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–+ servings
Benjamin

Teriyaki Beef Rice Bowls are a quick, tasty meal.

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!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Coat the Beef: Toss the sliced flank steak in cornstarch, ensuring each piece is coated evenly. Let it sit for 5 minutes.
  2. Prepare the Sauce: In a small bowl, mix soy sauce, brown sugar, water, hoisin sauce, and red pepper flakes. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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