"Mongolian" beef (Ménggǔ niúròu) from The Woks of Life: Recipes to Know and Love from a Chinese American Family (page 205) by Bill Leung and Kaitlin Leung and Judy Leung and Sarah Leung

  • scallions
  • fresh ginger
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Marinate beef flank steaks for one one hour.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate beef flank steaks for one one hour.

  • CaptainPantsless on May 29, 2026

    Delicious and easy. The sheet tray for dredging (from their YouTube version of this) is one of those "oh wow, duh" moments that changes things. I'll never do it differently again!

  • stephen_x8p439 on April 29, 2026

    Wow! This could not be better. Easy prep, but long cook with frying all the flank steak in a wok without crowding the pan. Family just destroyed the food even the picky one! Served with rice. This book has been great!

  • matt_gn5je0 on March 24, 2026

    Turned out absolutely amazing. Used chile de Arbols for some added spice. Girlfriend made me promise it’s in the dinner rotation.

  • ljl1989 on June 11, 2025

    Thought this was okay - the texture of the meat comes out really nicely, but the flavor was a little one-note sweet for my taste. Would try other recipes in the book rather than make again.

  • imaluckyducky on December 15, 2024

    Comes together quickly. Used about 2lbs of leftover ribeye we cut down from a prime rib. Cooked half with dried chilis to balance the sweetness.

  • Bessp on June 19, 2024

    I used tritip in place of the flank steak because it's what I had. I prepared it exactly like the recipe called for otherwise. The meat was tender and crispy, the sauce was lush and flavorful. I'll definitely make it again, next time I'll probably throw in some green beans for crunch and color. I served over rice. There were no leftovers.

  • SuzyP on February 18, 2023

    Delicious. Slightly on the sweet side. A keeper!

  • DFarnham on January 03, 2023

    First recipe from this book and it was easy and delicious. Definitely goes into rotation.

  • Jenny on November 14, 2022

    This is the first recipe I have made from this book and it was perfect. Tender and delicious. My photo is not so great - but don't let that stop you - the dish is spot on.

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