Mongolian Beef Sauce

Mongolian Beef Sauce

A glossy, savory-sweet soy sauce base that coats seared beef in minutes.

Total 15 min Makes 16 oz Calories 95/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Wheat

This dark soy and brown sugar sauce reduces to a syrupy glaze with notes of garlic and ginger, the backbone of classic Mongolian beef. Simmer it quickly in a saucepan, then toss with crispy fried beef and scallions for a takeout-style dinner. It also works well over chicken or tofu.

Ingredients

  • 1/2 cup soy sauce
  • 1/2 cup water
  • 2/3 cup brown sugar
  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon cornstarch
  • 1 tablespoon water, for cornstarch slurry
  • 1/4 teaspoon red pepper flakes

Method

  1. In a small saucepan, heat the vegetable oil over medium heat and add the minced garlic and ginger. Cook, stirring constantly, until fragrant, about 30 seconds.

  2. Pour in the soy sauce, water, and brown sugar. Stir to combine and bring the mixture to a gentle simmer.

  3. In a small bowl, whisk together the cornstarch and 1 tablespoon water until smooth to form a slurry.

  4. Whisk the cornstarch slurry into the simmering sauce and stir in the red pepper flakes. Cook, stirring frequently, until the sauce thickens and turns glossy.

  5. Remove from heat and let cool slightly before tossing with cooked beef, or store for later use.

Rate this recipe

★ 4.2 (1)

Mongolian Beef Sauce

This dark soy and brown sugar sauce reduces to a syrupy glaze with notes of garlic and ginger, the backbone of classic Mongolian beef. Simmer it quickly in a saucepan, then toss with crispy fried beef and scallions for a takeout-style dinner. It also works well over chicken or tofu.

15 min 16 oz 95 cal

Ingredients

  • 1/2 cup soy sauce
  • 1/2 cup water
  • 2/3 cup brown sugar
  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon cornstarch
  • 1 tablespoon water, for cornstarch slurry
  • 1/4 teaspoon red pepper flakes

Method

  1. 1

    In a small saucepan, heat the vegetable oil over medium heat and add the minced garlic and ginger. Cook, stirring constantly, until fragrant, about 30 seconds.

  2. 2

    Pour in the soy sauce, water, and brown sugar. Stir to combine and bring the mixture to a gentle simmer.

  3. 3

    In a small bowl, whisk together the cornstarch and 1 tablespoon water until smooth to form a slurry.

  4. 4

    Whisk the cornstarch slurry into the simmering sauce and stir in the red pepper flakes. Cook, stirring frequently, until the sauce thickens and turns glossy.

  5. 5

    Remove from heat and let cool slightly before tossing with cooked beef, or store for later use.