Description
This Mongolian Beef recipe features tender, thinly sliced flank steak cooked in a savory, slightly sweet soy sauce-based glaze infused with ginger and garlic, complemented by a touch of heat from dried red chilies and fresh green onions. Quick to prepare and full of bold flavors, it makes for an irresistibly delicious Asian-style stir-fry served best over steamed rice.
Ingredients
Units
Scale
For the Sauce
- 1/3 cup soy sauce (80ml)
- 1/3 cup water (80ml)
- 1/3 cup light brown sugar (73g)
- 1 1/2 tablespoons minced ginger
- 6 garlic cloves, minced
For the Beef
- 1 pound flank steak, thinly sliced against the grain (450g)
- 1/3 cup cornstarch (37g)
- 3 tablespoons vegetable oil
- 10 dried red chilies (or 1/2 teaspoon crushed red pepper flakes), optional
- 5 green onions, sliced into 1-inch pieces (2 3/4 ounces/80g)
Instructions
- Prepare the Sauce: In a medium bowl, whisk together soy sauce, water, brown sugar, minced ginger, and minced garlic. Set aside for later use.
- Coat the Beef: Toss the thinly sliced steak with cornstarch in a large bowl until evenly coated, ensuring each piece is well covered to create a crispy exterior during cooking.
- Sear the Beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Shake off excess cornstarch from the beef slices and add them in a single layer. Cook, stirring occasionally, for about 3 to 4 minutes, until browned and mostly cooked through. Remove the beef to a bowl and set aside.
- Cook the Sauce: In the same skillet, pour in the prepared sauce mixture. Stir routinely, scraping up browned bits from the bottom, until the sauce thickens, about 3 minutes.
- Combine and Finish: Return the beef to the skillet along with dried red chilies (if using) and sliced green onions. Stir frequently and cook for approximately 1 minute until beef is coated and onions are tender. Serve immediately over rice.
Notes
- Sear the meat until deeply browned before stirring; this helps develop flavor and prevents sticking.
- Cook in batches if necessary to avoid overcrowding the pan, which can cause steaming instead of searing.
- Feel free to add additional vegetables like broccoli, snow peas, bell peppers, or carrots for extra color and nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 17g
- Sodium: 1100mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 40mg
