Description
This Mongolian Beef is a quick and flavorful dish featuring tender beef coated in a rich, garlicky, and slightly sweet soy-based sauce. It’s better than takeout and ready in just 25 minutes, making it a perfect weeknight dinner!
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- ¼ cup cornstarch
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ cup soy sauce
- ⅓ cup brown sugar
- ¼ cup water
- 1 tbsp hoisin sauce (optional)
- ½ tsp red pepper flakes (optional)
- 2 green onions, chopped (for garnish)
- 1 tbsp sesame seeds (for garnish)
- 2 cups cooked white rice (for serving)
Instructions
Coat the Beef: Toss the sliced flank steak in cornstarch, ensuring each piece is coated evenly. Let it sit for 5 minutes.
Prepare the Sauce: In a small bowl, mix soy sauce, brown sugar, water, hoisin sauce, and red pepper flakes. Set aside.
Cook the Beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and sear for 2-3 minutes per side until crispy. Remove and set aside.
Make the Sauce: In the same pan, add garlic and ginger, sautéing for 30 seconds until fragrant. Pour in the sauce mixture and let it simmer for 2 minutes.
Combine Everything: Return the cooked beef to the skillet and toss to coat in the sauce. Cook for another 1-2 minutes until the sauce thickens.
Serve: Garnish with green onions and sesame seeds. Serve hot over white rice.
Notes
- Swap flank steak for sirloin or ribeye for a more tender texture.
- Add broccoli, bell peppers, or snap peas for extra veggies.
- For extra crispiness, double-fry the beef by frying it once, letting it rest, and frying again for 1-2 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: American