Description
This Mongolian Beef recipe is a quick and flavorful dinner that you can whip up in just 20 minutes. With tender, thinly sliced flank steak coated in a savory sauce made with soy sauce, ginger, garlic, and brown sugar, it’s the perfect weeknight meal served with fluffy white rice.
Ingredients
Scale
- 1/2 pound flank steak or beef bottom round steak, thinly sliced into 1/4 inch thick pieces (against the grain, cut 3–4 inches in length)
- 1/4 cup cornstarch, divided
- 2 green onion stalks, cut into 2-inch pieces
- 2 tablespoons avocado oil
- 1/2 cup beef stock
- 1/4 cup light sodium soy sauce
- 1/3 cup light brown sugar
- 2 teaspoons ginger, minced
- 4 cloves garlic, minced
- 1/4 cup water
- 3 cups white rice, cooked
- 2 tablespoons sesame seeds
Instructions
- Toss the sliced flank steak in 2 tablespoons of cornstarch, ensuring it’s evenly coated.
- In a large skillet or wok, heat the avocado oil over medium-high heat.
- Once the oil is hot, add the beef in a single layer and cook until browned on both sides, about 2-3 minutes. Remove the beef from the skillet and set aside.
- In the same skillet, add the minced ginger, garlic, and green onions. Sauté for 30 seconds until fragrant.
- Add the beef stock, soy sauce, light brown sugar, and water to the skillet. Stir to combine.
- Bring the sauce to a simmer, then add the cooked beef back into the skillet. Stir well to coat the beef with the sauce and cook for an additional 1-2 minutes, until the sauce thickens slightly.
- Serve the Mongolian beef over cooked white rice and garnish with sesame seeds and additional green onions.
- Enjoy!
Notes
- For extra heat, you can add red pepper flakes or chili paste to the sauce.
- If you prefer a thicker sauce, you can mix the remaining cornstarch with a bit of water to create a slurry, then stir it into the sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Chinese-American