Mongolian Beef Stir Fry

Protein Type



  • 1 Lb Rib Lifter, Sliced into ¼” Strips
  • ¼ Cup Tbsp Cornstarch
  • ¼ Cup Light Brown Sugar
  • ¾ Cup Hot Water
  • ¼ Cup Soy Sauce
  • ½ Cup Canola Oil
  • 1 tsp Ginger, minced
  • 2 Garlic Cloves, minced
  • 8 Thai Chilis
  • 4 Green Onions, sliced
  • 2 Tbsp Cornstarch
  • Cooked Udon Noodles, for serving
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In a small bowl, mix together light brown sugar, hot water, and soy sauce. Place aside. Heat canola oil in a wok over medium high heat. While oil is heating, toss the sliced beef in the cornstarch until fully coated and cook in the wok until crispy, about 2-3 minutes per side and place aside. In a pan, cook the ginger, chilis, garlic, and green onions for about 30 seconds. Add the sauce mixture to the to the aromatics and let simmer for about two minutes before adding the cornstarch slurry. Simmer until the sauce is thickened. Add the beef into the sauce mixture and mix until beef is fully coated. Serve over steamed rice or udon noodles!

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