Mongolian Beef is a flavorful dish featuring tender slices of flank steak coated in a savory sauce made with soy sauce, brown sugar, and aromatic ingredients.
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:Mongolian
Diet:Gluten Free
Ingredients
Scale
1½ lbs flank steak, thinly sliced against the grain
¼ cup cornstarch
½ tsp black pepper
3 tbsp vegetable oil, for frying
½ cup low-sodium soy sauce
½ cup water
⅓ cup brown sugar
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp cornstarch
3 cloves garlic, minced
1 tbsp fresh ginger, minced
½ tsp red pepper flakes (optional)
3 green onions, sliced
1 tsp sesame seeds
Instructions
Prepare the beef: Slice the flank steak thinly against the grain. Pat the slices dry with paper towels, then season with black pepper.
Coat with cornstarch: Place the beef in a bowl and toss with ¼ cup cornstarch until each piece is lightly coated. Shake off any excess.
Mix the sauce: In a small bowl, whisk together soy sauce, water, brown sugar, hoisin sauce, rice vinegar, and 1 tablespoon cornstarch until smooth.
Cook the beef: Heat vegetable oil in a large skillet over medium-high heat. Working in batches, cook the beef for about 1–2 minutes per side until browned and crisp. Transfer to a plate.
Prepare the aromatics: Carefully remove excess oil, leaving about 1 tablespoon in the skillet. Add garlic and ginger. Cook for about 30 seconds until fragrant.
Add the sauce: Pour the sauce mixture into the skillet. Bring to a gentle simmer, stirring constantly, until it thickens and becomes glossy, about 2–3 minutes.
Combine: Return the cooked beef to the skillet. Toss until all the pieces are evenly coated in sauce.
Garnish and serve: Sprinkle with sliced green onions and sesame seeds. Serve immediately while warm.
Notes
Slice the beef as thinly as possible for tender, quick-cooking pieces.
For easier slicing, place the steak in the freezer for 20–30 minutes first.
Cook the beef in batches to prevent overcrowding and help it brown properly.
Add a little water if the sauce becomes too thick.
Adjust the brown sugar to make the sauce less sweet or sweeter to taste.
Store leftovers in an airtight container for up to 3–4 days in the refrigerator or freeze for up to 2 months.
Reheat in a skillet over medium-low heat with a splash of water until heated through.