Description
This Mongolian Beef recipe features tender flank steak slices stir-fried to perfection with crisp-tender carrots and red bell peppers, coated in a savory-sweet sauce made from soy sauce, brown sugar, garlic, and ginger. Garnished with green onions and sesame seeds, it’s a quick and flavorful dish perfect for a satisfying weeknight dinner.
Ingredients
Scale
Vegetables
- 1 carrot, peeled and julienned
- 1 red bell pepper, sliced into strips
- 1/3 cup green onions, thickly sliced (from 4 stems)
- 1 teaspoon sesame seeds, optional garnish
Meat
- 1 pound flank steak, thinly sliced against the grain
Coating
- 1/4 cup cornstarch
Sauce
- 1/3 cup brown sugar, packed
- 1/3 cup water
- 1/3 cup low-sodium soy sauce
- 1 teaspoon Sriracha, or to taste
- 1 teaspoon fresh ginger, peeled and grated
- 4 garlic cloves, peeled and grated
Fats and Oils
- 1 tablespoon unsalted butter
- 2 tablespoons neutral oil, divided
Instructions
- Coat the beef: Place the thinly sliced flank steak in a bowl, add the cornstarch, and stir thoroughly to coat each piece evenly. This will help achieve a crispy texture when cooked.
- Prepare the sauce: In a separate bowl, combine the brown sugar, water, low-sodium soy sauce, Sriracha, grated fresh ginger, and grated garlic. Stir well until all ingredients are fully mixed and the sugar begins to dissolve. Set aside.
- Cook the vegetables: Heat 1 tablespoon of neutral oil and 1 tablespoon of butter in a large skillet or wok over medium-high heat. Once hot, add the julienned carrot and sliced red bell pepper. Stir-fry these vegetables until they reach a crisp-tender consistency, stirring frequently to prevent burning. When done, remove them from the pan and set aside on a plate.
- Sear the beef: Turn the heat up to high and add the remaining 1 tablespoon of neutral oil to the skillet. Once the oil is hot, add the cornstarch-coated beef slices in a single layer without crowding the pan. Cook each side for about 2 minutes to develop a crispy crust. If necessary, cook the beef in batches and add more oil if the pan becomes dry.
- Combine and simmer: Return the cooked vegetables to the skillet along with the thickly sliced green onions. Pour the prepared sauce over the beef and vegetables, stirring to evenly coat everything. Reduce the heat to medium-low and let the mixture simmer for about 3 minutes or until the sauce thickens to your desired consistency.
- Garnish and serve: Sprinkle with sesame seeds as an optional garnish. Serve the Mongolian beef hot, ideally with steamed rice or noodles for a complete meal.
Notes
- For best results, slice the flank steak thinly against the grain to ensure tenderness.
- Adjust the Sriracha quantity according to your preferred spice level or omit it for a milder dish.
- Do not overcrowd the pan when cooking the beef; this helps maintain a crispy coating.
- This recipe can be doubled to serve more people; just cook the beef in batches accordingly.
- Serve immediately after cooking to enjoy the freshest texture and flavor.
- If you prefer a thicker sauce, let it simmer a little longer or add a slurry of cornstarch and water at the end.
