Description
Mongolian beef is a popular takeout dish featuring thin slices of tender flank steak stir-fried in a rich, sweet-and-savory soy garlic sauce. Ready in just 25 minutes, this easy and flavorful recipe is perfect served over steamed rice or noodles, making it an ideal weeknight dinner.
Ingredients
Scale
Beef and Coating
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 3 green onions, chopped (white and green parts separated)
- 3 cloves garlic, minced
- 1/2 teaspoon grated fresh ginger
Sauce
- 1/2 cup low-sodium soy sauce
- 1/3 cup packed brown sugar
- 1/4 cup water
- 1 tablespoon hoisin sauce (optional)
- 1 teaspoon sesame oil
Instructions
- Prepare the Beef: Toss the thinly sliced flank steak in cornstarch until well coated and let it sit for 10 minutes to set the coating.
- Mix the Sauce: In a small bowl, whisk together soy sauce, brown sugar, water, hoisin sauce (if using), and sesame oil until well combined.
- Sear the Beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and sear for 1–2 minutes on each side until browned and crispy, working in batches if necessary. Remove the beef and set aside.
- Sauté Aromatics: In the same pan, add additional oil if needed. Sauté garlic, grated ginger, and the white parts of the green onions for about 30 seconds until fragrant.
- Simmer the Sauce: Pour the sauce mixture into the pan with the aromatics and let it simmer for 2–3 minutes until slightly thickened.
- Combine and Finish: Return the seared beef to the pan and toss to coat thoroughly in the sauce. Cook for another minute until the beef is heated through and glossy.
- Garnish and Serve: Sprinkle the green parts of the chopped green onions over the top and serve hot over steamed rice or noodles.
Notes
- For an extra kick of heat, add red pepper flakes or a splash of sriracha to the sauce.
- This dish pairs wonderfully with jasmine rice or stir-fried vegetables for a complete meal.
- Flank steak or sirloin are preferred cuts for tenderness and flavor.
