A delicious and crispy Mongolian beef dish featuring tender flank steak, sweet and savory sauce, and vibrant green onions.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Stir-fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1 1/2 lb flank steak, thinly sliced
1/2 cup cornstarch
1/2 tsp salt
1/2 tsp black pepper
1/4 cup vegetable oil, for frying
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup water
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp sesame oil
4 cloves garlic, minced
1 tsp fresh ginger, grated
1/2 tsp red pepper flakes, optional
1 large yellow onion, cut into wedges
6 green onions, cut into 2-inch pieces
1 tbsp sesame seeds
Instructions
Toss the sliced beef with salt and black pepper. Add the cornstarch and coat each piece well.
Heat the vegetable oil in a large skillet over medium-high heat. Fry the beef in batches for 2–3 minutes per side, until crispy and browned. Transfer to a plate.
In a bowl, whisk together soy sauce, brown sugar, water, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
Remove excess oil from the skillet, leaving about 1 tbsp. Add the onion and stir-fry for 2–3 minutes until slightly softened.
Pour in the sauce and simmer for 2–3 minutes, until slightly thickened.
Return the crispy beef to the skillet and toss until coated.
Add the green onions and cook for another 30–60 seconds.
Sprinkle with sesame seeds and serve immediately over steamed rice.
Notes
For extra heat, increase the amount of red pepper flakes.
Serve with steamed rice or noodles for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.