Mongolian Beef Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick and savory Mongolian beef with tender flank steak seared and coated in a homemade sweet and savory sauce. Restaurant-quality in under 20 minutes, best served with rice and vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ⅓ cup soy sauce ((80ml))
- ⅓ cup water ((80ml))
- ⅓ cup light brown sugar ((73g))
- 1 ½ tablespoons minced ginger
- 6 garlic cloves (minced)
- 1 pound flank steak (thinly sliced against the grain (450g))
- ⅓ cup cornstarch ((37g))
- 3 tablespoons vegetable oil
- 10 dried red chilies ((or ½ teaspoon crushed red pepper flakes), optional)
- 5 green onions (sliced into 1-inch pieces (2¾oucnes/80g))
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1234mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 546mg
- Calcium
- 39mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1234MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.