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One of my favorite ways to spoil my family is by making homemade takeout. We love Asian, Chinese, and Japanese dishes, so I love to get in the kitchen and create new recipes — like my newest one, Sticky Mongolian Beef.

One of the reasons that I love this dish so much is because of the sticky sauce that is on the beef.

One of the most popular recipes on my site is my Mongolian Ground Beef Noodles. It is another recipe that we adore and my readers do too!

The recipe that I am sharing with you today is similar, except it uses flank steak instead of ground beef.

How to Make Sticky Mongolian Beef

To make this, you really only need a few simple ingredients — and if you are like me and keep a stocked and organized pantry, you can totally make this on the fly at your house too!

For this dish, you need the following ingredients —

• 1 pound flank or skirt steak, cut into 1-inch strips
• 1 cup reduced-sodium soy sauce
• 1 cup of water
• 1 2/3 cup brown sugar
• 2 cloves garlic, minced
• 1 1/2 teaspoon of ground ginger
• 2 tablespoons canola oil, divided
• 3 tablespoons water
• 2 tablespoons cornstarch
• Green onions and toasted sesame seeds, chopped for garnish

Start by slicing your steak against the grain into 1-inch strips.

Take your steak strips and coat them in the 3 tablespoons of cornstarch and set aside.

Now, in a medium saucepan, combine the soy sauce, water, brown sugar, garlic, and ground ginger and cook on high until the brown sugar has dissolved.

While the sauce is cooking, mix together the water and corn starch mixture. Set aside.

Bring the sauce to a boil and then add in the corn starch water mixture. This is called a “slurry” and will help thicken the sauce.

While the sauce is thickening, add the oil to the pan and cook your steak pieces.

Once the steak pieces are almost done, pour into the pan with the steak pieces some of your sauce. Depending on how saucy you want it, you can add a cup or more. I always add more because I like my beef to be extra saucy.

Now, here is where the sticky comes in. Allow this pan to stay on the burner on high heat and that will cause the sauce to really thicken and caramelize around the beef. This makes for one of the most delicious dinners I have ever made.

I plate my rice and then top it with the beef strips.

Once I get the beef strips on top of the rice, then I take the sticky sauce and pour on top of it all, making the rice and beef even stickier.

This dish makes SO much sauce that you can use it to top some linguine noodles as well making garlic sticky noodles if you would rather have those than the rice.

This meal reminds me of a lot of my One Pan Cheeseburger Pasta meal that takes about 20 minutes to make. It also has the flavor of my homemade Eel Sauce.

Serve alongside with a delicious salad and a loaf of my Copycat Cheesecake Factory Honey Wheat Bread.