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Cabarrus Magazine

Breaking Bread: Mongolian Beef

Jun 12, 2014 11:17AM ● By Jason Huddle

Mongolian Beef

Cabarrus Magazine is happy to feature personal chef,  Camilla Ferguson. she brings one of her own recipes to Cabarrus Magazine each monh, so Bon Appetit!

Mongolian Beef



1 lb. flat iron steak or flank steak, cut into thin strips

1-2 Tbsp. canola oil (for sauteeing)

1 bunch scallions, sliced thinly

1 small onion, sliced

1 Tbsp. cornstarch

1 cup beef broth

1/4 cup soy sauce

1/4 cup teriyaki sauce

1/2 tsp. ground ginger

Crushed red pepper flakes, if desired



In a large bowl, mix together cornstarch, beef broth, soy sauce, teriyaki sauce and ground ginger. Add strips of beef and allow to marinate a minimum of 10 to 15 minutes. In a large skillet or wok, heat oil over medium/high heat; saute onion strips until translucent and lightly browned. Using a slotted spoon, add beef strips, reserving remaining mixture. Stir-fry beef strips until slightly less than desired temperature (rare, medium rare, etc.). Add scallions and stir-fry until lightly wilted. Add remaining sauce and cook until thickened and glossy,  approximately 3 to 5 minutes. Serve over brown (a healthy choice) or white rice.

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