If you are a steak lover, if you are a Chinese (yes, take out!) lover, if you are lover of all things too easy and good to be true – you MUST make this dish.

Perhaps I’m coming off a little strong, but I had no idea this dish would turn out so incredibly good with such a minimal ingredient list and almost no time. This is how fast you can make this dish: I didn’t have air conditioning in my house over the weekend, so Matt and I took refuge in the basement, where it was at least 10 degrees cooler. Every time we emerged onto the main floor, we nearly passed out. He sliced the meat, I prepared the sauce, and we were back downstairs in less than 10 minutes, enjoying this awesomely simple meal.

Ok, I’ve gushed enough…just try it!

Mongolian Beef


Served 2.
Leftover Potential: Reheats well in the microwave, but even better re-stirfried!


1 1/2 lbs chuck eye, flank, or other thin, tender steak, thinly sliced
3-4 Tbsp cornstarch


2 Tbsp oil
2 cloves garlic, minced
2 tsp ginger, minced
1 bunch green onions, sliced into bite size pieces
1/2 cup chicken or beef broth
1/2 cup soy sauce
1 Tbsp Worcestershire
3 Tbsp brown sugar
1/2 tsp red pepper flakes


1. Place the steak and cornstarch into a bowl, and toss to coat. Add more cornstarch as needed to completely coat.
2. Heat the oil in a large saute pan or wok, and add the garlic, ginger, and scallions. Saute until fragrant, about 1 minute.
3. Add the steak to the pan, and stir fry until the meat is browned on the outside but still tender, about 3-5 minutes.
4. Add the broth, soy sauce, Worcestershire, brown sugar, and red pepper flakes to the pan. Bring to a simmer, stirring to dissolve the sugar. Let the mixture boil lightly to thicken, about 1-2 minutes. Serve with rice.

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