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Sticky Mongolian Beef

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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.

mongolian beef step 1

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.

mongolian beef step 2

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.

mongolian beef step 3

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.

mongolian beef step 5

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.

Mongolian Beef Step 6

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.

mongolian beef step 7

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.

Yield: 4 servings

Sticky Mongolian Beef

Sticky Mongolian Beef

This easy recipe comes together in about 15 minutes making it the perfect quick weeknight meal.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 pound flank or skirt steak
  • 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
  • 5 tablespoons cornstarch (3 for the steak, 2 for the slurry)
  • Green onions and toasted sesame seeds, chopped for garnish

Instructions

  1. Cut your steak into 1" pieces. Be sure to slice against the grain so that the meat will be tender. Toss with 3 tablespoons of cornstarch and set aside.
  2. In a saucepan on the stove combine soy sauce, water, brown sugar, garlic, and ginger. Heat on the stove until everything has combined.
  3. While the sauce is cooking, prepare your rice and plate.
  4. In a small bowl, combine the remaining cornstarch and water and add to the sauce to thicken. Once thickened, set aside.
  5. In a skillet on the stove, add the canola oil and the steak. Sear on high making sure to cook the steak to medium or medium-rare.
  6. Add in the sauce and keep cooking until the sauce coats the meat. Once the sauce coats the meat, place the meat on top of the rice and then top with the remaining sauce.
  7. Top with sliced green onions and sesame seeds.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 370Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 34mgSodium: 1208mgCarbohydrates: 45gFiber: 1gSugar: 37gProtein: 18g

Did you make this recipe?

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Michelle

Tuesday 12th of July 2016

That beef sounds so good! I love making Asian dishes, and this is definitely one I need to try out. Even if it does leave a sticky mess! #client

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