Description
Mongolian Beef delivers a sizzling punch of flavor straight from your wok to your dinner plate. Tender strips of beef dancing with a glossy, rich sauce will make your taste buds sing with excitement.
Ingredients
Scale
Proteins:
- 1 lb flank steak, thinly sliced
Sauces and Sweeteners:
- ½ cup soy sauce
- ½ cup brown sugar
Supporting Ingredients:
- ¼ cup cornstarch
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 3 green onions, chopped
Instructions
- Dust your thinly sliced flank steak with ¼ cup cornstarch, ensuring each piece gets an even, light coating.
- Pour 2 tablespoons vegetable oil into a large skillet, heating to medium-high until the surface shimmers with heat.
- Carefully transfer the cornstarch-coated beef into the hot pan, spreading pieces in a single layer to guarantee golden-brown edges.
- Sear the beef for exactly 3-4 minutes, flipping once to achieve a crispy exterior without overcooking the meat.
- Whisk together ½ cup soy sauce, ½ cup brown sugar, 1 tablespoon minced garlic, and 1 tablespoon minced ginger in a separate bowl.
- Pour the sauce mixture directly over the browned beef, stirring gently to coat each piece evenly.
- Continue cooking for 2-3 minutes, watching the sauce transform into a glossy, thick glaze that clings to the meat.
- Sprinkle 3 chopped green onions across the top, giving a final quick stir to distribute their fresh flavor.
- Immediately transfer the beef to a serving platter, ensuring you capture every drop of that delicious sauce.
Notes
- Coat the beef thoroughly in cornstarch to create a crispy exterior that helps seal in juices and develop a delicious golden-brown color.
- Choose a flank steak with good marbling for maximum tenderness and rich beef flavor.
- Work quickly when cooking the beef to prevent overcooking, keeping the meat tender and preventing it from becoming tough or chewy.
- For a gluten-free version, swap regular soy sauce with tamari and ensure all other ingredients are certified gluten-free.
- Prep Time: 5 minutes
- Cook Time: 6-7 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Chinese-American
Nutrition
- Serving Size: 4
- Calories: 469 kcal
- Sugar: 28 g
- Sodium: 2010 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 70 mg