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Ground Beef and Orzo Recipe

Ground Beef and Orzo Recipe
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4.6 from 141 reviews

This crispy homemade Mongolian Beef is a perfectly balanced and flavorful dish that’s less sweet than typical restaurant versions. Featuring tender flank steak tossed in a savory sauce and crisped to perfection, it’s a crowd-pleasing takeout favorite you can make at home in under an hour.

Ingredients

For Marinating the Beef:

  • 1 pound flank steak (sliced against the grain into 1/4-inch/6mm thick slices)
  • 2 teaspoons neutral oil (such as vegetable, canola, or avocado oil)
  • 1 teaspoon soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1/4 teaspoon baking soda

For the Sauce:

  • 1/4 cup light brown sugar
  • 3/4 cup hot water (or hot low sodium chicken or beef stock)
  • 1/4 cup soy sauce
  • 1 teaspoon dark soy sauce (optional)

For Coating and Searing the Beef:

  • 1/2 cup cornstarch
  • 2/3 cup neutral oil

For the Rest of the Dish:

  • 1 teaspoon ginger (minced)
  • 8 dried red chili peppers (optional)
  • 3 cloves garlic (finely chopped)
  • 4 scallions (white and green parts separated, cut on the diagonal into 2-inch/5cm pieces)
  • 1 1/2 tablespoons cornstarch (mixed with 2 tablespoons/30ml water to make a slurry)

Instructions

  1. Marinate the Beef: Combine the sliced flank steak with neutral oil, soy sauce, 1 tablespoon cornstarch, water, and baking soda in a bowl. Mix well to coat all the pieces and let it marinate for 1 hour. If the beef appears too dry after marinating, add an extra tablespoon of water.
  2. Prepare the Sauce: In a small bowl, mix the brown sugar with hot water or stock until dissolved. Then, stir in the light soy sauce and dark soy sauce (if using).
  3. Coat the Beef: Dredge the marinated beef slices in 1/2 cup cornstarch until each piece is generously coated. This will help create a crispy texture when cooked.
  4. Sear the Beef: Heat 2/3 cup neutral oil in a wok over high heat. Just before it begins to smoke, add the prepared flank steak pieces in an even layer. Sear for 1 minute on each side until the coating is crisp. Turn off the heat, remove the beef, and set aside on a plate.
  5. Sauté the Aromatics: Pour out excess oil from the wok, leaving 1 tablespoon behind. Turn the heat to medium-high and add the ginger and dried red chili peppers (if using). Sauté for about 15 seconds, then add garlic and the white parts of the scallions. Stir for another 15 seconds.
  6. Build the Sauce: Pour the premixed sauce into the wok. Simmer for 2 minutes, then slowly stir in the cornstarch slurry. Cook until the sauce thickens slightly and coats the back of a spoon.
  7. Combine and Finish: Add the seared beef and green parts of the scallions to the wok. Toss everything together for about 30 seconds, just until the scallions are wilted and the sauce clings to the beef. If excess sauce remains, briefly increase heat and stir. Serve immediately with steamed rice.

Notes

  • Slicing the beef thinly and against the grain is key for tenderness.
  • The longer the marinade, the more flavorful and tender the beef becomes—1 hour is recommended, but even 30 minutes will work.
  • For extra crispiness, avoid overcrowding the wok during searing.
  • If you prefer less heat, omit or reduce the dried red chili peppers.
  • This dish is best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days.

Find it online: https://marthatasty.com/ground-beef-and-orzo-recipe/