Mongolian Beef

This Mongolian beef recipe is thinly sliced steak that's seared until crispy, then coated in a sweet and savory sauce. A take out favorite that's super easy to make at home!

Course Main

Cuisine Asian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 376kcal

Author Sara Welch

Ingredients

1 1/4 lbs flank steak thinly sliced
1/4 cup + 2 teaspoons cornstarch divided use
3 tablespoons vegetable oil
1 1/2 teaspoons minced garlic
1 teaspoon minced ginger
1 teaspoon toasted sesame oil
1/2 cup low sodium soy sauce
1/3 cup water
1/2 cup dark brown sugar
1/2 cup green onions cut into 1 inch pieces
salt and pepper to taste

Instructions

Place the flank steak and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly.
Heat the vegetable oil in a large pan over high heat.
Add the meat in a single layer and season to taste with salt and pepper (keeping in mind the sauce has plenty of salt in it!). Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.
Remove the meat from the pan and place on a plate lined with paper towels.
Add the garlic and ginger to the pan and cook for 30 seconds. Add the soy sauce, sesame oil, water and brown sugar to the pan and bring to a simmer.
Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold water. Add the cornstarch to the sauce and bring to a boil; boil for 30-60 seconds until just thickened.
Add the meat and green onions to the pan and toss to coat with the sauce. Serve over rice if desired.

Video

Notes

Flank steak is easiest to slice thin when it's partially frozen. Place your meat in the freezer about 30 minutes before you plan to use it. Be sure to slice it against the grain for the most tender beef.

You want the meat to sear and not steam, so you'll need to avoid adding too much meat at once to the pan. I cook my beef strips in a single layer in batches so that it all ends up browned and delicious. Use a very large pan, or a wok if you have one.

Nutrition