Description
A quick and flavorful Mongolian Beef recipe featuring tender flank steak coated in a savory-sweet sauce made with ginger, garlic, soy sauce, and brown sugar. This dish is stir-fried to perfection and served with green onions and sesame seeds over cooked rice, perfect for a satisfying weeknight dinner.
Ingredients
For the Sauce
- 2 teaspoons ginger paste
- 4 cloves garlic, minced
- Pinch red pepper flakes
- ½ cup light brown sugar
- ⅓ cup low sodium soy sauce
- ⅓ cup water
For the Beef
- 1 pound flank steak (or skirt steak)
- ¼ cup corn starch
- 3 tablespoons extra virgin olive oil
For Garnish and Serving
- 3 green onions, green parts only cut diagonally into 1-2 inch pieces
- 1 teaspoon sesame seeds
- 2-3 cups cooked rice
Instructions
- Prepare Mongolian Beef Sauce: In a small bowl, whisk together the ginger paste, minced garlic, red pepper flakes, light brown sugar, soy sauce, and water. Set aside to allow the flavors to meld.
- Slice Beef: Using a sharp knife, slice the flank or skirt steak into thin pieces about ¼ inch or thinner, cutting against the grain for tenderness.
- Coat Beef with Cornstarch: Place the cornstarch in a large ziplock bag, add the sliced beef pieces, and shake well to ensure each piece is evenly coated. Let it rest for a few minutes while you continue with the next steps.
- Cook Beef in Batches: Heat the olive oil in a large skillet or wok over high heat until hot. Add half of the coated beef in a single layer and cook for 45 seconds without stirring, then flip and cook another 45 seconds. Remove the beef to a plate. Repeat with the remaining beef. Note that the beef does not need to be fully cooked at this stage, as it will finish cooking in the sauce.
- Cook the Sauce: Reduce the heat to medium-high in the same pan. Pour the prepared sauce into the hot skillet and whisk continuously, bringing it to a boil. Then reduce heat to medium.
- Combine Beef and Sauce: Add the partially cooked beef back into the pan with the sauce. Toss and stir to coat the beef thoroughly. Continue cooking for 2-3 minutes until the sauce thickens and the beef is cooked through.
- Add Garnish and Serve: Sprinkle the green onion pieces and sesame seeds over the beef, toss once more to combine. Remove from heat and serve immediately over cooked rice.
Notes
- For a spicier dish, increase the amount of red pepper flakes or add fresh chili slices.
- Flank steak works best for this recipe due to its flavor and texture, but skirt steak is a good alternative.
- Ensure the beef slices are thin and cut against the grain to maximize tenderness.
- Do not overcrowd the pan when cooking the beef to achieve a good sear.
- If desired, garnish with extra sesame seeds and chopped cilantro for enhanced flavor.
- This recipe can be prepared with tamari or gluten-free soy sauce for a gluten-free version.
