Description
Sticky Caramelized Mongolian Beef with Garlic & Soy Glaze is a quick and flavour-packed dinner featuring tender beef strips coated in a glossy, sticky sauce made with soy sauce, brown sugar, garlic, ginger and oyster sauce. The beef is lightly coated in cornstarch and seared until crisp around the edges before being tossed in the caramelized glaze. Ready in just 22 minutes, it’s an easy meal for busy weeknights.
Ingredients
1 lb (450 g) beef strips
2 tbsp cornstarch
2 tbsp olive oil
3 tbsp soy sauce
2 tbsp brown sugar or honey
1 tbsp oyster sauce
2 garlic cloves, minced
1 tsp fresh ginger, grated
1/4 cup (60 ml) water
1/2 tsp sesame oil, optional
1/4 tsp red pepper flakes, optional
Green onions, chopped
Sesame seeds
Fresh cilantro, optional
Instructions
1. Pat the beef strips dry with paper towels. Place them in a bowl and toss thoroughly with the cornstarch until each piece is lightly coated.
2. In a small bowl, whisk together the soy sauce, brown sugar or honey, oyster sauce, minced garlic, grated ginger and water. If using, add the sesame oil and red pepper flakes.
3. Heat the olive oil in a large skillet or wok over medium-high heat. Add the beef in a single layer, working in batches if necessary to avoid overcrowding the pan.
4. Cook for 2–3 minutes per side, until the beef is browned and crisp around the edges.
5. Return all the cooked beef to the skillet. Pour the prepared sauce over the beef and toss well so every piece is coated.
6. Continue cooking for 2–4 minutes, stirring frequently, until the sauce thickens into a glossy, sticky glaze that clings to the beef.
7. Remove the skillet from the heat. Scatter chopped green onions and sesame seeds over the sticky beef. Add fresh cilantro if desired.
8. Serve the Mongolian beef while hot over steamed rice, noodles or alongside steamed vegetables.
Notes
Pat the beef dry before coating it with cornstarch to help it brown effectively.
Don’t overcrowd the skillet. Cook the beef in batches if necessary so the pieces can sear properly.
Use a light coating of cornstarch to create crisp edges without making the coating overly thick.
Watch the glaze closely as it reduces because it can thicken quickly. Stir frequently so the sauce coats the beef evenly.
Serve the beef straight away while the glaze is at its stickiest and glossiest.
Choose a beef cut suitable for quick cooking and slice it into evenly sized pieces.
Brown sugar or honey can be used in the glaze.
Add optional red pepper flakes for extra heat.
Serve over steamed rice, noodles or alongside steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian