Recipe courtesy of Benny Lin

Mongolian Beef

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  • Level: Intermediate
  • Total: 1 hr 45 min
  • Prep: 25 min
  • Inactive: 1 hr
  • Cook: 20 min
  • Yield: 2 servings
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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


  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. 
  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. 
  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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