Description

This Mongolian Beef is a restaurant-quality dish made at home! Tender slices of beef are coated in a savory-sweet garlic and ginger sauce, then stir-fried to perfection. It’s quick, easy, and perfect for serving over rice or noodles.

Ingredients

Units Scale

For the Beef:

1 lb flank steak, thinly sliced against the grain
1/4 cup cornstarch
2 tablespoons vegetable oil

For the Sauce:

1/2 cup low-sodium soy sauce
1/3 cup brown sugar
1/2 cup water
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/2 teaspoon red pepper flakes (optional, for heat)

For Garnish & Serving:

2 green onions, sliced
1 teaspoon sesame seeds (optional)
Cooked white rice or noodles

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Instructions

Prepare the Beef:
- In a bowl, toss the thinly sliced beef with cornstarch until fully coated. Let it sit for 10 minutes while you prepare the sauce.
Make the Sauce:
- In a small bowl, whisk together soy sauce, brown sugar, water, garlic, ginger, and red pepper flakes. Set aside.
Cook the Beef:
- Heat vegetable oil in a large pan or wok over medium-high heat.
- Add the beef in a single layer and cook for 1-2 minutes per side until crispy and browned. Work in batches if needed. Remove beef and set aside.
Simmer the Sauce:
- In the same pan, pour in the sauce mixture and bring to a simmer. Cook for 2-3 minutes, stirring occasionally, until slightly thickened.
Combine & Serve:
- Return the cooked beef to the pan, tossing to coat in the sauce. Cook for another 1-2 minutes until everything is well combined.
- Garnish with green onions and sesame seeds. Serve over white rice or noodles.

Notes

Thicker Sauce? Add 1 teaspoon of cornstarch mixed with 1 tablespoon of water.
Spicy Kick? Add more red pepper flakes or a drizzle of sriracha.
Vegetable Add-ins? Stir-fry bell peppers or broccoli for extra flavor.

Nutrition

Calories: 400
Sugar: 14g
Sodium: 800mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 28g
Cholesterol: 60mg