Mongolian Beef
Tender beef stir-fried in a sweet and savory sauce with green onions.
15 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 1 lb flank steak, thinly sliced
- 1/4 cup cornstarch
- 3 tbsp vegetable oil
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 1 tsp ginger, minced
- 3 cloves garlic, minced
- 4 green onions, sliced
- 1/2 tsp red pepper flakes (optional)
Nutrition Facts
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Instructions
Slice the flank steak against the grain into thin strips. This ensures the beef stays tender when cooked.
Place the sliced beef in a bowl and coat evenly with cornstarch. Let it sit for 10 minutes to help tenderize the meat.
Heat 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat. Add the beef in batches and cook until browned, about 2-3 minutes per batch. Remove and set aside.
In the same pan, add the remaining oil. Sauté the minced ginger and garlic for about 30 seconds until fragrant.
Pour in the soy sauce, brown sugar, and water. Stir well and bring the sauce to a simmer. Let it cook for 2-3 minutes until slightly thickened.
Return the beef to the pan and toss to coat evenly with the sauce. Add the sliced green onions and red pepper flakes (if using). Stir-fry for another minute.
Serve hot over steamed rice and garnish with additional green onions if desired.
Chef's Tips
- Slice the beef thinly and against the grain for maximum tenderness.
- Do not overcrowd the pan when browning the beef to ensure even cooking.
- Adjust the sweetness by adding more or less brown sugar to taste.
- For extra heat, increase the amount of red pepper flakes or add a dash of sriracha.
- Use low-sodium soy sauce if you prefer a less salty dish.
