Description
This Mongolian Beef recipe is a deliciously sweet and savory stir-fried dish featuring tender flank steak coated in a crispy cornstarch crust, then tossed in a rich soy and brown sugar sauce with garlic, ginger, and green onions. Quick to prepare and perfect served over steamed rice, it brings the flavors of popular takeout right to your kitchen.
Ingredients
Scale
Beef
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
Sauce & Aromatics
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar, packed
- 1/2 cup water
- 1/4 teaspoon red pepper flakes (optional)
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, sliced into 1-inch pieces
Oils
- 2 tablespoons vegetable oil
- 2 teaspoons sesame oil
Serving
- Cooked rice, for serving
Instructions
- Prepare the Beef: Toss the thinly sliced flank steak with cornstarch in a large bowl until every piece is evenly coated. Let it rest for 10 minutes to allow the coating to adhere well.
- Make the Sauce: In a small bowl or measuring cup, whisk together the low-sodium soy sauce, brown sugar, water, and red pepper flakes if using, until the sugar dissolves and the mixture is smooth.
- Sear the Beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer, working in batches if necessary to avoid overcrowding. Sear for 1 to 2 minutes on each side until the beef pieces are browned and crispy. Remove the beef from the skillet and set aside.
- Sauté Aromatics and Simmer Sauce: Reduce the heat to medium and add sesame oil to the same skillet. Quickly sauté the minced garlic and grated ginger for about 30 seconds until fragrant. Pour in the prepared sauce mixture and simmer for 2 to 3 minutes, allowing the sauce to slightly thicken.
- Combine and Finish: Return the seared beef to the skillet and toss well to coat all slices in the glossy sauce. Cook for another 2 to 3 minutes to heat everything through. Stir in the sliced green onions just before serving to keep their freshness and mild crunch.
- Serve: Serve the Mongolian Beef hot over a bed of steamed rice for a complete and satisfying meal.
Notes
- For extra crunch and color, consider adding thinly sliced carrots or bell peppers during the sautéing step.
- You can substitute sirloin or strip steak if flank steak is unavailable.
- Adjust the amount of sugar and soy sauce in the sauce for sweeter or saltier preferences.
- Make sure to slice the beef against the grain to ensure tenderness.
- Use low-sodium soy sauce to better control the sodium level in the dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup (without rice)
- Calories: 410
- Sugar: 18g
- Sodium: 730mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 75mg
