Mongolian Beef
Savor the savory-sweet magic of Mongolian beef made with tender flank steak, soy sauce, brown sugar, garlic, and a quick sear to caramelized glory. Quick, sticky, super-flavorful, and better than takeout in under 30 minutes!
4
servings
Ingredients
For the Beef
- 1 lb (450 g) flank steak thinly sliced against the grain
- 1/4 cup (30 g) cornstarch
For the Sauce
- 1/2 cup (120 ml) low-sodium soy sauce or regular soy sauce
- 1/2 cup (120 ml) water
- 1/2 cup (100 g) brown sugar light or dark
- 1/2 tsp red pepper flakes optional, more or less to taste
For Cooking & Garnish
- 3 tbsp (45 ml) vegetable oil divided
- 4 cloves garlic minced
- 1 tbsp (15 g) fresh ginger minced
- 4 green onions chopped, both white and green parts
- sesame seeds for garnish; optional
- steamed rice or noodles for serving
Equipment
- Large skillet or wok
- Mixing bowls
- Knife
- Tongs or spatula
Instructions
- Slice the flank steak thinly against the grain into ¼-inch slices. If needed, freeze the steak for 20 minutes first to make slicing easier.
- Place the steak slices in a bowl and toss with cornstarch until evenly coated. Set aside.
- In a small bowl, whisk together the soy sauce, water, brown sugar, and red pepper flakes (if using). Set aside.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat. Working in batches, sear the steak slices in a single layer until browned and just cooked through, about 1–2 minutes per side. Don’t overcrowd the pan. Transfer cooked beef to a plate and repeat with remaining beef.
- Reduce heat to medium-high and add the remaining tablespoon of oil to the pan. Add the minced garlic and ginger. Sauté for 30 seconds, stirring constantly, until fragrant and golden.
- Pour in the sauce mixture. Allow it to come to a simmer and cook for 2–3 minutes, or until slightly thickened and glossy.
- Return the beef to the pan along with the chopped green onions. Toss everything together for 1–2 minutes until well-coated and heated through.
- Serve hot over steamed rice or noodles. Garnish with sesame seeds, if desired.
Notes
For make-ahead: Cook and cool, then refrigerate for up to 4 days, or freeze up to 2 months. Reheat gently on the stove or in the microwave with a splash of water as needed.
For less sweetness, reduce brown sugar to 1/3 cup. Add more veggies like bell pepper or snap peas if desired. For gluten-free, substitute tamari for soy sauce.
Nutrition
Calories: 430kcal | Carbohydrates: 31g | Protein: 27g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 79mg | Sodium: 1080mg | Potassium: 591mg | Fiber: 1g | Sugar: 17g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 3.1mg