Description
A savory and slightly sweet Mongolian Beef recipe that captures the perfect balance of flavors with deliciously tender beef slices cooked in a flavorful sauce. Perfect for serving over rice as a quick and easy main course.
Ingredients
Units
Scale
For the Sauce
-
- 1/3 cup soy sauce (80ml)
- 1/3 cup water (80ml)
- 1/3 cup light brown sugar (73g)
- 1 1/2 tablespoons minced ginger
- 6 garlic cloves minced
For the Beef
- 1 pound flank steak thinly sliced against the grain (450g)
- 1/3 cup cornstarch (37g)
- 3 tablespoons vegetable oil
- 10 dried red chilies (or 1/2 teaspoon crushed red pepper flakes), optional
- 5 green onions sliced into 1-inch pieces (2 3/4 ounces/80g)
Instructions
- Prepare the Sauce: In a medium bowl, whisk together the soy sauce, water, brown sugar, ginger, and garlic. Set the mixture aside for later use.
- Coat the Beef: In a large bowl, toss the thinly sliced steak pieces with cornstarch until they are well coated.
- Sear the Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Shake off any excess cornstarch from the beef strips and add them to the skillet in a single layer. Cook, stirring occasionally, until the beef is browned and mostly cooked through, approximately 3 to 4 minutes. Transfer the beef to a large bowl and set aside.
- Cook the Sauce: Keeping the skillet over medium-high heat, pour in the prepared sauce mixture. Stir occasionally, scraping up any browned bits from the bottom of the skillet using a spoon until the sauce thickens, about 3 minutes.
- Combine and Finish: Stir the beef back into the skillet, along with the red chilies (if using) and green onions. Cook, stirring frequently, until the beef is well coated in the sauce and the green onions have softened, approximately 1 minute.
- Serve: Serve immediately, ideally over rice, for a complete and satisfying meal.
Notes
- Sear the meat before stirring. Allow the meat to cook until it is deeply browned and releases easily from the pan before stirring. Stirring too soon can cause the meat to stick.
- Don’t overcrowd the pan. If the beef overlaps in the skillet, cook in batches to ensure proper searing rather than steaming, adding extra oil as needed.
- Consider additional vegetables. Mix in or serve with steamed broccoli, snow peas, sliced bell peppers, or carrots for added flavor and variety.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 17g
- Sodium: 1100mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 40mg
