A Takeout Classic Made on the Road

Mongolian Beef has always been one of my ultimate go-to take out dishes—crispy strips of beef coated in a caramelized, sticky-sweet sauce that just hits the spot. So, I thought—why not craft my own version with a little extra punch? And let me tell you, it did not disappoint!

No wok? No problem. A trusty cast iron skillet does the job just fine. This recipe is perfect served over fluffy rice, with enough heat and flavor to rival any restaurant meal. So, fire up your stove and get ready for a bold, quick, and totally satisfying Asian-inspired feast.

If you are looking for a great side to pair with this, try my Crispy, Sweet and Spicy Brussels Sprouts.

Ingredients:

• 1.25–1.5 lbs flank or skirt steak, sliced thinly against the grain into 1/4 inch strips
• 1/4 cup cornstarch
• 1 tbsp fresh ginger, peeled and minced
• 5 cloves garlic, peeled and minced
• 3 scallions, sliced
• 2 tsp sesame oil
• 3/4 cup low-sodium soy sauce
• 1/4 cup light brown sugar, packed
• 1/2–1 tsp red pepper flakes (adjust to your spice preference)
• 2 tbsp grape seed oil (or other neutral oil)

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How to Make It:

1. Coat the beef: Place the sliced steak in a bowl and toss with cornstarch until evenly coated. Set aside.
2. Make the sauce: Heat sesame oil in a small skillet or sauce pan over medium-low heat. Add minced ginger and garlic, sautéing for about a minute until fragrant. Pour in soy sauce and brown sugar, bringing the mixture to a gentle boil. Let it simmer for about 3 minutes until thickened — this creates that glossy, sticky sauce.
3. Cook the beef: In a large skillet or wok, heat 1 tbsp of grape seed oil over medium-high heat. Cook half the beef strips for 2-3 minutes until crispy and browned (they don’t need to be fully cooked through). Repeat with the remaining beef and oil.
4. Combine and simmer: Return all the beef to the skillet, pour the sauce over, and stir to coat. Continue cooking over medium heat for another 1-2 minutes until the sauce is bubbly and sticky. Stir in sliced scallions for that fresh crunch.
5. Serve hot: Plate over steaming rice, sprinkle with extra red pepper flakes for added heat, and enjoy the perfect balance of sweet, spicy, and savory.

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Turn Up the Heat:

Feeling extra daring? Add chopped chili peppers or a drizzle of sriracha into the sauce for an extra fiery kick. This dish is one you’ll want to make on repeat—bursting with bold flavors and restaurant-quality taste, all without leaving your tiny kitchen.

Get ready to impress your taste buds with this quick, spicy take on a takeout favorite — it’s a flavor explosion worth every bite!