Description
Mongolian Beef is a delicious, quick Asian-inspired stir-fry dish featuring tender, thinly sliced flank steak coated in a crispy cornstarch crust and tossed in a sweet and savory soy-brown sugar sauce. Enhanced with fresh ginger, garlic, and green onions, this recipe delivers takeout-style flavors that are perfect served over steamed rice for a satisfying main course.
Ingredients
Scale
Beef
- 1 lb flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
Sauce
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar, packed
- 1/2 cup water
- 2 teaspoons fresh ginger, minced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
Vegetables & Garnish
- 3 green onions, cut into 2-inch pieces
Serving
- Steamed rice, for serving
Instructions
- Coat the Beef: Toss the thinly sliced flank steak with cornstarch in a bowl until each piece is well coated. Let it sit for 10 minutes to allow the coating to adhere and prepare for frying.
- Prepare the Sauce: In a small saucepan over medium heat, combine the soy sauce, brown sugar, water, minced ginger, minced garlic, and red pepper flakes if using. Bring the mixture to a simmer and cook for 3 to 4 minutes, stirring occasionally until the sauce thickens slightly. Remove from heat and set aside.
- Cook the Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the beef slices in a single layer and cook for 2 to 3 minutes on each side until they turn browned and crispy. Work in batches if necessary to avoid overcrowding the pan.
- Combine Beef and Sauce: Return all the cooked beef to the skillet or wok. Pour the prepared sauce over the beef and toss everything together to coat evenly.
- Add Green Onions and Finish: Add the green onion pieces to the pan and cook for another 1 to 2 minutes until they are slightly wilted but still vibrant.
- Serve: Serve the hot Mongolian Beef immediately over steamed rice for a complete meal.
Notes
- You can substitute sirloin or skirt steak if flank steak is not available.
- For extra veggies, add thinly sliced bell peppers or snap peas during the final cooking stage.
- The sauce can be doubled for extra flavor, especially if you want more sauce over rice or noodles.
