Mongolian Beef
A quick and easy stir-fry dish featuring tender beef coated in a sweet, savory, and slightly garlicky sauce, perfect for busy weeknights.
Servings: 4 servings
Calories: 300kcal
Ingredients
Main Ingredients
- 1 lb flank steak Can substitute with sirloin or skirt steak.
- 1/2 cup soy sauce Low sodium preferred.
- 1/4 cup brown sugar For sweetness and sticky finish.
- 4 cloves garlic Minced, fresh is best.
- 1 tbsp fresh ginger Grated; ground ginger can be used in a pinch.
- 2 tbsp cornstarch To coat the beef and thicken the sauce.
- 4 stalks green onions Sliced, to add at the end.
- 2 tbsp neutral oil Like avocado or canola.
- to taste red pepper flakes Optional for added heat.
Instructions
Preparation
- Slice the flank steak thinly against the grain.
- Toss the sliced beef with cornstarch until lightly coated and let it sit for about 5 minutes.
Sauce Preparation
- In a bowl, stir together soy sauce, brown sugar, minced garlic, and ginger. Add red pepper flakes if desired.
Cooking
- Heat the oil in a large skillet over medium-high heat.
- Add the beef in a single layer; cook in batches if necessary to avoid steaming.
- Sear the beef for a couple of minutes on each side until caramelized.
- Pour in the sauce and stir; let it bubble and thicken for about 1 to 2 minutes.
- Stir in the sliced green onions just before serving.
Notes
For even tenderness, slice the beef thin and avoid overcrowding the pan. Can customize with additional veggies or serve with rice or noodles.