Easy Mongolian Beef Recipe
Tender slices of beef in a glossy, sweet-savory sauce with a gentle kick. A quick, takeout-style dinner at home.
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Servings:
Ingredients
Main Ingredients
- 1.25 lb flank steak, thin-sliced against the grain
- 0.33 cup cornstarch for coating
- 3 tbsp neutral oil (such as canola or avocado)
- 0.5 cup low-sodium soy sauce
- 0.5 cup water
- 0.33 cup packed brown sugar
- 2 tsp minced garlic
- 1.5 tsp fresh ginger, finely grated
- 0.5 tsp crushed red pepper flakes adjust to taste
- 1 tsp toasted sesame oil
- 0.75 cup sliced green onions
- 4 cup cooked white rice, for serving
Instructions
Preparation Steps
- Whisk soy sauce, water, brown sugar, garlic, ginger, sesame oil, and red pepper flakes; set aside.
- Pat steak dry, then toss with cornstarch until evenly coated; shake off any excess.
- Heat 2 tablespoons oil in a large skillet or wok over medium-high heat.
- Sear half the beef until browned, about 2 minutes; transfer to a plate.
- Add remaining oil and cook the rest of the beef the same way.
- Pour off extra fat, leaving about 1 tablespoon in the pan.
- Stir in the sauce; simmer, stirring, until slightly thickened, 2 to 3 minutes.
- Return beef and accumulated juices; toss until coated and glossy, 1 to 2 minutes.
- Fold in green onions; cook 30 seconds, then serve over rice.
Notes
For extra veggies, toss in steamed broccoli or snap peas with the green onions. Prefer it spicier? Add a pinch more red pepper flakes or a dash of chili oil. Leftovers keep up to 4 days refrigerated; reheat in a skillet with a splash of water to loosen the sauce.
This recipe is an original creation inspired by classic Easy Mongolian Beef Recipe flavors. All ingredient ratios and instructions are independently developed.