Mongolian Beef
A sweet and savory dish featuring tender flank steak coated in a delicious sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound Flank steak Choose a fresh, high-quality cut for tender, juicy results.
- 1/2 cup Low-sodium soy sauce Ensures a burst of flavor without overwhelming saltiness.
- 1/4 cup Brown sugar A touch of sweetness that balances the robust flavors.
- 3 cloves Garlic Freshly minced for an aromatic, robust flavor.
- 1 tablespoon Fresh ginger Grated ginger adds a zing that complements the sweetness.
- 1/4 cup Cornstarch Gives the beef that irresistible crispy texture.
- 2 tablespoons Vegetable oil Essential for frying the beef to perfection.
- 4 stalks Green onions Sliced for a pop of color and fresh flavor.
Instructions
Preparation
- Slice the flank steak against the grain into thin strips, aiming for pieces that are about ½ inch thick.
- In a bowl, sprinkle the sliced steak with cornstarch and toss to coat evenly. Allow to sit for about 15 minutes.
- In a separate bowl, whisk together the low-sodium soy sauce, brown sugar, minced garlic, and grated ginger.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the coated flank steak in a single layer to the hot oil and cook for about 2-3 minutes on each side until crispy and golden brown.
- Once the beef is cooked, reduce the heat to medium and pour the sauce mixture over the steak, stirring to coat. Let simmer for 2-3 minutes until thickened.
- Toss in the sliced green onions just before serving for a fresh bite.
Notes
For enhanced flavor, marinate the flank steak in the soy sauce mixture for 30 minutes before coating with cornstarch. Add red pepper flakes for a spicy kick. Serve with steamed rice or noodles to soak up the sauce.