Description
Mongolian Beef is a delicious and quick stir-fry dish featuring tender strips of flank steak coated in a savory-sweet sauce. This recipe combines the perfect balance of flavors with soy sauce, brown sugar, ginger, and garlic, creating a mouthwatering meal that’s ready in just 20 minutes.
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 3/4ounces/80g)
Instructions
- Prepare the sauce: In a medium bowl, whisk together the soy sauce, water, brown sugar, ginger, and garlic. Set aside.
- Coat the beef: In a large bowl, toss the steak with the cornstarch until well coated. This step helps create a crispy exterior on the beef when cooked.
- Cook the beef: Heat the oil in a large skillet or wok over medium-high heat. Shake excess cornstarch off the beef strips and add them to the skillet. Cook, stirring occasionally, until the beef is browned and mostly cooked through, about 3 to 4 minutes. Transfer the cooked beef to a large bowl.
- Make the sauce: With the skillet still over medium-high heat, add the prepared sauce. Cook, stirring occasionally and scraping any browned bits from the bottom of the skillet, until the sauce thickens, about 3 minutes.
- Combine and finish: Stir the cooked beef, red chilies (if using), and green onions into the thickened sauce. Cook, stirring often, until the beef is well coated and the green onions are softened, about 1 minute.
- Serve: Immediately serve the Mongolian Beef over rice for a delicious and satisfying meal.
Notes
- Sear the meat before stirring to achieve a crispy exterior.
- Cook in batches if needed to avoid overcrowding the pan.
- Add steamed broccoli, snow peas, sliced bell peppers, or carrots for extra vegetables.
- For a gluten-free version, use tamari instead of soy sauce.
- Leftover Mongolian Beef can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 15g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg
