Copycat Mongolian Beef

Copycat Mongolian Beef


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Why order delivery when you can make fabulous Mongolian beef at home? This is an American twist on an Asian classic, adding ingredients like cashews for richness and depth.

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Chicago, IL

Time needed

10 min preparation + 10 min cooking

Serving Size / Yield

3 servings


  • 1 pound flank steak
  • 5 red chili peppers, dried
  • 2 scallions
  • 1/4 cup corn starch
  • 2 teaspoons sesame oil
  • 2 teaspoons vegetable oil
  • 2/3 cup brown sugar
  • 1 tablespoon minced garlic
  • 1/2 tablespoon minced ginger
  • 1/4 cup chicken stock
  • 1/4 cup soy sauce
  • 1 cup chopped cashews

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Slice the flank steak against the grain into small strips. Slice the scallions and chilies. Put the steak in a bowl and toss with the corn starch until they are well coated. Allow it to sit for 10-15 minutes until the corn starch has absorbed most of the moisture.

In a skillet or wok, heat the oils and saute the ginger, chilies, scallions, and garlic. Add in the brown sugar until dissolved, then the chicken stock and soy sauce.

Place the beef strips into the sauce and stir in any remaining corn starch. Add in chopped cashews. Cook for 4-5 minutes or until the meat is fully cooked and serve hot.

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