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Mongolian beef is a crispy shallow-fried flank steak tossed in a rich sauce of brown sugar, dark soy, gochugaru, and Thai basil—a homemade take on the takeout classic that delivers restaurant results at home.
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Place rice into a rice cooker and add equal parts of water. Cook until rice is fully cooked.
Slice the flank steak into ½" thick slices. Freeze for 15–20 minutes prior to help with cutting. Add slices to a medium bowl.
Season the wok with vegetable oil over medium-high heat, swirling occasionally, until the oil begins to smoke. Discard that oil and wipe it out with a paper towel.
Add another 3–4 tablespoons of oil and heat again over medium-high.
While the oil heats, toss the beef together with cornstarch, ground white pepper, and a pinch of salt.
Once the oil is hot, shake off the excess starch from the beef and shallow fry each piece of beef in batches for 2–3 minutes per side. Place to the side as they finish browning.
Leave the heat on medium-high and add in green onions cut into 2" segments. Sear for 30 seconds, toss and sear again until caramelization forms.
Add in ginger, Fresno chiles, and gochugaru. Stir fry for 45 seconds.
Add brown sugar and stir fry, then add dark soy sauce, regular soy sauce, water, and a splash of rice vinegar. Let boil and reduce for 3 minutes.
Add in the beef and toss and stir to coat thoroughly.
Turn off the heat and add in Thai basil and finely chopped garlic. Stir to combine.
For broccoli: break broccoli into separate florets onto a baking sheet lined with aluminum foil. Coat with oil and roast at 425°F until browned and lightly crisped.
To assemble: add steamed rice heavily into a bowl. Top with the cooked beef with extra sauce. Garnish with thinly sliced green onions and serve with a side of broccoli.
Written automatically by CookOS, not by the creator.
Store cooled beef and sauce together in an airtight container in the refrigerator for up to 3 days; reheat gently over medium heat on the stovetop, stirring occasionally. Rice and broccoli keep separately for up to 4 days.
wok or large skillet · rice cooker
Written automatically by CookOS, not by the creator.
Flank steak is ideal for its tenderness when sliced thin and shallow-fried. Skirt steak works as a substitute, though it may be slightly chewier. Avoid very thick cuts like ribeye.
Freezing for 15–20 minutes firms the meat, making it easier to slice cleanly into uniform ½" pieces, which ensures even cooking.
Heat oil until smoking, then discard it and wipe the wok clean. This seasons the surface and removes any rust or residue before cooking the beef.
Cook the beef and sauce together, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally. Cook the rice fresh or reheat separately.
Gochugaru adds a distinctive Korean chili depth. In a pinch, substitute with ½ tsp cayenne pepper, though the flavor will be less complex.
