Description
Whipping up 30 minute Mongolian Beef brings restaurant-quality flavors right to your dinner table with minimal effort and maximum satisfaction. Tender strips of beef sizzle in a glossy, savory sauce that’ll have your family asking for seconds before the first bite is finished.
Ingredients
Scale
Main Protein:
- 1 lbs flank steak
Sauce Components:
- ½ cup low sodium soy sauce
- ½ cup water
- ⅔ cup packed dark brown sugar
- ¼ cup cornstarch
Preparation Ingredients:
- ⅓ cup plus 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- ½ teaspoon minced fresh ginger
- 3 scallions sliced into 1-inch pieces (green parts only)
Instructions
- Dust your flank steak with ¼ cup cornstarch, ensuring each piece gets an even, light coating that helps create a crispy exterior.
- Heat ⅓ cup vegetable oil in a large skillet over medium-high heat until the surface shimmers with warmth around 375°F.
- Add 1 tablespoon minced garlic and ½ teaspoon minced ginger to the hot oil, stirring quickly for 15 seconds to release their aromatic flavors without burning.
- Carefully place the cornstarch-covered steak pieces into the skillet, allowing each slice to sear for 2-3 minutes per side until a deep golden brown crust forms.
- Whisk together ½ cup low sodium soy sauce, ½ cup water, and ⅔ cup dark brown sugar in a separate bowl to create a glossy sauce.
- Pour the prepared sauce into the skillet with the browned beef, stirring continuously for 3-4 minutes until the liquid reduces and coats the meat with a sticky glaze.
- Toss 3 sliced scallions into the pan during the final minute of cooking, letting them slightly wilt and add a fresh, sharp note to the dish.
- Transfer the Mongolian beef to a serving platter, ensuring each piece glistens with the caramelized sauce and scallion garnish.
Notes
- Cutting the flank steak against the grain ensures tender, easy-to-chew beef that melts in your mouth.
- For a gluten-free version, swap regular soy sauce with tamari and double-check your cornstarch is certified gluten-free.
- Let the beef sear quickly over high heat to develop a beautiful golden-brown crust without overcooking the meat.
- Prepping ingredients before cooking helps this dish come together smoothly and prevents burning garlic or overcooking beef.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Chinese-American
Nutrition
- Serving Size: 3 to 4
- Calories: 669 kcal
- Sugar: 50 g
- Sodium: 1130 mg
- Fat: 42 g
- Saturated Fat: 8 g
- Unsaturated Fat: 34 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1.5 g
- Protein: 37 g
- Cholesterol: 90 mg