about 1/8 tsp)salt.
  2. Place 3 Tbsp cornstarch in a large bowl.
  3. Add seasoned beef slices and stir until fully coated.
  4. Heat a large skillet over medium-high heat on stovetop.
  5. Add 1 Tbsp EVOO and heat.
  6. Add 1 1/2 tsp ginger and 3 tsp minced garlic then sauté for 30 secs, until fragrant.
  7. Add 1/3 cup coco aminos, 1/4 cup filtered water, and 1/4 cup light brown sugar, bringing to a boil.
  8. Turn off stove and transfer sauce to a liquid measuring cup
  9. Stir 2 tsp red pepper – if using – into sauce, then set aside.
  10. Return the skillet to the stove over medium-high heat.
  11. Add remaining 1 Tbsp EVOO.
  12. Add coated beef slices, searing each side, until browned (about 90 secs per side).
  13. Pour sauce over beef slices and stir together until beef slices are well coated.
  14. Turn heat down and simmer, stirring occasionally, until sauce thickens (about 4 mins).
  15. Add sliced 2 green onions and cook for 2 mins, until sauce is desired consistency.
Nutrition Facts
Servings: 4
Amount per serving 
% Daily Value*
Total Fat 11.7g15%
Saturated Fat 2.8g14%
Cholesterol 45mg15%
Sodium 179mg8%
Total Carbohydrate 32.3g12%
Dietary Fiber 0.7g3%
Total Sugars 12.3g 
Protein 24g 
Vitamin D 0mcg0%
Calcium 29mg2%
Iron 2mg11%
Potassium 369mg8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.


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Mongolian Beef
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