Description
Mongolian Beef delivers that perfect restaurant-quality experience right from your kitchen, bringing bold Asian-inspired flavors to your dinner table without complicated techniques. Tender strips of beef sizzle in a glossy, slightly sweet sauce that clings perfectly to each morsel, making weeknight dinner feel like a special treat.
Ingredients
Scale
Primary Proteins:
- 1.5 pounds flank steak, thinly sliced against the grain
Coating and Thickening Agents:
- 0.25 cup cornstarch
Seasoning and Flavor Ingredients:
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 0.5 teaspoon red pepper flakes
- 4 green onions, sliced into 1-inch pieces
Liquid and Sweet Ingredients:
- 0.5 cup low-sodium soy sauce
- 0.33 cup brown sugar
- 0.5 cup water
Cooking Ingredient:
- 2 tablespoons vegetable oil
Serving Suggestion:
- Cooked white or brown rice
Instructions
- Slice 1.5 pounds flank steak into thin strips against the grain, cutting perpendicular to muscle lines. Dust each piece with ¼ cup cornstarch, ensuring complete light coverage. Allow meat to rest for 10 minutes at room temperature.
- Combine ½ cup water, ½ cup low-sodium soy sauce, and ⅓ cup brown sugar in a mixing bowl. Whisk thoroughly until sugar dissolves. Optional: Add ½ teaspoon red pepper flakes for subtle heat.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat at 375°F. Carefully place beef strips in a single layer, avoiding overcrowding. Sear each piece for 1-2 minutes per side until golden brown and crispy.
- Remove beef from pan, keeping it warm. Reduce heat to medium. Add 3 minced garlic cloves and 1 teaspoon minced ginger to the same skillet. Sauté for 30 seconds until aromatic.
- Pour prepared sauce into skillet, bringing to a gentle simmer at 200°F. Allow sauce to thicken for 2-3 minutes, stirring occasionally.
- Return seared beef to the pan, tossing to coat completely with sauce. Add 4 sliced green onions, stirring for an additional minute to preserve their vibrant color and slight crispness.
- Transfer Mongolian beef immediately over steamed rice, ensuring each serving receives an equal amount of glossy sauce and tender meat.
Notes
- Toast sesame seeds before adding to enhance their nutty flavor and release essential oils.
- Choose a flank steak with good marbling for tender, juicy meat that absorbs the sauce perfectly.
- Cut beef against the grain into thin slices to ensure maximum tenderness and easier chewing.
- For a gluten-free version, swap soy sauce for tamari and use cornstarch as a thickener.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Chinese-American
Nutrition
- Serving Size: 4
- Calories: 430 kcal
- Sugar: 15 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 75 mg