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
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