Description

This Mongolian Beef features crispy seared beef tossed in a flavorful, slightly sticky sauce with garlic, ginger, and soy. Serve it over steamed rice or noodles for a perfect meal!

Ingredients

Units Scale

For the Beef:
1 lb flank steak, thinly sliced against the grain
1/4 cup cornstarch
2 tbsp vegetable oil, for frying
1/2 tsp salt
1/2 tsp black pepper
For the Sauce:
1/3 cup low-sodium soy sauce
1/3 cup water
1/4 cup brown sugar
1 tbsp hoisin sauce (optional, for depth)
1 tsp rice vinegar
3 cloves garlic, minced
1 tsp fresh ginger, grated
1/2 tsp red pepper flakes (optional, for heat)
1 tsp cornstarch + 1 tbsp water (for thickening)
For Garnish:
2 green onions, sliced
1 tsp sesame seeds

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prep the Beef
In a bowl, toss the sliced steak with cornstarch, coating evenly. Let it sit for 10 minutes (this helps it crisp up when fried).
Heat vegetable oil in a skillet or wok over medium-high heat. Add steak in a single layer and cook for 2–3 minutes per side until crispy. Remove and set aside.
Step 2: Make the Sauce
In the same pan, reduce heat to medium and add garlic and ginger. Sauté for 30 seconds until fragrant.
Add soy sauce, water, brown sugar, hoisin sauce, rice vinegar, and red pepper flakes. Stir and bring to a simmer.
Mix cornstarch and water in a small bowl, then stir into the sauce. Simmer for 1–2 minutes until thickened.
Step 3: Combine & Serve
Return the crispy beef to the pan and toss to coat in the sauce. Cook for 1 minute, then remove from heat.
Garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or noodles.

Notes

Want it extra crispy? Fry the beef in batches for better browning.
No flank steak? Use sirloin or skirt steak.
Make it spicier: Add 1 tsp Sriracha or more red pepper flakes.
Low-carb? Serve over cauliflower rice or zucchini noodles.
Details

Nutrition

Calories: ~350
Sugar: 12g
Sodium: 850mg
Fat: 16g
Saturated Fat: 4g
Carbohydrates: 22g
Protein: 28g
Cholesterol: 65mg