Review Recipe

Mongolian Beef Tacos

Author Holly Nilsson
Amazing beef tacos with a delicious Asian inspired twist! This great weeknight meal comes together in just a few minutes.
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  • 3 tablespoons mayonnaise
  • 1 lb flank steak (or your favorite cut of beef thinly sliced)
  • 1/3 cup + 1 Tablespoon cornstarch
  • 10 small flour tortillas
  • 2 teaspoons + 2 tablespoons oil (vegetable or olive)
  • 1 teaspoon ginger , minced
  • 4 cloves garlic , finely minced
  • 1/2 cup soy sauce (low sodium is best)
  • 1/4 cup water
  • 4 tablespoons packed brown sugar
Toppings as desired

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  1. Slice beef into thin strips and toss with 1/3 cup cornstarch (you want it to sit a few minutes while you prepare the rest of the ingredients).
  2. In a small bowl, combine soy sauce, water, 1 tablespoon of cornstarch, garlic, ginger and brown sugar.
  3. Heat 1 tablespoon of oil in a pan over medium-high. Gently shake of any excess cornstarch and cook beef in small batches just until browned adding more oil if needed (It doesn't need to cook all of the way through,it will cook completely when combined with the sauce). Remove beef and set aside.
  4. Pour the soy sauce mixture into the pan over medium heat while whisking. Bring to a boil and let bubble 2-3 minutes. Remove 2 tablespoons of sauce and set aside to cool.
  5. Add beef to remaining sauce in the pan, toss to coat and let heat about 1 minute or until heated through.
  6. If desired, heat tortillas according to package directions. Top each tortilla with 1/8 cabbage, bean sprouts, red pepper and cucumbers. Top with 1/8 of the beed mixture.
  7. Combine the reserved 2 tablespoons of sauce with 3 tablespoons mayonnaise and drizzle over the tacos. Garnish with green onions and sesame seeds.