Succulent Mongolian beef is the perfect dish to make when you get that “I’m-too-tired-to-cook-but-I-have-to” feeling after work. This recipe is tasty and easy to rustle up, and all my test bunnies have fallen in love with it at first bite. And the best part? It only takes 10 minutes to make.


  • 1/2 cup of olive oil
  • 1 pound flank steak
  • 1 onion
  • 4 cloves of garlic
  • Black pepper sauce
  • XO sauce (a seafood based sauce, optional)
  • Garlic chili sauce (if you like a little bit of spicy)


  • Slice the flank steak against the grain into bite-sized pieces.
  • Lightly marinate the steak with salt and pepper.
  • Slice the onion into thin pieces.
  • Lightly crush the garlic cloves.
  • As the steak marinates, heat up a wok to medium-high heat and add oil, throw in the garlic and onion slices, and stir fry until onions become translucent (about three minutes), and set aside the onions on a plate.
  • Add the marinated steak into the wok and stir fry until golden brown.
  • Add 1/3 cup of sauces of your choice, bring back the onions and garlic to the wok.
  • Mix together all the ingredients in the wok for another minute or so, the move to a serving plate.
  • Top with thinly-sliced green onions and serve with rice or noodles.
Only three main ingredients + sauces of your choosing: Onion, garlic, flank steak, XO sauce, Black pepper sauce and chili garlic sauce.
Slice steak, slice onion, crush garlic cloves and get your sauces (about 1-2 tablespoons).
Add oil to a hot wok.
Stir fry onions and garlic cloves over medium high heat.
Remove the onions when they get translucent.
Stir fry steak until golden brown, then add sauces.
Return the onions and garlic to the wok and mix together with steak for a minute or so.
Photo credit: Victoria Li

Recipe by: Victoria Li