PREP TIME: 10 MINS | COOK TIME: 15 MINS | TOTAL TIME: 25 MINS | SERVINGS: 4
This easy and quick Mongolian beef is way better than any takeouts! Some say this tastes exactly like P.J. Changs, but it is fair to say that it’s a million better! To make this you only need a few simple ingredients and thirty minutes. These perfectly seared, tender beef with crispy edges are smothered in the most luscious sauce that’s to die for! Serve this over hot steamed rice for a crazy satisfying and delicious meal excellent for busy nights.
The magic begins with the crispy edges of this pan-fried, incredibly tender beef. And it doesn’t stop there! The sauce always leaves me speechless! It’s a simple sauce, but it’s savoury, and it sticks!
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Ingredients
3 tbsp vegetable oil
1 1/2 lbs flank steak sliced thin
1/4 c. cornstarch
1/4 c. water
1/2 c. low sodium soy sauce
1/2 c. brown sugar
3 garlic cloves minced
pinch of red pepper flakes
1 tsp minced ginger
green onions sliced for garnish
HOW TO MAKE SUPER EASY MONGOLIAN BEEF
Step 1: Add the sliced flank steak and cornstarch to a large Ziplock bag. Toss to evenly coat the flank steak.
Step 2: Heat the vegetable oil in a large skillet over high heat. Add the steak to the hot skillet in a single layer and cook for about a minute per side until the edges just begin to brown. On a plate, set the cooked steak aside.
Step 3: Place the soy sauce, brown sugar, water, ginger, and garlic in a small mixing bowl. Mix well until well combined. To the pan, pout the sauce and bring to a boil. Add the steak and continue to cook the Mongolian Beef for additional few minutes until the sauce has thickened.
Step 4: Before serving, garnish with some chopped green onions and sprinkle with red pepper flakes. Enjoy!
Nutrition Facts:
Calories479kcal (24%), Carbohydrates38g (13%), Protein38g (76%), Fat19g (29%), Saturated Fat12g (60%), Cholesterol102mg (34%), Sodium1162mg (48%), Potassium683mg (20%), Fiber1g (4%), Sugar27g (30%), Vitamin C0.7mg (1%), Calcium68mg (7%), Iron3.5mg (19%)
Ingredients
- 3 tbsp vegetable oil
- 1 1/2 lbs flank steak sliced thin
- 1/4 c. cornstarch
- 1/4 c. water
- 1/2 c. low sodium soy sauce
- 1/2 c. brown sugar
- 3 garlic cloves minced
- pinch of red pepper flakes
- 1 tsp minced ginger
- green onions sliced for garnish
Instructions
Step 1: Add the sliced flank steak and cornstarch to a large Ziplock bag. Toss to evenly coat the flank steak.
Step 2: Heat the vegetable oil in a large skillet over high heat. Add the steak to the hot skillet in a single layer and cook for about a minute per side until the edges just begin to brown. On a plate, set the cooked steak aside.
Step 3: Place the soy sauce, brown sugar, water, ginger, and garlic in a small mixing bowl. Mix well until well combined. To the pan, pout the sauce and bring to a boil. Add the steak and continue to cook the Mongolian Beef for additional few minutes until the sauce has thickened.
Step 4: Before serving, garnish with some chopped green onions and sprinkle with red pepper flakes. Enjoy!
