Description
This Mongolian Beef recipe is a quick and easy stir-fry dish that’s perfect for a weeknight dinner. Tender slices of flank steak are coated in a savory-sweet sauce with hints of garlic and ginger, then served over steamed rice. It’s a popular takeout favorite that you can easily make at home!
Ingredients
Scale
For the Beef:
- 1 lb flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
For the Sauce:
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 1/2 cup brown sugar (packed)
- 1/2 teaspoon red pepper flakes (optional)
For Serving:
- 4 green onions, sliced
- cooked white rice
Instructions
- Toss the Beef: Toss the sliced flank steak with cornstarch until evenly coated. Let sit for 10 minutes.
- Prepare the Sauce: In a small bowl, whisk together soy sauce, water, brown sugar, garlic, ginger, and red pepper flakes if using.
- Sear the Beef: Heat oil in a large skillet over medium-high heat. Add the steak in a single layer and sear for 1–2 minutes per side until browned and crispy. Cook in batches if necessary to avoid overcrowding the pan. Remove steak and set aside.
- Cook the Sauce: In the same skillet, pour in the sauce mixture and bring to a simmer. Cook for 2–3 minutes until slightly thickened.
- Combine and Serve: Return the steak to the pan and toss to coat in the sauce. Cook for another 1–2 minutes until heated through. Stir in green onions and serve immediately over rice.
Notes
- For extra crispiness, fry the steak in more oil or use an air fryer.
- You can substitute flank steak with skirt steak or sirloin.
- Add steamed broccoli or bell peppers for extra veggies.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 18g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg
