Description
A flavorful and crispy Mongolian Beef recipe featuring tender flank steak coated in cornstarch, fried to perfection, and tossed in a rich, sweet-savory soy and brown sugar sauce. This dish is garnished with fresh green onions and sesame seeds, making it a perfect meal to serve over steamed rice for a delicious Asian-inspired dinner.
Ingredients
Scale
Beef
- 2 pounds flank steak, thinly sliced against the grain
- ½ cup cornstarch
- ½ cup vegetable oil (for frying)
Sauce
- 2 tablespoons vegetable oil
- 1 cup low-sodium soy sauce
- 1 cup packed brown sugar
- 4 cloves garlic, minced
- ½ cup water
Garnish
- 2 green onions, chopped
- Sesame seeds, for garnish
Instructions
- Prepare Beef: Slice the flank steak into thin strips against the grain to ensure tenderness. Place the cornstarch in a large zip-top bag, add the beef strips, and shake well to coat each piece evenly. Refrigerate until ready to cook.
- Make Sauce: In a medium saucepan, combine 2 tablespoons of vegetable oil, low-sodium soy sauce, packed brown sugar, minced garlic, and water. Cook over medium heat, stirring occasionally, until the sauce thickens and reduces by about half, approximately 15-20 minutes. Remove from heat and set aside.
- Fry Beef: Heat ½ cup of vegetable oil in a large skillet or wok over medium-high heat. Add the beef strips in batches to avoid overcrowding, frying until they are browned and crispy on all sides. Remove the beef from the skillet and drain on paper towels to remove excess oil.
- Combine and Finish: Discard any excess oil from the skillet. Return the fried beef strips to the skillet and pour the prepared sauce over them. Toss the beef to coat evenly in the sauce, cooking for about 2 minutes until heated through and well combined.
- Garnish and Serve: Transfer the Mongolian beef to a serving dish. Garnish with chopped green onions and sesame seeds. Serve immediately over steamed rice for a complete meal.
Notes
- For best results, slice the beef thinly and against the grain to maximize tenderness.
- Avoid overcrowding the pan when frying beef to ensure it gets crispy rather than steamed.
- The sauce can be strained if you prefer a smoother consistency without garlic pieces.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Serve with steamed white or brown rice, or even noodles for a delicious variation.
