Mongolian Beef with Rice

This beef will melt like butter in your mouth. It cooks all day in soy sauce, red pepper flakes and brown sugar which will fill your kitchen with the absolute best. smell. ever.

Mongolian Beef with Rice

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Serves: 6 Total Time: 5 hours and 10 minutes


  • 2 pounds flank steak
  • ¼ cups cornstarch
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • A generous pinch of red pepper flakes (use a small pinch if you like less spice)
  • ½ cup soy sauce
  • ¾ cups water
  • ½ cups dark brown sugar
  • 1 cup grated carrots
  • 1 cup diced bell pepper (I prefer orange or red, but you can use yellow or green, too)
  • 1 onion, thinly sliced
  • Green onions, sliced, for garnish
  • 3 cups of cooked rice (brown, basmati, or whatever your family likes best)


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Adapted from The Recipe Critic

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