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Mongolian Beef

Mongolian Beef
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A quick and flavorful stir-fry featuring tender flank steak coated in a sweet and savory garlic-ginger sauce. This homemade version rivals your favorite takeout and comes together in just 30 minutes.​

Ingredients

Scale
  • 1 lb flank steak, thinly sliced against the grain
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup brown sugar
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 teaspoon sesame oil
  • 2 green onions, sliced
  • Optional: 1/2 teaspoon red pepper flakes or a splash of chili oil for heat

Instructions

  1. Marinate the Beef: In a bowl, combine the sliced flank steak with cornstarch and 1 tablespoon of soy sauce. Let it sit for 10–15 minutes.
  2. Prepare the Sauce: In a small bowl, whisk together the remaining soy sauce, brown sugar, garlic, ginger, and 2 tablespoons of water.
  3. Sear the Beef: Heat vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer, cooking in batches if necessary, until browned and crispy. Remove and set aside.
  4. Combine: Reduce heat to medium. Pour the sauce into the skillet and simmer for 2–3 minutes until slightly thickened. Return the beef to the pan, tossing to coat. Stir in sesame oil and green onions.
  5. Serve: Serve hot over steamed rice or noodles.

Notes

  • For extra tenderness, freeze the beef for 15 minutes before slicing.
  • Add vegetables like broccoli, bell peppers, or snap peas for a complete meal.
  • For a gluten-free version, substitute tamari for soy sauce.
  • Adjust the sweetness by varying the amount of brown sugar to taste.

Nutrition

Find it online: https://cookedbyandy.com/mongolian-beef/