Description
Easy Mongolian Beef is a quick and flavorful dinner featuring tender thinly sliced flank steak caramelized in a savory, sweet soy-based sauce with garlic and ginger. Ready in under 30 minutes, this dish delivers restaurant-quality satisfaction, perfect for busy weeknights and versatile enough to pair with rice, noodles, or vegetables.
Ingredients
Scale
Beef and Coating
- 1 lb flank steak, thinly sliced against the grain
- 2 tablespoons cornstarch
Sauce
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup water or beef broth
Cooking
- 2 tablespoons vegetable oil
Finishing
- 3–4 green onions, sliced
Instructions
- Prepare the Beef: Slice the flank steak thinly against the grain to ensure tenderness. Toss the sliced beef with cornstarch until each piece is lightly coated; this creates a light crispy coating when cooked.
- Make the Sauce: In a bowl, combine the soy sauce, brown sugar, minced garlic, grated ginger, and water or beef broth. Stir until the sugar dissolves completely to form the base of the sauce.
- Cook the Beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef in batches, searing until browned and slightly crispy on the edges. Remove the cooked beef and set aside to prevent overcrowding and achieve better browning.
- Combine and Simmer: Pour the prepared sauce into the hot skillet and bring it to a simmer. Let it thicken slightly, then return the cooked beef to the pan. Toss to coat each piece evenly with the glossy sauce.
- Add Fresh Green Onions: Stir in the chopped green onions just before removing the pan from heat to add freshness and a mild crunch.
Notes
- Slice the beef thinly against the grain for optimal tenderness.
- Cook beef in batches to avoid overcrowding and ensure proper searing.
- Use fresh garlic and ginger for the best flavor.
- Adjust sauce thickness by simmering longer or adding a cornstarch slurry.
- Add green onions last to maintain their crispness and color.
- For gluten-free option, substitute soy sauce with tamari or coconut aminos.
- To make it spicy, add red pepper flakes or fresh chili peppers.
- Feel free to add vegetables like bell peppers, broccoli, or snap peas to enhance texture and nutrition.
- Mongolian beef can be refrigerated up to 3 days or frozen up to 2 months.
- Reheat gently in a skillet with a splash of water to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg