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Easy Mongolian Beef Recipe

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4.2 from 8 reviews

This Easy Mongolian Beef recipe offers a quick and flavorful way to enjoy tender slices of flank steak coated in a sweet and savory sauce made from soy sauce, brown sugar, garlic, and ginger. Ready in just 30 minutes, it’s perfect for a satisfying weeknight dinner served over hot cooked rice.

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 together to make a slurry)
  • 1 teaspoon freshly grated ginger
  • 4 cloves garlic, minced

Garnish & Serving

  • 1 bunch green onion, chopped
  • 2 or 3 cups hot cooked rice (for serving)

Instructions

  1. Prep steak: Slice the flank steak into 1/4-inch thin slices across the grain for tenderness. Spread the slices on a large baking sheet or cutting board and toss with 1/3 cup cornstarch until all pieces are lightly coated.
  2. Cook steak: Heat a large pan or wok over medium-high heat. Add 1 to 2 tablespoons oil once hot. Working in small batches, cook the beef for about 30 seconds on each side until browned, flipping only once. Remove cooked beef to a plate and repeat with remaining beef, adding more oil if needed.
  3. Make sauce: In a small bowl, whisk together soy sauce, water, brown sugar, and the cornstarch slurry. Using the same pan, reduce heat to medium and sauté the grated ginger and minced garlic for 20 seconds until fragrant. Pour in the sauce mixture and bring to a simmer. Stir and cook for about 2 minutes until the sauce thickens slightly.
  4. Combine beef and sauce: Return all the cooked beef to the pan and toss to coat evenly with the sauce. Cook for an additional 1 to 2 minutes until the beef is heated through. Stir in the chopped green onions.
  5. Serve: Immediately serve the Mongolian beef over hot cooked rice for a complete meal.

Notes

  • Be sure to slice the steak against the grain to keep the beef tender.
  • Cooking the beef in small batches prevents overcrowding the pan and ensures a nice sear.
  • The cornstarch slurry thickens the sauce for a glossy finish.
  • Adjust the brown sugar amount for more or less sweetness according to taste.
  • This dish is best served fresh but can be reheated gently on the stovetop.

Find it online: https://cookedbysarah.com/easy-mongolian-beef-recipe/