Description
This Mongolian Beef recipe features tender flank steak coated in cornstarch and seared to a crispy perfection, then tossed in a savory-sweet sauce made from soy sauce, brown sugar, garlic, and ginger. Quick to prepare and full of bold Asian flavors, it’s an easy homemade alternative to takeout that’s sure to please the whole family.
Ingredients
Scale
Beef and Coating
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
Sauce
- 1/2 cup low-sodium soy sauce
- 1/3 cup packed brown sugar
- 1/4 cup water
- 1/2 teaspoon red pepper flakes (optional)
Other Ingredients
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 3 green onions, sliced into 1-inch pieces
- Sesame seeds for garnish (optional)
Instructions
- Prepare the Beef: In a bowl, toss the thinly sliced flank steak with cornstarch until evenly coated. Let it rest for 10 minutes to allow the coating to set, which helps create a crispy texture when cooked.
- Make the Sauce: In a small bowl, whisk together the low-sodium soy sauce, packed brown sugar, water, and red pepper flakes if using. Set the sauce aside while you cook the beef.
- Cook the Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated beef in batches to avoid overcrowding and cook for 2 to 3 minutes per side, or until the edges are browned and crispy. Remove each batch and set aside on a plate.
- Sauté Aromatics: In the same skillet, add a splash more oil if the pan looks dry. Quickly sauté the minced garlic and ginger for about 30 seconds until fragrant but not burnt.
- Simmer the Sauce: Pour in the prepared sauce and bring it to a simmer. Let it cook for 2 to 3 minutes, stirring occasionally, until the sauce slightly thickens and becomes glossy.
- Combine and Finish: Return the cooked beef to the skillet and toss it to coat evenly in the sauce. Add the sliced green onions and stir for 1 to 2 minutes until warmed through and fragrant.
- Serve: Serve the Mongolian Beef hot over steamed rice and garnish with sesame seeds if desired for added texture and flavor.
Notes
- For extra crispiness, ensure the oil is very hot before adding the beef slices.
- You can substitute flank steak with sirloin or skirt steak for similar results.
- Add vegetables like broccoli florets or snow peas during the sauce simmer step for a complete one-pan meal.
- If you prefer less sweetness, reduce the brown sugar to 1/4 cup.
- Adjust red pepper flakes to your preferred spice level, or omit for a mild version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 13g
- Sodium: 860mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 70mg
