Mongolian Beef

This Mongolian Beef recipe has a sweet and savory sticky sauce with tender bites of beef and dried red chilies. It tastes just like takeout and is perfect with rice!

I am a huge fan of making takeout recipes at home, and this Mongolian Beef really tastes like it came from a restaurant! You’ll see what I mean when you take your first bite. Your family and friends will be super impressed when you serve them this!

The sauce is a combination of sweet and savory, (with more savory than sweet for the perfect balance). The beef is tender, juicy, and smothered in that sticky, glossy sauce. (I’m getting hungry just thinking about it.)

• ¾ cup beef broth
• 1/3 cup low sodium soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons honey
• 1 ½ tablespoons cornstarch
• 4 cloves fresh garlic, minced
• 1 teaspoon sriracha, can sub hot sauce
• ¼ tsp ground ginger
• ¼ teaspoon sesame oil

• 1 lb. Flank steak, can also use Skirt, Sirloin, or Strip Steak
• Salt/pepper, to taste
• ¼ cup cornstarch
• 2 tablespoons peanut oil, can sub avocado or olive oil
• ¼ cup dry white wine
• 3-4 dried red chili peppers, optional
• 3 green onions, sliced

• Steamed rice