Mongolian Beef Recipe
Chinese-American · Main course · 25 min total
A quick and easy stir-fry featuring tender flank steak in a savory-sweet sauce with garlic and ginger, perfect for a weeknight dinner.
15
min prep
min prep
10
min cook
min cook
4
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 3 tbsp cornstarch
- 3 tbsp vegetable oil, divided
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar, packed
- 1/2 cup water
- 1 tbsp minced garlic
- 1 tsp minced fresh ginger
- 4 green onions, sliced into 2-inch pieces
- Cooked white rice for serving
Instructions
- In a bowl, toss sliced beef with cornstarch until evenly coated.
- Heat 2 tablespoons oil in a wok or large skillet over high heat. Add beef in a single layer; cook without stirring for 1 minute, then stir-fry until browned, about 2 minutes. Transfer to a plate.
- Reduce heat to medium. Add remaining 1 tablespoon oil, garlic, and ginger; cook for 30 seconds.
- Add soy sauce, brown sugar, and water; stir until sugar dissolves and sauce thickens slightly, about 2 minutes.
- Return beef to the pan; add green onions. Toss to coat and cook for 1 minute. Serve immediately over rice.
Tips
- For extra tenderness, freeze the flank steak for 15 minutes before slicing.
- Adjust sweetness by reducing brown sugar to 1/3 cup.
- Garnish with sesame seeds or additional green onions if desired.
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