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Mongolian Beef

Mongolian beef was popularized in the United States through Chinese-American restaurants in the 1970s and 1980s. Despite the name, the dish did not originate in Mongolia but is reflective of Mongolian barbecues. These are stir-fried dishes featuring meat and vegetables that originate on the Chinese island of Taiwan. Beef, green onions, and other vegetables are coated in a savory brown sauce and often served over rice or cellophane noodles.

Recipe Servings: 4

Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Gluten Free
Dairy Free



  1. In a large bowl or plastic bag, add the cornstarch and steak slices, tossing to coat well.
  2. In a large pan, heat the vegetable oil over high heat.
  3. Add the steak in a single layer and sear on each side for about 1 minute, until the edges just begin to brown.
  4. Remove the cooked steak slices to a plate and set aside.
  5. In a small mixing bowl, combine the soy sauce, brown sugar, water, ginger, and garlic.
  6. Add this sauce to the pan and bring to a boil.
  7. Add the slices of steak and cook to thicken sauce for a few minutes.
  8. Toss with the chopped green onions and sprinkle with red pepper flakes before serving.

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