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5 from 3 votes

Mongolian Beef


Mongolian Beef

  • 300 grams Flank Steak (Or Sirloin Cut)
  • 4-5 Tablespoons Potato Starch Powder
  • 1 Tablespoon Mirim
  • 4-5 Stalks Green Onions
  • 1.5 Tablespoons Minced Garlic

Beef Marinade

  • 2 Tablespoons of Soy Sauce
  • 1 Tablespoon Oyster Sauce
  • 1 Tablespoon Mirim
  • 1.5 Tablespoons Sugar
  • ½ Tablespoon Sesame Oil


Prep Steps

  • Cut the flank steak into thin strips. Place the strips in a mixing bowl. Place in 1 Tablespoon of Mirim and give it a mix. Set it aside for 5 minutes.
  • Cut the ends off of 4-5 stalks of green onion. (If there are larger stalks, split it in half). Then measure with your pointer finger and cut the stalks into finger-length pieces.

Make Marinade Sauce

  • Mix Soy Sauce (2 Tablespoons), Oyster Sauce (1 Tablespoon), Mirim (1 Tablespoon), Sugar (1.5 Tablespoons), Sesame Oil (0.5 Tablespoon)

Fry Beef Pieces

  • Take out a plastic bag or Ziploc. Place in 4-5 Tablespoons of Potato Starch. Then place the beef strips into the bag (note: try to shake off any excess liquid on the beef strips before adding to the starch). Then close the bag and give it a thorough shake. The beef pieces should be well-coated on both sides.
  • Add a layer of oil into a large pot or work. Once the oil gets hot enough, add the beef strips in. Fry them until you see some light browning on the surface - it should be slightly crispy. Take each piece out and rest on a paper-towel or a rack.
  • Next, take out another wok or frying pan. Place it on medium-high heat. Scoop in 1 Tablespoon of oil. Then add 1.5 Tablespoon of minced garlic. Mix it around. Once the minced garlic start to dance and sizzle in the oil, give your marinade sauce a quick stir and add it into the pan.
  • Stir the marinade and once it begins to rapidly bubble, add the beef pieces in. Toss it in the sauce until the beef pieces get coated evenly. Then add-in the green onion stalks. Stir for 30 more seconds. Turn off heat.
  • Serve on top of rice. Bon Appetit!