Description
This Mongolian Beef recipe is a quick and flavorful Asian-inspired stir-fry featuring tender flank steak coated in cornstarch, seared to crispy perfection, and tossed in a sweet and savory brown sugar soy sauce with ginger, garlic, and green onions. Perfect for a weeknight dinner served over steamed rice and garnished with sesame seeds.
Ingredients
Scale
Beef and Coating
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
Sauce
- 1/2 cup low-sodium soy sauce
- 1/2 cup packed brown sugar
- 1/2 cup water
- 1/4 teaspoon red pepper flakes (optional)
Aromatics and Garnish
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 green onions, sliced into 1-inch pieces
- 2 tablespoons vegetable oil
- Sesame seeds for garnish (optional)
Serving
- Cooked rice for serving
Instructions
- Coat the Beef: In a medium bowl, toss the thinly sliced flank steak with cornstarch until evenly coated. Let it sit for 10 minutes to help tenderize the meat and create a crispy exterior when cooked.
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, brown sugar, water, and red pepper flakes if using. Set this flavorful sauce mixture aside for later.
- Sear the Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated steak in batches, making sure not to overcrowd the pan to maintain crispiness. Sear each batch for 1 to 2 minutes per side until the beef is browned and crispy. Remove the cooked beef and set it aside.
- Sauté Aromatics: Reduce heat to medium and add the minced garlic and grated ginger to the same pan. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Simmer the Sauce: Pour in the prepared sauce mixture and bring it to a gentle simmer. Cook for 2 to 3 minutes until the sauce thickens slightly, coating the bottom of the pan.
- Toss Beef in Sauce: Return the seared beef to the skillet and toss to coat evenly in the thickened sauce. Stir in the sliced green onions and cook for an additional minute to combine flavors.
- Serve: Remove the pan from heat. Serve the Mongolian beef hot over a bed of cooked rice and garnish with sesame seeds if desired.
Notes
- For extra crispiness, do not overcrowd the pan when searing the beef; cook in batches if needed.
- If flank steak is unavailable, sirloin or strip steak can be used as suitable substitutes.
- Adjust the sweetness by reducing the amount of brown sugar according to your taste preference.
- Serve immediately for the best texture; leftovers can be refrigerated and gently reheated.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stirfrying
- Cuisine: Asian-Inspired
