Mongolian Beef is a flavorful dish made with tender flank steak, coated in a savory sauce of soy sauce, brown sugar, garlic, and ginger, served over rice.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Stir-fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1 pound flank steak, thinly sliced against the grain
1/4 cup cornstarch
2 tablespoons vegetable oil
1/2 cup soy sauce
1/4 cup brown sugar
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 teaspoon red pepper flakes (optional)
3 green onions, chopped
Cooked rice, for serving
Instructions
In a medium bowl, toss the sliced flank steak with cornstarch until evenly coated. Let it sit for about 10 minutes to allow the cornstarch to adhere.
Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the coated beef in a single layer and cook for 2-3 minutes until browned, stirring occasionally. Remove the beef from the skillet and set aside.
In the same skillet, add soy sauce, brown sugar, garlic, ginger, and red pepper flakes (if using). Stir to combine and bring to a simmer.
Return the cooked beef to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes until the sauce thickens slightly and the beef is heated through.
Stir in the chopped green onions and cook for another minute.
Serve the Mongolian beef over cooked rice.
Notes
For a healthier version, substitute the flank steak with lean chicken breast or tofu and adjust cooking times accordingly.
Add vegetables like bell peppers, broccoli, or snap peas for added nutrition and color. Sauté them with the beef for a complete meal.