Easy Mongolian Beef Recipe
Restaurant-style Mongolian beef made in one pan with tender flank steak, a glossy sweet-savory soy sauce, fresh garlic, ginger, and scallions. Ready in 30 minutes and perfect over steamed rice.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1 lb flank steak thinly sliced against the grain
- 0.25 cup cornstarch for coating the beef
- 0.25 cup vegetable oil for stir-frying
- 0.5 cup low-sodium soy sauce
- 0.5 cup water
- 0.5 cup packed brown sugar
- 4 cloves garlic minced
- 1 tablespoon fresh ginger finely grated
- 0.5 teaspoon red pepper flakes adjust to taste
- 4 stalks green onions cut into 1-inch pieces
- 1 teaspoon sesame oil optional, for finishing
- 1 teaspoon toasted sesame seeds for garnish
- 4 cups cooked white rice for serving
Instructions
Preparation Steps
- Pat the steak dry. Slice thinly against the grain into bite-size strips. Toss the slices with cornstarch until evenly coated; shake off any excess.
- In a bowl, whisk together soy sauce, water, brown sugar, garlic, ginger, and red pepper flakes until the sugar dissolves. Set the sauce aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Sear the beef in batches, spreading in a single layer; cook about 2 minutes per side until browned and lightly crisp. Transfer to a plate and repeat with remaining beef.
- Pour off excess oil, leaving about 1 tablespoon in the pan. Return the pan to medium heat, add the sauce, and simmer 2 to 3 minutes until it thickens and turns glossy.
- Return the beef and any juices to the pan. Add green onions and sesame oil. Toss to coat and cook 1 to 2 minutes until the onions are slightly tender and the beef is well glazed.
- Garnish with sesame seeds and serve over cooked white rice.
Notes
For extra tenderness, freeze the steak for 20 minutes before slicing. You can reduce brown sugar to 0.33 cup for a less sweet sauce, or swap part of the water for beef broth for added depth. If the sauce gets too thick, whisk in a splash of water to loosen.