Description
This Mongolian Beef recipe features tender flank steak in a savory sauce of soy sauce, brown sugar, garlic, and ginger, served over steamed rice. It’s a quick and flavorful dish that brings authentic Asian cuisine to your home.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 4 green onions, chopped (white and green parts separated)
- Steamed rice, for serving
Instructions
- Start by preparing the flank steak. Place the flank steak in the freezer for about 30 minutes. This will make it easier to slice thinly.
- Once the steak is firm but not frozen solid, remove it from the freezer and slice it against the grain into thin strips, about 1/4 inch thick. This will help ensure the meat is tender.
- In a medium bowl, toss the sliced beef with 2 tablespoons of cornstarch until the beef is evenly coated. This will help create a nice crust when cooked and thicken the sauce later.
- In a separate bowl, combine 1/2 cup of soy sauce, 1/2 cup of brown sugar, and 1/4 cup of water. Stir until the brown sugar is fully dissolved.
- If you like a bit of heat, add 1/2 teaspoon of red pepper flakes to the sauce mixture. Adjust the amount based on your spice preference.
- Set the sauce aside while you cook the beef. This will allow the flavors to meld together.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Make sure the oil is hot before adding the beef to achieve a good sear.
- Once the oil is shimmering, add the coated beef strips in a single layer. You may need to do this in batches to avoid overcrowding the pan. Cook for about 2-3 minutes without stirring to allow the beef to sear properly.
- After 2-3 minutes, stir the beef and continue to cook for another 2-3 minutes until the beef is browned and cooked through. Remove the beef from the skillet and set it aside on a plate.
- In the same skillet, add a little more oil if necessary. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant. Be careful not to burn them, as they can turn bitter.
- Add the white parts of the chopped green onions to the skillet and stir-fry for an additional minute. This will add a nice flavor base to the dish.
- Return the cooked beef to the skillet with the garlic, ginger, and green onions. Stir to combine.
- Pour the prepared sauce over the beef mixture. Stir well to ensure all the beef is coated with the sauce.
- Bring the mixture to a simmer and cook for about 2-3 minutes, allowing the sauce to thicken slightly. The cornstarch from the beef will help thicken the sauce as it cooks.
- Once the sauce has thickened to your liking, remove the skillet from the heat.
- Serve the Mongolian beef hot over a bed of steamed rice. The rice will soak up the delicious sauce and complement the flavors of the beef.
- Garnish with the green parts of the chopped green onions for a fresh touch and added color.
- If desired, you can also serve with steamed vegetables such as broccoli or snap peas for a complete meal.
Notes
- For the best flavor, use high-quality soy sauce. A dark soy sauce will give a richer color and taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes