Mongolian Beef

A quick go-to dinner. Can be made with almost any meat. I often used ground. Works perfect for lettuce wraps. Try replacing the onion with thinly sliced fennel.

Optional: spice this thing up, with a dose of your favorite chili paste/sauce.


  • vegetable oil

  • 1⁄2 teaspoon ginger

  • 1 tablespoon garlic

  • 1⁄2 cup soy sauce

  • 1⁄2 cup water

  • 3⁄4 cup dark brown sugar

  • 1 lb flank steak

  • 1 yellow onion

  • 2 large green onions


  • Slice the beef thin and cook with a bit of oil (your choice) and the yellow onion (cut into petals) in a medium saucepan. Set aside when done.

  • Make the sauce by heating 2 tsp of vegetable oil over med/low heat in the same pan. Don’t get the oil too hot.

  • Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.

  • Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens.

  • Remove from the heat, add beef back in. Toss

  • Serve with rice, top with green onions