Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 4
Make this in under thirty minutes, this Mongolian beef is so much better than taking out! Tender beef and fresh green onions in a mouthwatering garlic and ginger sauce. Perfect to serve over hot cooked rice for a satisfying meal after a busy day.
Ingredients
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1 lb flank steak, sliced very thinly, across the grain
1/3 c. cornstarch
2-4 tbsp oil (vegetable or canola oil)
1/2 c. low-sodium soy sauce
1/4 c. water
1/2 c. light brown sugar, packed
2 teaspoons cornstarch plus 2 teaspoons water mixed to make a “slurry”
1 tsp freshly grated ginger
4 cloves garlic, minced
1 bunch green onion, chopped
hot cooked rice for serving
How to make Mongolian Beef
Step 1: Into 1/4-inch, slice the flank steak across the grain of the meat.
Step 2: Across a large baking sheet or on a cutting board, lay the slices of steak. With 1/3 cup cornstarch, toss both sides of the steak.
Step 3: In a large pan or wok, heat a tbsp oil over medium-high heat. Once the oil is hot, add the beef into the skillet in small batches. Cook for about 30 seconds per side until brown.
Step 4: When done, remove the beef from the pan and onto a plate.
Step 5: If needed, add extra oil into the pan and cook the rest of the beef.
Step 6: To make a slurry, whisk soy sauce, water, brown sugar, and cornstarch in a small bowl.
Step 7: In the same pan, saute the ginger and garlic for about 20 seconds over medium heat.
Step 8: Add the sauce mixture into the pan and bring to a simmer. Continue to cook and stir for another 2 minutes until a bit thick.
Step 9: Place the beef back to the pan and toss to coat with the sauce. Cook for a minute or two more until warmed through.
Step 10: Garnish with green onions and enjoy warm over hot cooked rice.
Tips:
1. Against the grain, slice the flank steak thinly. Look for the directional lines in the meat grain and slice perpendicular to them.
2. To keep the sauce from being too salty, I recommend using low sodium soy sauce.
3. In smaller batches, cook the beef. We don’t want to overcrowd the pan as this will prevent the beef from getting crispy.
Make ahead: This dish you can prep in advance. After mixing the sauce, store them in the fridge. And you can slice the meat as well and place it in the fridge until ready to cook. Note to store the Mongolian beef in the fridge separately from the rice for up to 3 to 4 days.
Freezing Instructions: Make sure to completely cool the dish before placing it in a freezer-safe container. Store in the freezer for up to 3 to 4 months. When serving, thaw in the fridge overnight and slowly reheat on the stovetop.
Nutrition Facts:
Calories: 436kcal | Carbohydrates: 51g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 1724mg | Potassium: 505mg | Sugar: 29g | Vitamin A: 60IU | Vitamin C: 1.4mg | Calcium: 59mg | Iron: 2.8mg
Ingredients
- 1 lb flank steak, sliced very thinly, across the grain
- 1/3 c. cornstarch
- 2-4 tbsp oil (vegetable or canola oil)
- 1/2 c. low-sodium soy sauce
- 1/4 c. water
- 1/2 c. light brown sugar, packed
- 2 teaspoons cornstarch plus 2 teaspoons water mixed to make a “slurry”
- 1 tsp freshly grated ginger
- 4 cloves garlic, minced
- 1 bunch green onion, chopped
- hot cooked rice for serving
Instructions
Step 1: Into 1/4-inch, slice the flank steak across the grain of the meat.
Step 2: Across a large baking sheet or on a cutting board, lay the slices of steak. With 1/3 cup cornstarch, toss both sides of the steak.
Step 3: In a large pan or wok, heat a tbsp oil over medium-high heat. Once the oil is hot, add the beef into the skillet in small batches. Cook for about 30 seconds per side until brown.
Step 4: When done, remove the beef from the pan and onto a plate.
Step 5: If needed, add extra oil into the pan and cook the rest of the beef.
Step 6: To make a slurry, whisk soy sauce, water, brown sugar, and cornstarch in a small bowl.
Step 7: In the same pan, saute the ginger and garlic for about 20 seconds over medium heat.
Step 8: Add the sauce mixture into the pan and bring to a simmer. Continue to cook and stir for another 2 minutes until a bit thick.
Step 9: Place the beef back to the pan and toss to coat with the sauce. Cook for a minute or two more until warmed through.
Step 10: Garnish with green onions and enjoy warm over hot cooked rice.
Tips:
1. Against the grain, slice the flank steak thinly. Look for the directional lines in the meat grain and slice perpendicular to them.
2. To keep the sauce from being too salty, I recommend using low sodium soy sauce.
3. In smaller batches, cook the beef. We don’t want to overcrowd the pan as this will prevent the beef from getting crispy.
Make ahead: This dish you can prep in advance. After mixing the sauce, store them in the fridge. And you can slice the meat as well and place it in the fridge until ready to cook. Note to store the Mongolian beef in the fridge separately from the rice for up to 3 to 4 days.
Freezing Instructions: Make sure to completely cool the dish before placing it in a freezer-safe container. Store in the freezer for up to 3 to 4 months. When serving, thaw in the fridge overnight and slowly reheat on the stovetop.
