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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.

30 minEasyServes 4490 cal/serving

Chinese-AmericanDinnerStovetopHigh ProteinLow CarbDairy-FreeNut-FreePork-Free

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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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 5

    Pour in the sauce and bring to a simmer, stirring, for 1 minute until slightly thickened.

  6. 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.

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Questions

What is 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. This reference files it under Chinese-American dinner: made on the stovetop, rated easy and about 30 minutes start to finish.

How do I know when Mongolian Beef is done?

Go by the cues in the method rather than the clock. Step 3: cook until browned and slightly crispy. Step 5: cook until slightly thickened. A reading of 145 F on a thermometer settles it.

Is Mongolian Beef spicy?

Moderately. The heat in Mongolian Beef comes from 1/2 tsp red pepper flakes. For a milder plate, halve the red pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Mongolian Beef low-carb?

A serving of Mongolian Beef carries 18 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 90 percent of the budget; against a moderate 100 g low-carb day it is 18 percent.

Does Mongolian Beef contain sesame?

Yes: 1 tsp sesame oil. The full allergen list for this entry is gluten, soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How much protein is in Mongolian Beef?

One serving (the recipe makes 4) has 34 g of protein in about 490 calories, alongside 18 g carbohydrate and 18 g fat, plus 1 g fiber and 820 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

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