Description
This Mongolian Beef recipe is a classic Asian-inspired dish featuring tender slices of flank steak coated in a savory-sweet sauce. Perfectly balanced flavors make this homemade version better than takeout!
Ingredients
Scale
For the Beef:
- 1 pound flank steak (thinly sliced against the grain)
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
For the Sauce:
- 3 green onions (sliced into 2-inch pieces)
- 3 garlic cloves (minced)
- 1 teaspoon fresh ginger (minced)
- 1/2 cup low-sodium soy sauce
- 1/3 cup brown sugar
- 1/4 cup water
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Toss the Beef: Coat sliced flank steak in cornstarch and let it rest.
- Sear the Beef: Cook steak in batches until browned and crispy. Set aside.
- Make the Sauce: Sauté garlic and ginger, then add soy sauce, brown sugar, water, and red pepper flakes. Simmer until thickened.
- Combine: Return beef to the pan, add green onions, and cook briefly. Serve over rice or noodles.
Notes
- For extra crispiness, ensure the steak is dry before tossing in cornstarch.
- You can substitute coconut aminos for a soy-free option.
- This dish is best served fresh but can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Chinese-American
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 13g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 75mg
