Mongolian Beef

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  • 2 tablespoons cornstarch
  • 12 oz. beef skirt steaks or flank steaks, sliced at a slight diagonal, thinly across the grain
  • 1 tablespoon peanut oil or canola oil
  • 2 green onions, thinly sliced diagonally, about 2 in. long
  • 1/2 cup San-J Mongolian Sauce
  • 1/4 tsp. toasted sesame oil (optional)


Servings: 4

Place the cornstarch and flank steak in a sealed plastic bag and shake, evenly coating the beef with the cornstarch. Place the beef in a strainer and shake off excess corn starch. 

Heat oil in a wok over high heat until the oil is very hot and just about to smoke. Add the beef in a single layer and sear the meat for about 1 minute, stirring to turn the meat about half way through. Add Mongolian Sauce and cook for about 2 minutes, stirring again. Add green onion and toss with the beef, about 15 seconds. Finish with toasted sesame oil if desired. Serve with cooked rice.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

Product Used

Mongolian Sauce

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