MONGOLIAN BEEF RECIPE
This Mongolian beef recipe features tender beef strips cooked in a savory-sweet soy-based sauce with garlic and ginger. Quick, flavorful, and perfect over steamed rice or noodles for an easy weeknight dinner.
Ingredients
- 1 lb 450 g flank steak, thinly sliced
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
- ¼ cup soy sauce
- ¼ cup water
- 3 tablespoons brown sugar
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 3 green onions sliced
- Optional: red pepper flakes for heat
Instructions
- Prepare Beef: Toss beef slices with cornstarch until well coated.
- Cook Beef: Heat oil in a large skillet or wok over medium-high heat. Cook beef in batches until browned and crispy. Remove and set aside.
- Make Sauce: In the same pan, add garlic and ginger. Sauté 30 seconds, then stir in soy sauce, water, and brown sugar. Cook until slightly thickened.
- Combine: Return beef to the pan, tossing to coat evenly in the sauce. Add green onions and cook 1–2 minutes more.
- Serve: Serve hot over steamed rice or noodles.
Notes
- Make Ahead: Marinate beef for 30 minutes for extra flavor.
- Variations: Add broccoli, bell peppers, or snap peas for a veggie boost.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently.