Description
A straightforward recipe for making classic Mongolian Beef at home.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 2 green onions, sliced (for garnish)
- 1 teaspoon sesame seeds (for garnish)
Instructions
- In a medium bowl, whisk together soy sauce, water, brown sugar, cornstarch, sesame oil, ginger, and garlic. This is your sauce.
- Add the sliced steak to the sauce mixture and toss to coat. Let it marinate for 15 minutes.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Remove the steak from the marinade, letting excess drip off, and add it to the hot skillet in a single layer if possible. Cook in batches if necessary to avoid overcrowding.
- Cook the steak for 2-3 minutes per side until browned.
- Pour the remaining marinade from the bowl into the skillet.
- Bring the sauce to a simmer, stirring constantly until it thickens, about 1-2 minutes.
- Remove from heat. Serve immediately over rice, garnished with sliced green onions and sesame seeds.
Notes
- For best results, slice the flank steak when it is partially frozen.
- If you prefer a spicier flavor, add 1/2 teaspoon of red pepper flakes to the marinade.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: American Chinese
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 350
- Sugar: 10
- Sodium: 850
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 32
- Cholesterol: 80
Keywords: Mongolian Beef, flank steak, easy beef recipe, stir fry, Asian beef