Name: Classic Mongolian Beef: A Flavorful and Simple Stir-Fry to Satisfy Your Cravings
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 lb flank steak, thinly sliced against the grain; 1/4 cup cornstarch; 3 tablespoons vegetable oil, divided; 1/2 cup soy sauce; 1/2 cup brown sugar; 1/4 cup water; 2 cloves garlic, minced; 1 teaspoon fresh ginger, minced; 4 green onions, sliced into 1-inch pieces; Cooked rice, for serving

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Classic Mongolian Beef Recipe – A Quick and Flavorful Stir-Fry for Weeknight Dinners

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Difficulty

Easy

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Prep Time

10 mins

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Cook Time

10 mins

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Total Time

20 mins

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Servings

I still remember the first time I tasted Mongolian beef — it was at a tiny takeout spot in Manhattan’s East Village, late after a long shift at the restaurant where I was training in French technique. The contrast of tender beef in that glossy, savory-sweet sauce was a revelation. It reminded me of the caramelized lamb tagine my mother used to make in our kitchen in Marrakesh, where slow-cooked sweetness meets bold, savory depth. This classic Mongolian beef recipe is my weeknight tribute to that memory — fast enough for a busy Tuesday but layered with flavor that tastes like it simmered all day. Made with flank steak, soy sauce, brown sugar, and a quick cornstarch coating, this easy Mongolian beef stir-fry comes together in just 20 minutes. It’s the best Mongolian beef I’ve ever made outside a restaurant kitchen, and I’m so excited to share my version with you.

Picture this: thinly sliced strips of beef, each one coated in a light cornstarch crust that crisps up in the pan, then gets slicked with a sauce that’s equal parts salty soy sauce and deep, caramel-like brown sugar. A whisper of fresh ginger and garlic cuts through the sweetness, while sliced green onions add a fresh, sharp note right at the end. The sauce clings to every piece of meat like a glaze, glossy and rich, pooling just enough over steamed rice to soak into every grain. The aroma alone — that sizzling wok, the toasty scent of browned beef, the sweet-savory perfume of the bubbling sauce — is enough to make everyone in your house wander into the kitchen asking, “What’s for dinner?” It’s the kind of homemade Mongolian beef that makes takeout feel like a distant memory.

What makes this homemade Mongolian beef truly special — and what sets it apart from so many other versions — is a technique I picked up during my pastry training in Paris: the cornstarch coating. It’s the same principle we used for coating fruit in a tart glaze, but here it does double duty. It helps the beef develop a beautiful golden-brown crust during searing and then thickens the sauce naturally as it simmers, giving you that signature glossy finish without any added cornstarch slurry at the end. 💡 mia’s Pro Tip: freeze your flank steak for 20 minutes before slicing — it makes cutting against the grain razor-thin and so much easier. And one common mistake to avoid: overcrowding the pan. If you add too much beef at once, it steams instead of searing, and you lose that crucial browning. Cook in a single layer, and you’ll get the best Mongolian beef every single time.

Why This Classic Mongolian Beef Recipe Is the Best

The Flavor Secret

The magic of this easy Mongolian beef stir-fry lies in the balance between salty and sweet. I use a precise ratio of soy sauce to brown sugar — 1:1 by volume — that I fine-tuned over dozens of test batches in my NYC kitchen. The soy sauce brings umami depth, while the brown sugar caramelizes as it reduces, creating a sauce that’s far more complex than its simple ingredient list suggests. A hint of fresh ginger and garlic adds warmth without overpowering the beef. This isn’t just a sauce; it’s a glaze that coats every strip of meat with concentrated flavor.

Perfected Texture

Texture is where so many Mongolian beef recipes fall short — but not this one. The cornstarch coating is the game-changer. It creates a thin, crackly crust on the outside of each beef strip while keeping the inside tender and juicy. When the sauce hits the pan, that same cornstarch gently thickens it, giving you a silky, clingy consistency that coats the beef without being gloopy. The green onions add a fresh snap, and the rice provides a soft, neutral base. Every bite has a contrast — crisp, tender, smooth, and chewy — that makes this dish incredibly satisfying.

Foolproof & Fast

This is genuinely a 20-minute meal from start to finish, with just 10 minutes of hands-on prep. The ingredient list is short and uses pantry staples — flank steak, cornstarch, soy sauce, brown sugar, garlic, ginger, and green onions. There’s no marinating required, no complicated steps, and no special equipment beyond a large skillet or wok. Whether you’re a seasoned cook or a complete beginner, this recipe delivers consistent, restaurant-quality results. It’s the kind of dinner that makes you feel like a hero on a busy weeknight — and it tastes even better than takeout.

Classic Mongolian Beef Recipe Ingredients

I pick up my flank steak from the butcher counter at the Union Square farmers market here in NYC, where I know the beef is pasture-raised and well-marbled. The soy sauce I use is a good-quality naturally brewed brand — it makes a real difference in the final flavor. And the brown sugar? That’s a nod to the sweet, caramelized dishes I grew up with in Morocco, where sugar and spice often dance together in the same pot.

Ingredients List

1 lb flank steak, thinly sliced against the grain
1/4 cup cornstarch

3 tablespoons vegetable oil, divided
1/2 cup soy sauce
1/2 cup brown sugar, packed

1/4 cup water
2 cloves garlic, minced
1 teaspoon fresh ginger, minced

4 green onions, sliced into 1-inch pieces
Cooked rice, for serving

Ingredient Spotlight

Flank steak is my top pick for this dish because it’s lean, flavorful, and slices beautifully against the grain. When you cut it thinly and sear it quickly, it stays tender and juicy. If flank steak isn’t available, skirt steak or sirloin are excellent alternatives — just be sure to slice them thinly against the grain as well.

Soy sauce provides the savory backbone of the sauce. I recommend using a naturally brewed, full-sodium soy sauce for the best depth of flavor. Low-sodium soy sauce can work, but you may need to adjust the salt level or add a pinch of salt to balance the sweetness.

Brown sugar is what gives Mongolian beef its signature sweetness and helps the sauce caramelize into a glossy glaze. Light or dark brown sugar both work — dark will give a deeper, more molasses-like flavor. If you want to reduce the sweetness, cut the sugar to 1/3 cup and add a tablespoon of honey or maple syrup for complexity.

Fresh ginger and garlic are non-negotiable here. Pre-minced versions from a jar won’t give you the same bright, aromatic punch. I always grate my ginger on a microplane — it releases more flavor and melts into the sauce beautifully.

Green onions add a fresh, sharp finish that cuts through the rich sauce. Use both the white and green parts — the white ends go in first for a milder onion flavor, and the green tops add a pop of color and freshness at the very end.

Original Ingredient	Best Substitution	Flavor / Texture Impact
Flank steak	Skirt steak or sirloin	Slightly more marbling, still tender; adjust cooking time slightly
Soy sauce	Tamari (gluten-free) or coconut aminos	Tamari is closest; coconut aminos are sweeter and milder
Brown sugar	Coconut sugar or honey (reduce liquid slightly)	Coconut sugar is less sweet; honey adds floral notes
Fresh ginger	1/2 tsp ground ginger (in a pinch)	Less bright and pungent; use fresh if possible

How to Make Classic Mongolian Beef — Step-by-Step

Trust me — if you can slice beef and stir a sauce, you can make this homemade Mongolian beef like a pro. Here’s exactly how I do it in my NYC kitchen.

Step 1: Prepare the Beef

Place the flank steak in the freezer for about 20 minutes — this firms it up and makes slicing paper-thin strips against the grain so much easier. Once partially frozen, slice the beef across the grain into 1/4-inch thick strips. Transfer the strips to a large bowl, add the cornstarch, and toss with your hands until every piece is evenly coated. Shake off any excess cornstarch — you want a thin, even layer, not a thick crust.

💡 mia’s Pro Tip: For the most tender beef, always slice against the grain. The grain runs in long fibers; cutting perpendicular to them shortens the fibers, making each bite more tender.

Step 2: Sear the Beef

Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat until shimmering. Add the beef in a single layer — don’t overcrowd the pan. Work in batches if needed. Let the beef sear undisturbed for about 2 minutes until the underside is deep golden brown and crispy. Flip and cook for another 1–2 minutes on the second side. Transfer the seared beef to a plate and set aside.

⚠️ Common Mistake to Avoid: Overcrowding the pan causes the beef to steam rather than sear, resulting in a gray, soft exterior instead of that beautiful golden crust. Cook in a single layer — your patience will be rewarded.

Step 3: Sauté the Aromatics

Reduce the heat to medium. Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the minced garlic and ginger and sauté for about 30 seconds, stirring constantly, until fragrant. Be careful not to let the garlic burn — it can turn bitter in seconds.

💡 mia’s Pro Tip: Use a microplane to grate the garlic and ginger directly into the pan. They’ll melt into the oil more evenly and release maximum flavor without any chunks.

Step 4: Make the Sauce

In a small bowl, whisk together the soy sauce, brown sugar, and water until the sugar is mostly dissolved. Pour the mixture into the skillet with the aromatics. Bring to a simmer over medium heat, stirring constantly with a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan — those bits are packed with flavor.

⚠️ Common Mistake to Avoid: Adding the sauce before scraping the pan. Those browned bits (called fond) are pure flavor — make sure you deglaze the pan by stirring them into the sauce as it heats.

Step 5: Combine and Thicken

Return the seared beef to the skillet, along with any accumulated juices. Toss to coat the beef evenly in the sauce. Let everything cook together for 1–2 minutes, stirring occasionally, until the sauce bubbles and thickens into a glossy glaze that clings to the beef. The cornstarch from the beef will naturally thicken the sauce — no extra slurry needed.

💡 mia’s Pro Tip: If the sauce gets too thick, add a splash of water to loosen it. If it’s too thin, let it simmer 30 seconds longer — it will reduce and thicken quickly.

Step 6: Finish and Serve

Stir in the sliced green onions and cook for about 30 seconds — just long enough to wilt them slightly while keeping their fresh crunch. Remove from heat immediately. Serve the Mongolian beef over steamed rice, spooning any extra sauce from the pan over the top. Garnish with additional sliced green onions or sesame seeds if desired.

⚠️ Common Mistake to Avoid: Overcooking the green onions. They should be bright green and still slightly crisp — add them at the very end and cook just until they soften.

Step	Action	Duration	Key Visual Cue
1	Coat beef in cornstarch	5 min	Beef evenly dusted, no clumps
2	Sear beef in hot oil	3–4 min total	Deep golden brown crust on both sides
3	Sauté garlic and ginger	30 sec	Fragrant, garlic just golden
4	Simmer sauce	1–2 min	Sauce bubbling, slightly thickened
5	Combine beef and sauce	1–2 min	Glossy sauce coats each piece
6	Add green onions, serve	30 sec	Onions bright green, slightly wilted

Serving & Presentation

I like to serve this homemade Mongolian beef family-style, straight from the wok onto a large platter so everyone can help themselves. Spoon it over a bed of steamed jasmine rice or short-grain white rice — the fluffy grains soak up every drop of that savory-sweet sauce. For a more complete meal, I’ll often add a side of steamed broccoli or bok choy drizzled with a little sesame oil and soy sauce. The contrast of the tender beef, sticky rice, and crisp vegetables is pure comfort.

When I’m plating for guests, I arrange the beef in a shallow bowl over the rice, then garnish with a sprinkle of toasted sesame seeds, extra sliced green onions, and a few cilantro leaves. A drizzle of sriracha or chili crisp on top adds a gorgeous red pop and a gentle kick of heat. This is the kind of dish that looks as good as it tastes — glossy, colorful, and deeply satisfying.

In my NYC kitchen, I love to pair this with a simple cucumber salad dressed with rice vinegar and a pinch of sugar — it’s cool, refreshing, and cuts through the richness of the beef. A cold glass of lager or a crisp Sauvignon Blanc works beautifully too, if you’re in the mood for a drink. And if you’re feeling nostalgic for my Moroccan roots, a side of warm pita or flatbread is never a bad idea — it’s perfect for sopping up any leftover sauce.

Pairing Type	Suggestions	Why It Works
Side Dish	Steamed jasmine rice, garlic bok choy, cucumber salad	Rice absorbs sauce; vegetables add freshness
Sauce / Dip	Sriracha, chili crisp, hoisin sauce	Adds heat and complexity; balances sweetness
Beverage	Cold lager, Sauvignon Blanc, jasmine iced tea	Crispness cuts through rich, sweet-savory sauce
Garnish	Toasted sesame seeds, cilantro, extra green onions	Adds texture, color, and fresh herbal notes

Make-Ahead, Storage & Reheating

I live by meal prep in my busy NYC life, and this easy Mongolian beef stir-fry is one of my favorite dishes to make ahead. The sauce actually gets even more flavorful after a day in the fridge as the ingredients meld together. Here’s exactly how I store and reheat it to keep that tender texture and glossy sauce intact.

Method	Container	Duration	Reheating Tip
Refrigerator	Airtight glass container	Up to 4 days	Reheat in a skillet over medium heat with 1 tbsp water; stir often
Freezer	Freezer-safe zip-top bag or container	Up to 2 months	Thaw overnight in fridge; reheat in skillet with a splash of water
Make-Ahead	Prepare sauce and slice beef separately	Up to 2 days in advance	Sear beef fresh, then combine with pre-made sauce

The key to reheating Mongolian beef without drying it out is to add a little moisture — about a tablespoon of water or low-sodium chicken broth — and reheat gently in a skillet over medium heat, stirring frequently. The sauce will re-liquefy and coat the beef beautifully again. Avoid the microwave if possible; it tends to make the beef tough and the sauce splotchy. If you’re in a rush, microwave in 30-second bursts at 50% power, stirring in between, with a damp paper towel over the container to retain moisture.

For meal prep, I like to slice the beef and make the sauce up to two days in advance, storing them separately in the fridge. Then on serving day, I sear the beef fresh and finish the dish in under 10 minutes. The sauce can also be doubled and frozen for up to 2 months — just thaw it in the fridge overnight and use it whenever a craving for the best Mongolian beef strikes.

Variations & Easy Swaps

One of the things I love most about this classic Mongolian beef recipe is how adaptable it is. Whether you’re avoiding gluten, craving more heat, or just want to pack in extra vegetables, there’s a variation here for you.

Variation	Key Change	Best For	Difficulty Impact
Spicy Sichuan	Add chili paste and Sichuan peppercorns	Heat lovers, adventurous eaters	Easy (no extra steps)
Gluten-Free	Use tamari instead of soy sauce	Gluten-sensitive diets	Easy (direct swap)
Extra Vegetable	Add bell peppers, snap peas, and broccoli	Bulkier meal, more nutrients	Easy (add 2–3 min cook time)

Spicy Sichuan Variation

For those who like a little fire, this variation is a game-changer. Add 1 tablespoon of doubanjiang (Chinese chili bean paste) or sambal oelek to the sauce along with the soy sauce. Toss in 1/2 teaspoon of Sichuan peppercorns, lightly crushed, when you sauté the garlic and ginger. The result is a deeply aromatic, numbing-spicy version of Mongolian beef that’s incredibly satisfying. The floral, citrusy notes of the Sichuan peppercorn pair beautifully with the sweet-savory sauce — it’s a flavor combination I first fell in love with at a noodle shop in Flushing, Queens.

Gluten-Free Variation

Making this dish gluten-free is as simple as swapping the soy sauce for tamari. Tamari is a gluten-free soy sauce that’s made with little to no wheat, and it has a slightly richer, less salty flavor than regular soy sauce. The texture of the sauce remains identical — glossy, thick, and clingy. I recommend using San-J or Kikkoman Gluten-Free Tamari, both widely available in US grocery stores. Double-check that your cornstarch is certified gluten-free (most brands are), and serve with rice or rice noodles instead of wheat-based options.

Extra Vegetable Variation

When I want to turn this into a one-pan meal, I add a colorful mix of vegetables. After searing the beef and removing it from the pan, add 1 cup of sliced bell peppers, 1 cup of snap peas, and 1 cup of small broccoli florets to the same skillet. Sauté over high heat for 2–3 minutes until crisp-tender, then proceed with the aromatics and sauce as directed. Return the beef to the pan at the end and toss everything together. The vegetables add sweetness, crunch, and color — plus it stretches the dish to serve 6 if you’re feeding a crowd.

What is the best cut of beef to use for Classic Mongolian Beef?

Flank steak is hands-down the best cut for this classic Mongolian beef recipe. It’s lean, flavorful, and has a pronounced grain that makes it easy to slice thinly against the fiber, ensuring tender results. Skirt steak is a close second — it’s slightly more marbled and even more flavorful, though it can be a bit more expensive. Sirloin also works well and is often more budget-friendly. Whatever cut you choose, the key steps are the same: freeze it for 20 minutes to firm it up, then slice it as thin as possible against the grain. This technique, which I learned during my training in Paris, breaks down the muscle fibers and guarantees tender beef every time.

How do you make the sauce for Classic Mongolian Beef less sweet?

If you prefer a less sweet sauce, simply reduce the brown sugar to 1/3 cup instead of 1/2 cup. You can also substitute half of the brown sugar with a tablespoon of rice vinegar or a squeeze of fresh lime juice — the acidity will cut through the sweetness and add brightness. Another trick I use in my own kitchen is to add an extra tablespoon of soy sauce and a splash of water to maintain the volume while reducing the sugar content. For a deeper, less sweet flavor, try using dark brown sugar instead of light — it has a higher molasses content and a more complex, less cloying sweetness. Taste the sauce before adding the beef and adjust to your preference; it’s easy to fine-tune at that stage.

Can I make Classic Mongolian Beef without soy sauce?

Yes, you can absolutely make this dish without soy sauce, and there are several excellent alternatives depending on your dietary needs. For a gluten-free option, tamari is the closest substitute — it has a similar savory depth and works exactly the same way in the recipe. Coconut aminos are another popular choice; they’re slightly sweeter and milder than soy sauce, so you may want to reduce the brown sugar slightly and add a pinch of salt to balance the flavor. For a soy-free option, try using a combination of fish sauce and water (about 2 tablespoons fish sauce to 1/2 cup water) — it’s not traditional, but it adds a unique umami depth that I’ve enjoyed testing in my NYC kitchen. Worcestershire sauce is not recommended as a substitute here, as it contains anchovies and tamarind that will alter the flavor profile significantly.

How do you keep the beef tender and not chewy in Mongolian Beef?

The secret to tender, never-chewy beef in Mongolian beef is a combination of three techniques. First, freeze the flank steak for 20 minutes before slicing — this firms the meat so you can slice it paper-thin against the grain, which shortens the muscle fibers and makes each bite more tender. Second, the cornstarch coating does more than just help the sauce stick; it creates a barrier that protects the meat from the high heat, preventing it from drying out and becoming tough. Third, cook the beef quickly over high heat in a single layer — just 2 minutes per side — and avoid overcooking. The beef will continue to cook briefly when you return it to the sauce, so err on the side of slightly underdone. I also recommend resting the cooked beef for a minute before slicing if you’re prepping ahead — this allows the juices to redistribute.

Can I use a different protein instead of beef for this recipe?

Absolutely! This sauce works beautifully with chicken, pork, or even firm tofu. For chicken, use boneless, skinless chicken thighs — they’re juicier and more forgiving than breasts. Slice them thinly against the grain (just like the beef) and cook for about 3 minutes per side. For tofu, use extra-firm or super-firm tofu, press it well to remove moisture, cut it into 1-inch cubes, and toss it with cornstarch before pan-frying until golden on all sides. The cooking time for tofu is similar to beef — about 2–3 minutes per side. If you’re using pork, choose a tender cut like pork tenderloin or boneless chops, slice thinly, and cook for 2 minutes per side. The sauce recipe remains exactly the same for any protein, though you may need to adjust the cooking time slightly depending on thickness.

What is the difference between Mongolian Beef and other Asian beef dishes like Hunan or Szechuan Beef?

Great question! Mongolian beef is characterized by its sweet, savory sauce made primarily from soy sauce and brown sugar, with a mild background of garlic and ginger. It’s not traditionally spicy, and the sauce is thickened to a glossy glaze. Hunan beef, by contrast, is spicier and often includes a heavy dose of chili peppers and a more vinegar-forward sauce. Szechuan beef features the signature numbing heat of Sichuan peppercorns combined with chili paste, and it often includes vegetables like bell peppers and onions in a thicker, more pungent sauce. In my experience teaching cooking classes here in NYC, many people confuse Mongolian beef with these other styles because they all feature tender beef strips, but the flavor profile is distinctively sweeter and more approachable in the Mongolian version. This recipe stays true to the classic American-Chinese takeout style that so many of us love.

Can I make this recipe in an air fryer or Instant Pot?

I don’t recommend using an Instant Pot for this recipe because the cooking time is so short and the dish relies on high-heat searing for texture. However, you can use an air fryer for the beef. After coating the sliced beef in cornstarch, spray it lightly with cooking oil and air fry at 400°F for 5–6 minutes, shaking the basket halfway through, until golden and crispy. While the beef cooks, prepare the sauce in a skillet on the stovetop. Once the sauce is simmering and thickened, toss in the air-fried beef and green onions, and serve immediately. The air fryer method works surprisingly well and produces a texture similar to the traditional pan-seared version. Just keep in mind that you’ll need to work in batches to avoid overcrowding the air fryer basket, and the total time may be slightly longer than the 20-minute stovetop version.

How do I thicken the sauce if it’s too thin?

If your sauce is thinner than you’d like, there are a few easy fixes. The simplest method is to let it simmer for an additional 1–2 minutes without the beef — the reduction will concentrate the flavors and naturally thicken the sauce. If you need a quicker fix, mix 1 teaspoon of cornstarch with 2 teaspoons of cold water to create a slurry, then stir it into the simmering sauce. It will thicken almost immediately. I actually prefer the first method because the cornstarch coating from the beef usually provides enough thickening on its own, but the slurry is a reliable backup. One thing to avoid is adding more cornstarch directly to the sauce — it will create lumps. Always dissolve it in cold water first. And remember, the sauce will continue to thicken as it sits, so if it looks slightly thin in the pan, give it a minute before adjusting.

What rice goes best with Mongolian Beef?

For this classic Mongolian beef recipe, I recommend serving it over steamed jasmine rice or short-grain white rice. Jasmine rice has a light, floral aroma that complements the savory-sweet sauce without overpowering it, and its slightly fluffy texture is perfect for soaking up the glossy glaze. Short-grain white rice, like sushi rice, has a stickier texture that clumps together slightly, making it easy to pick up with chopsticks — plus it’s what many takeout places use, so it feels authentically nostalgic. Brown rice works too, but its nuttier flavor can compete with the sauce, and it doesn’t absorb the sauce as readily. For a low-carb option, cauliflower rice is a good substitute, though you’ll miss the starchiness that balances the dish. If you’re feeling adventurous, serve it over crispy chow mein noodles for a fun textural twist — the crunch against the tender beef is spectacular.

Can I double this recipe for a crowd?

Yes, this recipe doubles very easily! Simply multiply all ingredients by two. The most important thing to remember when doubling is to cook the beef in batches — do not overcrowd the pan. Sear half the beef at a time, keeping the first batch warm on a plate while you cook the second. The sauce can be doubled and prepared in the same pan after all the beef is seared; just make sure the pan is large enough (a 12-inch skillet or wok works well). If you’re feeding a really big crowd, I recommend using a wok for better heat distribution and easier tossing. You can also prepare the sauce and slice the beef up to a day ahead to streamline the process. This recipe is always a hit at dinner parties, and it’s easy to scale up without sacrificing any of the flavor or texture that makes it the best Mongolian beef.

I absolutely love hearing from you — there’s nothing that makes me happier than knowing one of my recipes has found its way into your kitchen and onto your table. If you try this classic Mongolian beef recipe, please leave a star rating and a comment below telling me how it turned out. Did you add your own twist? Did you make it spicier, or sneak in extra veggies? I want to hear about it all! Your feedback helps me create better recipes and also helps other readers decide what to cook tonight.

And if you’re on social media, snap a photo of your creation and share it on Instagram or Pinterest. Be sure to tag me @exorecipes so I can see your beautiful dishes — I feature my favorites in my stories every week! Whether you’re a seasoned cook or this is your first stir-fry, I’d love to celebrate your success with you. So go ahead, grab that flank steak, fire up your wok, and let’s make some magic together. From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — mia 🧡

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Classic Mongolian Beef Recipe – A Quick and Flavorful Stir-Fry for Weeknight Dinners