Mongolian Beef
Thin-sliced flank steak coated in cornstarch, quickly pan-fried until crispy, then tossed in a savory-sweet soy and brown sugar sauce with garlic and ginger. A bold, glossy takeout favorite made in under 30 minutes.
Ingredients
- 1.5 lbs flank steak, sliced thin
- 1/4 cup cornstarch
- 1/3 cup vegetable oil
- 4 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1/3 cup soy sauce
- 1/4 cup light brown sugar, packed
- 1/4 cup water
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes
- 6 green onions, cut into 1-in pieces
Instructions
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1
Toss 1.5 lbs sliced thin flank steak with 1/4 cup cornstarch until each slice is lightly coated. Let sit for 10 minutes.
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2
In a small bowl, whisk together 1/3 cup soy sauce, 1/4 cup packed light brown sugar, 1/4 cup water, 1 tsp sesame oil, and 1/2 tsp red pepper flakes to make the sauce. Set aside.
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3
Heat 1/3 cup vegetable oil in a large wok or skillet over high heat until shimmering. Add the beef in a single layer (work in batches to avoid crowding) and cook for 1-2 minutes per side until browned and slightly crispy. The internal temperature should reach 145°F. Remove beef and set aside.
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4
Reduce heat to medium. In the remaining oil, cook 4 minced garlic cloves and 1 tsp grated fresh ginger for 30 seconds until fragrant.
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5
Pour in the sauce and bring to a simmer, stirring, for 1 minute until slightly thickened.
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6
Return the beef to the pan and add 6 cut into 1-in pieces green onions. Toss everything to coat and cook for 30 seconds more. Serve immediately over steamed rice.