Mongolian Beef
Crisp-fried, glossy-sauced, better than the mall food court.
$26.53 total
Ingredients & Cost Breakdown
| 2 lb flank steak, sliced thin | $18.33 |
| Cornstarch | $0.46 |
| Oil for frying | $0.69 |
| Soy sauce | $0.46 |
| Brown sugar | $0.46 |
| Garlic & ginger | $0.65 |
| Green onions, a bunch | $0.38 |
| 2 cups rice | $0.80 |
| Sesame seeds | $0.23 |
| Spring rolls, side | $2.07 |
| Steamed edamame, side | $2.00 |
| Total | $26.53 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 2 lb flank steak
- Cornstarch
- Oil for frying
- Soy sauce
- Brown sugar
- Garlic & ginger
- Green onions
- 2 cups rice
- Sesame seeds
- Spring rolls, side
- Steamed edamame, side
How to Make It
- Toss steak slices in cornstarch.
- Pan-fry in batches until crisp and browned, 3–4 minutes per batch; set aside.
- Whisk soy sauce, brown sugar, garlic, ginger, and a splash of water in the same pan; simmer 2 minutes until slightly thickened.
- Return steak, toss to coat, stir in green onions; serve over rice with spring rolls.
- Serve with steamed edamame on the side.
No-Time-For-That Tip: Frying the beef in batches instead of all at once is what keeps it crisp — a crowded pan steams it.
Swap It: Skirt steak or sirloin tips work the same way if flank steak isn't what's on sale.
🍽️ Pairs well with Kung Pao Shrimp
Gear for this recipe
Cast Iron SkilletInstant-Read Thermometer
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