Description
This comforting Mongolian Beef recipe delivers tender, thinly sliced flank steak glazed in a savory, slightly sweet soy sauce mixture, perfectly complemented by aromatics like garlic, ginger, and green onions. Ready in just 40 minutes, it’s a quick and satisfying stir-fry dinner ideal for serving over rice.
Ingredients
Scale
Beef and Marinade
- 1 pound flank steak, sliced thinly
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
Cooking
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 1/2 cup water
- 3 green onions, chopped
Instructions
- Marinate the beef: In a bowl, combine flank steak slices with soy sauce, brown sugar, minced garlic, and ginger. Mix well and let marinate for 30 minutes to infuse the flavors.
- Heat the oil: Place a pan or skillet over medium-high heat and add the vegetable oil, allowing it to warm thoroughly.
- Stir-fry the beef: Add the marinated beef to the hot pan and stir-fry until the meat is browned and cooked through, about 4-6 minutes.
- Prepare the sauce: In a small bowl, mix the cornstarch with water until smooth, then pour this mixture into the pan with the beef to thicken the sauce.
- Add green onions and finish cooking: Stir in the chopped green onions and cook for an additional 2 minutes until the sauce has thickened and the onions are slightly tender.
- Serve: Remove from heat and serve the Mongolian Beef hot over steamed rice for a complete meal.
Notes
- For extra flavor, garnish with sesame seeds or a sprinkle of red pepper flakes for some heat.
- Use flank steak thinly sliced against the grain for the most tender results.
- Adjust brown sugar to taste if you prefer a sweeter or less sweet sauce.
- This dish pairs well with steamed broccoli or bok choy for added greens.
- To save time, you can marinate the beef overnight in the fridge.
