Description
Mongolian Beef is a quick and flavorful stir-fry dish made with tender strips of beef coated in a sweet and savory soy-based sauce, perfect for serving over rice or noodles.
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/3 cup water
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
- 3 green onions, sliced (for garnish)
- Cooked rice or noodles, for serving
Instructions
- Toss the sliced flank steak in cornstarch until evenly coated. Shake off excess and set aside.
- In a small bowl, mix together the soy sauce, brown sugar, water, garlic, ginger, and red pepper flakes (if using). Set the sauce aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the coated beef in a single layer, cooking in batches if needed. Sear for 2–3 minutes per side until browned and crispy. Remove and set aside.
- Reduce heat to medium and pour the sauce into the same skillet. Let it simmer for 2–3 minutes, stirring occasionally, until slightly thickened.
- Return the beef to the skillet and toss to coat in the sauce. Cook for another 2 minutes to heat through.
- Remove from heat and garnish with sliced green onions.
- Serve hot over rice or noodles.
Notes
- Slice the beef thinly against the grain for maximum tenderness.
- Freeze beef for 20–30 minutes before slicing for easier cutting.
- To make it spicier, add more red pepper flakes or hot sauce.
- For a gluten-free version, use tamari instead of soy sauce.
- Double the recipe if serving a crowd, but sear beef in batches to avoid steaming.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 19g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 75mg
