Description
This easy and flavorful Mongolian Beef recipe features tender flank steak strips cooked quickly in a sweet, savory, and slightly zesty sauce made from soy sauce, brown sugar, garlic, and ginger. Perfect for weeknight dinners or special occasions, it comes together in under 30 minutes using simple ingredients and is versatile for various dietary needs and serving options.
Ingredients
Scale
Beef and Coating
- 1 lb flank steak, thinly sliced against the grain
- 2 tablespoons cornstarch
Sauce
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/3 cup brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Cooking
- 3 tablespoons vegetable oil
Garnish
- 3 green onions, chopped
- Optional: toasted sesame seeds for garnish
Instructions
- Prepare the Beef: Slice flank steak thinly against the grain to ensure maximum tenderness. Toss the beef slices lightly in cornstarch to coat evenly — this step helps lock in juices and adds a delicate crisp once cooked.
- Make the Sauce: In a small bowl, mix together soy sauce, brown sugar, minced garlic, and grated ginger. Stir until the sugar dissolves completely, creating a balanced sweet and savory sauce that will coat the beef beautifully.
- Cook the Beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef in batches, avoiding overcrowding, and sear for about 2-3 minutes until browned and just cooked through. Set the beef aside once done.
- Combine and Simmer: Lower the heat to medium and pour the prepared sauce into the pan. Let it simmer for a minute to thicken slightly. Return the beef to the skillet and toss to coat everything evenly in the luscious sauce while warming through.
- Add Final Touches: Remove from heat and sprinkle chopped green onions over the top for freshness and a pop of color. Optionally, add toasted sesame seeds for extra nuttiness and visual appeal. Serve immediately.
Notes
- Slice beef thinly against the grain to keep it tender and less chewy.
- Cook beef in batches to ensure a good sear instead of steaming.
- Adjust brown sugar quantity to make the sauce sweeter or less sweet to taste.
- Use fresh garlic and ginger for best flavor in the sauce.
- Serve Mongolian Beef immediately for optimal texture and sauce consistency.
- Substitute chicken or firm tofu to create lighter or vegetarian options.
- Add vegetables like broccoli, bell peppers, or snap peas for extra nutrition and crunch.
- For spicy variation, add chili flakes or fresh sliced chilies.
- Use low-sodium soy sauce or tamari to cater to dietary preferences.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Reheat gently in a skillet with a splash of water or broth to restore sauce consistency and retain tenderness.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Mongolian Beef, stir-fry, asian beef recipe, quick dinner, sweet and savory sauce, easy beef recipe
