Mongolian Beef

  • Yield : 2 servings
  • Prep Time : 25m
  • Cook Time : 20m
  • Ready In : 45m
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  • One 16-ounce flank steak
  • 1 egg
  • 1 teaspoon cornstarch
  • 3 cups plus 2 tablespoons plus 2 teaspoons vegetable oil, plus more for frying
  • 5 ounces cooked rice noodles
  • 1 tablespoon ground garlic
  • 3/4 cup (3/4-inch long) scallion slices, green and white parts
  • 1/4 cup sugar
  • 1 teaspoon ground black pepper
  • 3 teaspoons soy sauce


Step 1

Trim the fat of the flank steak and cut into thin pieces against the grain. Marinate the meat for 1 hour in a mix of egg, cornstarch, and 2 tablespoons oil. 

Step 2

In large wok, cook the rice noodles in 2 inches of hot oil for just a few seconds, or until they puff up. Drain the noodles and set to the side. Heat up the wok again with 3 cups of oil to 350 degrees F and add the cut up flank steak. Stir for 3 to 4 minutes, and then remove from the heat and drain well. 

Step 3

Heat the wok up again and add 2 teaspoons oil, ground garlic, all the cut up scallions, and the marinated beef. Cook for 2 to 3 minutes. Now add the sugar, black pepper, and soy sauce and cook for another 3 to 4 minutes. Remove from the heat and serve over the rice noodles.

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