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Mongolian Beef

Mongolian Beef
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A quick and easy Mongolian Beef recipe featuring tender slices of flank steak coated in a savory and sweet sauce made from soy sauce, brown sugar, garlic, and ginger. Ready in under 30 minutes, this flavorful dish is perfect for busy weeknights and pairs wonderfully with rice, noodles, or steamed vegetables.

Ingredients

Scale

Beef

  • 1 lb thinly sliced flank steak
  • 2 tablespoons cornstarch

Sauce

  • 1/2 cup soy sauce (or tamari for gluten-free)
  • 1/3 cup brown sugar
  • 1/2 cup water
  • 3 cloves garlic, freshly minced
  • 1 teaspoon finely grated ginger

Other

  • 2 tablespoons vegetable oil
  • 4 green onions, chopped (divided to use in cooking and garnish)
  • Optional garnish: toasted sesame seeds

Instructions

  1. Prepare the beef: Slice the flank steak thinly against the grain for tenderness. Toss the beef slices evenly in cornstarch to coat all pieces. This coating helps achieve a crispy exterior and thickens the sauce later.
  2. Cook the beef: Heat vegetable oil in a large skillet over medium-high heat. Add the coated beef in batches, avoiding overcrowding to ensure crispiness. Cook each batch for 2-3 minutes per side until browned and crispy. Remove cooked beef and drain excess oil on a paper towel-lined plate.
  3. Make the sauce: Reduce heat to medium in the same skillet. Add minced garlic and grated ginger; sauté for about 30 seconds until fragrant. Pour in soy sauce, brown sugar, and water, stirring constantly. Let the sauce simmer for 2-3 minutes until it thickens and becomes a shiny glaze.
  4. Combine beef and sauce: Return the cooked beef to the skillet, tossing thoroughly in the sauce so each piece is well coated. Add chopped green onions and stir for an additional minute to blend the flavors.
  5. Serve: Serve hot over steamed rice, noodles, or your preferred side. Garnish with additional green onions and toasted sesame seeds if desired.

Notes

  • Prep Ahead: Slice beef and prep sauce ingredients beforehand to save time.
  • Don’t Overcrowd the Pan: Cook beef in batches for better crispiness and even cooking.
  • Use High Heat: Sear the beef quickly to lock in juices and prevent drying out.
  • Balance Flavors: Adjust brown sugar or soy sauce amounts to customize sweet-savory taste.
  • Fresh is Best: Use fresh garlic, ginger, and green onions for optimal flavor.

Nutrition

Keywords: Mongolian Beef, quick dinner, Asian beef recipe, sweet and savory sauce, flank steak, easy stir-fry

Find it online: https://marygourmet.com/mongolian-beef/