Mongolian Beef Tacos Recipe

Slice the beef into thin strips and toss with ⅓ cup of cornstarch. Let it sit for a few minutes while preparing the rest of the ingredients.

In a small bowl, combine the soy sauce, water, 1 tablespoon of cornstarch, garlic, ginger, and brown sugar.

Heat 1 tablespoon of oil in a pan over medium-high heat.

Gently shake off any excess cornstarch and cook the beef in small batches just until browned, adding more oil if needed (it doesn’t need to cook all the way through, as it will cook completely when combined with the sauce).

Remove the beef and set aside.

Pour the soy sauce mixture into the pan over medium heat while whisking. Bring to a boil and let bubble for 2 to 3 minutes.

Remove 2 tablespoons of the sauce and set aside to cool.

Add the beef to the remaining sauce in the pan. Toss to coat and let heat for about 1 minute, or until heated through.

If desired, heat the tortillas according to package directions.

Top each tortilla with ⅛ cabbage, bean sprouts, red pepper, and cucumbers. Top with ⅛ of the beef mixture.

Combine the reserved 2 tablespoons of sauce with 3 tablespoons of mayonnaise and drizzle over the tacos.

Garnish with green onions and sesame seeds.