CookOS may earn a commission from Instacart orders.
This Mongolian beef features tender sirloin steak fried until dark and crispy, then tossed in a rich soy-ginger-brown sugar sauce with no chilli heat. It's a quick stir-fry that delivers restaurant-quality results in under 25 minutes.
Check what you already have. We'll leave it off your shopping list.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
CookOS may earn a commission from Instacart orders.
Heat the oil in a wok or large frying pan until very hot.
Mix the cornflour with a good pinch of salt and pepper and toss the steak strips in the cornflour.
Cook the steak strips in the oil (turning occasionally) until very dark and crispy. You can do this in two batches, but I usually manage this in one. You just need to make sure the oil is really hot, and then leave the steak cooking in the oil for a good 5 minutes before turning. Don't keep moving it around the pan, or you won't achieve that dark, crunchy coating.
Use a slotted spoon to remove the beef from the pan. Place it on a plate with some kitchen roll on to drain off excess fat.
Pour out all but 1 tbsp of oil from the pan, turn the heat down to medium and allow the oil to cool a little. Add the ginger and garlic to the pan and cook for 1 minute - stirring often to avoid burning the garlic.
Add in the soy sauce, pepper, sugar, and water into the wok.
Give it a good mix and turn up the heat and bring to the boil. Simmer for 2-3 minutes.
Then add the crispy beef back to the wok and cook for a further 2 minutes.
Then turn off the heat and stir in the spring onions (scallions).
Serve over boiled rice.
Written automatically by CookOS, not by the creator.
Store cooked beef and sauce separately in airtight containers for up to 2 days. Reheat beef gently in a warm wok, warm sauce separately, recombine, and finish with fresh spring onions.
wok or large frying pan · slotted spoon
Written automatically by CookOS, not by the creator.
The oil must be very hot before adding steak. Cook undisturbed for at least 5 minutes before turning—moving it too often prevents browning. Pat steak dry and ensure cornflour coating is even.
Yes. Use any tender cut suitable for stir-fry: ribeye, flank, or skirt steak. Slice thinly against the grain and remove visible fat for best results.
The recipe uses avocado oil, but any neutral oil with a high smoke point works—vegetable, peanut, or canola oil are all suitable.
Cook and crisp the beef, store separately from sauce in the fridge for up to 2 days. Reheat beef gently, prepare sauce fresh, combine, and add spring onions just before serving.
Double all ingredients for a larger batch. You may need to cook beef in two batches to avoid crowding the pan and losing the crispy crust.
