Description
This easy and flavorful Mongolian Beef recipe features thinly sliced flank steak coated in a light cornstarch batter, quickly pan-fried to a tender crisp, then tossed in a glossy, savory-sweet sauce made from soy sauce, brown sugar, garlic, and ginger. Ready in just 30 minutes, it's perfect served over hot steamed rice for a comforting and satisfying meal.
Ingredients
Beef:
- 1 pound flank steak, sliced very thinly across the grain
- 1/3 cup cornstarch
- 2-4 tablespoons vegetable or canola oil
Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 1/2 cup light brown sugar, packed
- 2 teaspoons cornstarch + 2 teaspoons water (mixed to make a slurry)
- 1 teaspoon freshly grated ginger
- 4 cloves garlic, minced
Garnish & Serving:
- 1 bunch green onion, chopped
- 2 to 3 cups hot cooked rice (for serving)
Instructions
- Prep steak: Slice the flank steak into 1/4 inch thin slices, cutting across the grain for tenderness. Spread the slices on a baking sheet or cutting board and toss thoroughly with 1/3 cup cornstarch to coat each piece evenly.
- Cook steak: Heat a large pan or wok over medium-high heat until hot. Add 1 to 2 tablespoons of oil, then cook the beef in small batches for about 30 seconds per side, browning but not overcooking. Flip only once and remove cooked beef to a plate. Repeat with remaining batches, adding more oil as needed.
- Make sauce: In a small bowl, whisk together soy sauce, 1/4 cup water, brown sugar, and the cornstarch slurry. Return the pan to medium heat and add the grated ginger and minced garlic, sautéing for 20 seconds until fragrant. Pour in the sauce mixture and simmer, stirring constantly, until the sauce thickens slightly, about 2 minutes.
- Combine beef and sauce: Add the cooked beef back into the pan with the sauce. Toss well to coat and cook for an additional 1 to 2 minutes until heated through. Stir in chopped green onions just before serving.
- Serve: Plate the Mongolian Beef immediately alongside or over hot cooked rice for a complete meal.
Notes
- Slice the beef thinly and against the grain to keep it tender and easy to chew.
- Do not overcrowd the pan when cooking the beef to ensure it browns properly instead of steaming.
- The cornstarch slurry is essential for thickening the sauce to a glossy finish.
- Adjust brown sugar to taste if you prefer it sweeter or less sweet.
- Use low-sodium soy sauce to control saltiness.
- Hot cooked rice is best served freshly steamed to soak up the sauce.
