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Super Easy Mongolian Beef Recipe (Better Than Takeout!)

Super Easy Mongolian Beef Recipe (Better Than Takeout!)

Thinly sliced flank steak is lightly coated with cornstarch, quickly fried, and tossed in a glossy soy, brown sugar, ginger, and garlic sauce. This easy dinner makes about 4 servings and is ready in approximately 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

Beef
  • 1 1/2 pounds Flank steak
  • 1/4 cup Cornstarch
For Frying
  • 1/4 cup Vegetable oil
Sauce
  • 1/2 cup Low-sodium soy sauce
  • 1/2 cup Water
  • 3/4 cup Packed brown sugar
  • 1 teaspoon Freshly minced ginger
  • 3 cloves Garlic, minced
  • 1/4 teaspoon Red pepper flakes, optional
Garnish
  • 4 green onions Green onions, sliced

Method
 

Instructions
  1. Partially freeze the flank steak for 20–30 minutes if needed, then slice it very thinly against the grain.
  2. Place the sliced beef in a bowl and toss thoroughly with the cornstarch. Let it stand for about 10 minutes so the coating adheres.
  3. Combine the soy sauce, water, brown sugar, ginger, garlic, and optional red pepper flakes in a small saucepan. Bring to a simmer over medium heat and cook for 4–5 minutes, stirring until the sugar dissolves and the sauce is slightly thickened.
  4. Heat the vegetable oil in a large skillet or wok over medium-high to high heat. Fry the beef in batches for approximately 1–2 minutes per side, until browned and just cooked through.
  5. Drain excess oil if necessary, return all the beef to the pan, and pour in the sauce. Toss for 1–2 minutes until glossy and evenly coated, then stir in the green onions and serve immediately.