A quick and delicious recipe for Easy Mongolian Beef that is perfect for a weeknight dinner.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1½ lb flank steak or sirloin, thinly sliced against the grain
¼ cup cornstarch
3 tablespoons vegetable oil, divided
½ teaspoon black pepper
½ teaspoon salt, optional
½ cup low-sodium soy sauce
⅓ cup packed brown sugar
½ cup water
1 tablespoon hoisin sauce, optional
1 tablespoon rice vinegar
1 tablespoon cornstarch mixed with 2 tablespoons cold water
1 tablespoon fresh ginger, finely minced
4 cloves garlic, minced
½ teaspoon red pepper flakes, optional
4 green onions, sliced
1 teaspoon sesame seeds, optional
Steamed white rice
Instructions
Slice the beef. Cut the beef into thin strips against the grain. Pat dry with paper towels and season lightly with black pepper and salt if using.
Coat with cornstarch. Place the beef in a bowl and toss with ¼ cup cornstarch until the strips are lightly coated. Shake off excess coating.
Mix the sauce. In a bowl, whisk together the soy sauce, brown sugar, water, hoisin sauce, and rice vinegar. Set aside the cornstarch slurry for later.
Sear the beef. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Cook the beef in batches for about 1–2 minutes per side, until browned. Avoid overcrowding the pan. Transfer the beef to a plate.
Cook the aromatics. Add the remaining tablespoon of oil to the pan if needed. Add the ginger and garlic and stir-fry for about 30 seconds, until fragrant.
Add the sauce. Pour the soy sauce mixture into the skillet. Bring to a gentle simmer, stirring to dissolve the brown sugar.
Thicken the sauce. Stir the cornstarch slurry again, then gradually add it to the simmering sauce. Cook for 1–2 minutes, until glossy and slightly thickened.
Return the beef to the pan. Add the browned beef and toss until every strip is coated. Simmer for another 1–2 minutes, until the beef is cooked through and the sauce clings to it.
Garnish and serve. Sprinkle with sliced green onions, sesame seeds, and red pepper flakes if desired. Serve immediately over steamed rice.
Notes
For a spicier dish, add more red pepper flakes.
Ensure the beef is sliced against the grain for tenderness.
Serve with steamed vegetables for a complete meal.