Mongolian Beef
A popular Chinese-American dish featuring tender sliced beef in a sweet and savory soy-based sauce with green onions. Despite its name, this restaurant favorite is quick to make at home and perfect served over steamed rice.
Ingredients
- •1 pound flank steak
- •1/4 cup cornstarch
- •3 tablespoons vegetable oil
- •1/2 teaspoon fresh ginger, minced
- •1 tablespoon garlic, minced
- •1/2 cup low-sodium soy sauce
- •1/2 cup water
- •2/3 cup dark brown sugar
- •1 bunch green onions, cut into 2-inch pieces
- •Sesame seeds for garnish (optional)
Before you start
Equipment You'll Need
Large skillet or wok
Sharp knife
Cutting board
Ziplock bag or mixing bowl
Measuring cups and spoons
Wooden spoon or spatula
Safety Tips & Important Notes
Follow these for best results and safety.
Freeze the flank steak for 15-20 minutes before slicing to make it easier to cut thin, even strips.
Always slice flank steak against the grain to ensure tender pieces.
Don't overcrowd the pan when cooking the beef or it will steam instead of getting crispy.
The sauce will continue to thicken as it cools, so don't overcook it.
For extra heat, add 1/4 teaspoon of red pepper flakes to the sauce.
Instructions
Slice the flank steak against the grain into 1/4-inch thick strips.
Place the beef strips in a ziplock bag or bowl and add the cornstarch, tossing until all pieces are evenly coated.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
Add the coated beef strips in a single layer and cook for 1-2 minutes per side until browned and crispy, working in batches if necessary to avoid overcrowding.
Remove the cooked beef from the skillet and set aside on a plate.
Add the remaining 1 tablespoon of oil to the same skillet and reduce heat to medium.
Add the minced ginger and garlic, stirring constantly for about 30 seconds until fragrant.
Pour in the soy sauce, water, and brown sugar, stirring to combine and dissolve the sugar.
Bring the sauce to a simmer and cook for 2-3 minutes until it begins to thicken slightly.
Return the beef to the skillet along with the green onions, tossing everything together to coat in the sauce.
Cook for 1-2 minutes more until the green onions are slightly softened and the beef is heated through.
Remove from heat and garnish with sesame seeds if desired, then serve immediately over steamed rice.
Chef's Notes
- •Best served immediately over steamed white or brown rice.
- •Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- •Reheat gently in a skillet over medium heat, adding a splash of water if the sauce has thickened too much.
- •You can substitute flank steak with sirloin or ribeye if preferred.
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