Description
Mongolian Beef is a quick and flavorful stir-fry dish with tender beef slices, garlic, ginger, and a glossy soy sauce glaze better than takeout in under 30 minutes.
Ingredients
Scale
- 1 lb flank steak, thinly sliced against the grain
- 1/3 cup cornstarch
- 2 teaspoons vegetable oil, plus 2 tablespoons for frying
- 1/2 teaspoon fresh ginger, minced
- 4 cloves garlic, finely minced
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 1/2 cup packed brown sugar
- 2 green onions, sliced
Instructions
- Toss sliced flank steak in cornstarch, shaking off excess. Set aside.
- In a skillet over medium-low heat, warm 2 teaspoons of oil. Add garlic and ginger, stirring for 1 minute until fragrant.
- Pour in soy sauce, water, and brown sugar. Bring to a boil and cook for 3–5 minutes until slightly thickened. Transfer sauce to a bowl.
- Heat 1 tablespoon oil in a separate skillet or wok over medium-high heat.
- Cook beef in small batches for about 2 minutes per batch. Avoid overcrowding the pan.
- Once all beef is browned, return it to the skillet. Add sauce and simmer until hot and bubbly.
- Stir in green onions and remove from heat.
- Serve over steamed white rice and garnish with extra green onions.
Notes
- Use low-sodium soy sauce to balance the saltiness.
- For a spicy kick, add 1/4 teaspoon of red pepper flakes.
- Freeze beef for 20 minutes before slicing for cleaner cuts.
- Don’t overcrowd the pan to ensure the beef sears properly.
- Pair with steamed broccoli or bell peppers for added veggies.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 342 kcal
- Sugar: 27 g
- Sodium: 1691 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 68 mg
Keywords: Mongolian Beef, Mongolian Beef recipe, Chinese Mongolian Beef, Easy Mongolian Beef, homemade Mongolian Beef, beef stir fry